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| 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?
