The Christmas Jam Contest Recipes

Tropically Sweet Pineapple Christmas Jam Cupcakes

(from Diane Tengan, Hawaii, USA)

Ingredients:

• 1 box Pineapple Cake Mix
• 1 cup Water
• 1/3 cup Vegetable Oil
• 3 large Eggs
• 1 can 20 oz. Crushed Pineapple

Filling:

• 8 oz. jar Robert Lambert Christmas Jam

Topping:

• 8 oz. Whipped Cream
• 1 can 20 oz. Crushed Pineapple

Blend cake mix, water, oil and eggs in a large bowl on medium speed until moistened (About 3-4 minutes).

Stir in 1 can of crushed pineapple. Drain pineapple juice (It makes a refreshing cup of juice to drink later).

Fill cupcake cups 3/4 full. Bake at 350 degrees for 20 minutes. Let cupcakes cool.

After cupcakes are cool, cut out the center of each cupcake with cupcake middle cutter/plunger.

Fill center of each cupcake with Robert Lambert's Christmas Jam.

Top with whipped cream and crushed pineapple.

Mulled Wine Slushies

(from Bev Lasky, New York, USA)

Needed:

• 1 bottle of Dry Red Wine (Merlot, Cabernet)
• 1 packet of Mulling Spice (if they don’t come in a packet, wrap them in a cheesecloth and knot it at the top)
• 4 tablespoons of Robert Lambert’s The Christmas Jam
• Ice
• Blender

Simmer the mulling spice on low - med low in a pot/deep sauce pan full of the wine for about 45 minutes to an hour (don’t let the wine boil!). When the wine is nicely infused, remove from stove top and let cool.

When wine is cooled, pour the wine into a blender (mulling spice has already been removed). Spoon in 4 tablespoons of Robert Lambert’s The Christmas Jam into the wine. Add ice (8-10 large cubes). Blend at high speed until smooth and slushy! Pour into 4 wine glasses and enjoy! Thanks to the jam, there’s just enough sweet and spice to contrast with the wine/mulling spices to make these slushies a delicious grown up treat!

Christmas Ginger Thumbprint Cookies

(from Beth P., Virginia, USA)

Ingredients:

• 2/3 jar Robert Lambert Christmas jam--pureed
• 3/4 cup Vegetable Shortening
• 1 cup Sugar in the Raw (I like the grittiness of it)
• 1 Egg, well-beaten
• 4 tablespoons Molasses
• 2 cups Unbleached, All-Purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoon Cloves
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger

For the Glaze:

• 1 cup Powdered Sugar
• 2 teaspoons Vanilla
• Milk
• tiny sprinkle of Ginger (optional)

Preheat oven to 350 deg. Line cookie sheets with parchment paper.

Puree approx 2/3 jar of the jam. Scoop into a small bowl, and set aside.

Cream together the shortening and sugar until smooth.

Add egg and 4 T molasses. Mix well.

Add the flour, baking soda, cloves, cinnamon, and ginger. Beat until smooth.

Roll dough into balls of 1 to 1 1/2 inches in size.

Make a well in the middle of the balls with your thumb. I make sure there are defined edges around the well.

Scoop 1/2 heaping teaspoon of jam into each thumb well.

Bake for 12 to 14 min (oven temps may vary--bake less time for a softer cookie, more time for a crunchier cookie. I baked mine for about 13 min).

Makes about 30 cookies depending on the size of the ginger balls. There were 27 cookies made from my batch.

Remove parchment paper (with cookies on them) from the cookie sheets. Let them cool for a few minutes while you make the glaze.

In a small bowl, combine powdered sugar, vanilla, and a sprinkle of ginger (if desired). Add milk a little at a time until the glaze is of desired consistency.

Drizzle glaze over each cookie.

Cool the cookies completely before storing.

Christmas Jam Mini Cinni Muffins

(from Gail Quiros, New Jersey, USA)

Mini Muffins Ingredients:

• 1 3/4 cup Flour
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoon Nutmeg
• 1/4 cup (1/2 stick) Unsalted Butter, melted
• 1/2 cup Brown Sugar
• 1 large Egg
• 1 1/2 teaspoon Vanilla Extract
• 3/4 cup Pumpkin Puree (not pumpkin pie filling)
• 1/2 cup Milk

Filling Ingredients:

• 1/2 jar Robert Lambert Christmas Jam – pureed

Cinnamon Sugar Coating Ingredients:

• 1/4 cup (1/2 stick) Unsalted Butter
• 1/2 cup White Sugar
• 2 tablespoons Ground Cinnamon

Preheat oven to 350F Spray mini muffin tin with nonstick spray.

Combine flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg.

In another bowl wisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree and milk. Slowly pour wet ingredients into the dry. Stir together until just combined – do not over mix.

Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full.

Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling prepare the filling and put in pastry bag then make the coating. Combine the sugar and cinnamon in small dish. In separate dish melt butter. Once the muffins are cool fill each center with Robert Lambert’s Christmas Jam. Dip in melted butter and then into the cinnamon sugar.

Makes about 20-24 mini muffins

Roasted Pomegranate Pork with Christmas Jam Stuffing

(from Kelly O’Hern, New Jersey, USA)

Ingredients:

• Pork Loin, 4 lbs, butterflied
• 2 tablespoons Poultry Seasoning
• Salt/Pepper to taste
• 3 tablespoons Olive Oil
• 2 tablespoons Butter
• Twine
• 2 tablespoons Pomegranate Seeds
• 2 tablespoons Chopped Parsley
• 1 tablespoon Balsamic Vinegar (optional at end)

Stuffing:

• 3 cups Packaged Seasoned Bread Stuffing Cubes
• 1/4 cup Robert Lambert Christmas Jam
• 1 large Onion, chopped
• 2 stalks Celery, chopped
• 1 diced Green Apple
• 1 diced Orange
• 1/4 cup Chopped Walnuts
• 1/4 cup Chopped Pecans
• 1/4 cup Dried Cranberries
• 1/4 cup Raisins
• 2 cups Chicken Broth
• 1/4 cup Blackberry Brandy
• 1/4 cup Apple Brandy (If not using brandy, use 1/2 cup Apple or Pomegranate Juice)

Saute onions, apple and celery until soft in a tablespoon of olive oil and butter over med heat. Turn off heat. Mix in the Christmas Jam, bread cubes, orange pieces, dried fruit and nuts. Add 1 cup of chicken broth and the brandy’s (or juices). Mix well and let sit for a few minutes adding more chicken broth, 1/4 cup at a time, until the stuffing holds form. Season with salt and pepper to taste.

Preheat oven to 375.

When stuffing is cool enough to handle, place handfuls of it at the long end of the butterflied pork loin. Roll up and tie with twine. Rub olive oil on the outside and sprinkle with salt, pepper and poultry seasoning. Saute the rolled pork, seam side down, using the remaining olive oil and butter. Brown on all sides. Place in the oven to continue cooking for about 30 minutes or until the pork registers approximately 160 degrees. Let cool about 10 minutes, then slice. Garnish with pomegranate seeds, parsley and if using, balsamic vinegar.

The Christmas Jam Pumpkin/Cheesecake Pie

(from Nancy Kalieta, New Jersey, USA)

Crust:

• One graham cracker crust

Cream Cheese Layer:

• 1 package (8 ounces) Cream Cheese at room temperature
• 1/3 cup Granulated Sugar
• 3/4 tsp Vanilla Extract
• 1 Egg
• 1/2 cup The Christmas Jam

Pumpkin Layer:

• 1 cup Pumpkin Puree (not pie filling)
• 3/4 cup Evaporated Milk
• 1/2 cup Packed Light-Brown Sugar
• 2 Eggs
• 1 1/2 tsp Pumpkin Pie Spice
• 1/4 tsp Salt

Cream cheese layer: In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly over graham cracker crust. Drop dabs of The Christmas Jam over the cream cheese. Take a knife and swirl lightly (trying not to disturb the graham cracker crust)

Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake for an additional 45 minutes.

Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.