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What's Cooking? - Posted August 25, 2017 10:21 a.m.
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Photos by Shannon Richardson

Jam Good

JaNeen Eudy believes it’s time to elevate jam beyond the breakfast table. “There are so many different things you can do with it besides putting it on a buttered biscuit,” she says. A state championship-winning volleyball coach at Bushland High School, Eudy also owns Jam! That’s Good!, a beloved vendor at the Amarillo Community Market. She says jam is an always-available ingredient that can take dishes to the next level.

“It’s a really fast, already-prepared condiment that can be sweet or savory,” she says. Her skillet-cooked salmon uses blackberry jam sauce to create a delicious glaze. To accompany chicken wings, she adds sauteed garlic, Sriracha sauce, and rice wine vinegar to jalapeño-plum jam, then cooks it down to create a thick, sweet-spicy combination. And her cherry crumble is an easy dessert bar Eudy has been making for years. “Sometimes I take it to my volleyball girls as a snack after practice or on the bus,” she says. “It’s great with whatever your favorite flavor of jam is.”


Jalapeño Plum Wings
1 ½ pounds chicken wings
2 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced
½ cup jalapeño plum jam
1 tablespoon rice vinegar
1 teaspoon Sriracha sauce (more or less to taste)

Heat oven to 425 degrees. Line baking sheet with foil and spray with nonstick spray. To prepare wings, toss in 1 tablespoon olive oil, salt and pepper. Spread in single layer on baking sheet. Bake for 35 to 40 minutes, turning once halfway through cooking time, until wings are golden brown. Meanwhile, heat remaining olive oil in sauce pan. Add garlic and saute until fragrant, about 45 seconds to 1 minute. Add jam, vinegar and Sriracha, and simmer 3 to 5 minutes. Mixture will reduce and slightly thicken. In a bowl, toss wings with glaze until evenly coated. Return to baking sheet in single layer, spooning any remaining glaze over wings. Bake for 5 to 8 minutes. Serve warm.

Makes 2 to 3 servings


Blackberry Glazed Salmon
2 (4- to 6-ounce) portions salmon
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
½ cup fresh blackberries
½ cup blackberry jam
1/3 cup red wine

Heat olive oil in skillet on medium-high heat. When oil is hot, add garlic, salt and pepper. Saute until fragrant, being careful not to burn. Add fresh blackberries and blackberry jam. Whisk until jam forms smooth sauce. Whisk in wine. Let sauce cook for 3 to 4 minutes. Place salmon portions into saucepan and spoon sauce over top of fish. Continue cooking, spooning additional sauce over fish until it is cooked through (8 to 10 minutes). Sauce should thicken by this point and make a nice glaze. Remove fish from pan and top with spoonful of glaze and a few berries. Serve immediately.

Makes 2 servings


Cherry Jam Bars
2 cups cherry jam (or any real fruit jam flavor)
1 cup sugar
3 cups flour
¼ teaspoon salt
1 ½ cups butter, beaten

Heat oven to 375 degrees. Beat butter until fluffy. Add sugar and beat until smooth. Add flour and salt and beat until crumbly. Spray jelly roll pan with nonstick spray. Using approximately 2/3 of dough, press into bottom of pan and slightly up sides. Spread jam on top of dough, covering generously. Using remainder of dough, crumble over top of jam. Bake for 25 to 30 minutes, until golden brown on top. Let cool, and then cut into squares.

Makes 24 servings

Meet the Cook: JaNeen Eudy of Jam! That’s Good!


JaNeen Eudy is entering her 41st year in teaching and coaching, fresh off leading Bushland High School to a Class 4A state volleyball championship. The win was Eudy’s second since she joined the program in 2013. But before entering her career in Texas high school gyms, Eudy grew up in California farm country.

“My grandparents farmed in California,” she says. “I was raised around fresh fruits and vegetables. My grandmother and my mom always cooked with that kind of freshness. Those things were normal to me.”

Eudy’s grandmother was known for making jam, and taught JaNeen how to make it when she was young. “She said you need to learn how to be patient,” Eudy says, referring to the lengthy period of stirring that’s an essential part of the jam-making process. “For about seven minutes, you have to stand there and stir. I can solve a lot of lineup problems or classroom problems like that, just standing there stirring.”

She’s had plenty of opportunities to stir her way into those solutions lately. JaNeen and her husband, Gary, have been married for 45 years, and are the parents of two grown daughters who live with their families in the Metroplex area. With a little spare time outside of the volleyball season, the couple turned their empty nest into a successful jam-making enterprise called Jam! That’s Good!

Eudy credits Deana and Richard Zaccardo, the owners of Belmar Bakery, for insisting that she begin selling her products. “I made [jams and jellies] on and off while my kids were growing up, and started making more when I came to Amarillo,” she says. “I gave some to Deana and she came back and said, ‘Have you ever thought about selling this?’” Eudy relented and gave her friend a few jars to sell at the bakery. “Two weeks later she brings me a check for about $300. That’s how I got started. They’ve been an incredible help and great business mentors.”

Today, the couple sells Jam! That’s Good! jams and jellies at Belmar Bakery and from a booth at Amarillo Community Market, which is open every Saturday until Oct. 14.

“We make a lot of traditional flavors,” Eudy says, noting that she uses locally grown fruit whenever possible. “Strawberry rhubarb is a huge seller. It’s kind of old school. People can’t find good rhubarb stuff but they ate it growing up.” Her jalapeño-based flavors, including jalapeño cherry and jalapeño peach, are also popular at the market – and those sweet-and-spicy flavor combinations make great additions to recipes like those she shares in this issue. “By adding a little to already-prepared jam, you can take it past breakfast,” she says. “You can use it for lunch, dinner, dessert, anything like that.”

by Jason Boyett

Jason has written more than a dozen books and is the host and creator of “Hey Amarillo”, a local interview podcast. Visit heyamarillo.com and jasonboyett.com.
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