Last December
Bonne Maman sent me a sampling of their products. I was already familiar with the brand, and I couldn't wait to use their preserves in my baking. I knew whatever recipe I chose to make needed to be special; a recipe that would allow the all-natural preserves to shine and not play second-fiddle to other ingredients. Months later, I've found that special recipe in a
Taste of Home home-cooks compilation, and the home cook who submitted the recipe is from my home town of Knoxville, Tennessee!
(Hi Betty K! I don't know you, but I love your recipe.)
(And you probably don't read my blog, but I had to give a shout-out just in case!)
Finding a dessert recipe using jelly or jam is easy... a preserves-specific recipe isn't as easy to locate. Sure, they can all be interchangeable at times, but here's the difference.
- Jelly: made from juice or liquids.
- Jam: made from fruit pulp or crushed fruit and is less firm than jelly.
- Preserves: made with chunks of fruit (or whole fruit at times) in a syrup or jam.
Preserves remind me just a little of pie filling, but of course, they are too sweet for that purpose. This "pie bar" recipe hits a perfect balance with the preserves thinly spread over a thick tart crust. It's true comfort food, and the alternating colors and lattice will make your table pretty.
heather@sprinklebakes.com
