Yummy Jam Brownies
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
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
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
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.
3/4 Cup your favorite flavor of Bar Harbor Jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
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
4 lb. pork loin roast, rolled and tied
1 cup apple juice
1 cup apple cider vinegar
1 cup Bar Harbor Jam Wild Blueberry Pepper Jelly
3/4 cup Bar Harbor Jam Wild Blueberry Pepper Jelly
1/4 cup apple cider vinegar
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
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
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.