The Perfect Pair

January 29, 2014

As I mentioned back August in this post, I’ve been working with Smucker’s® to develop some Pairings for their new Natural Fruit Spreads.


The new line of fruit spreads – which comes in Concord Grape, Orange Marmalade, Strawberry and Red Raspberry (my fav!) – are made from the same simple ingredients you have at home {fruit, sugar, pectin} and are naturally delicious.

Over the past few months I have used the spreads on toast, in yogurt and oatmeal, in salad dressings and on sandwiches.


A Pairing is the harmony of fruit spreads combined with unique ingredients that come together in a delicious inspiring bite. On the new Smucker’s website, you’ll find pairings that encourage thinking outside of the jar and imagining jam in new ways. You’ll find everything from Italian soda to savory sauces, all made with simple and natural ingredients.

Here are two of the Pairings I created for Smucker’s! I’d love to hear some of your ideas on how to use these fruit spreads in creative ways.


When I was brainstorming pairing ideas, I asked my grandmother her favorite way to eat jam. She said she used to make a jam omelet for my grandfather. “I’d make a plain omelet and blob some jam inside!” she said. I took her technique and bumped up the flavor with a bit of sharp cheddar cheese and fresh basil on top.

Foodblog-0983 image

  • Eggs
  • Smucker’s Raspberry Fruit Spread
  • Shredded white sharp cheddar cheese
  • Basil, chiffonade

Start by preparing the ingredients for a three-egg omelet. When the eggs are beginning to set in your skillet, spoon Smucker’s Natural Red Raspberry Fruit Spread down the center of your trifold. Top with shredded sharp white cheddar cheese and a sprinkle of basil or your favorite herb. Fold the omelet over and plate with more herbs for garnish and some toast with fruit spread on the side.



My next pairing idea was a new twist on the classic PB&J. Crusty baguette, almond butter, grape fruit spread, banana slices and shredded coconut come together in a hot + bubbly open-faced sandwich.



  • Baguette
  • Almond butter
  • Smucker’s Natural Concord Grape Fruit Spread
  • Thin banana slices
  • Shredded coconut

This is not your old school PB&J! Baguette replaces white bread and almond butter, banana and coconut triple the classic flavor. Grape fruit spread adds a delicious flashback to your youth. Slice baguette into half lengthwise and save the top for later. On the bottom, slather on almond butter and Smucker’s Natural Concord Grape Fruit Spread. Top with sliced banana and sprinkle with coconut. Bake in a 400° oven for 5-6 minutes, until coconut is brown and baguette is toasted.




There’s nothing like toasted coconut on a crispy, crunchy sandwich!



Head over to for more jam-spiration and better-for-you ideas, and share your favorite using the hashtags #smuckers and #pairings.

This post is sponsored by Smucker’s.

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{ 55 comments… read them below or add one }

1 Anele @ Success Along the Weigh January 29, 2014 at 8:05 am

I won’t knock grandma’s omelet until I try it. 😉

I’m sure everyone knows the jelly meatball combo. But I also like to use it to coat meats on the grill. Gets a nice little caramelizing action going. Yum!


2 Kaila @healthyhelperblog! January 29, 2014 at 8:12 am

I LOVE cheese and jam together! I often make grilled cheeses with a smear of jam or apple butter! Perfect sweet counterpart to salty, smokey cheese!


3 Katie @ Talk Less, Say More January 29, 2014 at 8:49 am

YUM!! I swear nothing beats the classic PB&J sandwich but I do love tempeh, jam + spinach sandwiches. SO good!


4 christina January 29, 2014 at 8:56 am

One of my favorite things in the whole world is a simple breakfast of 2 scrambled eggs with sea salt on top (no veggies added in! gasp) and a piece of toast with a berry jam…something about the salty sweet is perfect.


5 Katie @ Peace Love & Oats January 29, 2014 at 9:04 am

I would never have thought to put a fruit spread on an omelet, I’ve always considered eggs to be a savory breakfast food. I’m going to have to try this and expand my horizons!


6 mary @ minutes per mile January 29, 2014 at 9:22 am

egg + cheese + jam = one of the best breakfasts EVER. your grandparents know what they’re talking about! :) glad to see smucker’s is ridding their stuff of corn syrup, tons of sugar, etc. i’m always wary of big-brand jams and jellies, but now i know i can give this one a try!


7 emily January 29, 2014 at 9:35 am

Those both sound awesome. Jam with eggs is one of my favorite pairings (thanks to you!).


8 jen January 29, 2014 at 9:36 am

My family makes lots of homemade jam and comes up with lots if interesting uses. A few of my favorites are 1) mixed into chicken salad with a bit of mayo, chopped nuts, herbs, and chopoed craisins or grapes 2) spread inside my stepdads awesome crepes and rolled and topped with whipped cream 3) spread onto of a parcooked pizza pie then popped back in the oven to warm and get bubbly and carmelized = delicious dessert pizza!

I also love raspberry jam spread on a rich shortbread tart crust with fresh tart berries on top. And spread in between the layers of crumbly jam bars. But those aren’t quite so healthy!


9 Liz @ Tip Top Shape January 29, 2014 at 9:53 am

I love jam with egg and cheese sandwiches. I’ve never tried adding basil, though! I’ll have to try it out.


10 Ellen January 29, 2014 at 10:01 am

I’ve been on an egg kick lately. The jam + herbs would be a delicious change-up to scrambled eggs!


11 Ali January 29, 2014 at 10:09 am

Yum for the jam omelet. That sounds wonderful. I’m all about pairing sweet and savory things together.


12 Elizabeth January 29, 2014 at 10:38 am

I love cheese and jam! All of your recipes look amazing, the omelet looks super yummy.


13 Dana @ Conscious Kitchen Blog January 29, 2014 at 10:45 am

Yum! The banana and coconut sandwich sounds like the perfect way to cure a sweet tooth on a weekend morning. My favorite way to enjoy jam lately is spread over a soft cheese such as brie. Not the most creative, but it’s so delicious!


14 Karen January 29, 2014 at 10:46 am

I think a pairing of sliced turkey, lettuce and raspberry fruit spread would be good. I make a sandwich with cranberry sauce…so you’d just be substituting the raspberry.


15 Livi January 29, 2014 at 10:57 am

raspberry + cheddar sounds like the perfect combination of sweet and savory :)!


16 Sconemaster January 29, 2014 at 11:19 am

Fruit spread and Nutella.
Fruit spread and Cookie Butter.
Fruit spread and Nutella swirled with Cookie Butter.


17 emmascott January 29, 2014 at 11:22 am

Kath your photography is GORGEOUS!!! You really make food look de-lish!


18 Cheryl January 29, 2014 at 11:27 am

Jam filled omelet makes sense… I put strawberry jam on my toast and top with a fried egg all the time.


19 Barbara January 29, 2014 at 11:31 am

These look amazing! What awesome flavor combos!


20 Jesse January 29, 2014 at 11:33 am

interesting on the jam omelet, i’ll try anything once! i love jam with tjs cinnamon toscano cheese.


21 Tonya January 29, 2014 at 11:55 am

I so want some raspberry jam and cheese right now! Thanks for reminding me I’m all out. I usually get Polaner but maybe I’ll try Smucker’s natural line this week.


22 [email protected] January 29, 2014 at 12:06 pm

I always put jam on my omelets! I thought I was weird for it haha. Its so good!


23 Elisabeth January 29, 2014 at 12:08 pm

I need to try that omelet! Red raspberry jam (with seeds!) is my favorite (especially the Smucker’s) so I definitely need to try their new line. My favorite use for jam is really just a good ol’ PB & J – hearty wheat bread, Smucker’s natural peanut butter (creamy or crunchy) and Smucker’s raspberry jam with seeds.


24 Jackie January 29, 2014 at 1:13 pm

Both sound delicious!


25 Ashley @ Saving Money in your Twenties January 29, 2014 at 1:47 pm

I’ve been making an egg sandwich with cheese and jelly lately… I thought it would be a weird combo, but it all goes so well together! I should try it in omelet form sometime :)


26 Tracy January 29, 2014 at 1:49 pm

Like your wise grandmother, I love a jam omelet! I usually use goat’s cheese though :)


27 Tracy January 29, 2014 at 2:15 pm

Another favorite is avocado toast with sea salt and jam!


28 Cirre January 29, 2014 at 7:52 pm

Yay, for sweet and savory toast and avocado concoctions! I make peanut butter and honey sandwiches with sea salt and avocado. My husband thinks I’m weird, but it’s such a tasty combo. I tell him it’s my healthy fat sandwich. :) Sometimes I put blueberries or alfalfa sprouts in there as well! I bet that it’d be delicious with jam instead of berries and honey, especially raspberry!


29 Lori January 29, 2014 at 2:37 pm

Why do I think jam in an omelette sounds weird, when I like a sandwich of a plain scrambled egg and jam, and sometimes a little ham, on an English muffin? I’m sure your omelette is delicious! I’ll give it a try!


30 [email protected] January 29, 2014 at 3:24 pm

Loving the omelet idea!!! Totally trying it out! Raspberry and Strawberry jams are always my favourite, a combo would be great! I made muffins earlier this week (recipe on the blog) with 100% fruit spread/jam in the centre!


31 Tifany January 29, 2014 at 3:54 pm

Hi Kath,

I love jam next to my peanut butter on top of my oatmeal! Taste like a PB&J! lol!

I would love to hear your thoughts on sugar. Do you think that different kinds of sugar effect us differently? for example white sugar v. coconut sugar or maple syrup?

I know when I have white sugar I can feel my blood sugar spike but not as much when i have unrefined sugars such as coconut sugar or maple syrup.


32 KathEats January 29, 2014 at 7:34 pm

It’s probably more the dose of white sugar than the actual composition. Meaning, when you have white sugar you’re getting more of it in one sitting than if you have something sweetened with maple. That’s just my guess. If you look at this chart, sugar actually has a lower glycemic index than maple syrup: Sugar isn’t bad for you – it’s just broken down. Have some with fat and protein in an overall meal and it’s barely noticeable to your body (so long as it’s a minimal part of the meal).


33 Claire January 29, 2014 at 9:44 pm

What do you mean by “sugar isn’t bad for you – it’s just broken down”? Thanks!


34 KathEats January 30, 2014 at 7:20 am

It’s a simple carbohydrate verses a complex one. A monosaccharide verses a polysaccharide. A smaller version of what all carbs become in our body. .. eventually glucose and fructose in the blood. Which we need to live.


35 Claire January 30, 2014 at 12:32 am

And sucrose has a higher GI than maple syrup on that table, now I’m really confused!


36 KathEats January 30, 2014 at 7:17 am

Sorry sorry. ..maple is 54 and sucrose 64. Yes sugar is higher. They are still pretty close though.


37 Beth January 29, 2014 at 4:09 pm

Both of your recipes looks so good. I am always looking for a way to get healthy food into my kids and husband. Your ideas will work, thanks!!


38 Michelle @ A Healthy Mrs January 29, 2014 at 4:18 pm

Both of these pairings sound so good! Yum!


39 Amelia @ Eating Made Easy January 29, 2014 at 4:25 pm

I would NEVER have thought to put jam in an omelet, but something about the sweet with sharp cheese sounds so appealing. Thanks for the unique idea!


40 cathy January 29, 2014 at 4:26 pm has a delicous chicken leg receipe using orange marmalade. :)


41 Alex @ Kenzie Life January 29, 2014 at 5:03 pm

I never would have thought to put jam in an omelet but I think jam and cheese together is amazing so I don’t see why not! Thanks for sharing the ideas, Kath!


42 Tess @ Tips on Healthy Living January 29, 2014 at 5:13 pm

Who knew fruit spreads were so versatile? I’m excited to try these recipes– which one would you recommend if you had to try just one?


43 KathEats January 29, 2014 at 7:30 pm

The omelet!


44 Tess @ Tips on Healthy Living January 30, 2014 at 9:09 am

Awesome, thanks!


45 cyndy January 29, 2014 at 5:43 pm

Mix raspberry jam with some vinegar and oil for a tasty salad dressing. And I was once served Strawberry jam and Pimento Cheese with crackers – seemed off to be (but was tasty), she said it was common in Georgia where she grew up?


46 cyndy January 29, 2014 at 5:44 pm

Mix raspberry jam with some vinegar and oil for a tasty salad dressing. And I was once served Strawberry jam and Pimento Cheese with crackers – seemed odd to me (but was tasty), she said it was common in Georgia where she grew up?


47 Emily @ Life on Food January 29, 2014 at 6:01 pm

That omelette sounds weird and good all at the same time. And that means I will be trying it soon.


48 Betsy January 29, 2014 at 6:09 pm

I love anything Jacques Pepin does marvelous things with apricot jam – I always have a jar in my cupboard! One of my favorite weeknight sweet treat is a bowl of fresh ricotta cheese (full fat version) with a spoonful of raspberry preserves and toasted nuts or coconut for crunch. Nothing fancy, but perfection in my book.


49 Sue January 29, 2014 at 7:40 pm

Just wondering why they are calling these “fruit spreads” if they contain sugar. In my experience fruit spreads have no added sugar. This seems like mis-information.


50 lynn @ the actor's diet January 29, 2014 at 8:03 pm

Woah – this answers the question I tweeted the other day: What happens when you put jam on bread BEFORE you toast it??


51 Tatum @ Eats From The Oil Patch January 29, 2014 at 9:22 pm

oh my goshhhh i’m so HUNGRY after this post. both recipes sound amazing – love your take on PB&J :)


52 Kel January 29, 2014 at 9:29 pm

Love it when you get a chance to make such creative pairings with a brand I use all the time. Goo Smuckers and Kath! So excited to try some of these combos – I might have to give the jam omelet a try tonight with some egg whites :). Kath, random question – do you have a relative who’s a scientist in San Diego? There is a (woman) scientist at UCSD whose last name is “Young” (I know that’s not yours exactly), but my gosh, her facial expressions and the cadence of her voice REALLY remind me of you. It was striking! I was thisclose to asking her if she was related to you, but then I was a chicken!


53 KathEats January 30, 2014 at 7:14 am

Haha nope!


54 Floey January 30, 2014 at 6:27 pm

Hi Kath, I’ve been reading your blog for awhile now and remembered that your mother in law has/had cancer. I stopped reading for awhile, but my mom was just diagnosed with ovarian cancer on monday. I was wondering what type of cancer struck Karen. She is in my prayers.


55 KathEats January 30, 2014 at 6:35 pm

I’m so sorry to hear that :( Karen had uterine cancer and a recurrence this year. She’s doing well now after surgery and chemo/radiation. She just came home from 2 weeks in the Caribbean!


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