All Recipes

Any of the pepper jellies are great over a cream cheese brick, goat cheese log, or brie wheel. Best served with crackers, bread, or sliced apples. These make great accompaniment to charcuterie boards! *Recommended to let cheese soften before serving

8oz Cranberry Pepper Jelly or Old Fashioned Pepper Jelly 12 oz. bottle Heinz chili sauce 2 lbs. precooked meatballs (use a bag of frozen ones) Heat the cranberry jelly and chili sauce on the stovetop or in the microwave until melted and smooth. Add frozen meatballs and cook on high for 2 hours or on low for 4 hours. You may also make them in the oven. Preheat the oven to 375ºF and put the meatballs in a 9x13 pan and cover with sauce. Bake for 1 hour.

Ingredients 5 sheet frozen Phyllo dough defrosted ¼ light butter 1 round Brie ¼ cup fig jam ¼ cup crushed pecans Instructions Pre-heat oven to 400 degrees Lay out the defrosted Phyllo dough and keep unused pieced under a sheet of plastic wrap. In a small saucepan, melt the butter and set aside. Line a baking pan with parchment paper. Lay the 1st sheet of Phyllo dough on the parchment lined baking sheet. Lightly brush with the melted butter. Lay second sheet of Phyllo dough on top of the first. Brush with melted butter. Place third sheet crosswise and brush with melted butter. Do the same to the fourth piece of Phyllo. Place the fifth piece crosswise again, brush with melted butter. Place the brie in center of the Phyllo dough. Top with the fig jam. Sprinkle the crushed pecans on top of the fig jam. Fold the Phyllo dough towards the center of the brie Brush remaining melted butter onto the Phyllo dough Place Phyllo wrapped brie prepared baking sheet. Cook for about 15 minutes to 20 minutes. The outside will be light brown and crispy. Let Brie sit for about 10 minutes before serving. Serve with dried fruits, fresh fruits, crackers, and Italian meats Link: https://www.everydayeileen.com/wprm_print/5805

Ingredients 2 15 count Phyllo cups 1 cup pimento cheese - prepared or homemade 1/3 cup pepper jelly 1/4 cup chopped pecans - optional Instructions Heat oven to 350 degrees. Place Phyllo cups on a baking sheet. Spoon pimento cheese into each cup and top with pepper jelly. If desired, add a pecan piece to each. Bake in the oven for 8 to 10 minutes. Remove from the oven and let sit for 5 minutes. Serve warm. Link: https://www.asouthernsoul.com/pimento-cheese-bites/

2 packages, 14 oz each, smoked sausages 1 cup barbecue sauce 1 cup pepper jelly 2 tablespoons Worcestershire sauce 1 packet, 1.25 oz, chili seasoning -McCormick chili original Instructions 1. Place meat into a slow cooker. 2. Add barbecue sauce, jelly, Worcestershire sauce and chili seasoning and mix well. 3. Heat on low for 4-6 hours or high for 2-3 hours, stirring once, halfway through cooking.

Ingredients 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold 1 (8-oz.) wheel Brie cheese, cold 1/4 cup raspberry, apricot or fig jam 1/3 cup finely chopped walnuts or pecans, toasted (optional) 1 large egg 1 Tablespoon whole milk Instructions Preheat the oven to 400ºF and line two baking sheets with parchment paper or Silpats. Unfold each sheet of puff pastry onto a lightly floured work surface. Cut along the seams lengthwise on each sheet of puff pastry to form three long rectangles then cut each rectangle into three 3-inch squares. (Each sheet of puff pastry will yield 9 squares.) Slice the Brie into 18 wedges. Place each puff pastry square on the baking sheet then place the wedge of Brie in one corner of the square (leaving a small border along the edge). Place a dollop of jam on top of the cheese then sprinkle the jam with chopped nuts. Stretch and fold the puff pastry over the cheese so that the two corners of the squares meet to form a triangle. Using a fork, crimp together the edges so that the puff pastry pocket is firmly sealed. Repeat the filling and crimping process with the remaining pieces of puff pastry. Cut a slit in the top of each triangle. Whisk together the egg and milk then brush the tops of the puff pastry. Bake for 15 to 20 minutes until golden brown and cooked throughout. Remove the puff pastry from the oven and allow the bites to cool for 5 minutes then serve immediately. Link: https://www.justataste.com/baked-brie-bites-with-jam-

Ingredients For Chicken Meatballs 1 lb. ground chicken ¼ cup scallions, finely chopped 1 clove garlic, minced 1 tsp. salt ½ tsp. Pepper 1 egg 2 Tbsps. Georgia Olive Oil ½ to ¾ cup Bread Crumbs 8oz Muscadine Jelly Directions Preheat oven to 400 degrees. Combine all ingredients for chicken meatballs in a bowl, except for jam. Scoop or spoon 1tbs of chicken mixture and roll into a ball. Repeat with all of the chicken. Place on a baking sheet and bake about 15 minutes. Internal temperature should be 170 degrees. Put hot meatballs into a bowl and toss with muscadine jam. Serve as hors d'oeuvres with toothpicks or serve for dinner with rice and a vegetable.

Ingredients 20 oz pork tenderloins kosher salt (to taste) 1/4 tsp garlic powder 1 1/2 tbsp balsamic vinegar 2 tbsp fig jam optional chopped parsley for garnish Instructions Preheat the oven to 375°F. Season the pork with salt and garlic powder and place on a baking pan. Combine the vinegar and fig jam and generously brush it all over the pork. Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven. Let it rest for 10 to 15 minutes before slicing into 8 pieces. Top with parsley if desired.

Ingredients: 1 1/2 pound salmon fillet 4 tablespoons (more as needed) of Southwestern Dry Rub 1/2 cup of pepper jelly (more as needed) Directions: Take a 1 1/2 pound salmon fillet and trim the belly fat off, along with the very end section closest to the tail. Leave the skin on the salmon Cut the remaining salmon into even portions. Once you cook the salmon, you will be able to remove the fillets easily from the skin Sprinkle each salmon filet with 1 tablespoon of Southwestern Dry Rub and then add more as needed. Let the salmon sit for 10-15 minutes to allow the rub to settle in Place the salmon into a 400 F oven for about 4 minutes. Remove from the oven and apply some pepper jelly (I heated the jelly up a bit to make it easier to spread) Place back into the oven and cook an additional 3-4 minutes or until a knife inserted into the thickest part of the fish comes out easy and clean. Using a spatula carefully remove the fillet from it’s skin Serve over a bed of rice and top with scallions Link: https://simplysundaysfoodblog.com/2016/02/22/pepper-jelly-glazed-salmon2/amp/

INGREDIENTS 4-5 pound whole chicken 1/2 cup apple butter 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon paprika (I used smoked paprika) 1 teaspoon crushed red pepper flakes handful fresh thyme sprigs 3 large garlic cloves, peeled and smashed kosher salt and pepper INSTRUCTIONS Preheat oven to 375°F (I like to use my convection setting for roasted chicken if you have it). Rinse and pat the chicken dry. Make sure to remove any innards from the cavity and place in a roasting/baking dish big enough to hold the chicken. Mix together the apple butter and spices. Gently pull back the skin on breasts of the chicken and rub the apple butter mixture as far down the bird between the skin and the flesh as possible using your hands or a spoon. Do this again on the legs and thighs. Brush any remaining apple butter mixture all over the outside of the chicken. Season liberally with salt and pepper. Place the thyme sprigs and garlic cloves in the cavity of the chicken. Roast until internal temperature using a meat thermometer reaches 165°F (about 20 minutes per pound although this will vary by oven and especially if you're using the convection feature which cooks quicker). If chicken is browning too quickly, cover loosely with foil during the roasting process. Spoon the cooking liquids over the chicken 2-3 times while roasting to keep it moist. Remove from oven once cooked, cover with foil (if not already) and let rest for about 10 minutes before carving and serving. Link: https://www.r

Ingredients 2 pounds Brussels Sprouts, cleaned and halved 4 slices bacon, chopped 1-1/2 teaspoon seasoned salt 1 teaspoon black pepper 1 teaspoon thyme 1 cup pepper jelly 3 tablespoons Dijon mustard Garnish with chopped bacon 1 bunch green onions, chopped Directions Clean and half the Brussels Sprouts. In a large skillet or baking pan place the bacon and brown it. Remove the bacon to a paper towel to drain. Leave 1/4 cup of the bacon dripping in the baking pan. Place the Brussels Sprouts into the baking pan and bake at 400 degrees for 15 minutes, then stir and return to the oven for 10 minutes. In a small mixing pitcher, mix the pepper jelly and Dijon mustard until completely blended. Remove the sprouts from the oven and pour the pepper jelly mixture over the sprouts and mix well, covering the sprouts very well. Return to the oven and bake for 15 minutes. Remove from the oven and garnish with the chopped bacon and chopped green onions. https://www.mizhelenscountrycottage.com/2019/11/baked-pepper-jelly-brussels-sprouts.html

INGREDIENTS 1 1/4 pounds chicken thigh, or tenderloins 1 1/2 tablespoons soy sauce 1 tablespoon chili garlic paste 1 teaspoon rice vinegar 2 tablespoons orange juice 1 tablespoon olive oil 3/4 cup orange marmalade 1/4 teaspoon ginger paste 1 1/4 teaspoon cornstarch salt and pepper, to taste INSTRUCTIONS In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, olive oil, marmalade, ginger paste, and cornstarch. Arrange the chicken pieces in an oven-safe baking dish. I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this recipe. Salt and pepper the tops of the chicken according to your personal preference. Pour the marmalade mixture on top of the chicken. Bake the chicken covered at 400°F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Ingredients 1 tablespoon olive oil 4 cloves garlic, minced 1 medium onion, diced 2 cups Apple Butter 1 cup Apple Cider Vinegar 1/2 cup honey 1 cup water 2 tablespoons paprika 3 tablespoons spicy brown mustard 2 teaspoons salt 2 tablespoons worcestershire sauce 1 tablespoon sriracha hot chile sauce 1 6-7 pound pork shoulder roast Buns and slaw for serving Instructions Heat the olive oil in a medium-sized saucepan over high heat. Add in the garlic and onion, and cook until just tender and fragrant, about five minutes. Add in the apple butter, apple cider vinegar, honey, water, paprika, mustard, salt, worcestershire sauce, and chile sauce. Bring to a boil, reduce heat, and simmer until the thickness of a barbecue sauce (about 15 minutes). Reserve about one cup of the sauce for serving. Place the shoulder roast in a large slow cooker, pour over the remaining barbecue sauce, and cook on low for 8-10 hours, or high for 6-8, or until the pork is tender enough to shred. Shred pork with two forks. To serve, pile on top of buns, then drizzle with reserved barbecue sauce and top with slaw. Link: https://wholefully.com/slow-cooker-apple-butter-pulled-pork/

Apple Butter Pound Cake with Caramel Frosting Active: 20 mins Bake: 1 hr 20 mins Cool: 2 hrs 5 mins Total: 3 hrs 45 mins Servings: 12 Apple Butter Pound Cake with Caramel Frosting Ingredients: 1 cup Slow-Cooker Apple Butter ¼ cup finely chopped, toasted pecans Vegetable shortening 1 ½ cups butter, softened 1 (8-oz.) pkg. cream cheese, softened 3 cups granulated sugar 6 large eggs 3 cups all-purpose flour, plus more for pan 3 teaspoons vanilla extract, divided ½ cup packed light brown sugar ¼ cup butter 3 tablespoons whole milk 1 cup powdered sugar ½ cup dried apple chips (optional) Directions: Step 1 Stir together Slow-Cooker Apple Butter and pecans in a small bowl; set aside. Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside. Step 2 Preheat oven to 325°F. Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes. Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Step 3 Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla. Step 4 Stir ¼ cup batter into apple butter mixture. Pour half of the remaining batter into prepared Bundt pan. Using a small offset spatula or knife, make about a ¾-inch-wide x ¾-inch-deep t

Ingredients: 1/8 cup packed light brown sugar 1/4 teaspoon apple pie spice for sprinkling on top of crescent rolls 3 tablespoons unsalted butter, melted 1/3 cup chopped pecans 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices 1 (8 ounce) tube Pillsbury Original crescent rolls 1 4oz jar Apple Pie Jam INSTRUCTIONS: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Melt butter and toss apple slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute Apple Pie Jam onto each triangle, then top with brown sugar. Sprinkle each triangle evenly with the chopped pecans. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple. Brush each crescent roll with remaining butter. Sprinkle lightly with apple pie spice. Bake for 10 to 12 minutes, or until golden brown. Cool for 5 minutes before serving.

Ingredients 1 cup canola oil 1/2 cup plain greek yogurt 3 large eggs 2 cups granulated sugar 1 tablespoon vanilla extract 1 1/2 cups buttermilk 3 3/4 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 3/4 cup high quality strawberry jam 2 cups fresh strawberries, sliced honey, for drizzling Chamomile Cream 2 cups heavy cream 6 chamomile tea bags 8 ounces cream cheese 1/4 cup powdered sugar Instructions 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray. 2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling. 4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the c

Ingredients 2 cups all-purpose flour (264g) 1 ½ cups old-fashioned oats (147g) ½ cup granulated sugar (108g) ¼ cup light brown sugar, packed (53g) ½ teaspoon baking powder ½ teaspoon salt 18 tablespoons unsalted butter, melted and cooled slightly (250g) (9-ounces) 1 teaspoon vanilla extract 10-12 ounces assorted jams, room temperature vegetable cooking spray Instructions Preheat oven to 350F. Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside. In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay. Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won’t stick together. Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full. Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until

Ingredients 3 large eggs 1/2 + 1/8 cup white sugar 1 cup flour 1 cup Strawberry Rose Jam icing sugar for decoration (optional) diced fresh strawberries for decoration (optional) Instructions Preheat the oven to 350F. Line a quarter sheet pan (9x13-inches) with parchment paper. In a big bowl, add the eggs and the white sugar and whip with a mixer for about 5 minutes or until the eggs are tripled in volume and are a light pale color. Add the flour and carefully fold it into the eggs trying not to deflate the eggs too much. Mix just until the flour disappears. Spread the batter onto the prepared sheet pan. Bake for 20-22 minutes or until the cake is risen and springy to the touch. Once baked, cover with a clean kitchen towel and immediately roll with the towel still on the cake. The towel will roll inside the cake. Roll from the short side. Let the cake roll cool for about 10 minutes. Unroll the cake, remove the towel. Spread the Strawberry Rose Jam over the cake and roll it again. Dust with some icing sugar and decorate with fresh diced strawberries.

Crust: 1 prepared 9” deep dish pie shell, baked and ready to fill (or use your favorite homemade pie crust recipe) Filling: 5 cups fresh blueberries, divided 4oz jar Blueberry Lavender Jam 1 cup cold water 3 Tablespoons cornstarch 3/4 cup sugar Pinch of salt Squeeze of fresh lemon juice (1 – 2 teaspoons) 1 Tablespoon unsalted butter In a medium saucepan combine water, cornstarch, sugar, jam, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop with whipped cream on top to serve.

Ingredients 2 cups nonfat plain Greek yogurt 1/2 cup Peach Lavender jam 1 tablespoon honey 1/2 cup finely diced fresh peaches Instructions In a medium bowl, whisk together the yogurt, jam, and honey. Stir in the diced peaches. Pour mixture into popsicle molds. Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours. To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Ingredients: Frozen Pie crust 1-3/4 cups apple butter 1 cup heavy cream 3 large eggs ½ cup packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon fresh grated nutmeg 1/4 teaspoon salt Pinch ground cloves To Make Apple Butter Filling: Add all ingredients to a large bowl and whisk together until fully combined. Carefully pour the filling into the baked pie shell and smooth it over. To Bake: Bake the pie on the middle rack for 45-55 minutes, or until the pie reaches a temperature of 170º-180ºF and the outer edges have started to puff up but the center is still slightly wobbly. Remove from the oven and let cool at room temperature before placing in the refrigerator for at least 4 hours to finish firming up. Best served with whipped cream. Link: https://everydaypie.com/apple-butter-pie/print/1588/

Ingredients: 1 Large Lime 165ml Canned Coconut Milk 50g Desiccated Coconut 250g Unsalted Butter (softened) 295g Tate and Lyle Fairtrade Golden Caster Sugar 3 Large Eggs (at room temperature, beaten) 275g Plain Flour 2 Rounded tsp Baking Powder Mango Passionfruit Jam Whipped cream for topping You will also need 2 x 20cm (8”) round cake tins, greased and lined with parchment Instructions: Make-ahead: You can prepare the lime zest, wrap in cling film and chill, and make cake the day before stored in a lidded container. Make the icing a few hours ahead and keep covered with cling film placed directly on the surface. Using a zester remove long fine strips of zest from the lime, place in a small pan of boiling water and blanch for 1 minute. Drain in a small sieve under running cold water and pat dry with kitchen paper. Wrap in cling film and set aside for the decoration. Heat the coconut milk in a small pan until it just comes to the boil. Remove, add the desiccated coconut, squeeze the lime and also add. Leave to soak and allow the coconut to soften for 1 hour. Preheat the oven to 350°F. In a mixer beat the butter and Tate & Lyle Golden Caster Sugar for about 5 minutes until light and fluffy. Add the eggs little by little, scraping down the sides once or twice, for about 5 minutes, until smooth and creamy. Sift the flour and baking powder together, then fold one-third into the creamed mixture along with one-third of the coconut milk mixture. Repeat until both are used up and you

Would be a perfect appitizer for brunch party, Sunday morning breakfast, or sweet treat for dessert! Ingredients: 2 Frozen puff pastry sheets 1 egg + 1 large egg yolk 8oz cream cheese, softened 1/3c. sugar 1tsp. lemon juice 1tsp. vanilla + 1/2tsp. 2/3c. fresh or frozen blueberries (unthawed) 1c. Black + Blue Jam 1/3c. sliced almonds (optional) 2tbsp. whole milk + 1tbsp. 1/2c. powdered sugar Instructions: -Thaw puff pastry sheets to room temp. on counter 1hr before baking, or set in fridge to thaw overnight. -blend cream cheese, egg yolk, sugar, lemon juice, & vanilla until well incorporated, cover and refridgerate until ready to use -working 1 pastry sheet at a time, unfold on flat, floured surface and cut top two corners off of the short edge at an angle: /||||||||\ ; then cut two small triangles off the opposite short end, making a wide "M"-shape: |__/\___/\__| -Spread down center strip of pastry 1/2 the softened cream cheese mixture, 1/2c. Black + Blue Jam, 1/3 c. blueberries. With sharp knife or pizza cutter, cut 8-10 slanted strips along both sides of exposed pastry dough, then fold, alternating sides, each strip over the center filling to resemble a twist or braid. Repeat with second pastry sheet & rest of filling. - Place on greased baking sheet with parchment paper or slipmat. -Whisk one egg with 2tbsp. milk, and brush egg wash over braided filled pastries. If using amonds, sprinkle over the egg wash. -Place assembled braids in refrigerator to help hold their

I personally think ANY of the jellies blend great with a good Marg, but my favorites have to be: Tropical Pepper Jelly (sweet, yet spicy), Strawberry Guava, Strawberry Hibiscus or the Mango Passionfuit. Each of these have the most 'beachy-vibe' to them. Recipe: Jelly + Tequila + Triple Sec + lime + salted rim, served over ice or blended frozen

Want to feel like you're part of the Kentucky Derby with a fresh mint julep? Try mixing it with Blood Orange Marmalade, Black + Blue Vanilla Lavender, or Pear Vanilla Bean Jam. Recipe: Marmalade+ Bourbon + fresh Mint + Club Soda + crushed ice

More of a wine than liquor drinker? Try a new twist on your summer sangiria, great for serving crowds! Best accompanying Jams: Strawberry Rose, Mixed berry, Georgia Peach Lavender Recipes: Strawberry Rose Jam + Rose' + Grand Marnier + fresh fruit Mixed Berry Jam + red wine + ginger ale + brandy + fruit Peach Lavender Jam + white wine + peach schnapps + fruit; let sit and marinate flavors >1hr.

Cocktail with a kick! Spicy ginger beer always makes the palette feel refreshed. Jams best complementing: Persimmon, Cinnamon Apple Butter, Three Citrus Marmalade Recipe: Jam + Vodka + lime juice + ginger beer + mint

Who doesn't love a bellini? Sweet, light, and even acceptable for breakfast! I think with champagne, the Blackberry Pear, White Peach Lavender, and Mango Passionfruit pair best. Recipe: Jam + cold Champagne

One of my personal faves, Mint Mojito! Sweet, citrusy, herby, now fruity! Best flavors: Strawberry Watermelon + Pear Ginger + Blueberry Lavender Muddle mint with lime juice and jam, then top with rum and soda water. (optional: add splash of lemonade if you like your drinks on the sweeter-side)

Similar to Moscow Mule, but Dark rum instead of vodka. Harmonious Jams: Fig Jam, Spiced Pear Butter, or Cherry Vanilla. Recipe: Jam + Dark Rum + Ginger Beer + sliced lime