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Tuesday, March 9, 2021

Using up Jam and Jelly

oatmeal and plum jam bar cookies -- almost like a breakfast bar

I've mentioned this already, that I'm trying to use up my surplus of different jams and jellies before the next jam and jelly season begins. 

So far, we've used jam and jelly this winter in jam sandwich cookies (my daughter made heart-shaped shortbread for Valentine's Day and sandwiched them with blackberry jam), oatmeal and plum jam bar cookies, fruit granola (two versions), smoothies, fruity yogurt and oatmeal, as topping for pudding, in a cream cheese spread, in creamy dressing for fruit salad, in vinaigrette dressing for tossed greens, and as a dipping sauce, in addition to spreading on bread products.

I counted my jars yesterday and discovered that I still have 31 jars of jam and jelly left. I know, that sounds like a lot of sweet spreads. So, I started a list of the various ways I could begin incorporating more jam and jelly into my cooking. 28 ideas so far.

Cookies

  • Oatmeal and Jam Bars (used a whole jar of plum jam)
  • In Thumbprint cookies
  • In Sandwich cookies -- spread between 2 sugar or shortbread cookies

Breakfast

  • Making fruity granola
  • As filling for jam and cream cheese overnight, stuffed French toast
  • As filling for crepes
  • Spread on breads, muffins, biscuits, scones
  • To top pancakes, waffles, or Dutch Baby, as is or thinned to make a syrup
  • Swirled into yogurt or oatmeal
  • Layered with fruit, cottage cheese or plain yogurt, and granola for a parfait
  • Blended into smoothies or shakes

Baking and Desserts

  • As filling for a layer cake or topping for a single layer cake
  • Dropped into batter in muffin tins, 1 tablespoon dropped into the center of cornbread batter
  • Baked into jam swirl bread, like making cinnamon bread, but using jam instead of cinnamon and sugar
  • As filling for mini tart shells
  • To glaze fruit in a pie or tart or fruit served as is, such as pear slices glazed with raspberry jam
  • As an ice cream sundae topping
  • Topping any kind of cream cheese concoction
  • Spooned over rice pudding, tapioca, or cornstarch pudding

Salads

  • Blended with mayo for a sweetened dressing for fruit salad
  • Blended with a vinaigrette for a sweet and tangy salad dressing -- especially good on spinach salad

Savories

  • In a sweet and sour glaze over cooked meatballs
  • To top brie cheese before baking
  • Melted jam blended with spices (ginger) and seasonings (garlic powder) and a bit of soy sauce for a dipping sauce for chicken strips
  • To make a glaze for meat (pork roast, ham, poultry)
  • Mixed in with mustard to use as a condiment
  • Inside a grilled cheese sandwich or a turkey or ham sandwich
  • Mixed into chicken salad

What else? How else can I use some of these jars of jam, jelly and preserves?








7 comments:

  1. That's a pretty good list. How about you don't worry about using them all up now and preserve your fruit in another way this year like drying or freezing or canning?

    ReplyDelete
  2. I got nothin'. We have the opposite problem in my house--we tend to run short on jams and jellies. Hubby and two teens love the stuff. Looks to me like you have a comprehensive list.

    ReplyDelete
    Replies
    1. If only you lived closer, Kris, I could be your jam and jelly supply!

      Delete
  3. One of my husband's favorite childhood meals was apricot chicken - the sauce is 1 cup of apricot jam (I have used peach as well), 1 c. russian or french dressing, and one packet of dry onion soup mix. It makes a delicious sauce to cook the chicken in and serve with rice.

    ReplyDelete
    Replies
    1. Oh, I guess I do that, too, but had forgotten about it. I use this recipe but use apricot jam instead of orange marmalade (yuck). It's probably pretty similar to what you do, Ruthie, but you make your own dressing. https://www.averiecooks.com/slow-cooker-orange-chicken/

      Delete
    2. Hi Ruthie,
      That sounds delicious! Thank you!

      Delete

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