Category Archives: Fruit

Finally.. new labels and new jars.

Finally its happening new labels and new jars!

Check out the new packaging of liebe is jam.

Mother’s Day Gift!

Mothers Day is around the corner. How about giving her a lovely ceramic Farmer’s Market Basket with some jam of your choice!

Go to my Etsy store to put your order in right now.

A Picnic with Jammy!

Check out Jammy’s feature “A Picnic with Jammy!” on

Hope you enjoy it… and make sure to purchase some jam for your upcoming picnics.

Happy Jaming!!

Yogurt Parfait with Three Fruit Jam and Granola

Don’t we all love a light but still fulfilling meal? Yogurt Parfait with Three Fruit Jam and Granola is one of my favorite things to eat either for breakfast, lunch or even for desert. This low-fat treat is so delicious and very easy to make.
Prep time: 5 min.
Yield 4 servings
  • 2 cups of non fat plain greek yogurt
  • 2 cups of your favorite granola
  • 1 cup of fresh berries sliced
  • 1 cup of Three-Fruit Jam (warm up for about 2 min. in a small pot)
  • 4 tbs of honey
1. Find your favorite glasses and line them up. I usually like old jars or big white wine glasses.
2. Spoon 1 tbs of fruit into each glass
3. Start spooning 2tbs of yogurt into each glass
4. Warm up 1 cup of three-fruit jam, which you can find on my Etsy store here
5. Let it cool off for 1 min. then add on top of the yogurt
6. Top it off with about 2 tbs of granola
7. Add a bit of honey here and there

If you like you can repeat the process and mix and layer as you want.
Enjoy.. happy desserting!!

Jammy Giveaway – through

Yay! Spring is here and it’s time for picnics, outdoor brunch gatherings and of course tasty jams. In celebration of  my  friends, Lauren,  3 year anniversary of Fourth Floor Walk Up’s  she is hosting a Jammy giveaway for three delicious flavors of gourmet, handmade jam. Best of all, the lucky winner can pick which three flavors they prefer!  By the way, these jams would also make for a very special Mother’s Day gift.  Lauren asked me  which flavors are at the top of my list?  “The Strawberry Habanero with Basil for a sweet jam that has a unique, spicy kick and definitely the Strawberry Coconut with Dark Chocolate for a fruity, yet indulgent sweet!”

Lauren will choose a winner at random Monday, April, 30 at 9pm EST. GOOD LUCK!!


1. Visit the Jammy Etsy shop and figure out which flavors you like most.

2. On Fourth Floor Walk Up leave a comment (by clicking on the comment bubble at the top right corner of this post) letting us know which flavors sound most delicious (unless you’ve tasted them for yourself already – which ones ARE your favorite).


3. After following the steps above you can earn an additional entry if you “Like” Fourth Floor Walk Up or Jammy on Facebook.

4. After that step or if you already “Like” FFWU, mention this giveaway to your followers and post a link on Twitter to this giveaway and include the hashtag #ffwugiveaway

Important Details:

Jammy Giveaway starts: April 22, 2012 @ 9:01 am (EST)

Jammy Giveaway ends: April 30, 2012 @ 4:59 pm (EST)

P.S. Mother’s Day is May 13th!

*International entries are welcome and Jammy will pay the shipping, but the winner will be responsible for any international duties and taxes. Thanks!

All photos taken by: Nicole Rutsch – Jammy © 2012

Cheddar Biscuits with Strawberry Habanero and Basil Jam

Cheddar Biscuits with Strawberry Habanero and Basil Jam

It’s Sunday Funday in Williamsburg and for some reason the breakfast we had didn’t really fill us up. Since my fridge is filled Jammy, we decided to whip up some Cheddar Biscuits and pair it with the Strawberry Habanero and Basil Jam, which you can find on my Etsy store here.

The sweet and spicy jam is a nice blend with the savory, cheesy biscuits.

Best part of all, the biscuits are super easy to make.

See below the recipe for the Cheddar Biscuits


  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk


Position a rack in the upper third of the oven and preheat to 425 degrees.

Lightly mist a large baking sheet with cooking spray.

Make the biscuits:

Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Enjoy… Happy jaming!!!


Vanilla Cake with Buttercream, Berries and Jam

How about this for some spring feeling?  The weather was so nice in New York yesterday it inspired me to make this delicious Vanilla Cake with Buttercream, Berries and Jam .. just right when dreaming about spring, summer and some fun in the sun!



Vanilla Cake with Buttercream, Berries, and Jam

Makes: 12 servings

Prep: 40 mins

Cool: 10 mins

Bake: 350°F for 22 mins to 25 mins


  • 2 1/2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 1 tablespoon vanilla
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups sugar
  • Butter Cream Frosting
  • 1 cup strawberry jam
  • 3 cups sliced fresh strawberries, raspberries, blackberries, and/or blueberries, stemmed and halved
  • 1 cup whole fresh strawberries, raspberries, blackberries, and/or blueberries


1. Preheat oven to 350 degrees F. Grease bottoms of two 8×1 1/2-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease and lightly flour pans. Set pans aside.

2. In a large bowl stir together flour, cornstarch, baking powder, and salt. Add the water, oil, milk, and vanilla. Beat with a wire whisk until smooth.

3. In a medium bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter. Pour batter into prepared pans, spreading evenly.

4. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.

5. To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side down, on a serving plate. Spread with a generous 3/4 cup of the Butter Cream Frosting and 1/4 cup of the jam. Top with 1 cup of the sliced berries. Repeat with two more cake layers.

6. For top layer, place final cake layer cut side down and spread with 3/4 cup Butter Frosting, 1/4 cup jam, and top with 1 cup whole berries.

Butter Cream Frosting

  • 1/2 cup margarine or butter
  • 1 teaspoon vanilla
  • 4 cups sifted powdered sugar
  • 1/2 cup milk
Beat margarine or butter and vanilla until fluffy. Gradually add powdered sugar alternately with milk beating well after each addition. Beat in additional milk, if necessary, to make of spreading consistency.
Happy desserting everyone!

Crepes with Jam…

Hi everybody.. It’s been a while since I have posted on my blog. I have been very busy making jam and coming up with some new, delicious flavors.

Over the weekend, I was really in the mood for some Crepes. Yes, we all love them with Nutella… but another healthier version is to make it with Jam.

To get started, you will need a few things..

First, make sure you have all the ingredients needed. They should be easy to find and you may even have most of them already in your pantry.


  • 1 cup of all-purpose flour
  • 2 eggs
  • 1/2 cup of milk (2% or whole milk)
  • 1/2 cup of water
  • 1/4 teaspoon of salt
  • 7t tablespoons of vegetable oil (for frying)
  • 3/4 cup jam (your preference) for the filling


1. Whisk all the the above ingredients in a bowl until smooth. I honestly start out with the flour and then I add my eggs, milk, water and salt. Most suggest not to worry about what comes first but I experienced sometimes some lumpiness within the batter.

2. Heat up a nonstick an over medium- high heat and add one tablespoon of vegetable oil into a frying pan ( I used a 7inch pan)

3. Pour the batter into the pan, using about 1/4 cup for each crepe. ( I use a soup scoop which makes it easier to mesure)

4. Tilt the pan with a circular motion so that the batter coast the surface evenly. ( make sure you have enough oil in the pan)

5. Cook the crepe for like 30- 40 seconds, until the bottom is light brown, then loosen the edged with a spatula and flip.

6. Let the other side cook for the same amount, 30 – 40 seconds.

7. Place the crepes on a separate plate and let it cool a bit.

8. After they are cooled, spread 2 tablespoons of jam onto the surface of each crepe…

9. and roll it up…

10. Garnish the fresh crepes with some fresh fruit and whipped cream… and et voila.. La Crepe c’est si bon!!!


Happy deserting, nicole

Jam Sandwich Cookies

I really really love this one… Very delicious.. I found it on Country Living

Jam Sandwich Cookies


  • 3 1/4 cup(s) flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 1/4 cup(s) butter, softened
  • 1 cup(s) granulated sugar
  • 1 large egg
  • 1 tablespoon(s) milk
  • 2 1/2 teaspoon(s) vanilla extract
  • 12 ounce(s) fruit jam-
  •  2 teaspoon(s) confectioners’ sugar


  1. Heat oven to 375 degrees F. Line 2 baking pans with parchment paper.
  2. Combine flour, baking powder, and salt in a bowl.
  3. Beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
  4. Beat in the egg, milk, and vanilla.
  5. Beat in the flour mixture until smooth.
  6. Divide the dough in half and roll out between two sheets of parchment paper. Chill for 15 minutes and cut out 2-inch round cookies.
  7. Bake on prepared pans until edges are golden, about 7 minutes. Cool on a wire rack.
  8. Cook the preserves over medium heat until thickened and reduced to 1 cup. Cool completely.
  9. Sandwich 1 teaspoon jam between 2 cookies. Dust with confectioners’ sugar. Store in an airtight container for up to 1 week.

Blueberry Jam Cookies

Here is another great recipe for the holidays…I found this on “Notes from my food diary”

Blueberry Jam Cookies

Makes about 26 sandwich cookies


  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 14 tablespoons (1 3/4 sticks) unsalted butter, cold, cubed
  • 1/2 cup almond flour
  • 3/4 cup plus 2 tablespoons confectioners’ sugar, plus additional for dusting
  • 2 large eggs
  • 1 cup pastry flour
  • 1 cup all-purpose flour, plus extra for rolling the dough
  • Pinch of salt
  • 1/2 cup blueberry jam by the art of jam


1. Split open the vanilla bean lenghtwise and scrape free the seeds; set the pods and seeds aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, almond flour, sugar and eggs and mix on medium speed for 2 minutes. There should be no visible pieces of butter, the mixture will resemble scrambled eggs. Add the vanilla bean seeds, pastry flour, all-purpose flour, and salt and mix on low speed for 1 minute, or just until everything is incorporated. (Overworking the dough will make it tough.)

3. Gather the dough and form it into a disk. Seal it in plastic and chill for a minimum of 30 minutes or overnight. (Dough that’s chilled overnight should sit at room temperature for 5 to 10 minutes before being rolled.)

4. Preheat the oven to 350 degree F and line two baking sheets with parchment paper. Place the dough on a lightly floured work surface and roll it into a 1/8-inch-thick rectangle. Lightly flour the rolling pin or the work surface if either gets sticky.

5. Use a 2-inch-wide cookie cutter, either fluted or plain, to form the cookies. Cut the cookies and place them about 1 inch apart on the prepared pan. Pan together any leftover dough, gently roll it out, and form more cookies.

6. Use the base of a 1-inch plain decorating tip to cut the centers from half of the cookies on the baking sheet. Place the cookies on the middle rack of the oven and bake for 10 minutes, or until the cookies have turned light brown. Transfer the baking sheet to a wire rack and cool for a few minutes before transferring the cookies directly onto the wire rack to finish cooling.

7. To assemble the cookies, spread blueberry jam on each whole cookie; leave 1/4 inch of the entire outside edge free of jam. Place the extra confectioners’ sugar in a fine-mesh sieve and liberally sprinkle the cookies with the cutout centers. Sandwich the sugared tops and the jam-covered bottoms together. The cookies will keep up to 5 days in an airtight container at room temperature.


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