Jams, Jellies & Preserves

Strawberry Donuts

Donuts:

  • 2 cups of vegetable oil
  • 8 ct canned biscuits (16.9 oz)
  • 12 oz strawberry preserves


Glaze:

  • 1 c powdered sugar
  • 2 Tbsp strawberry preserves
  • 1-2 Tbsp heavy cream

Recipe from The Country Cook

How to make:

  1. Prep: Line a baking sheet with paper towels and place a cooling rack over the top. Set aside.
  2. Heat the oil: Using a medium-sized pot, heat the oil over medium heat until it begins to bubble
  3. Fry the donuts: Using your hands, gentle form each biscuit into an oval shape. Carefully lower 2-3 dough balls into the hot oil and allow them to fry for 2-3 minutes, until the underside of each biscuit is golden brown. Using tongs, flip the biscuits and allow to fry until the other side is golden brown.
  4. Cooling: Use a pair of tongs or a large slotted spoon to remove the biscuits from the hot oil, then place them on the prepared cooling rack to drain and cool. Continue working in batches of 2-3 biscuits until all of your donuts are finished frying.
  5. Filling & dusting : When the donuts have cooled completely, fit a piping bag with a bismark tip or cream piping nozzle, and fill the bag with the strawberry jelly. Insert the piping tip into one edge of each donut and squeeze gently to fill the donuts with jelly. Sift powdered sugar over the top of the donuts, and enjoy!

Sticky Peach Sauce

Ingredients:

  • 1 cup peach preserves/jam
  • 2 garlic cloves, minced
  • ¼ cup organic brown sugar
  • ¼ cup organic chicken stock
  • 2 Tbsps unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red pepper flakes, optional
  • Pinch of sea salt + black pepper


How to make: In a sauce pan over medium-high heat, melt butter. Add minced garlic and sauté (1-2 minutes). Add remaining ingredients and whisk until combined and sauce becomes smooth. Reduce heat and allow to "simmer" until sauce becomes sticky.

Sweet Moonshine Pickles

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