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Ingredients

• ✓ plum jam
• olive oil
• chicken breast
• salt
• pepper
• cornbread
• bacon
• celery
• onion
• butter
• chicken stock
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
3. 3 Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
4. 4 Bake in preheated oven for 25 minutes.
5. 5 While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
6. 6 Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

By Shannon

Ingredients

• ✓ plum jam
• vinegar
• brown sugar
• onion
• red pepper flakes
• garlic
• ginger

Instructions

1. 1 Combine jam, vinegar, brown sugar, dried onion, red pepper, garlic, and ginger in a saucepan over medium heat. Bring to a boil; cook and stir until thickened to desired consistency. Allow to cool before storing in the refrigerator.

By Rayna Jordan

Ingredients

• ✓ plum jam
• soy sauce
• brown sugar
• black cherry soda
• pork tenderloin

Instructions

1. 1 In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
2. 2 Preheat grill for medium heat.
3. 3 Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
4. 4 Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

By Kris Schultz

Ingredients

• ✓ plum jam
• peanut butter
• powdered milk
• honey
• pretzel rod
• almond

Instructions

1. 1 Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.
2. 2 Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.
3. 3 Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
4. 4 Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.
5. 5 Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'.

By CanAm

Ingredients

• ✓ plum jam
• cooking oil
• garlic
• green onion
• chile sauce
• white grape juice
• lime juice
• allspice

Instructions

1. 1 Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.

By roger

Ingredients

• ✓ plum jam
• cooking spray
• chicken
• salt
• black pepper
• black pepper
• ginger root
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Season chicken pieces with salt and pepper. Place skin-side-up onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, stir together plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl.
5. 5 After chicken has baked 20 minutes, brush with plum glaze and return to the oven. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Rick

Ingredients

• ✓ plum jam
• pork back rib
• brown sugar
• sea salt
• onion powder
• chili powder
• paprika
• black pepper
• honey
• soy sauce
• apple cider vinegar
• chili garlic sauce
• hickory wood chip
• apple wood chip
• tamarind juice

Instructions

1. 1 About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
2. 2 Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
5. 5 Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
6. 6 Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

By Smithfield®

Ingredients

• ✓ plum jam
• yeast
• milk
• all-purpose flour
• butter
• sour cream
• white sugar
• egg
• egg yolk
• confectioners' sugar
• water

Instructions

1. 1 Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
4. 4 Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
5. 5 Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
6. 6 Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
7. 7 Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.

By Jola

Ingredients

• ✓ plum jam
• duck
• cinnamon
• ginger
• nutmeg
• white pepper
• clove
• soy sauce
• honey
• green onion
• chutney
• sugar
• white vinegar
• orange
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse duck inside and out; pat dry. Cut off tail and discard.
3. 3 Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.
4. 4 Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
5. 5 Cut 1 green onion in half and tuck it inside cavity.
6. 6 Cover and refrigerate duck for at least 2 hours or up to overnight.
7. 7 Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
8. 8 Lift duck with two large spoons to drain juices and green onion.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
10. 10 Roast duck in the preheated oven for 30 minutes.
11. 11 Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
12. 12 Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
13. 13 Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
14. 14 Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

By Allison