Recipes from The Jam Stand

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compliments of 'Tis Tasty and Grandma's Kitchen!

Blackberry Recipes
Fruit Tart with Blackberries and Raspberries
Vegetarian

Serves 6–8
2 small 4" tarts or regular 9" inch tart shells, prebaked
1 7.5 oz. jar lemon curd
3 pints blackberries and/or raspberries
½ cup apricot preserves
1 TB water
Fill cooled shells with a 1/2 inch layer of lemon curd. Starting from the outer edge, arrange berries closely in concentric circles. (Alternate rings of blackberries and raspberries). Heat apricot preserves with 1 tablespoon water. Carefully brush top of tart to set berries and glaze tart.

Nutrition Info
Per serving (193g-wt.): 620 calories (400 from fat),
44g total fat, 27g saturated fat, 12g protein, 46g total carbohydrate (4g dietary fiber, 34g sugar),
230mg cholesterol, 310mg sodium

Marionberry Topping
Berry Mix Ingredients:

3 lbs of marionberries, gently rinsed
From 1 teaspoon to 1/2 cup of sugar,
depending on how tart the berries are.

Whipped cream:
1 cup heavy whipping cream
Vanilla
1 teaspoon sugar

Put clean berries into a large bowl. Using a potato masher, gently mash down on the berries, until you've crushed about half of them. Add sugar to taste. Mix and let sit for 15 minutes for the berries to macerate.

Serve over a quick and easy biscuit cut in half

Ginger-Hoisin Marinade and Glaze
In blender, puree 1 cup 'Tis Tasty's Old Fashioned
Orange Marmalade, 1/2 cup each soy sauce and rice vinegar, and chopped fresh ginger; 2 teaspoons fennel seeds and 1/2 teaspoon cayenne.

Bagels and Strawberry-Rhubarb Jam
Half the bagels and heat in toaster. Spread with butter and "Tis Tasty's Strawberry-Rhubarb Jam or your favorite Jam or Preserves. If on a diet and watching calories use rice cakes.

Cheese Ring with Tomato Preserves
1 lb. Sharp Cheddar Cheese, grated
1 cup pecans, chopped
2 cups mayonnaise
1 onion finely chopped
1 clove garlic, pressed
1/2 tsp Tabasco
1 cup 'Tis Tasty's Tomato Preserves
Mix first 6 ingredients thoroughly and place in a
greased ring mold.
Refrigerate overnight.

Unmold onto serving plate and place jam in the
center. Serve with crackers.

Blueberry Jam and Custard Pie
1 cup granulated sugar
1 pinch cinnamon
10 egg yolks
1 pinch salt
2 cups whole milk
1 tsp pure vanilla extract
1 cup "Tis Tasty's Blueberry Jam, slightly warm
1 blind-baked 10" pie crust shell
2 cups sweetened whipped cream
8 fresh mint sprigs
Preheat oven to 350 degrees.
In a large bowl mix sugar, cinnamon, whisk in 1 egg yolk at a time, add salt, milk and vanilla.
Spread jam over bottom of pie shell. Pour
milk mixture into pie shell and bake until
golden brown. and center set. Remove and cool.
Slice pie into individual servings, serve with
whipped cream and mint sprig.
Yields 8 servings.

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