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INNA JAM COLLABORATION + GIVEAWAY

I met Dafna about two years ago at the first Eat Retreat. She is the awesome force behind INNA Jam, which has received tons of accolades in the last couple of years, and with good reason. It’s ridiculously good stuff, and she’s dedicated to sourcing some of the finest fruits from some of California’s finest small growers. When you invite Dafna to a party, she woos folks with a surplus of jams (spicy jalapeño jam + halloumi cheese = a revelation), or some obscure vegetable like ground cherries (I was first introduced to these fine fruits by Dafna.) These things endear her to me. Plus, she’s an incredible business lady whose work ethic and dedication to her company is inspiring.

So when she asked me to collaborate with her on devising some creative ways to incorporate jam into cooking and then photographing the results, I was pretty darn stoked. It was, and is, an ideal collaboration. The result is a series of cards with creative jam pairing ideas that are shipped with jam orders and available at the INNA jam HQ.


I’m so proud of the work that we made; a giveaway was an easy next step. One lucky person will receive a box of 4 of her most popular jams (Jalapeño, Apricot, Pluot and Strawberry!), along with the recipe cards that we produced.

To enter, leave a comment sharing your favorite creative way to use jam. The contest ends next Wednesday, July 24th at 9 PM PST. The winner will be announced next Thursday.

PS: The talented, kind and helpful Andrew Scrivani is teaching an awesome food photography course over the weekend via Creative Live. I had the good luck to attend one of his workshops last year. I highly recommend it if you’re interested in learning more about food photography!

PPS: My manuscript due in 2 weeks! Home stretch. Powering. Wish me luck.

XOXO gang.

  • Pamela @ Brooklyn Farm Girl - Good luck in the next 2 weeks, you can do it!!

    Peanut butter and jam sandwich is still my favorite afternoon snack, always look forward to that time of the day. :)ReplyCancel

  • Nicole | Eat This Poem - Love this! I’ve definitely been itching to try INNA jam. For me, nothing beats slathering jam on a warm cream scone. The jalapeno jam might be great in an omelette!ReplyCancel

  • Heather - sooo good! I love the photos and so want to try out some jamReplyCancel

  • Tricia M. - with cheese and prosciutto in a panini. yum…ReplyCancel

  • Dina Francis - My favorite way to eat jam is to swirl it into Greek yogurt and top with pistachio. YummmReplyCancel

  • Caroline - I like to put strawberry jam in cottage cheese! It tastes like strawberry cheesecake.ReplyCancel

  • Molly - Those jams looks scrumptious!
    I love using orange marmalade in my glaze for roasted chicken. This jalapeño jam could be wonderful done that way too.
    And if I’m hankering for a picnic-like snack, some warm crisp french bread with goat cheese, prosciutto, and jam is marvelous. So many tastes that all meld together so well.ReplyCancel

  • claudia - jam and cheese and cracker!ReplyCancel

  • Shana - I love to put jam on top of ice cream!!!ReplyCancel

  • Meghan @ Cake 'n' Knife - I love fig jam on crostini with ricotta cheese or apricot jam on top of vanilla bean ice cream – YUMReplyCancel

  • alain - thanks for holding this amazing giveaway! my top top secret way of using jam is actually adding a tablespoon to my meat marinades! hear me out, the sweetness of the jam goes GREAT with heavier flavors like tamari, onions, garlic and vinegar. try it!ReplyCancel

  • Becky @ A Calculated Whisk - I like to make a jam omelette with a little lingonberry or raspberry jam : ).ReplyCancel

  • Sara - I love using jam in cake fillings. Lemon cake with blueberry or blackberry filling is to die for. Also love making pb/j sandwiches on homemade sourdough bread and “grilling” them in a cast-iron skillet.ReplyCancel

  • Jessi - Ice cream! I’m a fruity ice cream fiend and jams swirled into cream bases are perfect.ReplyCancel

  • Elizabeth - I love to add a dollop of jam to cheese and crackers. I also add it to my plain yogurt with a handful of nuts for breakfast.ReplyCancel

  • Clare - I like to use jam as a filling in layer cakes, dark chocolate cake and raspberry jam is my favorite combo. Also swirled into yogurt with granola for breakfast!ReplyCancel

  • Hannah - My favorite way to use jam is top my Microwave Mug Cakes with it or swirl it into my morning yogurt!ReplyCancel

  • Tiffany - A dollop of jam + old fashioned oats + almond milk and banana slices is always a good combo in my opinion! :)ReplyCancel

  • Tina Martinez - I love to make Pb & J desserts! I make little bundles with puff pastry and fill it with a little pb & j. Then I bake until it is nice and crispy and top with melted chocolate and serve with a smear of marshmallow creme! SOoOO yum!ReplyCancel

  • Arlene - I like spreading goat cheese in an oven safe dish, then pour jam on top, pop it in the oven until the top caramelizes a bit then serve with sliced baguette pieces. Great for parties.ReplyCancel

  • Heidi - I like jalapeno jelly on baked brie with crackers!ReplyCancel

  • Hanie - A wheel of good brie slathered generously with apricot jam, wrapped in puff pastry and baked until the crust is golden and the cheese is melty. Its always a hit at potluck dinners. Fig jam is great too.ReplyCancel

  • sara - Yum, looks so good! I do an awesome jam tart that is a great way to use up extra jam (I always make too much in the summer!)…easy shortbread cookie crust, layer of jam, and then crumbled shortbread dough on top…so easy, but it looks fancy and is so yummy!ReplyCancel

  • Eileen - Yay jam! I don’t know what I’m that creative about it–apricot jam on cake instead of frosting or spooned over a bowl of oatmeal is pretty usual for me. I did have one memorable experience glazing salmon with bitter orange marmalade, though! Thanks for the giveaway opportunity!ReplyCancel

  • Lauren - It can make a lovely ice cream topping!ReplyCancel

  • Noel - It’s not that unusual/creative but I eat a piece of toast with jam every morning. The toast is made with homemade bread though and the jam is homemade too. Simple but delicious!ReplyCancel

  • Steve - Toast + goat cheese + pretty spicy Fresno pepper jelly + poached egg. Good way to start the day.ReplyCancel

  • Esme - Melting cream cheese on Club crackers with jalapeño Inna jam on top! Yum!ReplyCancel

  • Alexis - Live jam with baked brie…so yummy!!!ReplyCancel

  • Corey - i like inna jam on bread. i’m a simple guyReplyCancel

  • Chris G - I am very fond of prickly pear jam on a mild cheese with crackers as an appetizer. Not too sweet, a little tangy, good protein and fat from the cheese. It’s marvelous!ReplyCancel

  • Cellabella - I like using jam in brown bread sandwiches with cheddar cheese and arugula – sweet, savory, and spicy!ReplyCancel

  • Madeline - I’ve recently been mixing a bit of apricot jam with mustard and olive oil as a simple sauce to bake with salmon. Turns out quite yummy!ReplyCancel

  • Andrea - I eat jam mostly in oatmeal, the perfect amount of sweetness and fruit, without buying flavored oatmeal.ReplyCancel

  • Michael D - Just had a dinner party at my house and we ended up doing some sweet baguette slices topped with INNA jam avec chocolate ice cream. It was to die for.ReplyCancel

  • Lisa Barnett - mmm all of the above sound good, but my favorite, a nice slice of toasted wheat bread, butter – melted of course and a chunky strawberry jam, bliss.ReplyCancel

  • Korey Luna - French toast, custard, INNA Jam Apricot, topped with balsamic soaked strawberriesReplyCancel

  • Dianne - On toast with lavender honey.ReplyCancel

  • JennM - I love jam with cheese. Yummy.ReplyCancel

  • sara - I love to put it on sandwiches. I love the sweet and savory comboReplyCancel

  • carlie - swirled into Greek yogurt with walnutsReplyCancel

  • Michelle - Jam with a nice sharp cheese or jam with yogurt or a popular one with my kids: jam on animal cookies. :D

    Or, a honey and cheese (and jam) party:

    http://averyandaugustine.squarespace.com/blog/2013/6/24/honey-and-cheese-party.htmlReplyCancel

  • Allison - I like taking the last bits of jam in the jar and adding some olive oil, vinegar (and salt/spices!)… give it a good shake, and you’ve got a nice vinaigrette!ReplyCancel

  • kb - bacon jam in a frittata or a classic jam tartReplyCancel

  • Holly B - I love a little bit of jam in crepes!ReplyCancel

  • Tina - in ebelskievers!ReplyCancel

  • Veronica - I love the combination of salty + sweet. my fave treat is whole wheat toast (or crisp bread) with a little bit of butter, a slice of cheese (currently obsessed with manchego!), and topped with a spoonful of jam. The creaminess of the butter, the saltiness of the cheese, and the sweetness of jam make a happy dance in my mouth! :)ReplyCancel

  • Glorya Nevius - oooh, you can’t beat some nice thinly sliced artisan bread with some sliced brie and some yummy jam drizzled over it. Do a quick toasting ala grilled cheese and you have a taste treat to dazzle your taste buds. MmmmmmmReplyCancel

  • Jacqui - I enjoy scoops of jam in my oatmeal, especially when the main fruit season has past and I’m craving berries! Also pretty tasty on bagels with cream cheese.ReplyCancel

  • stephanie - I like to add jam to a chocolate cherry or chocolate raspberry smoothie with cacao powder, fruit, and almond milk. yummy!ReplyCancel

  • sahar - I use cherry jam in sour cherry rice – persian deliciousnessReplyCancel

  • Sophie - Thumbprint cookies or on toast :)ReplyCancel

  • ame - right out of the jar, with a knife or spoon!ReplyCancel

  • natalie - jam, jam, jam on pretty much everything! especially crusty bread and cheese!ReplyCancel

  • Emma - fig jam, brie cheese and bacon sandwich= DELISH!!! Also love cranberry jam with cream cheese, turkey and spinach in a bagel. Marmalade glazed pork or apricot jam glazed chicken (love sweet and salty obviously!)ReplyCancel

  • Heather - Any flavor stirred into yogurt- YUM!!ReplyCancel

  • http://www.192.com/atoz/people/nash/caroline/ - Greetings I am so excited I found your weblog, I really found you by mistake, while I was browsing on Aol for something else,
    Regardless I am here now and would just like to say kudos
    for a tremendous post and a all round thrilling blog (I also love the theme/design), I don’t have time to look over it all at the minute but I have bookmarked it and also included your RSS feeds, so when I have time I will be back to read more, Please do keep up the awesome work.ReplyCancel

  • Sasha - Such a great idea for a project!

    I will forever be loyal to pairing jam with cheese on some good sourdough bread, thinly sliced, or on crostini. A favourite combination is pear and ginger jam with very sharp cheddar. Also, cherry and bleu is always a winner.

    Fingers crossed!ReplyCancel

  • Magdalen - I love savory jam with a good strong cheese on oatcakes. Thanks for the giveaway!ReplyCancel

  • Sara Meredith - I like to make a balsamic vinegar, olive oil, a bit of sugar dressing and add jalapeno jelly. I pore it over home-grown red and yellow tomatoes. Everyone loves it and wants more!ReplyCancel

  • Sophie - I like to use some jam, like peach or apricot to serve with cheese. I also use it on pork tenderloin sometimes!ReplyCancel

  • Kern - I love jam for flavoring plain yogurt for breakfast. Certain jams are also good as salad dressing.ReplyCancel

  • Tara - I love adding jam to my homemade yogurt for my morning breakfast.ReplyCancel

  • Margo Ashford - Adding the Pluot Jam to your favorite barbeque sauce would elevate meatballs to divine. For sliders just add a special bun.ReplyCancel

  • Sarah - These sound wonderful and I love the packaging! I love to use jam in salad dressing, and I use a little every morning to flavor plain yogurt for breakfast. And of course nothing beats jam on an English muffin– old school!ReplyCancel

  • LJ Stubbs - On toast!ReplyCancel

  • Beth - My favorite weekend breakfast is a fried egg sandwich on a crispy english muffin with strawberry jam – salty and sweet and so delicious!ReplyCancel

  • Maryann - I love jam in greek nonfat yougurt. It’s fabulous!ReplyCancel

  • marsha - I like fig jam with goat cheese on any type of crackerReplyCancel

  • Becky Culbertson - I use jam as a glaze on fruit tarts: apricot on an apple tart is yummy!ReplyCancel

  • Vickie - I love jam with homemade bread or rolls with a bit of butter! YUM!ReplyCancel

  • Kate @ Snowflake Kitchen - Jam + cheese of all kinds. Grilled cheese in particular.ReplyCancel

  • DeLara Julian - I love to toast an English muffin to crispiness, add a dollop of strawberry preserves, and top with a poached – sprinkled with a little fresh ground pepper. Weekend heaven. :)ReplyCancel

  • DeLara Julian - Poached egg, that is – LOLReplyCancel

  • Bonnie - All of these jams sound delicious! My favorite would be to spread some of the raspberry on a hot out of the oven chocolate croissant and enjoy it with a cup of espresso.ReplyCancel

  • Susan J - I use jams to glaze roasted vegetables, stir into oatmeal, flavor frostings, and use to top crostini with cheese and hams!ReplyCancel

  • JJ - Love to use jams in savory-sweet sauces — like for roast chicken or bbq pork. Straight up by the spoonful is pretty great too…ReplyCancel

  • Mara - Grilled cheese is good. Grilled cheese with jam is amazingly good.ReplyCancel

  • Lisa J - I love jam! My favorite since childhood – strawberry jam and scones. Yum. These jams look delicious. Good luck.ReplyCancel

  • Stephanie - How wonderful! I use jam in place of sugar when making whipped cream.ReplyCancel

  • Kristine - Since I was a kid we would have danish style open faced sandwiches for lunch. My favorite combo then and now is danish rye bread with butter, then thin sliced havarti, topped with strawberry freezer jam. Delicious!ReplyCancel

  • Aujourd'hui, j'ai testé - Hello!

    Congratulations to both of you and thanks for this giveaway, I’ve just seen great ideas =)
    I like to keep nearly empty jars to make fruity vinaigrettes with the remaining jam. I just pour some oil, vinegar, salt, pepper (and sometimes chili powder), shake the jar and end up with original, healthy & tasty salad dressings ;)

    Thank you again, see you!

    –Aujourd’hui, j’ai testé.ReplyCancel

  • julie - Summer salad dressing flavors can be had year round with a great jam. Add jam of choice, balsamic vinegar, dash of olive oil, lemon, salt, pepper, a little minced onion and fresh chives. Whisk, pour and enjoy!

    Other favorite = Hot biscuits out of the oven with apricot jam & a glass of prosecco. Nirvana…ReplyCancel

  • Sarah - I use jam to make different kinds of vinaigrette for my salads, subbing it in in place of the honey or maple syrup I usually use. Fig jam is my favorite for this.ReplyCancel

  • Shaara - Habanero apricot jam and baked brie cheese in a flaky phyllo dough crust.ReplyCancel

  • Emily Shields - I love delicious jams with a great wedge of brie cheese and water crackers (the crackers are only a vessel for supporting the cheese and jam, best for them to be almost flavorless. I know it’s not necessarily cooking but it’s one of my favorite go-to’s for appetizers or celebratory eats. Also, my boyfriend loves jam and he has a tendency to it straight out of the jar which is what he did when I received a jar of the INNA Apricot Jam as a gift from Good Eggs. We are big big fans.
    I like the idea from Julie about adding jam to vinaigrettes, I’ve never thought to do that.ReplyCancel

  • kate - I love making jam every summer-and try hard to keep the fruit front and center with as little sugar as possible! I make a lot of galettes and fruit pies and love to lightly coat the crust with jam before adding fruit. I wish I could find the Blenheim apricots in my area-becoming rare in our country.ReplyCancel

  • Emma Riley - I love making my Father’s Linzer Torte with a delicious raspberry jam. A Christmas tradition!ReplyCancel

  • kari - salty hard sheeps milk cheese + jam. yum.ReplyCancel

  • Sara - Well, I eat it on toast every morning, but I also love using it in jam cookies and as a more flavorful “sweetener” in cakes.ReplyCancel

  • Michele - Quality fruit jam is a great way to get a little sweetness without resorting to candy. I would try it as a meat glaze or on bread or pancakes with grassfed butter.ReplyCancel

  • Niki - I love jam on roasted chicken or shaken up with olive oil for salad dressing, but jam on parmesan is my favorite!ReplyCancel

  • Shannon - my favorite has been on a grilled cheese! tomato jam + pesto + sharp cheddar, or a savory blueberry-basil jam + gruyere. I want to start using old jars for vinaigrettes, too- that idea sounds genious!ReplyCancel

  • Kathryn - There’s a gorgeous recipe in the Gourmet cookbook for an Asian-inspired plum and pork recipe that uses currant preserves. It adds so much depth.ReplyCancel

  • Alex Hoffman - I love to put jam in my yogurt and top it with granola, yummy!ReplyCancel

  • Rhonda Spencer - Split a day-old croissant, toast, spread with goat cheese, and add a healthy dollop of Fresno Chile jam. Addictive!ReplyCancel

  • Emily - I love jam stirred into yogurt or ice cream. Good luck with your manuscript!ReplyCancel

  • Ruby - I love mixing jam with butter on extra toasted whole wheat toast along with a hot cup of coffee. A soft boiled egg on the side as well.ReplyCancel

  • lizykat - I love chunky jam on a slight schmear of peanut butter on a toasted piece of something. delish! thanks for opportunity giveaway…ReplyCancel

  • Liria - Very interesting post. I love doing jam and didn’t know Dafna, now I’ll put an eye in her job. I like eating jam with Greek yogurt as dessert.ReplyCancel

  • jacquie - jam spread on a warm whole wheat biscuit = deliciousReplyCancel

  • Kristena - A jalepeno jam with cream cheese on crackers is a filling snack or a great way to calm the appetite when one is feeling too hungry. The flavors are delightful, even my children like it.ReplyCancel

  • Ryan - My mother taught me to put a layer of apricot jam in between layers of a chocolate take. Cake, jam, icing, cake, icing. Yessss.ReplyCancel

  • Judy - I’ve used cranberry pepper jelly to make a fabulous glaze for ham. I also understand that a little unique jam can flavor up a vodka tonic….good luck on the book! These next couple of weeks will fly by!ReplyCancel

  • Heather P. - I have toddlers so our creativity consists of pb and j:) I do love a good soft cheese on a cracker topped with a sweet jam.

    Xo,
    HeatherReplyCancel

  • Sarah B. - Warmed on the stovetop, jam is lovely to use as a glaze – brushed on the tops of poppyseed muffins.ReplyCancel

  • Erin - Scandinavians often eat jams as an accompaniment to meats, lingonberry being especially traditional.ReplyCancel

  • Leslie Stewart - Let me count the ways, in cookies, on oatmeal, in yogurt, with cheese, in sandwich, & on toast or muffin.ReplyCancel

  • Alice - I love using the jam as a marinade to make oven baked chicken! =) YUM YUM!ReplyCancel

  • Christine - Good luck in this final stretch on the cookbook! It’s going to be great!

    Jam…? Fig jam on a sandwich of grilled chicken breast, blue cheese and arugula on thick crusty bread. Yum.ReplyCancel

  • Steph N - With cream cheese or chevre on toast is about as adventurous as I get with my jams.ReplyCancel

  • Zoe Rose - I love a spicy fruity jam like my habanero Meyer lemon marmalade on a cracker with goat cheese yum!ReplyCancel

  • Meghan - I like jam on lamb. It’s delicious AND it rhymes.

    Good luck with the home stretch!ReplyCancel

  • Athena R - I love adding jam to grilled cheese sandwiches. It’s also good mixed in Greek yogurt.ReplyCancel

  • Heidi - Is it horrible that my favorite way to eat jam is to eat a spoonful plain?!? But for cooking (or lack of in these hot summer months): a yummy cracker, then a slice of cheese, then a dollup of jam – yum!ReplyCancel

  • Christina - My easiest & fanciest appetizer is jam + cheese on bread. The best is my caramelized onion jam, a slice of green apple & brie. Delicious.ReplyCancel

  • sarah k - My favorite uses for jam are in peanut butter sandwiches, homemade bread toasted with butter and jam, and stirred into oatmeal. I have also used as a salad dressing ingredient.ReplyCancel

  • LarryK - My favorite use for the jam is snack with crackers covered with cream cheese and Inna Jam (Fresno Chili) with chives on top. Of course, just on buttered toast is wonderful too!ReplyCancel

  • Gina Guthrie - I eat jam on top of my greek yogurt every morning.ReplyCancel

  • EL - I’m not sure that I am very creative with jam. It’s so special for me still. So I mostly am boring and eat it on toast. I do like to frost cakes with it. . .

    I love this blog and would sure love the jam. Please let us know when you do the giveaway. Too often there are giveaways on blogs and then the person never follows through and I think that I missed the whole thing.ReplyCancel

  • Nitika D. - Some jam on ice cream is always amazing. OR fig jam and creamy cheese on a piece of toast. YUMReplyCancel

  • Sarah - I love to use jams as the base of sauces for meat or swirled into oatmeal for a sweet treat in the morning.ReplyCancel

  • Nicole - Good luck during the homestretch! I just know it’s going to be gorgeous! I have you to thank for introducing me to Inna Jam a couple of years ago and it’s simply the best. I tried the jalapeño jam on top of a bagel and cream cheese -so yum and I love jam crumb cake with a tasty jam layer under a crumb topping.ReplyCancel

  • Myla - I would take INNA Jam Jalapeño and make a sweet and savory pizza. So a mildly sweet crust, the jam as the sauce, and top with ricotta and goat cheese, with maybe sweet onion and any other toppings I have in the fridge that seem appropriate!ReplyCancel

  • Stephanie - I am kind of addicted to making jams, so I have to get creative with using them all up. My personal favorite is to add it to roast pork or even a braised pork. A small jar adds just the right amount of “secret sauce” that it keeps people guessing.ReplyCancel

  • Laura - I love, love, love blenheim apricot with nearly anything, and it is especially good mixed with chopped, caramelized onion as a glaze for pork chops. Mmm, dinner.ReplyCancel

  • Laura - I love making vegan thumbprint cookies with interesting/exotic flavors of jam!ReplyCancel

  • Kay B - I love jam on sweet cornbread muffins….raspberry, strawberry, strawberry rhubarb!ReplyCancel

  • Robin (Hippo Flambe) - I just added some currant jam to a marinade for London Broil the other day. It was really the perfect addition.ReplyCancel

  • shyra w - My favorite is jam on warm, home made, crepes!ReplyCancel

  • Madeline Boccuzzi - Blue cheese, honey, and jam crostinis! The best (and simplest) appetizer ever!ReplyCancel

  • Carolyn D. - Jam and cream cheese wrapped in a fresh warm homemade flour tortilla is the ultimate but store bought tortillas warmed and wrapped with this yummy filling inside are great too!ReplyCancel

  • Pat - On toast with fried eggs for a sandwich. Thanks!ReplyCancel

  • Kaylan - polka raspberry jam stirred into a bowl of creamy vanilla yogurt. a spoonful of honey if you fancy. the end.ReplyCancel

  • Judy - Good luck on your manuscript! I’m sure that you’ll be able to create a great output. :) Anyway, I love jam especially the strawberry one, it just give this delicious taste on a tasty or on a pastry. :) Will definitely try this Inna Jam.ReplyCancel

  • Nina - It is not really creative but I love jam with cheese (especially with goats cheese or gruyère) and jalapeño jam sounds amazing… And I like jam on a thick slice of sourdough bread, on a scone, swirled into joghurt or in frozen desserts like a parfait. And of course in a Swiss Christmas cookie called Spitzbueb :)ReplyCancel

  • Kathleen - Fingerprint cookies are my go to with a delicious jamReplyCancel

  • Esther Aguirre - Lovely! Jam and bread I’m set! LOLReplyCancel

  • Kate - I just discovered tomato jam! A healthy schemer on a turkey burger plus some spicy mayo and greens and you have yourself a delicious sandwich!ReplyCancel

  • Heidi - I like to use my jam as an ice cream topping or if all else fails on oatmeal for breakfast.ReplyCancel

  • Justine - Every year I make a few jars of peach jam then a few months later I use it for brown butter peach barsReplyCancel

  • Rian N. - Jam and fresh, warm, crusty bread is a classic – no peanut butter required. I will also add it to Greek yogurt, plain oatmeal, and salad dressings.ReplyCancel

  • Mia - Nothing beats some jam and yogurt on waffles in the morning! These jams look super tasty!ReplyCancel

  • Yale - Mmmm… I love dipping fresh-out-the-oven soft pretzels in jam. Especially spicy jams with a savory kick as an appetizer, or sweet jams with a divine tang as a dessert.ReplyCancel

  • Kelsey - Raspberry jam spread on a buttery Ritz cracker = salty-sweet heavenReplyCancel

  • Tian - Butter and jam on warm toast!ReplyCancel

  • Lauren - Warm crusty bread, jam…simply delicious and perfect.ReplyCancel

  • Tina - Creamy jam popsicles! I mix INNA fresno chili jam with tart greek yogurt, a bit of cream cheese, and milk – they come out as spicy sweet cheesecake pops!ReplyCancel

  • Millie - Toasted bagels and jam in the morning, with a little peanut butter. That is amazing!ReplyCancel

  • Yvette Roman Davis - I just gotta say it. Inna Jam? All you need is slippers, a robe, a spoon, standing in the fridge at 3am. Done.ReplyCancel

  • Alicia - I love making grilled cheese sandwiches with swiss cheese (brie, muenster, or really any cheese)and dipping it into jam.ReplyCancel

  • Jennifer Ann - A grilled gruyere and jam sandwich on sourdough ‘sigh’ReplyCancel

  • Michelle Neiss - We add jam to plain yogurt instead of buying the overly-sugared flavored stuff.ReplyCancel

  • nicole @ little kimbap - Chewy plain bagels + cream cheese + strawberry jam. So, so good. Also, I love jam on one side of a cheese + fried egg + toast sandwich. My grandfather, who was visiting from Korea and took care of me and my brother while both of my parents were away on a trip, made these sandwiches almost every morning. They were surprisingly delicious and the flavor combo has stuck with me ever since!ReplyCancel

  • Susy Santos - I love the combo of sweet and savory. One of my favorite’s would have to be liver mousse or pate with a sweet berry jam on a piece of crusty bread. MMMMmm!ReplyCancel

  • Tamara - In a cocktailReplyCancel

  • Chloe - With Brie and crackers, or goat cheese and pumpernickel bread, or swirled into yogurt… Yum!ReplyCancel

  • April - Peanut butter jelly fudge! (recipe at chocolatecoveredkatie.com)ReplyCancel

  • ileana - It’s hard to get beyond toast if you have really good jam! But I really like it in a fried egg sandwich. Or in thumbprint cookies. I’ve been meaning to try it in a cocktail. What a great giveaway!ReplyCancel

  • rachel - Making cookies — thumbprint jam cookies!ReplyCancel

  • Angela Brown - What a great company! I admit, I had to google “ground cherries.” I’ve never heard of them, though they sound wonderful! Sometimes I like to make homemade vanilla ice cream and swirl some jam into it before freezing! One of my favorite summertime go-tos! Good luck completing your manuscript!ReplyCancel

  • Ashleigh - I really like to add flavorful jams at the last minute when I am making marscapone ice cream……. It’s a quick way to add a burst of flavor to the ice cream. I think the jalapeno jam might be really interesting in ice cream!ReplyCancel

  • sara - how fun! rice crackers. goat cheese. berry jam. Simple and not amazingly creative but it’s my favorite salty-sweet snack. Good luck in the home stretch, dear friend!!ReplyCancel

  • Amelia - sweet and spicy jam with cream cheese on crackers. uh-mazing.ReplyCancel

  • Nicole Underwood - Best name for a jam company, ever!!ReplyCancel

  • Emily - I love to heat the jam in a small pot to loosen it up a bit then pour it over a homemade lemon quick bread as a beautiful topping!ReplyCancel

  • Bee Williams - I use jam in a ton of stuff, but I always have a jar of apricot jam and orange marmalade on hand. Anytime I need to glaze a fruit dish or a simple baked good it’s so handy. I also like to add a bit of vinegar to warmed jam for a sweet/ sour glaze on fish, veg, or poultry.
    Habanero jam is our new obsession. Great on a cheese plate or on poultry & pork.ReplyCancel

  • connie chung - i love the simple mix of sweet and savory. i like to stuff figs with with a little blue and jam (one of INNA’s would be fab) and top it off with an almond. toast it in the oven for a little bit, and it’s the perfect bite of perfection!ReplyCancel

  • Kasey - Dafna’s jams are incredible. What an awesome combo! I love a grilled cheese sandwich with some jam. :) xoReplyCancel

  • Diona - I love to use a good jam as a surprise component to a sandwich on good, thick bread!ReplyCancel

  • Gadia - I love porridge with a swirl of apricot jam, pistachios, cardamon, a little creme faiche and a touch of orange flower water. Or just on a spoon straight out of the jar with strong unsweetened tea like my grandparents used to have.ReplyCancel

  • shanley - not terribly creative, but spooned over a nice brie and heated in the oven for a couple of minutes, a not-so-sugary jam is amazing!ReplyCancel

  • Nicole - Jam pie with leftover pie crust is the best! Then you can eat it with a sharp cheddar….ReplyCancel

  • Michelle - Yum! Love the photos you took. I like jam swirled into plain yogurt or used for thumbprint cookies or linzer tarts.ReplyCancel

  • Jeanne Gosselin - I love a spicy jam with cream cheese and crackers!ReplyCancel

  • Abby - I used inna jam’s jalapeno jam to make an amazing (if I do say so myself) quesadilla with fresh mozzarella, black raspberries, apple slices pine nuts, and leftover rotisserie chicken. I highly recommend pairing the jalapeno jam with fresh apples.ReplyCancel

  • Kathryn Flowers - I love to put jam on toast and in oatmeal, but perhaps the oddest way I use it is sometimes in salads! It can add a lovely touch of flavor to the right mix.ReplyCancel

  • Veronica - I love jam swirled in yogurt! So curious to try ground cherry jam, that sounds awesome.ReplyCancel

  • Sara/Matchbox Kitchen - With brie and baguettes, swirled into overnight oats, in all sorts of sandwiches, on top of burnt toast brioche, layered with cake and mascarpone cream…I could go on! I love jam.ReplyCancel

  • Shelley - My favorite jam is served atop a warm baked wheel of brie and a sprinkle of pistachios.

    Otherwise, I add a smidge of jam to the end of a grilled chicken session; it offers a nice char, yet refreshing surprise to the meal.ReplyCancel

  • Stephanie McClenny - love INNA jam and am dying to get my hands on the jam that started it all-jalapeño! love jam & cheese pairings most!ReplyCancel

  • Jessica p - I love using apricot jam on baked or bbq chicken legs with jalapeños for a sweet/savory kick, but I live for simple strawberry jam & whipped cream on pancakes :)ReplyCancel

  • caitlinsaramarch@gmail.com - i love to use jam on english muffinsReplyCancel

  • Lauren Frederick - Jalapeño jam with cream cheese on toast.ReplyCancel

  • Courtney - Hmmm I’d say one of my favorites is a jammy grilled cheese. I haven’t found a jam yet that hasn’t tasted awesome in a grilled cheese, and I’m betting the innajam jalapeno would be perfect for it :)ReplyCancel

  • Janet - I found som wonderful ideas here! A cracker, some sharp cheddar, and the Hungarian Pepper.ReplyCancel

  • Loren - Yum, I love a good jam on any kind of hard cheese! Thanks for the giveaway.ReplyCancel

  • Jade Sheldon-Burnsed - I love to put a dollop of jam on my homemade coconut yogurt…ReplyCancel

  • Lana - Thumbprint cookies!ReplyCancel

  • Tianna - love it on toast!ReplyCancel

  • Kelly - I love slathering the jalapeno jam on goat cheese and serving as an appetizer!ReplyCancel

  • Allison - When I was an exchange student in Costa Rica every afternoon we would have coffee and saltines with guava jam and butter. Don’t knock it ’til you try it!ReplyCancel

  • Madhavi - On warm buttered toast.ReplyCancel

  • Sagar - In oatmeal with some nuts.ReplyCancel

  • kickpleat - Jam on a freshly baked scone is pretty heavenly. I’ve always wanted to try her jams!ReplyCancel

  • lauran rothstein - jin and jam. incites creativity before and after.ReplyCancel

  • Nosher - A spicy jam with goat cheese on a cracker.ReplyCancel

  • Tess @ Tips on Healthy Living - I love jam. Spread it on a piece of whole-wheat toast, and it can cure almost any late-night craving.ReplyCancel

  • Elissa - I love it put a bit of jam in muffins while baking for a surprise bite in the middle. Then of course on a pb&j!ReplyCancel

  • Clare - Jam, jam, jam! I love jam.ReplyCancel

  • Anne F - I have a wonderful recipe that uses Hatch chilies, and the glaze I make to put over them while on the grill has a delightful Oregon strawberry jam added to it. Yum…ReplyCancel

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