Vegan & gluten-free breads & jam

Jam Suggestions

Holcomb Hollow jams!

Holcomb Hollow artisan jams are for more than just toast! Incorporating them into classic recipes is a breeze that results in a tastier dish. Whether sweetening up a savory taste or supplying the main flavor for the meal, these simple suggestions save you time without compromising the integrity of your ingredients.


Sweet & Spicy Ketchup

You’ll need:

1 28oz Can Crushed Tomatoes

Olive Oil


Vinegar (Regular, balsamic, red wine, whatever)

1 Jar of Holcomb Hollow Pineapple Mango Habanero Jam

A food processor

Heat about a quarter of a cup of olive oil in a 2-quart saucepan and throw in the garlic, chopped as finely as you can manage. Once it’s a little singed, add half a cup of your vinegar, let it sizzle, and mix in the entire jar of Jam. Stir up this mixture until it’s hot again and dump in the can of tomatoes, juices and all. Use your fingers to break up the tomato chunks best you can

Once you have everything mixed well, let it simmer, uncovered, over a low-medium heat until the total content is reduced by half, stirring regularly. Pour the ketchup into the food processor and blend it good and proper, about a minute, maybe more depending on your food processor. Now pour the ketchup into a 2-cup glass canning jar and refrigerate it for at least two hours to thicken it up. If it doesn’t all fit, use the jar from the Jam for excess.

Keep refrigerated and use it all within three weeks. You can try making ketchup with other Jams for unique flavors but will lose the “kick” of the habanero.


Sweet Jammed Hummus

You’ll need:

1 28oz Can Chickpeas (Garbanzo Beans)(If you soak your own, save 2 tbsp of the liquid)

Olive Oil


Lemon Juice

Baking Soda

Half a jar of Holcomb Hollow Jam (Apricot with Vanilla Bean & Cardamom works wonders)

A food processor

Drain your can of chickpeas but leave some water in the can. Put the beans & liquid in the food processor with the oil and blend it a bit. In a small bowl, the one you will be serving or storing the hummus in, perhap, mix equal parts tahini and lemon juice separately, about 2 tablespoons of each. You will see the tahini go through a “stringy” reaction before meshing with the juice. Pouring this mixture into the food processor creates a smoother hummus than adding each ingredient alone.

Blend that all together until it is pretty consistent and you don’t see any whole chickpeas. Spoon half of a jar of jam into the food processor and just blend it enough to remove any major chunks of fruit. Finally, put in half a tablespoon of baking soda and blend another 30 seconds or less. You can garnish with an extra dollop of jam right in the hummus, more if you’d like.


Jammin’ Cupcake Frosting

You’ll need:

Cupcakes (Your favorite recipe or even just a plain boxed mix)

8oz Package of Cream Cheese (softened)

One jar of Holcomb Hollow Jam (Pineapple Banana Coconut is the favorite here)

You have to let the cream cheese get nice and room temperature at its own rate so plan ahead. Once it is soft enough, work in the entire jar of jam and stir until fully mixed and creamy. If you’re not a fan of coconut, literally any other Holcomb Hollow Jam will fit fantastically, even Pineapple Mango Habanero.

From there, you can just spread the frosting mixture right onto the cupcakes. For a neater look, put the frosting in a ziploc bag and refrigerate it for a few hours to firm it up. When ready, cut the corner of the bag at a desirable size and use it as you would an icing tube.

For smaller batches or mini-cupcakes, you can use half a package of cream cheese and half a jar of jam.

Cucumber & Red Onion Grilled Cheese

You’ll need:

2 Slices of Bread



Red Onion

Shredded Cheese

Your Favorite Jam (we used Strawberry Sunshine)

Small Skillet

Spread butter on one side of a slice of bread and put it in the skillet, buttered face down, and put some cheese on top. Slice extremely thin coins from the cucumber and then cut those in half, arranging them on the sandwich and sprinkling more cheese. Now cut a large ring of the onion and chop it up finely, sprinkling it on the sandwich with more cheese, another layer of cucumber slices, and another layer of cheese. Spread butter on the other slice of bread and put it buttered face up on top of your sandwich.

Place the skillet on a stovetop and keep it over a medium flame, ensuring you get the bread toasted and parts of the cheese melted. If anything slips out the sides, use your spatula to scoop it on top of the grilled cheese. When ready, flip it over and grill the other side. If you have a lot of stuff on top, pick up the sandwich, flip the skillet upside down and press it into the uncooked top, and then invert both arms.

After it’s fully cooked, cut the sandwich in half and spread your jam liberally on top. The cold, sweet, sensation contrasts the hot, cheesy, goodness below very nicely. For an added project, consider pickling the leftover cucumber and onion with any other extra vegetable you have laying around the kitchen.

Just cut everything up, however you’d like, and put it in a mason jar with plenty of vinegar, some peppercorn, cloves, dill, garlic, or anything else you so desire. Close the lid tightly and refrigerate for at least a week. This process is open to your experimentation and offers a great method of reducing waste.

Jam-Stuffed Peppers

You’ll need:

Bell Peppers (One per person if a side dish, two if an entree)

Cooked white rice (can be prepared beforehand and stored in tupperware in the fridge)

About a quarter of a jar of Holcomb Hollow Jam per pepper, maybe more depending on the size of the peppers (we recommend Mango with Saffron and Nutmeg)

Goat cheese (You can substitute any creamy cheese such as mozzarella or ricotta)


An interesting tip for selecting bell peppers is to count the number of bulges. A pepper with four bumps will be a little sweeter, better for eating raw, while a pepper with three bumps will contain less seeds and be easier to cook. For this dish, look for three-bumped bell peppers of any color.

Preheat oven to 350 degrees.

Once you’ve rinsed the peppers, cut a hole around the stem, creating a “cork” that you can remove to see the hollow innards. Do your best to cut the bitter white sections of the pepper from the inside and rinse out as many seeds as you can. Prepare all the peppers you will be cooking the same way.

Once that task is completed, begin stuffing them. You’ll want to fill each pepper about halfway with the white rice, keep the peppers standing tall and pack down the rice. Next, add the jam, spooning it in and spreading it over the top of the rice. It will soak in during cooking. Last, fill the remaining area inside the pepper with your cheese, leaving just enough room to put the top back in.

Place the peppers upright in a lightly-greased baking pan and bake for 20-60 minutes, depending on the size of the peppers and whether you want a little crunch left in them. You can also place them directly on the grill, but be careful not to let them tip and spill.

For an easier time stuffing the peppers, you can cut the peppers in half, filling each half like a little bowl, or mix the rice, cheese, and jam together before stuffing.


Other Suggestions


Ice Cream You can make plain ice cream and mix in some jam, depending on how much ice cream you’re making and how much flavor you want. Use a whole jar! For an easier time, let some store-bought ice cream melt a little, stir in some jam, and re-freeze it. In a pinch, you can just spoon jam on top of a bowl of ice cream. Also try serving with peanut butter for a PB&J dessert.

Dip Mix Try mixing Peach Orange Marmalade with cottage cheese and eating on crackers or pita chips. Or stir some Blueberry with Maple & Brown Sugar Jam into cream cheese to spread on crackers. Experiment with other combinations and let us know what you discover works!

3-2-1 Salad Dressing For a super simple salad dressing, mix three parts Holcomb Hollow Jam, two parts liquid cooking oil, and one part of your preferred vinegar. A excellent suggestion is Strawberry Sunshine Jam, Olive Oil, and White-Balsamic Vinegar. For a deeper flavor, mix Apricot Vanilla Bean Cardamom Jam with Avocado Oil and Red Wine Vinegar.

Chicken Wing or Pork Rib Glaze Pineapple Mango Habanero is awesome on ribs, Apricot Vanilla Bean Cardamom is sweet on wings, but any Holcomb Hollow Jam will sweeten up your meat. Mix one jar with half a stick of butter, some pressed garlic, lemon juice, salt & pepper, and either toss the wings in it or brush it on ribs.

BBQ Sauce For wonderfully sweet BBQ sauce, prepare or purchase your favorite recipe and mix about 3 parts sauce with 1 part jam or more. You can blend the jam and cook it into a homemade BBQ or just stir it in cold and serve. Just like other savory recipes, Pineapple Mango Habanero is a crowd-pleaser, but Blackberry Honey makes for a delicious BBQ sauce, as well.

See The Holcomb Hollow Blog For More!

Ground Mutton Burgers with Marmalade

Turkey Sandwich with Smoked Plum

Stuffed Baked Apples


Jammin‘ Salmon Fillet