There are a variety of ways to use jams, jellies and marmalades. I welcome your suggestions for things you have tried – I have already learned a great deal from my customers.
- Stir into plain yogurt for a no-chemicals-added fruit yogurt
- Spread between layers of cake
- Mix with some lemon juice and use as a glaze for cheesecake
- Jam Vinaigrette You can use any kind of jam. I particularly like Balsamic Strawberry with Black Pepper or Blueberry Sambuca. Dark berry or plum work well with Kale and Cabbage. Use any kind of oil you have such as walnut, grape seed, or olive oil. Also, use a vinegar such as cider, red, or balsamic. In a pint jar, combine two parts jam with two parts oil and one part vinegar. Shake it up. Pour over your salad. Eat.
- Place 1/2 teaspoon of jam, jelly, or marmalade on top of each muffin before baking
- Naked, bathed in the light of the fridge, spoon in hand.
- Spread over a Brie and bake (Balsamic Pear is delicious with Brie)
- Mix ½ cup chutney with 1 cup cream cheese and 1 cup grated sharp cheddar. Add slivered almonds and pack into a bowl for a great spread
- Rhubarb with Rosemary and Honey is excellent with goat cheese and crackers.
- Red Pepper Confit is excellent on a sandwich with meat (think Panini)
- Chutneys rock meat or cheese
- Use hot pepper jellies anywhere you would a mustard or horseradish
- Mix with Balsamic Vinegar and use as glaze for chicken, salmon or pork
- Mix with BBQ Sauce and cook meatballs in the sauce
- Wrap in filo pastry with cream cheese.
- Mix Pepper Confetti Jelly with a Creole mustard for a shrimp dip.
- Roast Pork: When done, remove from pan and tent it on a
platter for 10 minutes. Put the pan on the stove top and skim if
necessary. Add a large tablespoon of any kind of jelly and whisk it all together over high heat until it bubbles. Add a cold pat of butter and continue to whisk, simmer over low heat until it looks shiny and has thickened, salt and pepper to taste. Pour over the platter of slices of pork roast.
- Jam is great on pancakes or waffles
- Mix some jam into your hot oatmeal
- Make a dip – cream cheese on the bottom, horseradish next and top with marmalade. Make the layers even depths. (Sounds awful – tastes great)
- Take a piece of salmon and place on tinfoil. Slice fennel thinly and lay on top. Glaze with some dollops of Seville Orange Marmalade and bake until done.