Wednesday, September 8, 2010


First you have to make some of this--Plum Raspberry Jam--the more raspberries--or the frozen mixed berries from Costco work too, you can use, the better. The original recipe calls for 1 3/4 cups raspberries. I try to use more, if I can afford it, and cut back that much on the plums.
Then you smear the cracker of your choice with cream cheese, top it with jam and you are in Heaven.
When the kids were little and we got home from church, everyone was starving--or so they said--we ate this and Ramen Soup. So help me, we did. And everyone was satisfied and happy.

This is also fantastic with Red Pepper Jam. I canned this in tiny jars because it is such a decadent treat and no one, NO ONE, in my family appreciates it. These tiny jars are like jewels that are a secret from everyone but me.

Freezer jam would be good. Even store bought jam would be good. This is an instant satisfaction.

PS If anyone has a recipe for jalapeno jam or jelly that doesn't use liquid pectin, but uses the regular kind, would you send it to me? I have a friend who says it's divine but we can't produce the recipe (the owner of the recipe is no more).


whirligigdaisy said...

Mmmm, Lynne. This looks delicious. And those jars and like red jewels. So lovely.

Laura ~Peach~ said...


Laura ~Peach~ said...

email me at so i can send you that recipe its sort of long and secretish... :)

Tierney said...

thank goodness you did this blog before Azzy and I had polished off our jar of jam! Too bad there's no cream cheese in the house right now!!!

hillary said...

FYI Max would appreciate the jalapeno jelly. He has weird taste buds like you.

Bless their peeked little hearts.

hillary said...

Also, I forgot that we make that after church lunch, but I am now the one who is making crackers and cream cheese and jam like a mad woman while everyone eats their soup and cracker treats.

Lee said...

I love pepper jam- you're family is missing out. I am dying to try canning stuff, but haven't all the equipment yet. Patience, I guess. I freeze all my applesauce, but I'd love to can apple pie filling. We have a small orchard, and plenty of apples! Maybe chutney?