Elevate a mimosa with a small portion of jam, and can also create an apple bourbon concoction of serious awesomeness. They also add it to meat on the grill for a caramelized coating, combine it with butter or whipped cream for a scone topping or stir a spoonful into a cup of hot tea. Jammits Chatterji and Magilow suggest creating a sundae by adding a dollop of jam to vanilla ice cream.
It will sweeten up the spicy heat and leave diners wondering where you got such a creative idea. Ever tried your favorite jam as a filling for crepes? Or cutting out the middle of a cupcake to fill it with a dollop of tasty jam? It works well as the filing in a jelly doughnut, for the insides of a homemade pop tart or to make a jam cake! Make an awesome, spicy stir?-fry and once you’ve dished it out, add a bit of jam on top. Jam and cream cheese make a sinfully good French toast filling, and it’s a perfect preserve to use as a glaze on a fruit tart. People often bake it into pies, use it as a marinade and in many other creative ways. Jam on toast is not the only way to devour the tasty preserve. Jammit! jams come in 8-ounce jars and can be ordered on the Jammit website for people both inside and outside of the state. Their unique flavors like Peach Thyme Prosecco, Strawberry Chili Shiraz and Blueberry Balsamic Black Pepper are a world away from your typical grocery store strawberry or raspberry varieties. It’s no wonder the jams were flying off the shelves. Jams are more likely to contain the tiny seeds from strawberries and raspberries that some people aren’t a fan of. People tend to choose between the two based on their texture preferences. Jam is made with actual fruit that has been crushed or cut and combined with sugar and pectin. The real difference between jelly and jam? Jelly has more of a clear coloring and is made with fruit juice, pectin and sugar. The jams will be found at Central Markets throughout Texas starting in late February. Since then, Jammit has entered nationwide distribution and can be seen at specialty food shows throughout the country. The response was swift, with the jams flying off the shelves and the partners unable to keep up with the demand for their delicious jams. Magilow continually referred to it as jelly, irritating her friend into yelling, “It’s not jelly, it’s jammit! Dammit!” A year later, the two became business partners and started selling their products at St.
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The word slip that created “Jammit” came about when Chatterji was trying to teach Magilow how to make jam. The duo uses whole seasonal fruit, herbs and wine to create artisanal small-batch jams that are so good you can eat them by themselves. Learn more about Jammit and great jam ideas here: This tasty preserve has many uses besides your typical sandwich. When two friends Andrea Chatterji and Stephanie Magilow were trying to make jam at home in Dallas, a slip of the tongue named their soon-to-form company, Jammit Jam.
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