How to use your jam — a short illustrated lesson

So last weekend at the Market I seemed to have a lot of conversations that started with “how would you use that?” as bewildered customers looked at a jar of chutney. A large number of questions centered around the pomegranate jelly. So I got home and decided to make a jam oriented dinner.

First I made a nice salad  dressing with Red Pepper Jelly. My Red Pepper Jelly is not very spicy, so I used a spoonful in some olive oil, added some Dijon mustard, salt, pepper and sherry vinegar. You could use red wine vinegar for a better color. The result — a nice salad to start off my diner.

For the main course, I had a great boneless lamb chop. Grilled up nice and pink in the middle and served with Crabapple Jelly with Mint and Black Pepper. Not to be proud, but this is an excellent mint jelly, with no artificial green color.

And to use the pomegranate jelly, I made first a fruit tart, which I glazed with a the jelly. The fruit tart had a pate brisee base, pastry cream, and some out of season berries.

To glaze the tart, I first put some jelly in the microwave for a few seconds and then brushed it on.

Second, I made a pound cake, and glazed the top with the Pomegranate Jelly.

I found this didn’t have enough pomegranate flavor, so I toasted a piece of the pound cake and spread it with the jelly.

All very delicious.

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