When two friends Andrea Chatterji and Stephanie Magilow were trying to make jam at home in Dallas, a slip of the tongue named their soon-to-form company, Jammit Jam. This tasty preserve has many uses besides your typical sandwich. Learn more about Jammit and great jam ideas here:
The duo uses whole seasonal fruit, herbs and wine to create artisanal small-batch jams that are so good you can eat them by themselves. The word slip that created “Jammit” came about when Chatterji was trying to teach Magilow how to make jam. Magilow continually referred to it as jelly, irritating her friend into yelling, “It’s not jelly, it’s jammit! Dammit!” A year later, the two became business partners and started selling their products at St. Michael’s Farmers Market. The response was swift, with the jams flying off the shelves and the partners unable to keep up with the demand for their delicious jams.
Since then, Jammit has entered nationwide distribution and can be seen at specialty food shows throughout the country. The jams will be found at Central Markets throughout Texas starting in late February.
The real difference between jelly and jam? Jelly has more of a clear coloring and is made with fruit juice, pectin and sugar. Jam is made with actual fruit that has been crushed or cut and combined with sugar and pectin. People tend to choose between the two based on their texture preferences. Jams are more likely to contain the tiny seeds from strawberries and raspberries that some people aren’t a fan of.
It’s no wonder the jams were flying off the shelves. Their unique flavors like Peach Thyme Prosecco, Strawberry Chili Shiraz and Blueberry Balsamic Black Pepper are a world away from your typical grocery store strawberry or raspberry varieties. Jammit! jams come in 8-ounce jars and can be ordered on the Jammit website for people both inside and outside of the state.
Jam on toast is not the only way to devour the tasty preserve. People often bake it into pies, use it as a marinade and in many other creative ways. Jam and cream cheese make a sinfully good French toast filling, and it’s a perfect preserve to use as a glaze on a fruit tart. Ever tried your favorite jam as a filling for crepes? Or cutting out the middle of a cupcake to fill it with a dollop of tasty jam? It works well as the filing in a jelly doughnut, for the insides of a homemade pop tart or to make a jam cake! Make an awesome, spicy stir?-fry and once you’ve dished it out, add a bit of jam on top. It will sweeten up the spicy heat and leave diners wondering where you got such a creative idea.
Jammits Chatterji and Magilow suggest creating a sundae by adding a dollop of jam to vanilla ice cream. They also add it to meat on the grill for a caramelized coating, combine it with butter or whipped cream for a scone topping or stir a spoonful into a cup of hot tea. Elevate a mimosa with a small portion of jam, and can also create an apple bourbon concoction of serious awesomeness. Use your Texas culinary school skills to create some amazing pastries and fill them with Jammit! jam for some extra deliciousness.
Texans love their barbecue, so they often have a fridge full of interesting sauces. Some spicy, some sweet and some totally homemade. You can add two parts of your favorite jam to one part your No. 1 barbecue sauce and create a sweet, tangy sauce that’s great for dipping with beef, deer, chicken, roasted potatoes, corn and more. This is a super great idea for personalizing barbecue to your tastes, and it makes a great gift to the host of a BBQ gathering.