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Jam In A Jiffy Season and Sale

One of our favorite things about March is that it signals the kick off to berry season and jam making!

If you’ve followed this blog for a while you’ve seen several suggestions for great ways to use Jam in a Jiffy to preserve your favorite fruits into delightful, low sugar freezer jams. If you haven’t been following Jam in a Jiffy is an amazing instant jam mix. Crush 2 pounds (about 4 cups) of your favorite fruits, add the low sugar mix and stir and you have fruity jam ready to go. And even if you’re not into jams there are a lot of places where you can use these fruity spreads.

  • Add to greek yogurt for a low-sugar pop of fruity flavor!
  • Use over cake or cheesecake for a light, fruity topping.
  • Fill breads or cookies for fun thumbprint cookies where the filling stays in the cookie!
  • Spread on waffles, pancakes, crepes, or even scoop into plain oatmeal.
  • Top toast and make amazing pbj sandwiches that will please kids and adults alike.

Now, even better Jam in a Jiffy is on sale at your local Associated Food Stores. If you are a perks card member you should be able to download a coupon, or have it automatically moved to your card depending on your store’s policies, for $1.00 off any two Jam in a Jiffy mixes! If you aren’t close to a AFS no fear. Jam in a Jiffy can be purchased at most Utah grocery stores, BOSCH kitchen centers, or can be found online on our Cornaby’s website.

How do you Jam in a Jiffy?

Slow Cooker Jambalaya with Ultra Gel

This year I’ve decided I want to come up with more recipes which use my slow cooker. I love the convenience of the slow cooker, and my sweet husband got me a new one at Christmas time which is even more fun. Part of what I love about this slow cooker is that, unlike my first slow cooker, it is programmable by temperature as well as setting a high or low slow cook. It has a very nice non-stick surface and I find if I tackle the dishes right after dinner just about everything cleans off easily.

This slow cooker Jambalaya recipe was the result of finding some nice spicy chicken sausage in the freezer that needed using. I also had chunked up chicken and veg on hand. Traditionally Jambalaya is a cajun dish that’s pretty much based out of cleaning out your meats and veggies, adding spice and pouring it over rice. Many versions of Jambalaya have seafood in them, but here in landlocked Utah I can’t always lay hands on excellent seafood, and chicken makes a pretty good stand in. You can make this as hot or not as you like by adding more cajun spices or a few extra shots of hot sauce, I like the Louisiana style.

Ultra Gel is a great ingredient when working with a slow cooker because we don’t have to heat everything to boiling in order to thicken it. We can just sprinkle the Ultra Gel on the top of the Jambalaya, stir it in and serve. It’s convenient and not forcing the vegetables to boil hard in order to thicken the stock means the vegetables stay in bigger chunks and taste amazing.

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Slow Cooker Jambalaya with Ultra Gel

1 pound chicken chunks

1 pound spicy sausage, cut into piece (andoullie sausage is traditional and yummy)

1 medium onion, diced

1 bell pepper, chopped

3 stalks of celery, chopped

1 carrot, chopped

1-2 cans diced tomatoes (I prefer the low sodium versions. I’ve also used 3 fresh tomatoes)

2 cups chicken broth

salt

pepper

1-3 teaspoons Cajun seasoning

dash hot sauce

Ultra Gel

Combine all ingredients except for Ultra Gel in a large slow cooker. For additional flavor you can saute the onion, pepper, celery and carrot before adding to the mix. Slow cook for 4-6 hours on high. Taste and adjust seasonings as needed. Thicken with Ultra Gel and serve over rice.

This dish freeze well and will keep up to 6 months in the freezer.

*Shelled and deveined shrimp can be added in the last 15 minutes of cooking.

Homemade Pancakes with Ultra Gel

I love pancakes. When I was a little girl I remember finding a recipe for pancakes in a old cookbook. The cookbook was grey and fraying around the edges, and I used the recipe so often that I eventually memorized it. As yesterday was National Pancake day, or at least according to IHOP, I thought I’d share my recipe with you today.

I’ve adjusted the recipe a little over the years adding two key ingredients. I add a little bit of vanilla because yum, and some Ultra Gel because Ultra Gel helps to create a more tender pancake and makes it easy to freeze so you have pop up pancakes later! And really, who doesn’t love having breakfast breads on hand?

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Homemade Pancakes with Ultra Gel

2 cups flour

3 Tablespoons sugar

1 teaspoon salt

5 teaspoons baking powder

3 Tablespoons Ultra Gel

2 cups milk

1 teaspoon vanilla

6 Tablespoons unsalted butter, melted

2 eggs

Combine dry ingredients and mix well. In a separate container combine wet ingredients. Add wet ingredients to dry and mix just to combine. Cook pancakes by the 1/3rd cup on a hot (350 degree) griddle, flipping once. Serve with Cornaby’s Jams, Cornaby’s Syrups, Homemade Maple Syrup, or just eat as they are!

To Freeze: Arrange pancakes in layers separated with waxed paper in a gallon freezer bag. Freeze flat. Pop in the toaster to warm.

Cookie Hand Pies with Cornaby’s Jams

Lately I’ve been experimenting with things I can do with Cornaby’s newest gourmet jams. I love these jams, especially the apple pie and the cherry pie. They are delicious on toasts and in crepes, but I’ve wondered what else I could do with them. When I made some sugar cookies for Valentines, inspiration struck!

These Cookie Hand Pies are similar to thumbprint cookies but on a larger scale. They consist of two layers of sugar cookie dough, with a hole punched in the top layer which is then filled with Cornaby’s Jams. Now, I know one could argue that any jam would do for this, but it’s really not true. Cornaby’s Jams are unique in their formulation in that they include not only pectin, but heat stable starch. This means that unlike most jams Cornaby’s Jams don’t completely liquefy when they’re cooked. So in cookies and stuffed breads and other baked applications the jam stays put! And they’re delicious too.

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Cookie Hand Pies with Cornaby’s Jams

1 cup sugar

1/2 cup shortening

2 eggs

3 Tablespoons milk

2 Tablespoons Ultra Gel

1 teaspoon vanilla

1/2 teaspoon lemon extract

1/2 teaspoon salt

2 teaspoons baking powder

3 cups flour (sifted)

Cream sugar, shortening and eggs and beat well. Blend in milk, Ultra Gel, vanilla and lemon extract. Combine dry ingredients and add to batter, stirring gently to avoid over beating. Add additional flour if needed to form a very soft dough. Roll 1/4 inch thick. Sprinkle with sugar and cut sets of circles, one bottom piece and one top piece with a shape cut out of it to make space for the jam. Align both layers of the cookie pie and press gently to seal. Fill the center with Cornaby’s Jams (My favorite for this is the blackberry raspberry, cherry pie or apple pie).

Bake at 375 for 10-12 minutes until cookies are golden brown and set. Move to a cooling rack to cool fully. If you like you can drizzle with a light glaze or buttercream icing!

Cut shapes in an oval to create hand pies for Easter! St. Patricks? No problem, just cut shamrocks. These cookie pies work for any holiday and are fun to make with the kids.

Easy Chicken Enchiladas with Ultra Gel

Every evening I’m feeding a pretty full household. Teenagers, not toddlers, husbands, cats…the kitchen is always busy, and, let’s be honest, I like it that way. Usually. But sometimes I feel less inspired than others and I like having a file of easy go-tos which I add to upon occasion.

This is one such occasion and one such recipe. I love these Easy Chicken Enchiladas, and the power of Ultra Gel makes them even better. These Chicken Enchiladas are great with either chicken breasts or thighs, you just want a pile of cooked, boneless meat to start with and everything goes from there.

Because of the Ultra Gel these Chicken Enchiladas can be made days ahead of time and frozen, then baked for about an hour before dinner time. Viola! Easy, tasty, yum.

Easy Chicken Enchiladas with Ultra Gel

1 can (10-12 ounces) red enchilada sauce (You can make this, but this is the way easy version)

1 can (15 ounces) chicken broth (homemade will also work well here)

2-3 Tablespoons Ultra Gel

1/2 teaspoon black pepper

1-2 pounds cooked, diced boneless chicken

1/2 medium onion chopped

1-2 Tablespoons minced garlic

1/2-3/4 cups sour cream

1 small can diced green chiles

1 (15 ounce) can black beans, rinsed

salt and pepper to taste

1-2 Tablespoons Ultra Gel

2 cups cheese

8-10 corn tortillas

In a small pan combine enchilada sauce, chicken broth, Ultra Gel and black pepper and bring to a boil. Turn down and simmer for 1 minute. Set aside.

In a medium pan combine 1 Tablespoon oil, chopped onion and minced garlic. Cook on medium heat until onion is transparent. Don’t over cook or garlic will burn. Add chicken, sour cream, green chiles and rinsed beans and mix until well combined and warmed through. Add salt and pepper and Ultra Gel.

Line the bottom of a 9×12 inch pan with 1 cup of the enchilada sauce. Place 2 Tablespoons chicken mixture in each tortilla and roll up. Place each roll into enchilada sauce in baking pan, seam side down. When pan is full cover all tortilla rolls with remaining enchilada sauce. If you want to freeze the batch cover with a layer of plastic wrap and a layer of tin foil and move to the freezer. Otherwise, cover with cheese and bake for 35 minutes at 375 degrees until bubbly and amazing.

For frozen batches: Remove from freezer and allow to sit at room temperature for 10 minutes. Top with cheese. Bake at 375 degrees for 45-50 minutes until cooked all the way through.

Homemade Pop Tarts with Cornaby’s Jam

Here at Cornaby’s we’ve been whipping up some amazing new jams including Apple Pie and Cherry Pie gourmet jams. I had a bottle of the Apple Pie jam sitting in the fridge and in a moment of dessert inspiration decided to make homemade pop tarts. How hard could it be?

The answer? VERY simple. This is a recipe anyone can do and it would be perfect to make with your kids as well.

Store bought pop tarts are on notice…this homemade version is amazing!

Homemade Pop Tarts with Cornaby’s Jam

1 box (2 sheets) puff pastry dough, thawed

1 bottle Cornaby’s Apple Pie Jam

Roll out puff pastry and cut into nine squares per sheet. Dock squares with a fork to allow for steam to escape. Put 1-2 teaspoons, or a little more, of Cornaby’s Apple Pie jam in the center of 9 squares. You want the center to look full, but not so full that you can’t seal the edges. Place a second square on top of each pop tart and seal edges with your fingers. Move to a baking sheet and bake at 400 degrees for 20 minutes until brown and puffy.

Top with a powdered sugar glaze if desired.

Vanilla Peach Freezer Jam – With Jam in a JIffy

Around here this was a good year for peaches, but also a very busy fall. Therefore, I ended up freezing off some of my peaches for use later. Well…yay for later! A big bag of peaches, I sliced them and weighed them out in two pound bags, one bag of jam in a jiffy and a teaspoon of very good vanilla extract. So easy and here’s a jam that elevates everything it goes on. It’s a particularly good dessert jam to pour on cakes, waffles, crepes and to fill breads with. Who says you can’t have fall flavors in the middle of January?!

Vanilla Peach Freezer Jam

2 pounds frozen peaches

1 bag Cornaby’s Jam in a Jiffy

1 teaspoon vanilla

Let frozen peaches thaw and drain off the liquid. DON’T discard it. Crush fruit and add Jam in a Jiffy. Stir well. Add vanilla and mix to combine. Allow mixture to sit for 3-5 minutes. As needed add back in peach juice until you reach the desired consistency.

Jam can be refrozen for up to 3 months. Refrigerated for 1-2 weeks. Or eaten immediately. We won’t judge.

Refrigerator Lemon Rolls with Ultra Gel

January can sometimes be a hard time of year. It’s full of new beginnings, but also tend to be a little grey and cold and pregnant with that feeling that you’re really waiting for the new year to get started.

When I’m feeling this way one of the comfort foods I reach for are lemon rolls. I love this particular recipe for lemon rolls because it can be made and baked all in one day, or it can be refrigerated for up to five days after adding the first batch of flour. I’ve even been known to split the batch and bake some now and some later, and I love that flexibility!

Ultra Gel plays a leading roll in these rolls as it holds the moisture in the sponge (refrigerator state) stage and in the baked rolls to keep them soft longer. Use a fresh lemon in the lemon sugar for an amazing punch of flavor. Citrus is on sale this time of year and the lemons you get are fresh and just a little sweet and beautiful.

Refrigerator Lemon Rolls with Ultra Gel

1 (12 ounce) can evaporated milk

1 cup hot water

1 cup sugar

1/2 cup soft butter

2 teaspoons salt

4 eggs

4 Tablespoons Ultra Gel

2 Tablespoons yeast

2 teaspoons sugar

1/2 cup warm water

8-9 cups bread flour

Lemon filling:

1 cup sugar

grated rind of one lemon

1 Tablespoon fresh lemon juice

Combine yeast and 2 teaspoons sugar in 1/2 cup warm water and allow to proof for 10-15 minutes. Combine evaporated milk, hot water, sugar, butter and salt in a large bowl. Add 4 cups flour and mix well. Add eggs, Ultra Gel and yeast mixture and combine. At this point you can cover the sponge with plastic wrap and refrigerate for up to 5 days. When ready to use (or immediately) remove from refrigerator and bring to room temperature. Add additional flour until you have a soft, slightly sticky dough.

Let rise until double.

Divide into 4 portions and roll out as desired, filling with lemon filling or cinnamon and brown sugar. Shape as desired.

Let rise until doubled.

Bake at 400 for 10-15 minutes.

Top with powdered sugar icing.

Happy New Years from Cornabys

We here at Cornabys are grateful for another year gone by. There were beautiful berries, and a little too much heat. There were great successes and a few hopes for a better 2017. All in all we are grateful. We’re grateful for family and we’re very grateful for this little business of ours which has been able to do so much good and reach out to so many people. And we’re grateful for all of you who use our recipes and our products and reach out to chat with us. We wish you the very best for the next year as you chase those dreams and catch them!

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Part of our new year are some awesome changes to our spreadable fruit lines. We’ll be moving all of our jars away from the square jars we’ve been using and to a more uniform round bottle. This makes it easier to ship, and makes it easier for you to get all the spreadable fruit out of the jar without those annoying little corners holding on to precious cargo!

As well all of our spreadable fruit have been, or are being, reformulated for even better flavor, and we’re adding new flavors in both our Gourmet (Formerly 5 star) and our 10-Calorie lines. These include apple pie, cherry pie, and cinnamon berry spice in the gourmet line, and flavors like raspberry cheesecake, strawberry shortcake and triple berry cobbler in 10-calorie. Boring jams be gone, we’re bringing spreads which will kick your tastebuds into high gear.

All of these changes are only the beginning of what is going to be an amazing 2017! We hope you’ll join us for the journey, and the eats.

Happy Holidays from the Cornaby Family!

Cinnamon Spice Cheese Ball

Happy Holidays to all our friends and followers! No matter how you celebrated we hope you had a Merry Christmas and a brilliant holiday season, though it’s not over just yet! And we’re glad because New Years is a great time for appetizers and we have a great recipe to share.

Most appetizers are savory, but there are times you want something which has a sweeter leaning without being as sweet as candy or cookies. This Cinnamon Spice Cheese Ball is a favorite of mine and fills the gap nicely. Here we combine Cornaby’s Cinnamon Spice* gourmet jam with cream cheese for a cheese ball that will surprise and delight your party guests.

* Cornaby’s Cinnamon Spice jam used to be called cinnaberry. This is a new formulation but still combines raspberries, cranberries, cinnamon and cloves to create an amazing holiday spread. Perfect with turkey, ham, on a fresh roll or in a cheese ball!

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Cinnamon Spice Cheese Ball

12 ounces low-fat cream cheese, softened

2-4 Tablespoons powdered sugar (Depending on how sweet you want the final product)

1 Tablespoon Ultra Gel

1/2 teaspoon salt

2 teaspoons vanilla

8 ounce Cornaby’s Cinnamon Spice jam

Combine ingredients in the order listed with an electric or stand mixer. Refrigerate cheese ball for at least 30 minutes before serving. For extra crunch roll in pecan pieces. Serve with graham crackers or vanilla wafer crackers.