Yummy Jam Brownies

Serves 24
Ingredients
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons Vanilla Extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup Bar Harbor Jam Wild Blueberry, Strawberry or Raspberry Jam
1 cup sliced almonds
1 cup chocolate chips

Directions
1. Melt chocolate and butter
2. Whisk in sugar, eggs and vanilla
3. Stir flour, baking powder and salt into the mixture
4. Pour ¾ of the batter into a greased 9″ x 13″ pan. Spread with your favorite flavor of Bar Harbor Jam. Swirl remaining batter over the top
5. Sprinkle with sliced almonds and chocolate chips
6. Bake 20-25 minutes at 350°F

Home Style Toaster Pastries

Ingredients
Pastry
2 Cups Unbleached All-Purpose Flour
1 Tablespoon Sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons milk
Alternative: Use frozen pie crust dough.
Filling
3/4 Cup your favorite flavor of Bar Harbor Jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Directions

Prepare Filling Beforehand:
Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil and simmer, stirring for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastries.

Making the Dough:
Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing until everything is cohesive.

Divide the dough in half; each half will weigh about 10 oz. (280 g.) Shape each half into a rough 3″ x 5″ rectangle, smoothing the edges. Roll out immediately, or wrap in plastic, and refrigerate for up to 2 days.

Assemble the Pastries:

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable (about 15-30 minutes). Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Laying a 9″x13 pan atop the dough will give you an idea if you’ve rolled it out enough. Trim off the edges, place the scraps on a baking sheet and set aside.
Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3″x4″ rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork to seal again.

Gently place the tarts on a lightly greased or parchment lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes while you preheat your oven to 350 F.

Remove the tarts from the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven and allow them to cool on the pan.

Adapted from King Arthur Flour

Grilled Pork Roast with Pepper Jelly Glaze

Ingredients
4 lb. pork loin roast, rolled and tied
Marinade
1 cup apple juice
1 cup apple cider vinegar
1 cup Bar Harbor Jam Wild Blueberry Pepper Jelly
Glaze
3/4 cup Bar Harbor Jam Wild Blueberry Pepper Jelly
1/4 cup apple cider vinegar
Directions
1. Place pork in large ziploc bag. Heat marinade ingredients together until jelly melts; pour over pork in bag. Seal bag, regfrigerate 12 to 24 hours.
2. Prepare covered grill with banked coals. Remove pork from marinate, reserve marinade. Place pork roast over drip pan, cover grill. Grill pork for about 1-1/4 hours, until thermometer inserted in center reads 150 F, basting occasionally with leftover marinade. Stir together glaze ingredients; coat roast with jelly glaze for last 10 minutes of grilling, bringing roast to an internal temperature of 160 F. Cool 10 to 15 minutes before slicing to serve.
Adapted from National Pork Producers Council

Pepper Jelly Glazed Carrots

Makes 6 Servings
Ingredients
1 (2 lb) package baby carrots
1 (10 1/2 ounce) can condensed chicken broth, undiluted
2 Tablespoons butter or margarine
1 (10 1/2 ounce) jar Bar Harbor Jam Wild Blueberry Pepper Jelly

Directions
1. Combine carrots and chicken broth in a skillet over medium high heat.
2. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
3. Stir in butter and Pepper Jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.

Bar Harbor Jam Breakfast Waffles

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, separated
1/4 cup melted butter or margarine
Heat waffle iron while mixing batter. Sift together dry ingredients. Slowly stir in milk, beaten egg yolks, and melted butter/margarine. Fold in egg whites, which have been stiffly beaten. Bake in hot waffle iron. Yield: 6 waffles.

Serve with Bar Harbor Jam’s Wild Blueberry Topping or Maine Maple Syrup.

Wild Blueberry Dressing

1/2 cup Bar Harbor Jam’s Wild Blueberry Topping
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon fresh lemon rind
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl and stir until thoroughly blended. Pour into a salad dressing carafe and chill. Shake well before serving; goes great with fresh salads, steamed vegetables, fresh fruit salads, or grilled fish & chicken.

Want to Buy the Ingredients Now? Click the link below.
Wild Blueberry Topping

Wild Blueberry Horseradish Cream Cheese Dip

8 oz. cream cheese, softened
3 tablespoon Bar Harbor Jam’s Maine Wild Blueberry Jam
2 tablespoon Horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
4 slices crisp cooked bacon, chopped
Pepper to taste

Mix all ingredients together well and refrigerate one hour before serving – serve with crackers, veggies or chips.

Want to Buy the Ingredients Now? Click the link below.
Maine Wild Blueberry Jam

The Bar Harbor Breakfast Burrito

Want to make a special treat for breakfast? Try this fun recipe combination:

1 package Bar Harbor Jam’s Wild Blueberry Pancake Mix
1 dozen eggs
1 package breakfast sausage or chorizo

Mix pancake batter as directed on package and let stand. Cook package of sausage and drain. Preheat skillet for pancakes. Scramble eggs and add sausage; mixing thoroughly – let stand. Ladle pancake batter on heated skillet to form 8 – 10 inch pancakes. Sprinkle blueberries from mix package on pancakes before flipping. When bubbles pop on pancakes flip over and cook until golden brown. Roll egg and sausage into pancakes like a tortilla and serve with maple or Wild Blueberry syrup.

Makes 6 burritos.

Want to Buy the Ingredients Now? Click on the link below.
Wild Blueberry Pancake Mix

Pork Tenderloin with Maine Wild Blueberry Compote/Glaze From the Maine Wild Blueberry Cookbook

– available through the Bar Harbor Jam Company.

Preheat oven at 325ºF

Compote Glaze
In large skillet or pan prepare the following:
2 large Vidalia onions
2 tablespoons of peanut oil
1 teaspoon of chicken stock
1 teaspoon of brown sugar

Slice onions into very thin rings. Place all ingredients in pan and cook (covered) over low heat for 15–20 minutes until caramelized. Add 2 roughly chopped crisp apples; delicious or hard ginger goldens will do well. Continue to caramelize at low heat for another 15-20 minutes. Add 3 tablespoons of favorite whisky; single malts work well (none for the cook at this point!). Turn up the heat to HIGH and add a jar of Bar Harbor Jam’s Wild Blueberry Salsa. Continue to cook at HIGH until it deglazes and turn off heat just as liquid cooks away. Add in 1⁄2 cup coarsely chopped walnuts and set pan aside to cool.

Prepare a 1 1⁄2 – 2 pound pork tenderloin by splitting it down the middle and flattening it with a wide chef’s knife. Spread about + of the glaze across the split tenderloin and roll up the meat, securing it with string or toothpicks. Brush outside of loin with melted unsalted butter. Bake (covered) loin on a wire rack at 325º F for 40-50 minutes. Uncover for last 15-20 minutes if you desire a more crisp skin.

Optional: piercing loin with cloves during baking will add an extra kick! Remove from oven when done and let sit for 10-15 minutes before carving into thin wheels. Glaze slices with remaining compote mixture.

Serves 4-6 people.

Want to Buy the Ingredients Now? Click on the link below.
Wild Maine Blueberry Salsa

Rugelach

(Sugared Pastry with fruit jam filling) Rugelach is an old world tradition usally created in celebration of Hanukkah. A friendly old “bobe” shares her recipe: please preserve her memory by ensuring that each cookie is made with love, using the richest ingredients.

8 oz. cream cheese at room temperature
2 cups flour
1 cup butter at room temperature
2 Tbsp sugar
1 cup ground pecans (optional)
1/2 cup sugar
1 tsp cinnamon
1 egg yolk
1 Tbsp water
10 oz of Bar Harbor Jam Company’s Wild Blueberry, Strawberry, Strawberry Rhubarb or Raspberry Jam.

For dough: Combine cream cheese, flour, butter and 2 Tbsp sugar in processor or mixer and blend well. Divide dough into 4 pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into 10″ circle. Refrigerate 1 hour.

For filling: Combine pecans (optional), sugar and cinnamon in mixing bowl. Preheat oven to 375° F. Grease baking sheets. Spread each circle of dough with jam. Divide filling among circles, spreading evenly. Cut each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared (greased or non-stick) baking sheets, point side down. Mix together the egg yolk and water and brush over the top of each cookie. Bake until golden, about 16-17 minutes. Transfer to wire rack, let cool and store cookies in airtight container.

Serves 36

Want to Buy the Ingredients Now? Click on the link below.
Wild Blueberry, Strawberry, Strawberry Rhubarb, or Raspberry Jam.

Jam Omelets

Ingredients:
3 large eggs at room temperature
2 Tablespoons milk, optional
1/8 teaspoon salt
1 Tablespoon plus 1 teaspoon unsalted butter
1/4 cup of your favorite flavor of Bar Harbor Jam Company Jam

Directions:

1. Combine the eggs, milk, and salt in a medium bowl; beat until frothy
2. Melt butter in a large non-stick skillet over medium heat.
3. Add eggs and cook without stirring until until edges are set; about 30 seconds.
4. Push cooked eggs toward center with wooden spoon or heat resistant rubber spatula, and tilt pan so the uncooked egg runs toward the outside rim you have created.
5. Repeat process once more, shaking pan to ensure omelet will not stick
6. Cook until top is set, and bottom is slightly brown; about two minutes more.
7. Spoon jam over half the omelet and fold over the other half to cover.
8. Carefully slide omelet onto serving platter or cutting board; cut in half and serve immediately.

Click here for your Wild Maine Blueberry Jam, or other delicious Jam flavors!

Mexican Wild Blueberry Chicken Breasts

Ingredients:
1/2 teaspoon chili powder (or more to taste)
1 teaspoon crushed oregano
1 teaspoon onion powder
3/4 teaspoon salt
3/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoon olive oil
1/3 cup red wine
1 cup Bar Harbor Jam Wild Blueberry Preserves
1 teaspoon grated lemon rind

Directions:

1. Mix powdered spices and dust chicken breasts.
2. Sauté chicken in olive oil until brown; about 7-10 minutes.
3. Remove chicken breasts from pan and keep warm.
4. In same pan, sauté garlic and onion until transparent, scraping remaining bit of chicken from pan.
5. Add red wine and cook down until most of liquid is evaporated.
6. Add preserves and lemon rind; simmer for 5 minutes.
7. Salt and pepper to taste; remove from heat and stand 5 minutes for flavor meld.
8. Spoon over chicken breasts and serve.

Click here to buy the ingredients now!

Cornmeal-Crusted Chicken Tenders with Wild Blueberry Mustard Sauce

Ingredients:
1 cup Bar Harbor Jam Wild Blueberry Preserves
1 1/2 Tablespoon spicy brown mustard
2 teaspoon honey
1 lb. chicken tenderloins
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cornmeal
2 Tablespoon extra virgin olive oil

Directions:

1. In a small serving bowl, mix preserves, mustard and honey; refrigerate.
2. Place cornmeal in a bowl, set aside. Rinse chicken tenders and pat dry. Sprinkle chicken tenders with salt and pepper. Dip chicken in cornmeal and toss to coat.
3. Heat oil in large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken, turning once or twice until browned and cooked through, about 8 minutes total.
4. Serve chicken tenders with berry mustard sauce and dip away!

Click here to buy the ingredients now!

Pork Tenderloin with Spicy Blueberry Chipotle Sauce

Ingredients:
2 cups Bar Harbor Jam Wild Blueberry Preserves
1 can chipotle peppers (in adobo sauce, finely chopped)
1/2 orange- zest and juice
3 tablespoon whole grain mustard
1 pork tenderloin

Directions:

Sauce
1. Mince chipotle and mix all ingredients. Taste and add more adobo sauce if desired.
2. Set a medium saucepan over medium-high heat and add the Bar Harbor Jam Wild Blueberry Preserves, chipotle pepper, orange zest and juice, and 2 tablespoons of mustard.
3. Stir to combine, then season to taste with salt and pepper.
4. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 10-12 minutes. Remove from heat and set aside.

Pork
1. Prepare your charcoal or preheat gas grill.
2. Smear the remaining tablespoon of mustard over the surface of pork tenderloin. Season generously with salt and pepper.
3. Sear the tenderloin on all sides, then cook for 15-20 minutes (at 145 degrees F)
4. Remove pork from grill and rest for 5-10 minutes before carving.
5. Slice the pork on diagonal and top with sauce before serving.

Click here to get the ingredients!

Fresh Maine Wild Blueberry Bread Pudding

Serves 8
6 cups stale bread cut into 1-inch cubes
1 quart heavy cream
5 eggs
1/2 cup sugar
1 teaspoon vanilla
dash of salt
1 tablespoon melted butter
1 pint fresh Maine wild blueberries
1 jar Maine Wild Blueberry Jam

Directions:

1. Combine cream, eggs, sugar, vanilla, butter and salt.
2. Add bread and let soak about 15 minutes.
3. Place in baking dish and cook at 350 degrees for about 40 minutes. When finished, bread will be golden brown on top.
4. Clean fresh blueberries.
5. Add jam.
6. Place over the top of the bread pudding and serve warm. (Also good cold).
7. Dress up with fresh whipped cream and fresh berries.

Click here for Maine Wild Blueberry Jam 

Blueberry-Shiraz Reduction

Ingredients:
1 1/2 cup Bar Harbor Jam Wild Blueberry Preserves
2 Tablespoon Bar Harbor Jam Wild Blueberry Preserves (to sweeten)
1/2 cup Flat Creek Shiraz (or any red wine with a spicy, berry loaded flavor)
Juice of one-half lime

Directions:

1. Put all ingredients in a sauté pan and cook gently until the sauce thickens (about 20 minutes). Taste, and add a pinch of salt to bring out the flavors. If you like, grind in some fresh black pepper (but don’t overdo it).
2. This sauce was originally served with 4 smoked duck breasts. Once smoked to perfection, the duck breasts were placed on a bed of wild rice, and the Blueberry sauce was drizzled over.

Click here to buy the ingredients now!