Things to do with jam [S. Worthen | Weblog]

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I have hit a critical mass of jam, a whole variety of flavors. This is in part because I have found a bunch of forgotten jam in the past week-or-so. Things I could do with it:

Spread it on toast.
Mix it into yogurt.
Mix it into cake batter or integrate it into banana bread.
Use it as a meat glaze.

What else?

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There are 41 comments on this entry. (Reply.)

Jammy Dodgers!!!!

I tend to use jellies in gravies and sauces, or serve it with meat.

Make thumbprint cookies or use it as a filling in a gingerbread sandwich cookie.

Make scones as an excuse to eat it straight up!

Jam tarts is the obvious one for me*

*for those unacquainted: roll out short crust pastry, cut into rounds, put into a bun tray, put a dollop of jam in each and bake in the oven

On a related note, jam turnovers.

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I love turnovers just generally, but have never tried making any!

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I have no bun tray, but I do have muffin trays which ought to work as well.

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Same thing probably. Oven tray with indentations in it?

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Jelly rolls? I don't have a recipe, but I have the impression they're sort of like cinnamon rolls, except with jelly/jam as the filling.

Peanut butter and jelly sandwiches?

Hmm: whether or not to use this as an excuse to buy interesting nut butters to pair these with in sandwich-form.

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Oh! I think that would be worth the experiment.

I'm not generally a PB&J fan, but I found a crunchy PB and a variety of blueberry preserves that I like so well together that I could pack them for lunch every day of the week. Actually, that reminds me that the dining hall is closed until the students come back. I should pack that tomorrow!

Thank you!

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I haven't had blueberry preserves in ages. Mm.

I have a chocolate and sesame spread I bought recently that might be fabulous with jam. (Impulse curiosity at a health food shop, so all raw spread.)

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I just checked my cabinets and I'm out of the blueberry!!! :(

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Glueing bits of battenburg or angel cake together. Sticking rolled icing to cakes. Dolloped on rice pudding.

I've been meaning to experiment more with rice pudding. I have a rice cookbook which has all sorts of interesting variants on it. Downside, C. doesn't like it. Upside, more for me.

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FWIW, I find that jam works even better with semolina pudding.

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Jam tarts*.

(* Frog execution optional.)

English bread and suet puddings: bread and butter pudding, jam roly poly, queen of puddings, steamed jam sponge, my grandmother's Riversley trifle...

Nom, nom. Recipes on request.

I would love to know more about your grandmother's trifle.

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I second the suggestions of jam tarts, jammy dodgers, jam steamed pudding and jam roly poly, and add Bakewell Tart!

Roly poly is a common suggestion, I see, but I have never tried making it. Hmm. What occasion(s) would you usually make it for? Informal breakfasting, afternoon tea accompaniament, random snacking, parties?

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Pudding! Served hot, with custard.

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Oh, and classic Victoria sponge cake.

Stake out Nick Clegg on an ant hill and drizzle it on him

STREUSEL! A great use for jam and not too complicated. I also vote for jam roly poly, a sponge pudding with jam and second the notion of jame tarts.

Interesting - streusel always looked very complicated to me. I'm sure I must have recipes lying around for it.

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I assumed it was, then I found a Prue Leith recipe. It's basically sweet pastry, layer of jam, crumble topping - and the pastry and the crumble are almost the same thing, IIRC.

If I can make it, it can't be too hard!

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Mix into a salsa, or turn into a barbecue sauce or chutney, and serve with savory foods. (I find that peach, apricot and apple jams go nicely into salsa, and berry jams make a nice barbecue sauce. The heat and the assertiveness of tomatoes and spices keeps it from being too sticky-sweet, although I add it a little at a time to make sure.)

Thank you for augmenting the list of savories in particular. Useful suggestions!

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Top some brie and bake it?

Or cheese just generally. Good thought.

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If you heat jam to a high temperature can it be turned into hard sweets or would it just burn?

An intriguing question! Hopefully someone else knows.

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I know that a friend of mine recently made home-made life savers out of jam - he said they turned out a bit chewy, but good. However, I don't know how he did it, apart from 'in the oven' :)

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On porridge:)
As a filling/topping for cake (any sort of sponge usually works).
A spoonful of jam mixed with boiling water makes a good hot drink.
Many homeless shelters also accept donations of food and drink (my local one prefers strawberry jam rather than any other sort according to their website...).

Part of the reason for feeling quite so overwhelmed by jam was discovering a couple of jars bought over a year ago, with the intention of giving them as gifts ("Chaucer jam") which are now several months past their best-before. I am certain they'll be fine still, but suspect places taking donations would prefer things that are clearly within their best-befores.

Also, the majority of these jams are not at all traditional flavors, with the exception of the Chaucer-black cherry jam, and the homemade Seville orange marmalade.

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Is "Russian tea" short for a tea cake, or is it a drink? If it's a drink, I would particularly love to know more!

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Make special trousers for James Bond?

I just found this jam cookie recipe in my RSS feed:

http://smittenkitchen.com/2010/12/crescent-jam-and-cheese-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

Eat with soft cheese!

Last year I made hamentashen and used jam for the middle.

October