I spent most of my childhood eating “jelly toast” for breakfast. It’s nothing more than plain old toasted white bread that’s topped with grape jelly. My parents were not super adventurous eaters, and it wasn’t until my late teens that I tasted something other than purple, grape flavored gelatin. As an adult, I have become obsessed with trying different types of spreads, dips, creams, jams, and jellies. I’m the girl at the brunch table that asks for all of the things.
Lucky for me, Dallas is home to products like Jammit Jam. The local company specialize in a variety of fruit spreads “for sophisticated palates,” using whole, seasonal fruit and natural cane sugar to make their small-batch spreads. Their jams are also made with herb and wine infused fruits that make several tantalizing combinations. One of my absolute favorites is their Blackberry and Star Anise Merlot jam.
Jammit Jams are great when used as a simple spread, but with such a wide variety of flavor profiles they seem to encourage even the most conservative cook to become a little more adventurous. I love to bake and am always looking for easy ways to spruce up basic recipes. I took a spoonful of the blackberry jam, stirred it into my already prepared cream cheese frosting, it gave an entirely different taste to my plain white cupcakes. Adding a spoonful of jam to your tea, glass of bubbly, and even salad dressing are just a few of the less ordinary serving suggestions Jammit lists on their website.
All six jams are currently available at two Dallas locations: PK’s Liquor Store and Mozzarella Company. By the end of March they will be on the shelves of all nine Central Market stores in Texas. That’s a big deal for something that began as a mere hobby to two Dallas stay-at-home moms.
To read more about all the flavors — including Apple Cinnamon Bourbon and Strawberry Chili Shiraz — visit their website.
