Find your favorite thumbprint cookie recipe and rather than using a store bought jam, use one from The Passionate Preserver! About a teaspoon per cookie should do it.
In addition to the Peach Preserves for cobbler, check out the assortment of seasonal pie fillings (Blueberry, Cherry, Apple, Strawberry, and others, depending on available selection).
1 cup cherry-lime jam
1 teaspoon balsamic vinegar
Pinch of salt/pepper
Add to sauce pan. Cook on medium low until thickened or reduced by half. Serve over grilled pork loin, fish, or chicken.
1/2 c red wine vinegar (or your preference)
1/3 c sugar
3/4 c extra virgin olive oil
1 tsp salt
1 tsp pepper
1/2 tsp dry mustard
1/2 cup strawberry jam or jam of choice
Put in a jar with a lid and shake to combine. ENJOY!
Hold on to summer all year round with this dish! Keep homemade Peach Preserves in your pantry and treat your family and friends to this quick and easy custard pie. Sprinkle cinnamon sugar on top while warm, then serve with a dollop of whipped cream. TIP: Make individual servings in ramekins.
INGREDIENTS:
2 large jars of The Passionate Preserver’s Lemon Peach or Peach Preserves
¼ cup melted butter
½ cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
Dash of Nutmeg
2/3 cup whole or reduced milk
DIRECTIONS:
Preheat oven to 375 F . Mix flour, baking powder, salt, cinnamon nutmeg and sugar. Stir in milk until just combined. Pour batter over butter in a 9-inch Pyrex dish. Top with peaches. Bake at 375 F for about 20-25 minutes or until crust is brown.
Pork Tenderloin w/ Peach Preserves Glaze (Serves 6-8)
INGREDIENTS:
2 lbs pork tenderloin
2 teaspoons cooking oil
¾ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
2/3 cup peach preserves (more if you’d like more intense peach flavor)
4 teaspoons Worcestershire sauce
½ teaspoon ground ginger
DIRECTIONS:
Preheat over to 425 F.
In a small mixing bowl, stir together thyme, salt and pepper.
Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
Cover and refrigerate 2 hours or overnight.
For glaze, stir together preserves, Worcestershire and ginger; reserve ¼ cup of glaze in separate bowl if you want extra after tenerloin is done. Set aside.
Place tenderloin on a rack in shallow roasting pan. Brush glaze all over tenderloin. Halfway through the cooking process, brush more glaze on tenerloin. Be generous. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 145°F.
1/2 c red wine vinegar (or your preference)
1/3 c sugar
3/4 c extra virgin olive oil
1 tsp salt
1 tsp pepper
1/2 tsp dry mustard
1/2 cup strawberry jam or jam of choice
Put in a jar with a lid and shake to combine. ENJOY!
*OTHER THINGS TO DO WITH PRESERVES (the list is endless!!!!)