Our jam ain't just for toast man...

Watermelon Salsa

Well the salsa is pretty good with tortilla chips.

The salsa is great with any mild seafood. EG.. Mahi, Talapia, Shrimp or Scallops. In a small skillet add a half cup of salsa, 1 TBSP butter and a dash of Garlic Salt. Simmer to reduce liquid and add Shrimp. Cook until shrimp are opaque.

Top any mild  fish with salsa and a dash of salt, broil until fish flakes with fork.

Mix salsa with a dollop of sour cream to mix up your mexican.


Peach Habanero Puffs

Phyllo sheets
Butter, melted
Nashville jam Peach Habanero jam

Keep Phyllo sheets under a damp cloth. On a cutting board, lay 1 sheet of phyllo. Brush sheet with melted butter and sprinkle lightly with sugar. Place another sheet over first sheet. Repeat steps 3 and 4, adding a total of 4-5 sheets.
Cut layered sheets lengthwise into strips measuring approximately 4 inches by 12 inches. Place a spoonful of Peach Habanero Jam in the corner of 1 strip.
Starting at preserves, fold strip end over end like you are a folding a flag. This will create a triangle. Brush top of triangle with melted butter and sprinkle a little sugar on top. Bake in a 375 degrees F oven for approximately 16-18 minutes until lightly brown and crispy. 

Strawberry Jalapeno Chicken

Boneless chicken breasts
Desired Soy Sauce
Strawberry Jalapeno Jam

Marinate boneless Chicken Breast pieces in your favorite soy sauce for one hour or over night.
They then can be stir-fried, baked, broiled, or grilled.
During the last few moments of cooking generously coat each piece with your favorite Jalapeno Jam and allow to glaze


Peachy Pork Tenderloin Sandwiches

These little delectable pork tenderloin sandwiches are made all the better with our Peach Habanero Jam.

3/4-1 lb. Pork tenderloin
Salt and pepper to taste
Olive oil
1-2 Tbsp. Butter
2-3 Green apples, peeled, sliced
1/4 Red onion, sliced
1/2 cup Peach Habanero Jam

Heat oil in a large skillet. Season pork tenderloin with salt and pepper. Sear pork tenderloin on all sides until browned, and then finish cooking in a 400 degrees F oven for 20-25 minutes.
Meanwhile, melt butter in a medium saute pan. Add apples and onions and saute until apples are tender and onions are slightly caramelized. Add Peach Jalapeno Sauce and simmer for 2-3 minutes.
To serve, after pork tenderloin has been removed from oven and rested for 5 minutes, slice pork into 1/4 inch thick slices. Layer slices on a platter and top with the Peach Habanero Jam.


Glazed Salmon

Salmon is made all the better with our Peach Habanero Jam.

4 Salmon steaks, 5 oz. each
1 jar Peach Habanero Jam
Olive oil

Preheat grill for medium heat. Lightly oil grill plate and place salmon on the grill. Cook salmon for 5-8 minutes per side, or until the fish can be easily flaked with a fork.
Transfer to a serving dish, top with Peach Habanero Jam and serve.


Kicken Chicken Wings

If you enjoy a little kick with your wings, then this recipe is for you - features our famous Strawberry Jalapeno Jam.

12 Chicken wings, disjointed
1/4 cup Corn starch
1/4 cup Flour
1 cup Breadcrumbs, unsweetened
2 tsp. Paprika
1 tsp. Salt
1/2 tsp. Freshly ground pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1/4 cup Strawberry Jalapeno Jam.
2 Tbsp. Honey
4 Tbsp. Butter
1 tsp. Cider vinegar

Place chicken wings in a bowl of water while preparing coating mixture. Combine cornstarch, flour, breadcrumbs, paprika, salt, pepper, garlic and onion powder in a mixing bowl.
Drain chicken wings, add wings (a few at a time) to coating mixture and toss well. Remove wings to a plate and continue until all wings are coated. Cover and place wings in refrigerator for about 30 minutes.
Preheat oven to 400 degrees F. Place wings on a greased baking sheet and bake in oven for 12 to 15 minutes per side. Remove from oven and drain on paper towels.
Combine Strawberry Jalapeno jam, honey, butter and vinegar in a microwaveable bowl and stir. Heat on high for one minute. Brush sauce lightly but thoroughly on both sides. Serve and enjoy.


Stuffed Olives

Olives are stuffed with a mixture of goat cheese, cream cheese, garlic, salt, pepper and our Six Pepper Jelly.

24-36 large Green or black olives
2 oz. Goat cheese
2 oz. Cream cheese
1/2 tsp. Garlic, minced
1 Tbsp. Nashville jam six Pepper Jelly
Salt and pepper to taste
Flour for dredging
2 Eggs
Panko or regular breadcrumbs, unseasoned
Oil for deep frying

Pit all the large olives using an olive pitter, or use pitted olives. Mix together the goat cheese, cream cheese, garlic, Six Pepper Jelly, salt and pepper. Place cheese mixture in a piping bag and fill the inside of each olive. Dip stuffed olives in flour and coat evenly. Shake off excess flour.
Make egg wash by whisking eggs in bowl with 1 teaspoon water. Dip floured olives in egg wash to coat evenly. Roll the olives in breadcrumbs to completely coat. Repeat dipping eggs in egg wash and breadcrumbs to double coat the olives.
Fry olives in deep fryer set at 375 degrees F for 3-4 minutes until golden brown and crispy.


Baked Brie

Crescent rolls and Brie cheese are baked and topped generously with Strawberry Jalapeno and chopped pecans.

1 tube Crescent rolls
1 small Round Brie
1 jar Strawberry Jalapeno jam
Pecans, chopped

Preheat oven to 375 degrees F. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them.
Place small round of Brie in center of dough. Seal long ends of crust on top of brie. When sealing sides it will be necessary to trim corners.
The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold to Brie by gently shaping with your hands. Place on cookie sheet.
Bake for 15 minutes or until golden brown. While hot, pour Strawberry Jalapeno jam generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone.

Awesome Strawberry Salad

A refreshing salad featuring romaine lettuce, feta cheese, strawberries, red onion, chicken breast, cranberries, rosemary, walnuts and Strawberry Jalapeno jam.

1 bag Romaine lettuce
1/4 cup Feta cheese, diced
1/2 cup Strawberries, sliced
1/4 Red onion, sliced
1 Chicken breast, grilled, sliced into strips
1/4 cup Cranberries, dried
1/2 cup Strawberry Chipotle jam.
1/2 tsp. Rosemary, minced
1/3 cup Olive oil
Salt and pepper to taste
1/3 cup Walnuts, halved

A delightful salad featuring The Nashville jams Strawberry Jalapeno jam alongside spinach, strawberries, raspberry vinegar and orange zest.

1 1/2 lbs. Spinach
1 quart Strawberries
2 Oranges
4 Tbsp. Strawberry Jalapeno Jam
3 Tbsp. Sugar
1/4 cup Raspberry or cider vinegar.
3/4 cup Olive oil
Zest or half an orange, to taste

Clean spinach by rinsing with cold water and removing stems. Rinse strawberries, remove stems and pat dry with paper towel. Zest oranges then remove skin and cut into quartered sections.
In a small mixing bowl, combine Strawberry Jalapeno Jam, sugar, orange zest, raspberry vinegar, whisk until blended. Slowly add vegetable oil while whisking to blend properly.


Strawberry Jalapeno Vinaigrette

  • 1/4 cup red wine or white balsamic
  • 4 tbsp olive oil
  • 1/2 cup Fresh Parsley Flakes
  • 1/2 cup of your Strawberry Jalapeno Jam
  • salt and pepper to taste

Warm jam for 15-30 seconds in microwave to thin, combine all ingredients and stir vigorously. Put mixture in your favorite dressing decanter. Pour over  baby greens. Add fresh sliced strawberries, chopped pecans and crumbled feta or Bleu Cheese. Toss salad, it is awesome!