A surfeit of jams - how to use up?
We will soon be moving and are in the throes of using up freezer items and pantry staples preparatory to doing so. I have accumulated a raft of various types of jam, from sour cherry to blackcurrant to tangerine and seville orange marmalade. Even have a jar of fancy-pants French rose petal jam. Other than Linzertorte, the number of which I can see eating or giving away to our neighbors is limited, does anyone have any brainwaves for using them up in quantity? Thanks as always!
I've taken to bringing my own yogurt and jam to work instead of buying the cups. I have lots of old jam jars, and so I just dump 1/2 c. or so plain yogurt (ideally greek) in w/ a spoonful of jam or so and bring it w/ lunch. I like both my yogurt and my jam better than the fruit in the bottom cups they sell, plus it's cheaper and has less sugar, total. Not sure you'll move through volumes this way, but it's a great way to polish off dribs and drabs.
Crepes or jelly doughnuts gets my vote.
Thumbprint cookies always are nice, perhaps you could give them to your new or old neighbors. I like to mix jam with cream cheese poke it inside the canned crescents (I know) and bake as usual. Anyway they're good in the morning and better than a poptart.
I've been making a ton of bar cookies recently, and have really enjoyed the Jam Crumb Bar Cookie I found from Martha.
It's in her Baking cookbook and it's super easy and uses up a ton of jam.
The best part is you can use any combo of jam you like, and it still tastes great.
Sometimes I mix the jams together, sometimes I spread them over the bottom layer of dough seperately, so you have rows with assorted jam when you are done.
I like to make it in a half-sheet pan, so I either double or triple the recipe. -Actually I take that back, I think I make a 4X batch and just use the dough as I see fit. It freezes beautifully and is nice to have on hand. Easy anough to eyeball how much you need to press into the pan for your bottom layer of dough, and again for the top crumbly layer.
It calls for ground almonds, but I just use purchased almond flour. I was trying to get through a big bag of hazelnut flour so I subbed that for the almond flour and was really pleased with the results. Any nut flour would probably work.
Ice Cream Topping - reduce on the stovetop, then stir in a little cream at the end if desired... pour over ice cream
Swirl into pancake batter before pouring onto griddle
Stir into oatmeal
Slather on a wheel of camembert or brie, wrap in puff pastry and bake til golden
Mix balsamic with some strawberry jam and black pepper, and use with cream cheese on bread
Glaze for meat - combine jam, garlic, mustard, sherry and shallots on stove-top to create the glaze
Grilled cheese - like raspberry and brie, apple butter and cheddar, etc etc
Two other suggestions:
My great-grandmother always made what she called Jelly Muffins and would use whatever jams, jellies or preserves she had on hand. Bake a recipe of plain muffins. When they are hot out of the oven, scoop off a piece of the top, put a spoon of jam in the muffin and replace the top. The jam or jelly melts into the muffin.
My Mom always made raisin sauce to go with ham. It was a mixture of whatever jams, jellies, etc, that were on hand, along with raisins, some syrup and I believe some lemon juice and lemon zest. It was a good way to use up different kinds when there were only pieces of jars left.
Yummy idea! In CT, they sell something called Nip 'n Tang (preserves with horseradish) that is equally wonderful over cream cheese. Adding bacon and scallions is a fab idea. Horseradish is another thought for you.
Check this site for other Nip 'n Tang recipe ideas you could apply to your jams, buttertart. Mmmmmmmmm...Monte Cristos!
I've added jam or marmalade into plain muffin recipes, just fold in at the end. Also jam, particularly sour cherry is great mixed with apples as a pie filling. The blackcurrant would be delicious too.
You could use them as a condiment as part of a cheese platter with nuts, fruit etc
This is my suggestion too. I prepare savory dishes with jams all the time-probably the majority of how I use them.
Pork, lamb, chicken etc..
Here's a basic recipe:
Heat a pan with evoo and brown (salt and peppered) chicken breasts.
When you turn the breasts over to brown the second side, add one large sliced onion.
Cook until onion caramelizes.
Add cider vinegar to deglaze, then chicken stock and apricot/orange jam.
Cook until chicken is done.
Allow meat to rest and reduce sauce if needed. Keep it loose, reduce to a glaze-whatever you like.
Now, insert pork or lamb for chicken and cherry or current jam for apricot.
You see the possibilities.
Use shallots vs. onions.
Add garlic if you like.
Add dried fruits to the liquid as it cooks so it plumps.
Add complimentary spices like thyme, rosemary, paprika
The basic recipe can be tweaked endlessly.
Think about using your jams in recipes like sauerbraten....