Jam Cocktail Food

JAM COCKTAILS

Steps:

• In a small bowl, whisk together the jam and the extract.
• Bubbles and Jam: Place 1 teaspoon of the jam mixture in a champagne flute and top with prosecco. Stir gently to combine.
• Vodka and Jam Cocktail: Place 1 teaspoon of the jam mixture in a rocks glass and top with 1 1/2 ounces vodka. Fill the glass with ice, then top off with club soda. Stir gently to combine.
• Bubbles and Jam Mocktail: Combine 2 teaspoons of the jam mixture in a highball glass with club soda and ice. Stir gently.
• Cook's Note: Present the jam in a pretty bowl with a teaspoon and place all the bottles in an ice bucket for guests to mix their own alcoholic or non-alcoholic beverages. Place a menu on the table with all of the options available as refreshments.

GIN AND JAM

Steps:

• Combine the gin, jam and some ice cubes in a cocktail shaker. Shake for 15 seconds, then strain into a coupe glass. Top with a splash of sparkling water. Serve immediately.
• Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
• Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.

PUMP-UP-THE-JAM COCKTAIL WEENIES

Steps:

• Cut each hot dog into thirds, leaving you with cocktail-sized franks. Place in the crock pot. Add onion to the crock pot as well.
• In a bowl, combine chili sauce, preserves, and mustard; mix well. Add to the crock pot and gently mix to coat.
• Cover and cook on low for 3 to 4 hours.
• Stir well and then serve up the hot dogs with extra sauce on top!