12 Ways to Use Homemade Jam That Don’t Involve Toast
If you’re anything like me, sometimes you go a little…well…overboard…with the jam making.
And by overboard I mean that at the end of summer you have to resort to stashing jars under your bed and in the cabinet beneath the television to make room for them all.
Since there’s only so much toast that you can consume, here are some other delicious ways to use your jam.
- Top your yogurt with it. You know those icky, artificially flavored fruit-bottom yogurts you can get at the store? Well, you do your own version of this by adding a hefty spoonful of peach jam to some yogurt flavored with vanilla. (I always make my own yogurt, so this is a nice scratch meal from start to finish.) You can even enthusiastically stir it into the yogurt to come up with a deliciously sweet, fruit flavored yogurt.
- Serve it with cheese and crackers. If you want to look fancy, set up a cheese plate with a tart-flavored jam in the middle. Top a cracker with a slice of cheese and a teeny dollop of jam. I like raspberry, blackberry, and peach-jalapeno for this. If you serve wine also, people will think they’ve stumbled into cocktail hour at the Waldorf Astoria. Okay, it’ll still be at your house, but you’ll look sophisticated.
- Turn it into a pancake topping. Thin your blueberry jam down with a little bit of fruit juice – I like grape juice because it is mild and absorbs the flavor of the jam. Warm the mixture in a saucepan, ladle over pancakes or waffles and top with whipped cream. Serve immediately.
- Add it to smoothies. Just a couple of tablespoons of jam will add a new twist to your favorite smoothies. A favorite in our house is strawberry jam in a chocolate protein smoothie.
- Make a marinade with it. Using a food processor, mix peach preserves (or pepper peach preserves if you like it spicy), soy sauce, garlic, and a dash of orange juice. Place in a large ziplock bag to marinade pork or chicken before grilling. Make some extra marinade for basting.
- Make jam-filled muffins. Line a muffin tin with muffin cups. Fill each cup halfway with batter. Add a tablespoon of blackberry jam, then top up the cup the rest of the way with batter. Bake as usual. (The jam will be ridiculously, blazingly hot – don’t eat these until they have thoroughly cooled.)
- Make thumbprint cookies. Make your favorite shortbread batter and place cookie sized amounts on a baking sheet. Press your thumb into the raw cookie, then fill the indentation with your fanciest jam. We use Fig Merlot jam or Blueberry Lemon Jam for this. Bake as usual.
- Crepe filling: Using a food processor, mix 1/4 cup of strawberry jam with 1 stick of cream cheese and process it until it’s fluffy. Add this filling to crepes, then drizzle a little of the pancake topping on them and add some slivered almonds and a dollop of whipped cream.
- Have an ice cream social. Using a fork, stir some red grape juice into strawberry jam until it reaches the desired consistency. Top your ice cream with this for strawberry sundaes.
- Make a fancy baked brie. This is another yummy holiday recipe. Roll out some pastry (you can make your own or use refrigerated crescent roll dough.) Add a peeled wheel of Brie to the center. Top the Brie with your favorite jam – Fig Merlot or Blackberry work beautifully for this. Pull the pastry up over the top and pinch it together. Bake according to the directions of the pastry. Check the dough to be sure it’s done – you may need to bake it a bit longer, and if it is becoming overly brown, cover the top lightly with a sheet of tinfoil. Allow this to sit at room temperature for half an hour before serving. Slice into triangles and enjoy the gooey goodness.
- Add it as a layer in a cake. When making a layer caked, instead of frosting, add a layer of jam in the center. Try blueberry jam in a lemon layer cake for a delicious taste sensation.
- Dehydrate into fruit leather. I do this at the end of summer when I need to free up some jars for this year’s harvest. Line your dehydrator sheets with parchment. Spread your jam onto the sheets in an even layer. Place in the dehydrator on low or at 135 degrees. Check it after 6 hours. Depending on the humidity in your area, it will take anywhere from 6-12 hours to dehydrate. Slice it while it’s still warm, then allow it to cool before putting it away.
What do you like to do with excess jam? Share your ideas in the comments section!
Recipes can be found in The Organic Canner.
Also check out the instructions in the Universal Jam Recipe to make jam with whatever fruit you happen to have on hand.