Wee Bee Jammin
Years of picking wild berries and making homemade jam with her family inspired Simone Scarpace to launch her handcrafted jam business, Wee Bee Jammin’. The headquarters are a combination retail shop and canning kitchen on US-31 north of Bear Lake. Pull up and a couple of strutting Tom turkeys, along with a flotsam of strolling fowl, greet you. The store is a one-of-a-kind hybrid of old timey general store and cool boutique. Among the clothes and home décor are shelves stacked with Wee Bee Jammin’ products—some still made from wild berries, others from local fruit. The jams and preserves are made with a special low sugar recipe. The honey is courtesy of Wee Bee’s bees. The preserves are fabulous on homemade toast, but Simone often uses them in savory dishes such as the one below. If you can’t visit her store, shop online at weebeejammin.com.
- 1 10.5-ounce jar Wee Bee Jammin’ Peppy Peach Preserves
- 2 teaspoons Wee Bee Jammin’ Flower Power Honey
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 4 large chicken breasts
Combine preserves, honey, soy sauce and vinegar in a large microwave-safe bowl and stir. Microwave for 30 seconds on high power, then whisk until well blended. Whisk in ginger and garlic. Add chicken and marinate for 20 minutes.
Preheat oven to 350 degrees. Place chicken in baking dish and top with marinade. Bake for 45 minutes and serve.