Bar Harbor Jam Company

World's best handmade blueberry jam

Questions about your order? Call (800) 453-0883
Monday-Friday: 10:00-5:00 EST

  • Home
  • Jam Gifts & Baskets
  • Wild Blueberries
  • Locations
  • My Account
  • Contact
  • 0 items - $0.00

Other Recipes

October 7, 2015 By barndog Leave a Comment

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.

«

Filed Under: Recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Maine Food & Gifts

What's New?
Jam Gifts & Baskets
Jams & Jellies
Wild Blueberry Jams
Wild Blueberry Jelly
Other Fruits
View All
Wild Blueberries
Dried Blueberries
Frozen Blueberries
Jars & Cans
Chocolate-Covered
View All
Baking & Cooking
Baking Mixes
Cookbooks
Syrup & Toppings
Honey
Syrups
Toppings & Honey
BBQ & Grilling
Salsas & Kick
Desserts & Sweets
Beverages
Low or No Sugar
Recipes
Blueberry Recipes
Other Recipes
Where to find us
  • Facebook
  • Google+
  • Pinterest

Your Cart

Stay up to date!

Subscribe to our newsletter to get updates on all our latest product releases, sales, and special events!

SUBSCRIBE FOR UPDATES

Lists

Wholesale Order Form • Shipping Details • Terms & Conditions • Privacy Policy • Cookie Policy

Bar Harbor Jam • PO Box 744, Bar Harbor, Maine 04609 • shop@barharborjam.com • barharborjam.com • (207) 288-9685 or (800) 453-0883

Copyright © 2019 · Bar Harbor Jam Company

·Adorn Theme Design by Barndog Creative Web Design

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok