Marmalade & Jam

By Michele

Recently, my friend, Billa, gifted me with Lemon Pear Marmalade, Classic Fig Jam, and Orange Cranberry Marmalade made by Stonewall Kitchen. I was curious as to how they could be used in recipes, rather than the typical smear on top of toast or fruit.

Each jam or marmalade has a distinct vibrant flavor. Below is how Stonewall Kitchen describes them, followed by how I used the products.

"The Lemon Pear Marmalade is made of sweet pears which are blended with tart lemon rinds to create this unique marmalade. The result is a multi-layered flavor of subtle pear highlighted with a burst of zesty lemon."

I made baked chicken thighs, bone-in and skin on, with the Lemon Pear Marmalade. Simply spoon some of the marmalade under and over the skin.  Bake at 375 degrees for 30 minutes. The lemon rinds added a sharp and refreshing flavor to the chicken while the chunks of pear added sweetness. The combination was absolutely delicious!

"The Classic Fig Jam: Figs are a unique and delicious fruit with a distinctive, almost honey-like taste and crunchy seeds. So, to create something really different, we combined ripe figs, sweet, crisp apples and a dash of tart lemon for a wonderfully full-flavored organic jam."

To utilize this jam, I made a flatbread pizza using Indian style flatbread, fig jam, arugula, shredded parmesan-romano cheese and a drizzle of balsamic glaze. When it’s too hot to cook, this dish makes a perfect light and healthy lunch or snack. The combination of favors ranging from spicy to sweet hit all the right notes on the palate.

To make, use your favorite flat bread, toasted or not, spread on fig jam, top with baby arugula, shredded cheese and drizzle of balsamic glaze.

"Orange Cranberry Marmalade - we crafted the perfect balance of sweet cranberries, tart orange peel and a hint of lemon. It's truly a delightful flavor that tastes great on toast, croissants, pancakes and more."

Another friend shared with me a really easy scone recipe, that I’m happy to now share with you. I experimented on how to incorporate the Orange Cranberry Marmalade into the scone, rather than on top. The revised recipe worked perfectly and was easy to make! The result - a deliciously pleasant surprise as you bite into the orange cranberry filling where a warm ooze of marmalade appears with a burst of sweet and tart flavors.

Scones stuffed with Orange Cranberry Marmalade

(4 servings)

Ingredients

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder 

1/2 teaspoon salt

1 1/4 cups heavy cream, plus 1 tablespoon

1 teaspoon vanilla

Zest of one orange

 4-6 teaspoons of Orange Cranberry Marmalade

Preparation

1. Line a baking sheet with parchment paper.

2. Place the dry ingredients in a medium bowl and mix well.

3. In a measuring cup, add the heavy cream and vanilla and stir until vanilla is well incorporated into the cream.

4. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix until all is combined. 

5. Working quickly, place dough onto a floured surface and pat the dough into a 10” round and about 1/3 of an inch in thickness. Lightly flour the surface as you go through the process, so the dough doesn’t stick.

6. Cut the disk in half then cut each half into four wedges.

7. Starting with four wedges, spoon a teaspoon or more of the marmalade into the center of the four wedges. Dab some water onto the edges, add a plain wedge on top and

   press the edges shut tight.

8. When you complete the process, you will have four filled scones. Place on baking sheet and refrigerate for about 15 minutes.

9. At this point, preheat oven to 400 degrees.

10. Once out of the refrigerator brush each scone with heavy cream and top with zest of orange.

11. Bake for about 20 minutes.

All in all, I was pleased to be able to use the gifted jars of marmalade and jam in unique ways. Thank you again, Billa!