Apple Jam 10 oz. - Jam

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	Apple Jelly 10 oz. #3201 10 oz. Stripling’s Apple Jelly has a crisp, light flavor which works perfectly in the recipe below for Blue Cheese & Cranberry Stuffed Endive. The apple jelly and dried cranberries mingle together and lend a nice tartness that counterbalances the deep cheese essence. This dish would be wonderful served with wines for an appetizer, particularly when guests are milling about and you’re still scurrying to finish making the main course in the kitchen. *Blue Cheese & Cranberry Stuffed Endive** 4 ounces cream cheese, softened 2 tablespoons Stripling’s Apple Jelly ½ cup crumbled blue cheese ¼ cup dried sweetened cranberries 2 heads Belgian endive ¼ cup pecans, toasted & finely chopped 1. Combine cream cheese and Stripling’s Apple Jelly in medium bowl. Using a mixer, beat until smooth. Fold in blue cheese and cranberries. 2. Carefully peel leaves from endive, discarding any bruised leaves. Fill the center of each leaf with 2 teaspoons of cheese mixture and arrange on serving platter. Sprinkle evenly with pecans. *Goat cheese may be substituted for the blue cheese.

	Cinnamon Apple Jelly 10 oz. #3204 10 oz. If you're already a fan of Stripling's Apple Jelly but looking for something with a little extra kick. Stripling's Cinnamon Apple Jelly should do the trick. While still having the uncomplicated texture of jelly, the cinnamon ramps it up into the category of ‘comfort food’. We use Stripling’s Apple Jelly—as well as Stripling’s Pan Sausage—in the recipe below for Apple Cinnamon Sausage Sandwich. This recipe makes a hearty meal that’s perfect for heading out on a cold morning—whether to the office or to the deer stand. Watch out, though: your co-workers—or even the deer— may very well want to take a bite! Apple-Cinnamon Sausage Sandwich 1 package (1 pound) Stripling’s Pan Sausage 1 large apple, cored and cut into 8 rings 2 tablespoons water 8 English muffins, split and toasted 1/3 cup Stripling’s Cinnamon Apple Jelly ½ cup plain yogurt Shape Stripling’s Pan Sausage into 8 (3-inch) patties. Place in non-stick or lightly greased skillet. Cook on medium heat 8 minutes, turning occasionally. Remove patties and set aside. Place apple rings and water in same skillet. Cover. Reduce heat to medium low. Cook 3 minutes. Place sausage on apples. Cover 3 minutes more, or until apples are tender. Assemble sandwich as follows: muffin half, Stripling’s Cinnamon Apple Jelly, yogurt, apple ring, sausage patty, then muffin half.

	Wild Blueberry Preserves 10 oz. #3401 10 oz. Serving Suggestion: Blueberry Crumble 1 (20 oz) can undrained crushed pineapple 2 (10 oz) jars Blueberry Preserves 1/2 c water 1 box yellow cake mix 2 sticks melted butter 1 c chopped pecans Butter casserole dish. Mix blueberry preserves and water together. Spread the following layers in this order: Pineapple, blueberry mixture, dry cake mix, melted butter, pecans. Bake at 350 degrees for 35 to 40 minutes or until brown on top. Cool before serving.

	Peach Preserves 10 oz. #3404 10 oz. Stripling’s Peach Preserves offer up both the peach flavor as well as a unique creamy texture to the recipe below for Polynesian Chicken. Although peaches have prominence here in Georgia as a stand-alone fruit, they also can lend a slightly tropical feel, giving meats a lighter, juicier taste. Polynesian Chicken 2 ½ pounds meaty chicken pieces, skinned 1 (14-ounce) can crushed pineapple, un-drained 1 small (10-ounce) jar Stripling’s Peach Preserves Preheat oven to 400 degrees. Spray a rectangular baking pan with vegetable oil cooking mist. Arrange the chicken pieces in the pan and spray lightly. Bake uncovered for 30 minutes. Turn the chicken pieces and bake them for an additional 15-20 minutes, or until tender. Drain off the pan juices. Mix the pineapple juice with the Stripling’s Peach Preserves. Pour over the drained chicken and bake another 15-20 minutes or until hot and bubbly.

	Fig Preserves 10 oz. #3402 10 oz. Although you may have thought you merely purchased a jar of Stripling’s Fig Preserves, you also are getting a slight bond with those who lived in prior civilizations. That’s because cultivation and consumption of figs date all the way back to the ancient Roman Empire and even Biblical times, where figs represented peace and prosperity. And, to be quite honest, when consuming Stripling’s Fig Preserves, we actually do feel very peaceful and prosperous and that all is at least momentarily well with the world. For a more modern twist, use our fig preserves in this recipe for slightly spiced cookies. We recommend pairing them with a cool glass of milk, or, if you prefer, a hot cup of coffee. Fig Preserve Cookies 1 cup shortening 1 ½ cup sugar 2 eggs 1 teaspoon vanilla 3 cups flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon ground allspice 1 ½ cup Striplings Fig Preserves (well-drained & chopped)* ½ cup chopped pecans (optional) Sift together flour, salt, baking soda, cinnamon, and allspice. Set aside. Combine shortening and sugar; add eggs and vanilla. Add in flour mixture and blend until smooth. Add Stripling’s Fig Preserves. Drop by teaspoonfuls on greased cookie sheet. Sprinkle pecans on top. Bake for 8-10 minutes at 350 degrees. *2 (10 ounce) jars of Stripling’s Fig Preserves will meet the recipe requirement and leave several ounces for other uses!

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