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Tangy Red Pepper Glazed Chicken


  • ½ cup Bonnie’s Jams Red Pepper Jelly
  • ½ cup low sodium soy sauce
  • 5 cloves garlic, minced
  • 3 Tbs. peeled and grated fresh ginger
  • 2 lbs. bone in, skin on chicken thighs


In small bowl, mix together Bonnie’s Jams Red Pepper Jelly, soy sauce, garlic and ginger, until mixture is combined. Place chicken in shallow baking dish. Pour ½ of the marinade mixture over the chicken, and turn to coat both sides. Cover tightly and marinate in the refrigerator for at least four hours, preferably overnight. Reserve remaining marinade in covered container in the refrigerator.

Preheat oven to 375 degrees. Remove chicken from the refrigerator while oven is heating up. Cover the bottom of a sheet pan with foil.

Remove chicken from marinade, and place skin side up onto sheet pan. Bake for 30 minutes, turning pan half way through cooking. Remove chicken from the oven and increase oven temperature to 400 degrees. Brush chicken with reserved marinade and return to oven. Bake for an additional 10 to 15 minutes or until chicken is beautifully browned and juices run clear when pierced with a fork. Continue baking for another 30 minutes or until chicken is beautifully browned and juices run clear.

Serve with rice and wok seared broccoli or bok choy. Top with thinly sliced green onions.

Raspberry Lime Rickey

In small bowl, combine Raspberry Lime Rickey preserves, lime juice and zest. Mix and let sit for 10 to 15 minutes. Using fine mesh strainer, strain mixture, using back of wooden spoon to press through liquids.

Strawberry Rhubarb Stuffed French Toast


  • 4 oz. mascarpone cheese, softened
  • 4 oz. fresh whole milk ricotta, softened
  • 2 Tbs. light brown sugar
  • 1/3 cup Bonnie’s Jams Strawberry Rhubarb preserves
  • 1 loaf Brioche bread, cut into 8 slices
  • 5 eggs
  • 1 cup milk
  • 2 Tbs. sugar
  • 1 ½ tsp. ground cinnamon
  • ¼ tsp. fresh ground nutmeg
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 1-2 Tbs. butter
  • fresh strawberries
  • maple syrup
  • additional butter


In small bowl, mix together mascarpone, ricotta and brown sugar until well combined. On one slice of the brioche bread, spread a thick layer of Bonnie’s Jams Strawberry Rhubarb preserves, top with 2 tablespoons of the mascarpone mixture on four slices of the brioche. Press the remaining four slices on top to form 4 sandwiches.

In medium bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour mixture into a 13”X9” baking dish. Dip sandwiches into the egg mixture, allowing them to soak for about 2 minutes per side.

Heat large nonstick skillet or griddle over medium-low heat. Melt butter and when butter stops foaming, place sandwiches in skillet. Cook for 4 to 5 minutes per side or until golden brown. Serve with more Bonnie’s Jams Strawberry Rhubarb preserves, fresh sliced strawberries, maple syrup and additional butter on the side.

Peach Ginger Jelly Glazed Ham

Place ham in a heavy roasting pan. In bowl of food processor fitted with the steel blade, combine garlic, Bonnie’s Jams Peach Ginger preserves, Dijon mustard, brown sugar, zest and orange juice. Process mixture until smooth. Pour glaze over the ham and bake for 1 hour, or until ham is fully heated through and glaze is well browned. Serve hot or at room temperature.

Red Pepper Jelly Bloody Mary


  • 5 cups tomato juice (Clamato or a combination of tomato and Clamato can be used instead)
  • 2 bottles clam juice
  • ½ tsp. grated lime zest
  • ½ cup fresh squeezed lime juice (from 3 to 4 limes)
  • 3 Tbs. Bonnie’s Jams Red Pepper Jelly
  • 2 Tbs. Worcestershire sauce
  • 2 dashes Tabasco or other favorite hot sauce
  • ½ tsp. celery seed
  • ½ tsp. kosher salt
  • fresh ground black pepper
  • 1 cup vodka
  • 2 Tbs. Old Bay Seasoning
  • Tabasco to taste
  • Lime wedges
  • Pimento stuffed Olives


In large pitcher, stir together tomato juice, clam juice and lime zest. In separate small glass pitcher, use a whisk or fork to mix together the lime juice, Bonnie’s Jams Red Pepper Jelly, Worcestershire, a couple of dashes of tabasco, celery seed, kosher salt and ½ tsp of fresh black pepper. Add mixture to large glass pitcher and add in vodka and stir to combine. Place Old Bay seasoning on a small plate. Moisten rims of glasses using a lime wedge. Dip rims of glasses into Old Bay seasoning. Fill glass half full with ice, pour over Bloody Mary mixture, and stir to combine. Add picks with olives and lime wedges.

Puff Pastry Jam Sticks

These super-simple jam sticks are so easy, and delicious. They are perfect for entertaining or to dunk into coffee or tea.  Wrap a few in cellophane for an easy gift.  They are perfect for small family holiday gatherings – simple but a little something special that turns dessert into a party.

Cranberry Orange Smoothie

Smoothies are such a constant in our house that I have forgotten to add this morning favorite to my list of recipes.  Here it is made with our holiday cranberry jams but feel free to use any of our other flavors switching out the cranberries for another berry or stone fruit of the season.

Cocktails for the Holidays

Wine had always been my drink of choice rather than a cocktail.  I think because wine is a match for food and I am food obsessed including and beyond jam. But some years ago I strayed from this habit to enjoyment of a gin and tonic.

Apricot Orange Pumpkin Muffins

I couldn’t resist coming up with an October recipe made with Apricot Orange Jam. Orange belongs to the month that includes the holiday Halloween. An Apricot Orange has that required bright orange color. So here is a recipe for a rich, warm muffin.  Perfect for the chill of fall and the holiday. The pumpkin seed on the top give the muffin a nice added crunch.

Pumpkin spice pancakes

Every year In October, I buy small sugar pumpkins or pie pumpkins to save for Thanksgiving pies.  For some reason pumpkins disappear from markets and farm stands after Halloween.  I am always perplexed by this phenomenon.  But who to tell? If anyone knows who is in charge of pumpkins, please let me know so I can lodge a complaint.  I have learned to  stock up on pumpkins in October  and use them through the winter season. I make lots of delicious dishes with these perfect small pumpkins: Pumpkin soup, pumpkin bread (really a cake in a loaf shape), pumpkin cookies, spiced pumpkin soufflé and pumpkin pancakes.  Here is my Pumpkin Pancake recipe made tastier by the addition of some of my Apricot Orange Jam.

Hot Spiked Cider

It is early Fall as I write this and very soon the new crop of apples will be at their peak.  In New England, this ripening of the most gorgeous shiny orbs, is celebrated by city folk who, once a year, wander into the orchards to pick apples. A bonus is the extraordinary pleasure of purchasing and drinking the orchard’s own fresh pressed or hardened apple cider.

Peach and Berry Crisp

Fall may be the perfect season for something sweet, hot, and bubbly from the oven, but I like to make this in the summer when the berries and peaches are both in season.  Put this dish in the oven when friends or family are over for dinner, and out it comes post-meal, bubbling to add a touch of post dinner drama. I write this as Covid is with us and our gatherings are small or seated at a distance as at our house this past weekend.  The fragrant, hot dessert was a hit with all of us  celebrating the smallest of pleasures.

Spiked Summer Iced Tea

I have traveled a lot with food a major, if not the only,  focus. I do a little research about what to expect so I am ready for possibly unique dishes.  Dumplings in Asia, wonderful fish in Sicily for instance. When I visit friends in the South, I learn to drink copious amounts of iced tea. And I am emphasizing vast amounts, whether in someone’s home or in a restaurant.  I know this doesn’t seem to compare with some heartier dishes, but it is still novel to that part of the world. On one visit I had a version of this spiked with bourbon.  Either way, the presentation of our version made with jam as a taste booster is beautiful and delicious.

Peach Ginger Flatbread Pizza

Sometimes in summer it is puzzling to figure out what to have for a lazy lunch or dinner.  This could be a good solution. Pair this flatbread with a simple salad and a glass of white wine and you are all set.

Fourth of July Grilled Skirt Steak

Have you discovered skirt steak? A long jagged looking thin cut about 5 inches wide, not nearly as expensive as conventional steak cuts. When grilled, skirt steak has tons of flavor with a juicy middle and tasty, crispy edges.  Because this cut is thin, it is a quick cut to grill.  If you are looking for something to serve for 4th of July, this is it.   I have a rub that was given to me by a Boston chef almost 20 years ago.  It never fails -  and because the cut is thin, you don’t have to spend time hovering over the grill.  When the grill is really hot with red/orange embers, toss on the steak.  Each side takes about 5 minutes or less.  A note to keep in mind -  when my friend gave me the recipe, he did not offer precise measurements - just “a good amount of this” and “less of this”. Below are amounts I came up with - you may want more of less of some of these.

Peach pie with Peach Ginger jam

Real summer begins for me when the peaches are ripe and juicy. I guess because I grew up with a couple of peach trees and as a kid the wait for the peaches ripening on the tree seemed to take forever.  Then the magic would happen and the peaches were pronounced ripe enough for picking. Jars of jam would follow when the whole tree’s bounty was ripe, but the first peaches were destined for pie. If you live in an area where peaches grow, I suggest searching a farmer’s market in late June for this heralding of summer  beginning.

Fish tacos

For at least 10 years we have escaped the New England winters with a trip to a favorite beach in Mexico. Our family is deep into work – whatever that is – so not everyone makes it to our beach getaway every time. Once we are there, getting and making good fish tacos is top of our list – that and getting to the beach. I travel with jams – (also olive oil and good knives) so I bring along Red Pepper jelly and use it with the fish tacos I make. Sometimes the fish is battered and sometimes not. Here is a recipe I think is really good with either batter-fried or grilled fish.

Leafy Green & Strawberry Salad

As you can imagine, I adore making jam and obsessed with trying new combinations.  I like choosing the fruit, chopping, cutting, cooking, and especially tasting and re-tasting.

After all the stirring and tasting, I begin to yearn for greens.  A big salad.  This is one of my favorite combinations and even includes some spoonfuls of my jam.

Chia Jam Pudding

Chia pudding spells a party anytime.

A quick breakfast, dessert, or perfect for anytime sweet craving, you will love chia seeds pudding with a dollop of Strawberry Rhubarb, or any of Bonnie's fresh fruit jams.  Did you know that  chia pudding is a healthy treat? Loaded with Antioxidants with a High in Quality Protein. I like to layer this pudding with  fresh berries, and slices of banana. My own party treat to start the day.

Roast Duck to Make Your Special Day Sweet - and Spicy!

From my earliest memories of family gatherings, duck was always the meal that signaled celebration. This is one of my favorite special occasion recipes.

Jam-Filled Crepes for Your Valentine

I have always considered crepes the most elegant of dishes, whether as a dessert or as an over the top breakfast dish. For a dessert-type filling almost any flavor of jam will do, but I think strawberry is a perfect fit for Valentine's Day.

Linzer Cookies

I love filling cookies with my jam. These cookies are particularly good for this treatment since the dough is just slightly sweet.  The recipe calls for grinding nuts and mixing butter and sugar, filling the kitchen with sublime fragrances.

An Elevated PB&J

Do you feel that chill in the air? It can only mean one thing...

September hits and I am in the mood for a comforting PB&J or some variation. Of course, the filling has to be exquisite, not filled with sugar but recalling the memories of summer fruit. Enter: my jam. Black & Blue was a favorite in my own kids' lunchbox, after they had helped pick the berries and load the fruit into a pot earlier in the summer. The nutty part of the equation has expanded with the relatively new nut butters on the market.

Jammy Breakfast Bars

Jammy Breakfast Bars are the perfect thing for a hectic grab-and-go morning: full of nutritious and tasty ingredients, and fun for kids to help make, too. Our friends at San Franola Granola (based in San Francisco, naturally) make tasty and healthy granola blends, full of heart-healthy fiber and packed with protein. Along with our zippy Peach Ginger jam, we've added an extra boost of chia seeds (full of Omega-3 Fatty Acids!) and energy-boosting dried dates for a Back to School breakfast bite that won't slow you down.