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Not that there is anything wrong with toast, but the preserves that I make have a lot more culinary versatility. Adding preserves to meat and vegetables makes a simple dish special and a special dish spectacular. Preserves pair perfectly with a cheese platter or a grilled cheese sandwich. There are so many ways to enjoy these delicious jams, jellies, and pickles!
Apricot Habanero Jelly
1. Serve on crackers with brie or cream cheese.
2. Mix with cream cheese to make either a filling for wontons or grilled jalapeno poppers.
3. Purchase or make roasted chicken wings and toss with a little jelly.
Zesty Zucchini Relish
1. Great on hot dogs and brats.
2. Mix with mayonnaise and a squeeze of lemon juice and serve as a tartar sauce on fish and seafood.
3. Dice and add to tuna fish, ham, or egg salad sandwiches.
4. Brightens the taste of deli or homemade potato salad
Blueberry-Limoncello Sauce
1. A great sauce served on pound cake, ice cream, or cheesecake.
2. Mix with Prosecco for a festive looking cocktail.
3. Use with vodka to make a blueberry martini.
4. Use to moisten ladyfingers in a trifle dessert.
5. Make a savory reduction sauce with an added splash of vinegar and an added tablespoon of butter. Serve on meats such as duck, venison, or pork.
6. Drain blueberries and use for blueberry muffins. Save brine for another purpose such as a syrup for swedish pancakes or combine with 7up for a refreshing drink.
Beer Jelly
1. Caramelize onions then mix in some beer jelly until it melts and serve on a grilled hamburger.
2. Heat little smokies hot dogs or any precooked sausage (sliced into serving size pieces) and cook until they release some of their juices. Drain sausage and
then add sausage back to pan and add beer jelly and cook until a glaze forms. Makes a quick appetizer.
3. Great on toast.