For High Five Pepper Jelly and Sweet Heat Pepper Jelly  Download PDF Recipe Card

Pepper Jelly Chicken
1 lb. boneless skinless chicken breasts (or pork chops)
2 Tbsp. olive oil1 small onion, diced
2-4 cloves of garlic, crushed
3/4 cup orange juice
3/4 cup High 5 or Sweet Heat Pepper Jelly
3/4 cup bourbon, light rum, red or white wine, balsamic vinegar, or red wine vinegar
1/2 cup toasted slivered almonds (optional)
Saute onion and garlic in olive oil until transparent. Add meat and brown. Combine juice, jelly, and bourbon or rum and pour over meat. Cook over medium heat, turning to prevent sticking. Cook 30-
40 minutes until done. Top with almonds and serve.

 

Pepper Jelly Vinaigrette Dressing 
1/4 cup High 5 or Sweet Heat Pepper Jelly
2 Tbsp. balsamic vinegar
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/4 cup olive oil
Combine all ingredients, blend well and serve over a bed of greens.

 

Pepper Jelly Torta
8 oz. package of cream cheese (light or regular)
4 oz. jar High 5 or Sweet Heat Pepper Jelly
5 oz. grated sharp cheddar cheese
1 egg
Mix all ingredients using only 1/2 of the jelly. Pour into greased 6” springform pan. Bake at 350 for 20 – 25 minutes until slightly soft in the middle and brown around edges. Cool completely and remove from pan. Spread remaining jelly over top of cooled torta and enjoy with your favorite crackers.

 

Pepper Jelly Dipping Sauce 
For Spicy Meatballs
1 12 oz. jar High 5 or Sweet Heat Pepper Jelly
1/3 cup soy sauce
1/4 cup sesame seed oil
1 30 oz. package of meatballs (about 60 mini meat- balls) Cook meatballs as directed. Place into pan or crock pot Blend sauce together and pour over meatballs.  Simmer on low 10 minutes and they are ready.

 


 For Frog Jam   Download PDF Recipe Card

FROG Jam Balsamic Glaze
Drizzle on cream cheese or fruit, use as a glaze to add depth to meats, or mix it with olive oil for a fantastic vinaigrette. When blended together, the sweet essence of FROG jam combines
wonderfully with the tartness of balsamic vinegar to create a thick, gooey nectar.
1 cup FROG jam
1 cup balsamic vinegar
1 tsp. vanilla
In saucepan, add vinegar and FROG jam. Simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes) This will take about 30 – 45 minutes. Let cool. Add vanilla and blend. The reduction is highly concentrated. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.

 

FROG Jam Brie
1 small wheel of Brie (about half a pound)
1 sheet frozen puff pastry
1 12 oz. jar FROG jam
1 egg, beaten
Preheat oven to 375 degrees. Defrost pastry for about 15 minutes; unfold and place on flat surface. Place the cheese in the center of the pastry and top with the jam. Gather the edges, pressing around the cheese and gathering at the top. Trim the excess or tie with kitchen twine. Brush the crust with the beaten egg. Place on a cookie sheet. Bake 20 minutes or until golden brown.

 


For Plum Perfect Plum Sauce  Download PDF Recipe Card

Dessert & Grill Sauce

Serve as an elegant accompaniment to roasted turkey, chicken or game hen, ham and roasted pork, or as a finishing sauce on gilled chicken, salmon, turkey or pork.  Pour over soft Brie for a quick hors d’oeuvre. Whisk with rice wine vinegar and olive oil and toss into a fresh salad.

Blend with cream cheese to frost or fill a spice or carrot cake or use as a topping for ginger snaps.

Drizzle over cheesecake or ice cream to create a delicious dessert.

Mix into yogurt and add a sprinkling of dried fruit for a tasty twist on breakfast.

Any way you serve it, this sauce is Plum Perfect!

 

Holiday Cranberry Plum Sauce

12 oz. bottle Plum Perfect Plum Sauce
1 12 oz. can whole cranberry sauce
3 Tbsp. orange extract
Mix all ingredients until blended. Heat for 2 minutes and serve Keeps for 2 weeks in refrigerator

 

Plum Perfect Baked Brie
1 large round Brie cheese
1 package refrigerated pie crusts, 2 in package
1 cup Plum Perfect Plum Sauce
1/3 cup dried orange flavored cranberries
1/4 cup pecan halves

Cut the rind from the top of the Brie leaving a 1/4 inch rim around the edge and place on a baking dish. Wrap the sides and rim with pie crust leaving the top exposed. In a small pan, heat the sauce, cranberries and pecans for five minutes, blending well. Pour over the top of the Brie and fold additional pie crust over the entire top.  Bake at 300 degrees for approximately 20 minutes or until dough is slightly brown. Serve hot with crackers.


 

Vidalia Onion Dressing Downolad PDF Recipe Card

Vidalia Onion Dressing and Pot Roast

1 3 pound chuck roast or other tender roast meat
4 medium potatoes cut into cubes
1 pound mini carrot fingerlings
1 large onion diced
8 ounces whole mushrooms cut up
1 cup beef broth
1 packet Pot Roast seasonings made with water or beef broth as directed
1 cup Vidalia Onion Summer salad dressing
Heat oven to 350 Degrees. Place meat in a pot roast pan with water, pot roast seasoning and Vidalia Onion Summer Salad dressing. Baste every 20 minutes. Cook covered for 1 ½ hours. Cut all vegetables up and place around meat. Baste sauce over meat and vegetables. Cook covered 1 more hour. Uncover and let stand 10 minutes in the oven uncovered with oven turned off. This same recipe can be used in a crock pot cooking on high for 6 hours.


 

For Jammin’ In Georgia Download PDF Recipe Card

Jammin’ Camembert en Croute

1 small wheel of Camembert (about a half pound)
1 sheet frozen puff pastry
1 12 oz. jar Jammin’ in Georgia1 egg, beaten

Preheat oven to 375 degrees. Defrost pastry for about 15 minutes; unfold and place on flat surface.  Place the cheese in the center of the pastry and top with the jam. Gather the edges, pressing around the cheese and gathering at the top. Trim the excess or tie with kitchen twine. Brush the crust with the beaten egg. Place on a cookie sheet. Bake 20 minutes or until golden brown. Serve with your choice of crackers and fruit.

 

Jammin’ in Georgia Cobbler
1 stick butter, melted
1 cup all-purpose flour
1 cup sugar
1 cup milk
3 large ripe peaches, sliced
1 12 oz. jar
Preheat oven to 350 degrees. Pour melted butter into 8-inch square pan. Mix dry ingredients with milk and pour into pan. Mix peaches and Jammin’ in Georgia together and pour into the pan.  Sprinkle with crushed pecans if desired. Bake 45 minutes.

 

Jammin’ in Georgia Bourbon Chicken
¾ cup chopped onions
2 tsp minced garlic
2 tbsp olive oil
18 oz jar Jammin’ in Georgia
1 cup Jack Daniels or bourbon of your choice
4-5 pieces chicken breast
2 tbsp butter
Salt and pepper the chicken to taste.  Grill chicken in a sauce pan with butter until almost cooked. Do not use breaded chicken.  Sauté onions and garlic in olive oil until tender Stir in Jammin’ In Georgia and bourbon. Cook for 10 minutes or until slightly thickened and pour over cooked Chicken. Saute for a few more minutes and serve with rice or angel hair pasta 

 

Jammin’ Sweet Potatoes
3 large sweet potatoes (3 lbs.), peeled & quartered
1/4 cup extra virgin olive oil
1/4 cup Jammin’ in Georgia
Preheat oven to 400 degrees. Line a baking pan with foil. Toss the potatoes in olive oil. Roast 30 minutes and cool for 15. Toss in jam and serve warm or at room temperature.