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Pork and Preserves: Using Jams and Jellies to Create Fabulous Dishes

Updated on April 2, 2013
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I have been canning for about five months and have created different jams, jellies, and preserves to enjoy throughout the year. I honestly can say that I have never had so many condiments in my house as I do now. Even after giving a few away as gifts, I knew, we could not eat the rest strictly with toast and biscuits.

What to do with all these beautiful creations? A great way to use homemade preserves is to add them to savory dishes, especially pork. Pork pairs well with most fruits such as apple, orange, figs, cherries, and rhubarb. When canning summer’s bounty, think about what would make a tasty glaze for pork chops or a warm chutney for a fine piece of loin.

Barbecue is another dish that can be improved upon with a tangy jam such as an orange marmalade or rhubarb. Adding a tablespoonful of jam to your favorite sauce will put a new twist on old recipes.

Click thumbnail to view full-size
Picture: thick-cut pork chops, Vidalia onion chutney, and orange-rhubarb marmalade.Picture: Chops with a "pocket" cut down middle and stuffed with onion chutney.Picture: chops with orange-rhubarb marmalade preserves poured on top for glaze. Picture: chops cooked around 45 minutes or until temperature reaches recommended levels.
Picture: thick-cut pork chops, Vidalia onion chutney, and orange-rhubarb marmalade.
Picture: thick-cut pork chops, Vidalia onion chutney, and orange-rhubarb marmalade. | Source
Picture: Chops with a "pocket" cut down middle and stuffed with onion chutney.
Picture: Chops with a "pocket" cut down middle and stuffed with onion chutney. | Source
Picture: chops with orange-rhubarb marmalade preserves poured on top for glaze.
Picture: chops with orange-rhubarb marmalade preserves poured on top for glaze. | Source
Picture: chops cooked around 45 minutes or until temperature reaches recommended levels.
Picture: chops cooked around 45 minutes or until temperature reaches recommended levels. | Source

Vidalia Onion & Orange-Rhubarb Pork Chops

A favorite pork dish in our home is stuffed glazed chops. Take think-cut chops and cut a “pocket” in the middle to stuff. For the dish pictured, I used a Vidalia onion chutney that I canned earlier in the summer for the stuffing. Pepper and salt chops to taste and pour orange-rhubarb preserves over the top.

Bake the chops until the glaze produces a sugary crust and the meat thermometer registers the proper temperature indicated for pork. A meat thermometer is a terrific, inexpensive tool to invest in. The glaze makes a delicious topping to mash potatoes or even broccoli.

How to Can Jam

About the Author

Catherine Dean is a freelance writer, gardener, quilter, and blogger. Her professional background includes nonprofit program development, grant writing, and volunteer management. She holds a Bachelor of Science in Mass Communications from Georgia College & State University.

Her blog, Sowing A Simple Harvest, chronicles a modern couple trying to live a simplistic, sustainable life. To explore Catherine's professional credentials, visit her website. She can also be followed on Google+.

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    • mvillecat profile imageAUTHOR

      Catherine Dean 

      6 years ago from Milledgeville, Georgia

      Thanks so much Patsybell! I appreciate you stopping by. Please check out my blog: sowingasimpleharvest. com

    • Patsybell profile image

      Patsy Bell Hobson 

      6 years ago from zone 6a, SEMO

      Hi, like your Hub. Voted up and useful. You have some great information.

    • mvillecat profile imageAUTHOR

      Catherine Dean 

      6 years ago from Milledgeville, Georgia

      Thanks carol7777! I too get in a rut. It is too easy to do that. Thanks for stopping by and commenting.

    • carol7777 profile image

      carol stanley 

      6 years ago from Arizona

      I always look to perk up my meals. I tend to get in a rut. I like your ideas and will look forward to trying them.

    • mvillecat profile imageAUTHOR

      Catherine Dean 

      6 years ago from Milledgeville, Georgia

      Thanks PurvisBobbi44! And thank you for your previous message. I could not figure out how to respond to it. I know we will enjoy getting to know each other through our writing. That is such a great way to get to know people, I think.

    • PurvisBobbi44 profile image

      PurvisBobbi44 

      6 years ago from Florida

      Hi,

      Now I am hungry---your hub looks so delicious and you have such great recipe ideas.

      I baked a pork ham with peach preserves layered over the sides and top of the ham. And it was so scrumptious--- I served six dinner guests and they took the left-overs home with them.

      Your Hub Friend,

      Bobbi Purvis

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