The Jam and Jelly Lady

Looking for a new new, luscious dessert to bring to an Easter brunch or buffet?  Take a peek at our new Strawberry Amaretto Trifle on our website, www.jamandjellylady.com.  Very easy recipe - but moist and yummy.

Why easy?  Well, with three very young active kids and one grown active kid (the husband...) I never seem to have enough time to prepare something grandiose like Lemon Meringue Pie or Eclairs (anything with a creamy filling makes me happy!).  But being a cook automatically raises the bar for me, according to Pete's family.  I'm expected to bring something sinfully rich to every family occasion!

Thus, the Trifle. 

No one know it's half-homemade.  I first designed the recipe for demos at foodie shows because I needed something to create in under 15 minutes that highlights JAM as the major flavor component.  If I'm in a big rush, I can make it in under 11 minutes now!

Try it.  You may not have our delicious jam to use as the base, but if you can locate a jam without a lot of pectin in it, you can do this.  We don't use pectin in our cannery, which is the original way jam was made.  Not knockin' pectin - well, maybe I am.  Pectin requires additional sugar to activate, and it "freezes" water into the jam without allowing it to evaporate.  Pectined jam is sort of like Kool Aid to which you've added too much water so you can have enough for the neighborhood kid who just walked in the back door!

Without pectin, the jam is soft and smooth - not gelled.  You can swirl it its intense flavor into hot oatmeal and yummy yogurt, pour it over warm brie and rich cheesecake, or use it as a cake filling (like Trifle!)

Happy Easter and Happy Eating!