7 Days of Blueberry Garlic Jelly!


Yesterday at the market, Dave was talking with a couple that still had a jar of our Blueberry Garlic Jelly, they had bought at a market 2 years ago. it was in their fridge and they had not opened it. They wanted to know what they could do with it as they really were not the cream cheese, savory jelly and crackers kind of people. That got me thinking and here is a week worth of ways you can use a savory jelly to enhance your meals:

Sweet and Sour Chicken: Cube chicken breast into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and blueberry garlic jelly until smooth. Add dome pineapple and sliced green onion, and fry until the onion wilts. Add the Blueberry Garlic mixture to a few minutes before removing chicken from skillet, stir, simmer and serve.

TwoGlazed Salmon: Mix together bourbon, honey, melted butter and jelly until evenly incorporated. Spread over salmon, and cook until done.
ThreeCanadian Turkey Burgers: Mix together ground turkey, melted butter, dried sage and blueberry garlic jelly, season generously with salt and pepper, and throw on the grill.
FourFish-n-Dip: Mix together equal parts horseradish sauce with blueberry garlic jelly; serve this dip with any deep-fried fish for a unique and tasty dish.
FiveMonte Cristo Sandwich: Mix equal parts mayo and blueberry garlic jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, grill in a buttered skillet, cut in half and enjoy.
SixBlueberry Garlic Vinaigrette: In the bottom of a large salad bowl, add olive oil, red wine vinegar, grainy mustard and blueberry garlic jelly. Whisk until emulsified. Add lettuce, tomato and other salad ingredients to bowl, and gently toss to coat.
SevenSimple Stir-Fry: Sauté chicken slices in a skillet with canola oil. Add a bag of frozen stir-fry veggies, season with teriyaki sauce and crushed red pepper. Finish by swirling in blueberry garlic jelly until melted.

In the above, I’ve used Blueberry Garlic Jelly, but any of our savory jellies could be used. Tonight am going to try a grilled chicken and smoky gruyere cheese Monte Cristo using our Cherry, Lime and Hot Pepper Jelly.


About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on July 26, 2015, in Recipes, Unique and tagged , , . Bookmark the permalink. 3 Comments.

  1. Those are great ideas- the sandwich looks yummy. I wish I lived near you to get some of this.

  2. Oh my! What wonderful recipes…..and we are BIG fans of savory jellies here anyway. Love cream cheese and jelly – especially hot pepper jelly. Some people are confused by “non-traditional” combinations but we think they’re FAB!

    Hugs, Pam

  3. Oh I bet my dad loves this fabulous ideas… he always eats jelly to cheese and even to schnitzel… that’s a little wild, but he is still alive :o)

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