Jammit! Jams are all about leaping out of your comfort zone and trying new combinations and pairings with their sweet and savory jams. Based in Dallas, Texas, and founded in January of 2014 by Andrea Chatterji and Stephanie Magilow, Jammit Jams are made in small batches using seasonal, whole-fruit, natural raw cane sugar, herbs or spices, and a splash of libation. What started as a small business and selling at local farmer’s markets, turned into such a demand when customers were eating the jam directly out of jars with their spoon, nonstop.
There are six 8oz jars of jams: Peach Thyme Prosecco, Apple Cinnamon Bourbon, Black Star Anise Merlot, Strawberry Chili Shiraz, Blueberry Balsamic Black Pepper, and Raspberry Ginger Stout. I am very impressed with the extensive list of pairings for the jams. Jammit Jam can fit into every course from breakfast, lunch, and dinner to dessert, wine, and cheese pairings. A few particularly intriguing pairings include using the Apple Cinnamon Bourbon flavor with cheddar biscuits with bacon, using the Blackberry Star Anise Merlot as a sauce of Almond Cake, the Peach Thyme Prosecco would be perfect as a glaze over pork loin or ham, and the Strawberry Chili Shiraz would be stupendous glaze over roasted salmon. You will be head-over-heels with their jams every day of the week!
These jams can be enjoyed by the whole family as the alcohol is cooked out. The jar I opened first was the Apple Cinnamon Bourbon. I used it as a condiment for my French Vanilla yogurt with a sprinkle of granola. My favorite jam was the Peach Thyme Prosecco, which we used as a glaze for our chicken. Lastly, I used the Raspberry Ginger Stout on toast with some whipped cream cheese, and the Blueberry Balsamic Black Pepper as an accompaniment to prosciutto and melon. The jams really take your dishes to a whole new world.
Additional “Jammin’ ideas,” or ways to use create a unique meal with your jams include topping your burger and then adding your favorite cheese, pouring over a creamy triple-cream cheese and eat with crackers, as a filling for crepes, and combining it with your favorite icing.