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I've got too many jams and preserves, what to do with them?

Help!! I've got all these different flavors, and need some ideas to use them up:

Peach-Pear Jam
Apricot-Kiwi Preserves
Apricot Preserves
Peach Preserves
Plum Jam
Boysenberry Preserves
Orange Marmalade
Strawberry Preserves (the only one I use regularly)
Pumpkin Pie Butter
Pumpkin Butter
Fig Spread (I bought to make crostini w/goat cheese & prosciutto, looking for other ideas)
Ollieberry Preserves (3 very small jars)
Concord Grape Jelly (ditto)

Other than spreading them on toast, what to make? Sweet or savory, I need some inspiration. Thanks in advance for your creativity!

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  1. Put a spoonful of any jam or preserves on a cookie before you bake it.
    Some flavors can be used instead of sugar in a cup of hot tea.

      1. I replace some of the sugar with jam when I make muffin batter. You can also fill half the muffin tin, then drop a spoonful of jam in and cover with more batter. I sometimes swirl it in when I make homemade ice cream too. I usually buy plain, unflavored yogurt and mix a spoonful of jelly in. Also works in a smoothie to add some fruity sweetness. Recently tried thin layer of mango jelly in a hot spicy black bean and jalepeno burrito - it rocked. I wish I had your stockpile of delicious flavors!

        1. the ideas you've gotten are all quite standard and i like them but perhaps finding a recipe for stuffed french toast (with cream cheese) will give you another way to use your jams and preserves =D crepes would taste good filled with, say, boysenberry preserves and toasted sliced almonds....

          what i enjoy are--some of you will try to get all up on me for this but it's truly wonderful to explore this territory--homemade versions of tiramisu! i've made several rockin' versions. i use mascarpone and whipped cream (i actually use maple syrup or honey to sweeten the stuff and often add cocoa powder, sometimes a tiny glug of almond extract) as well as cubed or crumbled madeleines instead of ladyfingers (lemon or orange madeleines make for a wonderful base)...and i've used raspberry and blackberry preserves and even blood orange marmalade. use, say, peach preserves and fresh raspberries and you've got a great dessert! keep in mind that fresh raspberries spoil quickly, however....

          add: funny! i just found this--and look at #3!

          http://www.chow.com/stories/10107

          1. I'm rather partial to apple butter and peanut butter sandwiches--maybe you could sub your pumpking butter for that. Also, pumpkin butter stirred into yogurt or cottage cheese is good (the PA Dutch way of eating apple butter is on top of cottage cheese--I've done the same with the pumpkin butter).

            1. You can use almost any of these in meat marinades with stellar results. I'd go for apricot or peach on chicken. Orange marmalade is great in a Mexican-flavored marinade for pork chops. You can use fig jam by adapting a Greek-inspired pork medallion recipe such as this: http://svrecipes.blogspot.com/2009/09...

              The apricot and fig jams and orange marmelade can be used to brush over a puff pastry fruit tart. Pumpkin and pumpkin pie butter would be good stirred into oatmeal or spread on pancakes.

              Any number of these would be good spread in a split wedge of brie and baked.Plum jam can also fill Austrian Germknoedel, a delicious yeasted dumpling served with poppy-butter sauce: http://www.europe-cities.com/en/694/a...

              Concord grape jelly---how about a yuppified version of sweet-sour meatballs?

              1. If it makes you feel any better, I, too, am in incorrigible jam/jelly and condiment collector.

                Here's a photo from my fridge last year, pre-intervention: http://culinspiration.wordpress.com/2...

                3 Replies
                1. re: ChristinaMason

                  OMG that is so funny! And I detect several jars of Bauman's fruit butters-they are my favorites! I've got a jar of strawberry butter, pumpkin butter and the big-a$$ jar of apple butter (with spice but fruit juice sweetened--I can eat that stuff by the spoonful). Whenever my folks come out to visit me, I always request that they bring a jar of Bauman's apple butter.

                  1. re: nofunlatte

                    Yep, that stuff was sure good. What's worse is, there were more condiments on another counter that didn't make it into the photo.

                    I am actively trying to control my condiment habit this year, as we have to move by June, and I don't want to toss a lot of expensive stuff. Right now I have "only" lime marmelade, strawberry jam, raspberry-peach jam, and honey. But my cabinet is also full of a bunch of Asian condiments and sauces like sweet soy, sriracha, and gochujang that I need to work my way through.

                    It's a great problem to have, eh?

                  2. re: ChristinaMason

                    LOL. Mine are still in the cabinet, not the fridge. And I didn't mention the cranberry riesling jelly I bought last year (used once) or the grenache jelly I bought this past weekend from the same vendor. Check out this website:

                    www.finewinejelly.com

                  3. Don't forget grilled cheese with a little jam! Brie is good, but so it are some others like Swiss, Munster, etc.

                    1. Thin a jam of your choice with some cider vinegar or red wine vinegar. Add some cayenne, salt and pepper (skip the cayenne if you don't like heat). Use it to baste grilled chicken, then serve the rest as a sauce.

                      1 Reply
                      1. re: katecm

                        I was going to suggest the same - reduce some red wine vinegar by half and stir in the jam and a bit of salt. I pour this over fresh baby spinach and pecan crusted pork cutlets to work as both a dressing and sauce for the dish. Very easy.

                      2. These are all great ideas--thanks--keep them coming!

                        1. Assuming these are partially-used jars, save space by combining similar or complementary flavors, like the peach with peach-pear.

                          2 Replies
                          1. re: greygarious

                            Nope...most are unopened. Sigh. That's the problem.

                            1. re: rednails

                              Less of a problem than if they were partially used. They'll keep for years - the challenge is to NOT buy any more of them. If you really need to make some space, donate to holiday food drives or pack some jars up with crackers, scone mix, and the like, in a nice basket to give as a holiday gift.

                          2. If you still wind up with leftovers after all of these amazing recipes, freeze them for use throughout the year.

                            1. Fig : there is no higher purpose for fig jam than goat cheese/prosciutto crostini ;-)

                              OK, I suppose you could put it on a wheel of brie and melt. You can make Pizza and top it with the goat cheese,figs,prosciutto and arugula. You can put fig jam on a pulled pork sandwich. Fig jam on a country ham biscuit.

                              1. This thread from earlier in the year has lots of ideas: http://chowhound.chow.com/topics/639646

                                1. Make crepes! There is almost nothing my husband (the crepe master) and I enjoy more than fresh crepes smeared with good (preferrably homemade) jam. Nutella works as well. A PB&J crepe is to die for.

                                  1. Are these homemade?
                                    Wanna sell them?
                                    Boysenberry and peach would look real good in gordeaux's jelly cupboard right about now. It's pretty bare. Have about 40 lbs of strawberries and a few lbs of rhubarb and a few very coveted lbs of wild blueberries in the freezer downstairs. Have mason jars and sugar, and pectin ready to go, but just can't seem to find time to whip up batches of preserves yet.

                                    1. I use them in baking often too, in cookie batter, or i fill cupcakes or muffins with some.

                                      I also know of a bar that uses preserves and marmalades in cocktails. Vodka or gin, preserves, soda, and maybe some lime and/or syrup depending on the sweetness/acidity of the preserves you use--over ice. Simple, but good.

                                      1. Pumpkin butter makes a great filling for ginger bread or spice cake. In fact, lots of your preserves would be good between the layers of all kinds of cakes. I used my fig spread as a filling in place of the raisin filling in a filled raisin cookie recipe.

                                        1 Reply
                                        1. re: morwen

                                          agreed, I made an apple stack cake once that was amazing. I also just sampled some apple butter mixed with cream cheese as a dip, but i'm thinking it would be really good between cake layers...

                                        2. There is an Italian dessert called CROSTATA. It's simple-a pastry shell spread with the jam/jelly of your choice and baked. End result tastes like a shortbread cookie with jam.

                                          Here is Giada's version http://www.foodnetwork.com/recipes/gi...

                                          1. just made an apple tart that was glazed with apricot preserves. it was really really good.

                                            1. Use the peach or apricot in a sweet and sour sauce. I use a big spoonful in barbecue sauce. Any sauce that needs a little sweet, use jam or jelly. I eat my yogurt with a small spoonful. Make small tarts for Xmas. Salad dressings is a great idea. Serve with pork or a glaze on ham. When making ribs, you could put a dollop in the sauce.

                                              I go through the same thing and then stop making jams for a couple of years so I don't waste anything. I also give as a hostess gift, nicely wrapped.

                                              1. Plum......makes a nice dipping sauce for fried foods....seafoods in particular

                                                Plum and Grape.....barbecue sauce.

                                                Apricot and Peach......mix with apple sauce to make Duck Sauce or a Glaze.

                                                Peach, Strawberries or Pear......add jalapenos to make a pepper jelly for corn muffins

                                                Any of the above.....a hot fruit sauce for blintzes, perogies or crepes.

                                                1 Reply
                                                1. re: fourunder

                                                  Oh, yes, good ideas. And also to make a glaze with crushed chiles for salmon or scallops.

                                                2. You could always make an English-style bread pudding. don't crumble the bread - cut it into slices and spread them with butter and jam, then cut them into quarters or halves and layer them in the dish.

                                                  1. Orange or apricot would be great as a glaze over chicken, pork/ham or tossed in a shrimp & veg stir fry. Whip it into store bought vanilla or cream cheese icing for cake or add it into cake mix, as well as part of the filling in a trifle.

                                                    Hollow out pears and stuff with a mixture of peach-pear jam, marscarpone & your favorite nuts, chopped; bake for dessert; maybe serve with a small scoop of ice cream or sorbet. Any of these can be warmed in a saucepan then drizzled over fresh beignets, poundcake, cheesecake, etc. Most of them can be part of a glaze for your holiday sweet potatoes or carrots.