Jack's Hot Jam — Five recipes and pairings for your website

Jack's Hot Jam — Recipe Collection

Five ways to put the jam to work. Click a recipe to explore.

Crowd Pleaser

Hot Jam Baked Brie

Buttery, molten brie blanketed in Jack's Hot Jam — the five-minute party trick that disappears in ten.

Prep5 min
Cook15 min
Serves6–8
SkillBeginner
What you need
  • 1 wheel of Brie (8 oz) cold from fridge
  • 3 tablespoons Jack's Hot Jam generous
  • ¼ cup chopped walnuts or pecans optional
  • 1 sprig fresh rosemary for garnish
  • Crackers, sliced baguette, or apple slices for serving
How to make it
  1. Preheat oven to 375°F. Place the Brie wheel in a small oven-safe dish or on a parchment-lined baking sheet.
  2. Score the top rind lightly with a knife in a crosshatch pattern — this lets the heat penetrate and the jam seep in.
  3. Spoon Jack's Hot Jam generously over the top. Scatter nuts over the jam if using.
  4. Bake 12–15 minutes until the cheese is visibly soft and beginning to bulge at the sides.
  5. Garnish with rosemary and serve immediately with crackers, bread, or apple slices.
Pairs beautifully with
ProseccoHoney wheat crackersSliced green appleToasted sourdough
Jack's Tip: Don't trim the rind — it acts as a vessel and holds the melted cheese together. The whole thing is edible.
Entertaining

The Hot Jam Charcuterie Board

A board built around Jack's Hot Jam as the anchor — spicy-sweet heat that ties every element together.

Prep15 min
CookNone
Serves8–10
SkillBeginner
Board components
  • Jack's Hot Jam 2–3 tablespoons in a small ramekin
  • Aged cheddar & gouda sliced or cubed
  • Prosciutto & soppressata folded or ruffled
  • Cornichons & Castelvetrano olives briny contrast
  • Seeded crackers & crostini mixed textures
  • Fresh grapes & sliced pears sweet relief
  • Marcona almonds handful
How to build it
  1. Place a small ramekin of Jack's Hot Jam just off-center as your anchor point. Everything radiates from here.
  2. Lay down your cheeses first in two or three clusters — they're the largest items and set the structure.
  3. Fold prosciutto into loose ribbons and drape soppressata in overlapping fans between the cheese.
  4. Tuck crackers and crostini along the edges so they fan outward for easy grabbing.
  5. Fill gaps with grapes, pear slices, olives, cornichons, and almonds. No bare board.
  6. Encourage guests to drag meat or cheese through the jam directly — the combination is the whole point.
Pairs beautifully with
ChardonnayHard ciderPinot NoirSparkling water w/ citrus
Jack's Tip: Spread a little Hot Jam directly on a slice of prosciutto, wrap it around a cube of aged gouda, and pop it whole. That's the move.
Snack Time

Cheese, Crackers & Hot Jam

The humble cracker, elevated. Three pairings that turn a snack into a statement.

Prep5 min
CookNone
Serves2–4
SkillBeginner
Three go-to pairings
  • Sharp cheddar + buttery cracker + Hot Jam Classic combo
  • Cream cheese + everything cracker + Hot Jam Creamy heat
  • Manchego + fig cracker + Hot Jam Spanish soul
The method
  1. Lay your cracker flat. For cream cheese pairings, spread a thin layer first.
  2. Add a slice or cube of cheese — enough to cover most of the cracker without overhang.
  3. Dot roughly half a teaspoon of Jack's Hot Jam on top. Don't spread it — let it sit proud and melt slightly into the cheese from the warmth of your hand.
  4. Eat immediately. Don't build ahead — the cracker softens fast.
Best cheese matches
Sharp cheddarManchegoCream cheeseGoat cheesePepper jack
Jack's Tip: Cold cheese and room-temp jam is the secret. Pull the cheese from the fridge 10 minutes early so it softens slightly — the jam clings to it better.
Weeknight Winner

Hot Jam Glazed Salmon

Five ingredients, twenty minutes, and a sticky-sweet-spicy glaze that makes salmon feel like a restaurant plate.

Prep5 min
Cook15 min
Serves4
SkillIntermediate
What you need
  • 4 salmon fillets (6 oz each) skin-on
  • 3 tablespoons Jack's Hot Jam the glaze
  • 1 tablespoon soy sauce low sodium preferred
  • 1 teaspoon sesame oil finishing note
  • 2 cloves garlic, minced
  • Salt & pepper, sesame seeds, scallions to finish
How to make it
  1. Whisk together Jack's Hot Jam, soy sauce, sesame oil, and garlic in a small bowl. Set aside.
  2. Pat salmon fillets dry with paper towel. Season both sides with salt and pepper.
  3. Heat an oven-safe skillet over medium-high. Sear the salmon skin-side up for 3 minutes until golden. Flip.
  4. Brush the glaze generously over the top of each fillet. Transfer the skillet to a 400°F oven for 6–8 minutes.
  5. Broil on high for the final 90 seconds to caramelize the glaze into a sticky, lacquered finish.
  6. Garnish with sesame seeds and thinly sliced scallions. Serve over rice or alongside roasted vegetables.
Serve with
Steamed jasmine riceBok choyCrispy Brussels sproutsA cold IPA
Jack's Tip: The glaze will look dark — that's the sugar in the jam caramelizing. Pull the fish when the edges are just starting to flake. It'll carry-cook on the pan.
Game Day

Hot Jam Cream Cheese Dip

One bowl, two ingredients, zero effort — and somehow the first thing gone at every party.

Prep3 min
CookNone
Serves6
SkillBeginner
What you need
  • 8 oz block cream cheese room temperature
  • 4 tablespoons Jack's Hot Jam or more to taste
  • Crackers, pita chips, pretzels for dipping
  • Fresh chives optional garnish
How to make it
  1. Place the block of cream cheese on a serving plate or in a shallow bowl — don't mix or spread it.
  2. Pour Jack's Hot Jam directly over the top, letting it cascade down the sides naturally.
  3. Garnish with chopped chives if desired. Place crackers or chips around the perimeter.
  4. Serve with a small knife so guests can scoop cream cheese and jam together in one swipe.
Dippers that work best
Ritz crackersPita chipsPretzel crispsCelery & cucumberBagel chips
Jack's Tip: Warm the jam for 20 seconds in the microwave before pouring — it turns pourable and glossy, and sets up like a proper sauce when it hits the cold cream cheese.