We've just begin harvesting the raspberries. This morning I had a quart of fresh berries, enough to make 4 1/2 pint jars of raspberry jam.
However, I still have a couple of jars of raspberry jam remaining from last year.
So, as I was cooking today's raspberry jam, I began thinking of ways to use up the old jars. Since I have a bit of a sweet tooth, these raspberry finger cookies came to mind.
I was brainstorming other ways to use jam and jelly. Besides spread on toast, scones, muffins, or sandwiches, here's what I came up with:
Desserts
- various cookies and bars
- in making granola
- topping cheesecake
- between cake layers or to top plain cake
- to fill tarts
- to glaze fresh fruit
- to top ice cream
Salads
- to sweeten vinaigrette salad dressings
- to make fruit-flavored vinegar (swish a bit of jam with white vinegar)
- in creamy salad dressings to top fruit salads
Mains
- in glazes for pork, chicken, salmon, or meatballs
- in making barbecue sauce
Breakfasts
- as topping for pancakes, waffles, French toast, or in stuffed French toast
- to fill crepes
- inside a jam omelet
Beverages
- to flavor plain tea, iced or hot
- to flavor and sweeten lemonade
- to mix with sparkling water
What do you think? Do you have any favorite ways to use up jam or jelly?
My favorite way to eat jam is mixed with plain yogurt. I also like just eating it out of the jar with a spoon. A peanut butter and jam sandwich is good too.
ReplyDelete- Tina
Mixing with yogurt is a great idea, Tina. Thank you!
DeleteWe don't eat jams and jellies very much here, so I don't make much. However, I do have some pear butter, apple butter, and fig jam in the freezer to be used. Thanks for the suggestions that extend beyond a PBJ and toast.
ReplyDeletePear butter and fig jam sound delicious, Live and Learn. I hope you find some tasty ways to use it up.
DeleteI'm with Tina on the jam in plain yogurt. (Wish I could still eat peanut butter and jelly sandwiches -- YUM!) You mentioned tarts and things, but have you ever made Danish pastries at home? I have a good recipe in the Illustrated Better Homes and Gardens cookbook from the 80s; and although it takes a couple of steps (and some butter, which is pricey right now), they're really not hard, they taste scrumptious, and they freeze and thaw very well. So, unlike doughnuts, for example, you can bake one day, and enjoy one or two at a time for a couple of months (if you can get the family to reserve them for Sunday brunches or other "special"/occasional use.) The cookies you made are a family favorite that my MIL used to make a lot. Makes me smile to see them! Have a lovely day, everybody! Sara
ReplyDeleteHi Sara,
DeleteAs filling for Danish pastries does sound delicious. Thank you for the suggestion! And such a great idea to freeze portions. You're right, most homemade donuts really don't keep very well.
What a delicious "problem" to have! You have a very comprehensive list--my only thought was to add a spoonful of jam inside a muffin. I always love the surprise factor of biting into one to discover a treat inside.
ReplyDeleteHi Kris,
Deleteoooh, I love surprise muffins! My mother used to make these when I was a girl. Thank you for this reminder!
I remember years ago mixing leftover jam and jelly with a little milk and freezing into popsicles. I think that was a suggestion from Amy D. My kids loved them! I need to try it again for grandkids.
ReplyDeletePopsicles are a great idea, Ruthie! I think I recall that from Amy D's newsletter/books, too. Thank you!
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