We think it’s time you tried Al’s jam on something a bit more than toast. We regularly experiment with different flavors and techniques to bring you cutting edge recipes that will knock the socks right off your taste buds!
“This is my biggest selling jam for cooking. It’s great when used over fish or as a dip for shrimp! Mix this jam with cream cheese and a dash of balsamic vinegar and glaze any fish after it is cooked.” – Al
70% Als Backwoods Berrie Co Pineapple Mango Jam
30% Cream Cheese
Dash of Balsamic Vinegar
Mix until creamy
Use over fish or as a dip for coconut shrimp!
“This is another great jam to cook with. It’s great on top of a burger, or add to your meatball when your making them! This jam is full of whole blackberries and the taste of the brandy really comes through great with red meats.” – Al
“This smoky BBQ blueberry jam might be great on toast or bagel but it really shines over any kind of red meat. Add this jam to your steak just before you remove from heat. It always works great as a glaze for ribs, or on burgers with a little fresh blue cheese. This jam is perfect for experimenting!” – Al
“This pepper jelly is made with white grapes, jalapeno and habanero peppers. Use this with cream cheese on crackers or as a spicy relish when your grilling burger and dogs. You can also add it to boiling water when making rice, the rice will absorb the flavor of the peppers for an extra kick. It also works great as a glaze for pork and chicken!” – Al
PEACH MANGO HABANERO
“This jam has a peach taste with a little heat. It’s great with cream cheese and crackers. Try it on chicken after you cook it as a glaze. Also works well as a glaze over fresh veggies.” – Al
Have a recipe of your own that you would like to submit? We always look forward to suggestions and feedback from the creative cooks out there!
Al’s Backwoods Berrie
76 Camelot Dr.
Plymouth, MA 02360
Sun-Weds: By Chance
Thu-Sat: 11am – 3pm