A Manhattan made with jam.  We recommend using Cellar Door Cherry Jam with Bitters, if using a different cherry preserve be sure to add a few dashes of bitters.


  • Ice
  • 1 tablespoon Cellar Door Cherry Jam with Bitters
  • 1 1/2 oz bourbon
  • 1 oz dry vermouth
  • Orange slice


  1. Fill martini shaker with ice. Add preserves, bourbon, and vermouth; place lid on shaker, and shake until cold and blended. Strain into 1 glass.

  2. Garnish with orange slice.

Jam Glazed Chicken Thighs

You can use any jam here, but we especially recommend Apricot, Nectarine with Rosemary, or Blueberry.


  • 2 lbs Chicken thighs
  • 1 tsp. Sea Salt
  • ½ tsp. Freshly ground pepper
  • 1 lemon
  • 3/4 cup Cellar Door Preserves
  • 4 cloves garlic


  1. Preheat oven to 400 degrees F. Place chicken pieces in a 10-inch, oven-safe skillet or an 8" by 10" baking dish. Season with salt and pepper and squeeze lemon juice over chicken. Stir preserves and garlic together and spread over chicken.
  2. Bake uncovered, until juices run clear and meat reaches 165 degrees F, about 1 hour.

Jam Tarts

A great recipe when you have several half empty jars of jam in the fridge.

Adapted from Mrs. Wheelbarrow's Practical Pantry


  • 4 ounces unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 jar (or several half full jars) of Cellar Door Preserves


  1. Beat the butter and sugar with an electric mixer until light and creamy. Add the egg yolk and blend until combined. Add the flour and salt and blend until combined.
  2. If making individual tarts, set out twelve 1-by-2-inch molds, or use a muffin tin. Pinch off about a Tablespoon of dough and press one into each mold. Place the mold(s) on a baking sheet. Alternatively, press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
  3. Preheat oven to 350.
  4. Prick the crust all over with a fork. Bake small tarts for 8 to 12 minutes, 15 to 20 minutes if using a tart pan, until the crust is very lightly browned, about the color of sand. Watch carefully and do not overbake. Remove to a rack and cool completely.
  5. Using a toothpick, carefully release the tiny tart shells from the pans; or, remove the large tart shell from its pan. Warm the jam in a small saucepan and spoon it into the baked shells. Let the tarts cool before serving.
  6. Best if eaten within 3 days.

Phyllo Dough Bundles

Use any jam, and feel free to substitute the cream cheese with goat cheese.

This inspiration for this recipe came from Cathy Barrow's wonderful book Mrs. Wheelbarrow's Practical Pantry.


  • 8 Tablespoons Unsalted Butter, melted
  • 1 box phyllo dough sheets, defrosted in refrigerator
  • 1 jar of Cellar Door Preserves, any flavor
  • 8 ounces cream cheese


  1. Line two baking sheets with parchment.
  2. Unroll the phyllo dough onto the counter or a large cutting board. Carefuly remonve one sheet of dough and place in on a clean, dry surface. Brush the sheet with melted butter, don't worry if it tears. Place a second sheet over the first and brush with more butter. Repeat this two more times until you have 4 sheets of phyllo dough.
  3. Slice the sheet into 3 inch squares. Place one teaspoon of preserves and about the same amount of cheese in the center. Gather the edges together to form a little bundle - the butter should keep it together. Do this for remaining squares. Place on baking sheet with parchment when finished.
  4. Preheat over to 400.
  5. Bake the bundles for 4 to 8 minutes, until slightly browned. Serve warm or at room temprature - these won't last long.

Cellar Door Strawberry Shortcake


  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1 ¼ cups butter
  • 3 cups cream
  • Cellar Door Strawberry Jam or Strawberry Jam with Aged Balsamic


  1. Preheat oven to 450 degrees.
  2. Sift flour, sugar, salt and baking powder in a mixing bowl.
  3. Add 3/4 cup of softened butter, and cut into the dry ingredients with a fork or pastry blender.
  4. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured surface, then roll out to about 1/2-inch thickness.
  5. With a biscuit cutter or the top of a glass.
  6. Grease a baking sheet with some butter.  Melt remaining butter and brush on the rounds.
  7. Bake for 10 to 15 minutes, or until golden brown.
  8. Meanwhile beat the remaining cream until soft peaks form.
  9. To serve place biscuits on a plate, spoon Cellar Door Strawberry Jam over the biscuit until covered, top with the whipped cream.

Blueberry Mojito

A refreshing summer treat!

Yields one Mojito.


  • 2 Tablespoons Cellar Door Blueberry Jam or Blueberry Jam with Ginger
  • 2 Oz. White Rum
  • 5 or so Fresh Mint Leaves
  • Ice
  • Juice from half a lime
  • 6 oz club soda or ginger beer


  1. Add jam, mint, rum and Ice to a cocktail shaker.
  2. Shake vigorously.
  3. Pour into a Collins glass filled with ice.
  4. Top with soda and lime juice.
  5. Garnish with a sprig of mint.