Cherry Jams

Spreads & Jam Recipes

Perfect for Year-round Enjoyment

You don’t need to live in Oregon to enjoy the best of what our land has to offer. Our spreads, jams and chutneys bring the sweet, tart flavor of Oregon cherries to you throughout the year. We’ve found that cherries go well with just about everything -- as a condiment for pork, a spread for cheese and, of course, on a thick slice of toast. Here’s one of our favorites ideas below. What do you do with our jams, spreads and chutneys? We’d love to hear from you!

Stuffed Chicken Breasts with Cherry Chutney and goat cheese

ingredients:

  • 2 skinless chicken breasts
  • 3-½ ounces goat cheese or Mozzarella
  • 1 jar Cherry chutney (also if you have fresh cherries, 1 lb. halved)
  • 3 tbsp. butter
  • ¼ cup white wine
  • 4 wooden kabobs or toothpicks
  • Salt and pepper

directions:

  • Pre heat the oven to 450f
  • Put one of the chicken breasts skin side down in a zip lock bag.
  • Pound with meat clever until chicken is flat and about 1cm thick. Repeat with other chicken breast.
  • Season the chicken, then spread some of the cheese in a line down middle of the pounded meat
  • Bring sides of the chicken up to cover cheese filling and secure by sticking wooden kabobs or toothpicks.
  • Smear the skin with butter and season with salt and pepper. Roast for 30 minutes, then cover with foil and let rest for 10 minutes.
  • Serve the cherry chutney on top or the side, also with fresh halved cherries.

Baked Brie in Phyllo with Cherry Chutney

ingredients:

  • 3-8 sheets phyllo dough, thawed
  • 3 tablespoons olive oil or butter
  • 1 (8 ounce) round Brie cheese
  • 1/4 cup Hood Cherry Company Cherry Chutney

directions:

Grease the bottom of a baking dish and place the phyllo sheets in the baking dish. Put Brie in the middle and pour ¼ cup Cherry Chutney on top.

Take sides of phyllo dough and wrap cheese and chutney folding the phyllo dough on top. With a pastry brush dip in the oil or melted butter and brush all the sides and top of phyllo dough to seal.

Bake in preheated oven until phyllo is golden, about 20-30 minutes. Place onto serving platter, and spoon the Cherry Chutney over top.