|
Jam » Bunch O' Berries Jam 10 oz.
|
|
|
|
|
10 oz.
To make our Bunch o Berries Jam, the four best berries are slowly cooked together: wild blueberries, blackberries, strawberries, and raspberries, with pure cane sugar and a little lemon juice to make the very best jam offered.
Serving Suggestion:
Oatmeal-Raspberry Pancakes with Bunch O' Berries Jam
Ingredients:
1 1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup fresh raspberries, rinsed
Bunch O' Berries Jam
Directions:
In a bowl, mix oats and buttermilk; let stand at least 15 min. or up to 30 min. Meanwhile, in a small bowl, mix flour, sugar baking soda, baking powder, and salt. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temp. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 - 2 min. longer. Coat pan with more oil as necessary to cook remaining pancakes. Stack pancakes on plates and serve with Bunch O' Berries Jam.
|
Item #3004
|
|
|
|
|
People who bought this product also ordered:
|
#3403
10 oz.
Stripling’s Muscadine Preserves represent a unique fruit indigenous to the South which we are delighted to introduce to those who haven’t yet had the pleasure of trying them.
Muscadines are a broad category of grapes, also known as Scuppernongs or Swamp Grapes, and they can be bronze or black in color. Muscadines do not grow in typical bunches, but rather in small, loose groupings that are easy to remove from the vine when ripe. They are native to the Southeast, do not naturally grow in other regions, and are prized for their distinctiveness.
|
|
|
|
#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!
|
|
|
|
#1007
Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.
1 unit = 1 lb.
|
|
|
|
#3006
10 oz.
Tastes just like a fresh peach cobbler made with summertime peaches, pure cane sugar, lemon juice, cinnamon, and spices.
Serving Suggestion:
Peachy Barbecued Ribs
Ingredients:
2 t. Chinese Hot Mustard
1/3 c. soy sauce
1/3 c. teriyaki sauce
4 tablespoons peach nectar
1 tablespoon sesame seed oil
1 tablespoon vegetable oil
2 t. Peach Cobbler jam
2 minced cloves of garlic
2 t. ground ginger
5 pounds baby back ribs In a large freezer bag
Directions:
In a large freezer bag, combine all ingredients for marinade. Add babyback ribs. Allow to marinate overnight in the refrigerator. When ready to cook: Preheat oven to 350 degrees F. Remove ribs from bag. Place ribs on a sheet pan lined with aluminum foil, discard marinate. Allow to cook for 1 hour at 350 degrees F. Remove ribs from oven and coat well with commercial barbecue sauce, return ribs to oven and allow to cook another 30-45 minutes or until done.
|
|
|
|
#3206
10 oz.
WHAT IS A MAYHAW?
‘May’ is when they are harvested.
‘Haw’ is short for ‘Hawthorne’ berry.
Wild Mayhaws grow in the swamps of South Georgia and are gathered in boats with nets and scoops. The season is only three weeks long, so the harvesting is tough and furious. The Wild Mayhaw berries resemble a pink cranberry and make the best jelly in the world. The delicate flavor is fruity like apple (mayhaw is in the apple family) but with a ‘zing’ left on the tip of your tongue.
Wild Mayhaw jelly is great with toast, bagels, and hot buttered biscuits. This jelly also makes a great condiment served with roasted chicken, turkey, wild game, and as an alternative to mint jelly when served with lamb.
|
|
|
|