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Our Favorite Recipes for Tiptree Jams, Jellies & Marmalades

Tiptree has been producing small-batch, homemade jams with fruit from their own farm since 1885. Made without any artificial preservatives, Tiptree offers a high-quality product that pairs well with a variety of different dishes and cuisines - from a casual breakfast, formal dinner or delectable dessert. Below are some of our favorite recipes using Tiptree jams.

Check Out More Tiptree Recipes Below:

Seville Orange Ice Cream

Dazzle guests at your next dinner party with a homemade ice cream that features Tiptree's Orange Maramalade.


Baking Instructions:

  1. Put the vanilla pod and milk in a pan, bring to almost boil and then leave to cool for 20 minutes.
  2. Beat the egg yolks and sugar, stir in the cooled milk and strain into the pan. Cook gently, stirring until custard coats the back of a mixing spoon. Stir in the marmalade.
  3. Pour into a chilled flat container and leave to cool then freeze for up to two hours until mushy.
  4. Spoon into a chilled mixing basin and mash. Whip the cream and fold into the mixture, then re-freeze until mushy. Mash and refreeze until set.

Strawberry Balsamic Vinaigrette

Many top chefs will tell you that store bought salad dressings are inferior compared to 4 ingredient dressings that you can easily make at home. This strawberry vinaigrette is great for summer salads that feature nuts and other fruits.

Mix all ingredients together and store in refrigerator or pour over salad.

Easy Lemon Meringue Pie

Lemon Meringue pie has never been so easy. Check out this great recipe that features Tiptree Lemon Curd for the delicious pie filling.

For the crust:

  • 1 frozen pie crust

For the filling:

For the meringue:

  • 1 tbsp cornstarch
  • 1/3 cup cold-water
  • 1/4 tsp cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
  • 1/2 cup plus 2 tablespoons white granulated sugar
  • 5 large egg whites (room temperature)
  • 1/2 tsp vanilla extract

Baking Instructions:

  1. Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.
  2. Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.
  3. Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.
  4. (If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake.)
  5. Preheat oven to 325°F.
  6. Prepare cornstarch mixture to help fortify the meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
  7. Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
  8. Beat egg whites, add sugar and cream of tartar, add cornstarch mixture: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
  9. Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
  10. Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.
  11. Fill pie shell with filling, top with meringue: Heat the lemon filling again, until it is steamy. Scoop it into the pre-baked pie shell, spreading it evenly.
  12. Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
  13. Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
  14. Fill in the center with more meringue mixture.
  15. Use the back of a spoon to create peaks all over the meringue.
  16. Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.