Gourmet jellies and jams are pantry staples for Lolli and me, whether for easy breakfasts, an Easter brunch “biscuit bar” for family and friends, cheese tray accoutrements at the lake, and beyond! That’s why we were pleased to learn about a new Dallas-based brand WHERE THE GENERATIONS MEET® called Jammit Jam! Founder Stephanie Magilow has won awards for this product line, featuring versatile “beyond toast” jams and jellies made with whole fruit, minimal sugar and all clean-label ingredients, as well as baking mixes, dessert sauces, and ready-to-gift baskets. These are for sophisticated palates and include pairing ideas on the back of every label to inspire you to cook with them! Today, we’re sharing the story behind Jammit Jam and some of founder/owner Stephanie’s top recipe suggestions. And just for you, she is offering 15% off any purchase for the next two weeks. Enter code “LOLLIANDME” at checkout for this special discount!
The Story Behind Jammit Jam
I am Texan, born and raised. All of my best memories involve food – from my Grandmother’s handmade cakes to grilled dinners on my parents’ patio to my favorite vacation meals shared with my husband. Sharing good food is my favorite way to let people know that I love them or that I’m thinking about them – food will always equal love to me.
I am an avid and creative cook. I love exploring new ingredients and techniques. I read cookbooks, devour them like most people read novels, cover to cover. My late Father-in-Law was a restaurant reviewer for Texas Monthly and used to take us to all the best new restaurants that Dallas had to offer, so he definitely opened my palate and exposed me to fine dining. If you are going to try new foods, why not try the absolute best versions from some of the best chefs.
I have been a serial entrepreneur – I owned a wedding cake business in my 20s, owned a calligraphy business in my early 30s (I even addressed Laura Bush’s 60th birthday party invitations), I became a recipe writer and wrote recipes for Artizone.com in my late 30s. I love being my own boss and I even keep a little notebook of future business ideas. I’ve always considered myself a fiercely independent woman and I get even more motivated when someone tells me it can’t be done…I’ll work diligently to prove them wrong. I’m a carnivore at restaurants and a vegetarian at home, a cheese lover, and a voracious connoisseur of all things sweet, a gardener and a baker too. And most importantly, I’m a wife of a very loving and supportive husband, a mother of two awesome teenagers, and a patient caretaker of an energetic and mischievous Australian Shepherd. — Stephanie
When and how did Jammit Jam come to life?
Jammit Jam was founded in 2014. A friend taught me how to make jam (I had never made it before and honestly never even liked jam from the grocery store). We experimented by adding herbs, spices and libations, and Jammit Jam was born. Our original plan was to have a booth at the local St. Michael’s Farmers Market to make some extra Christmas money. Before we knew it, we were unable to keep up with local demand. We knew we had a really good product when people were telling us that they were eating it directly out of jars with their spoon.
What’s the best way to serve Jammit Jam?
Jammit is always delicious on toast or with peanut butter, but our jams are so versatile and really shine when they are paired with artisan cheeses, gourmet pastries, or warmed up as a sauce or chutney over meat, pork, duck, chicken or fish. We call them our “Beyond Toast” jams because we hope our customers cook with them and use them beyond just their toast and PB&J’s. Every jar has recipe ideas on the back label to inspire them. We also love to create gift baskets and think our jams and gifts are the perfect hostess, friend or client gifts, or you can add individual jars to any homemade gift. They are a great way to say thank you, or I love you, or I’m thinking about you.
What sets Jammit apart from other jams?
Jammit Jam’s flavors are so delicious because we are passionate about only using whole fruit and we use only pure cane sugar (no high fructose corn syrup or anything that isn’t pure). The alcohol is cooked out so Jammit is perfect for the whole family. We use our spoon as our symbol because if the finished jam wasn’t spoon-worthy to eat right out of the jar, then we weren’t done testing the recipe. Our method of cooking really allows the multiple layers of flavors to shine through…we have continued to grow, but we have a team that still produces every jar by hand.
How has Jammit Jam grown since you started back in 2014?
Jammit Jam has won multiple awards over the years and continues to grow. In 2018, I bought my original business partner out and continued on as the sole owner and we have been growing ever since. We are now in over 140 stores nationwide, adding new stores every week. In 2019, we added our caramel sauces and in 2020, we added our new family recipe bread mixes. Seasonally, we also offer special limited-edition jam flavors.
Cook with Jammit Jam!
Enjoy these creative recipe suggestions, courtesy of Jammit Jam!
Grilled Pork Chops or Pork Tenderloin with Peach Glaze
½ cup Peach Thyme Prosecco Jammit Jam
½ cup olive oil
¼ cup apple cider vinegar
2 Tablespoons Dijon mustard
1-1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
4 pork chops or 2 pork tenderloins
Whisk together Peach jam through ground pepper in a bowl and take 1 cup and pour into Ziploc bag, reserving the rest in a container to warm as a sauce for after cooking. Seal the pork chops or tenderloins in the Ziploc bag and marinade in refrigerator for 2 to 4 hours. Remove pork from marinade bag, discard marinade in Ziploc bag, and grill until pork reaches internal temperature of 145 degrees. Baste with remaining marinade during the last 5 minutes, allowing some caramelization. **The pork can also be pan roasted if you don’t have a grill. Add 1 tablespoon canola oil to pan for searing.**
Garlic Pepper Shrimp
1 pound peeled & deveined shrimp (tail on)
1 Tablespoon olive oil
¼ teaspoon kosher salt
½ teaspoon ground pepper
3 Tablespoons Jammit Jam’s Garlic Pepper Jelly
Preheat oven to 400 degrees. On a cookie sheet, coat the shrimp with olive oil and sprinkle with salt and pepper. Separate on the pan in a single layer and roast for 8-10 minutes until shrimp are curled, pink and firm. Remove from oven and toss with Garlic Pepper Jelly to coat each shrimp or serve the Garlic Pepper as a side dipping sauce. You can also add the Garlic Pepper Jelly to ketchup as a gourmet cocktail sauce.
Puff Pastry Wrapped Brie with Apples & Walnuts
1 box Puff Pastry, thawed
1 8 – 12 oz. round Brie
1 cup fresh cracked walnuts
1 egg yolk mixed with 1 teaspoon water for glaze
¼ to ½ cup Apple Cinnamon Bourbon Pepper Jammit Jam
Preheat oven to 400 degrees. Line a baking sheet with puff pastry and set aside. Lightly flour the countertop and roll one sheet of Puff Pastry until even. Set the Brie round in the center and add walnuts and apple jam to the top of the Brie round. Trim the puff pastry to a round shape, about 3”-4” wider than the Brie round. With the cut trimmings, you can take small leaf cookie cutters to cut puff pastry shapes to decorate the top of the brie wrap. Fold the puff pastry around the Brie round and brush with egg wash. Add the cut decorations to the top and then brush those with the egg wash as well. Place on the parchment lined pan and bake 35-40 minutes, until puff pastry is lightly browned. Allow to cool 5-10 minutes before serving. Serve with your favorite crackers. **You can wrap the wheel of brie with puff pastry and store in refrigerator for up to one day before baking.**
Roasted Pork Tenderloin with Cherry Sauce
1 pound Pork Tenderloin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh rosemary, finely chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
1 jar of Cherry Clove Cabernet Jammit Jam (do not add it to the marinade)
Combine all ingredients, except the Jammit Jam, in a ziploc bag and marinade for 2 hours or overnight. Remove the pork from the refrigerator and set at room temperature for about 20 minutes. Preheat the oven to 400 degrees. Using an oven safe pan, preheat the pan on high heat and sear each side of the pork tenderloin, rotating until every side has browned. Put the pan into the preheated oven and cook the pork tenderloin for 18-20 minutes or until the pork reaches an internal temperature of 150 degrees (a meat thermometer is very handy to cook pork to the right temperature to avoid overcooking it). Once it reaches the correct temperature, remove pan from oven and immediately pour an entire jar of Cherry Clove Cabernet Jammit Jam over the pork tenderloin. Leave it in the pan for 10 minutes, allowing the flavors to come together and the jam to combine with the pan sauces and turn into a delicious pan sauce. Remove the tenderloin from pan and slice diagonally. Place the slices on a serving platter and spoon the pan sauce over the pork. It is delicious served with roasted potatoes and your favorite vegetable side. An easy dinner that is elegant enough for your next dinner party too.
Salmon with Raspberry Ginger Glaze
4 Salmon filets
1 teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 Tablespoons olive oil
2 Tablespoons Raspberry Ginger Stout Jammit Jam
Preheat oven to 425 degrees. Place salmon on parchment or foiled lined sheet pan. Coat with olive oil and top with paprika, salt & pepper. Roast for 10 minutes, remove from pan and glaze with Raspberry Ginger Stout Jammit Jam. Finish cooking until fish is flaky and jam is a bit caramelized. Serve immediately. **Can also add some sliced or finely diced jalapeños if you enjoy spice.**
Pan-Seared Steak with Blueberry Black Pepper Sauce & Blue Cheese
2 New York Strip Steaks (1 pound each, ¼” thick)
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1 Tablespoon olive oil or canola oil
1 Tablespoon unsalted butter
1 sprig fresh rosemary
2 garlic cloves, whole and smashed
1 jar of Blueberry Balsamic Black Pepper Jammit Jam, warmed in a small sauce pan
Crumbled Blue cheese
Remove steaks from refrigerator and set on countertop for 20-30 minutes to allow to come to room temperature. Pat dry with paper towels. Season with salt & pepper. Heat a cast iron pan until hot then add the oil and place the steaks in the pan and don’t move them until seared, about 4-5 minutes. Flip the steak and cook for another 4 minutes for medium rare, longer if desired. Reduce heat to medium, add rosemary and garlic cloves and butter and with a spoon, turn the pan slanted and pour the butter over the steak repeatedly until the garlic is cooked, being careful not to burn the garlic, about 4-5 more minutes. Remove steak from pan and allow it to rest. Cut the steak into strips, top with warmed Blueberry Balsamic Black Pepper Jammit Jam and crumbled Blue cheese. Serve with arugula salad (the Blueberry Jam can also serve as the salad dressing as well).
EXCLUSIVE Discount for Lolli and Me Readers!
Don’t miss out on this exclusive discount for Lolli and Me readers! Visit www.jammitjam.com and enter code: LOLLIANDME at checkout for 15% off your order and $10 shipping! This special offer begins today and will run through March 29th. During the month of March, 10% of all Easter Basket sales will also be donated to The North Texas Food Bank here in Dallas.
Let us know if you try any of these Jammit Jam products or recipes by tagging @lolliandme and @jammitjam in your posts on Facebook and Instagram. Happy spring menu planning, y’all!