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What are Your Favorite Ways to Eat Jam & Jelly?

  • t

Lately, I've been putting home made Blueberry Jam on Rye Triscuits with Peanut Butter. I also, have gone back, at least for a while, to old fashioned Grape Jelly on dark toast.

What are your favorite jam and jelly flavors and what delivery device do to eat them? Do you go through phases of favorites?

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  1. Boysenberry or blueberry jam, on white toast.


    Add PB&J and it's like the presidential suite in heaven.

    6 Replies
    1. re: ipsedixit

      You're way too easy ipse but, I like it! I made Strawberry, Peach and Blueberry jams this past spring and summer. My heart still loves Grape from my kid days when that's all we could afford.

      1. re: treb

        Smuckers Grape Jelly and Skippy PB&J and some good old Wonder Bread and I'm a happy chowhound!

        1. re: ipsedixit

          Ipse, cut in half on the diagonal ??
          I always took great pride in a straight hypotenuse.

            1. re: Cheese Boy

              How triangular! I always thought the PB&J tasted better cut that way.

              1. re: treb

                Ditto, treb. Looked more appealing that way too.

      2. My favorite is probably black current jam, on toasted bread. I do go through phases of favorites. Strawberry and grape are my other favorites.

        1. I like all kinds of jams and jelly but homemade tomato and black currant are a few of my favorites for daily use. I eat them with yogurt on dosa, on various veggie patties, swirled into mayo to top crab and fish cakes, made into a dipping sauce for spring rolls and in vinaigrette dressings (black currant balsamic is a staple). Fig, pear and peach jams for cheese trays and to glaze tarts.

          I like to mix them with chili peppers and vinegars a lot :)

          6 Replies
          1. re: sedimental

            I've also graduated to using more jams and jellies for meats. Great flavor boosts when I use my home-grown tomatoes or peaches or apricots, combined with grilled meats. Now I'm brushing on some jam as a last-minute glaze before taking meat off the grill.

            Dosas? I'm in! May also try on idlis--not a sambar fan, but a touch of hot-pepper jam (I made ghost pepper jam last year) with yogurt would be great. Thanks for the ideas.

            1. re: pine time

              Duck, always. Thinned with an appropriate liqueur.

              1. re: pine time

                Your welcome. I have brushed orange marmalade on grilled chicken with nice results, i should do more of that! I tend to make a gastrique with jams to use with meat. They can be quite beautiful on a white plate with grilled meats. I will try your ideas too!

                1. re: sedimental

                  Totally agree, I've glazed ribs, chicken and skirt steak with apricot or fig jam. Yum!

                  1. re: treb

                    Also great with tomato jam, hot pepper jam, peach jam, yada, yada.

            2. On a crumpet, with a nice strong cup of tea - as i did about five minutes ago (homemade blackcurrant jam!)

              1. On an warm toasted english muffin, with peanut butter. Or, on a buttermilk type biscuit with butter.

                I tend to stick to the same stuff, I prefer raspberry jam the best.

                5 Replies
                1. re: juliejulez

                  <On an warm toasted english muffin>

                  I forgot this one. Yes, I like jam on toasted english muffin too.

                  1. re: Chemicalkinetics

                    Really like English muffins, though they gota be like hockey pucks, that is well done.

                  2. re: juliejulez

                    I like an English muffin too, but with orange marmalade.

                    1. re: juliejulez

                      Back in my youth, I went through a craze where I liked Mint Jelly on just about any toast.

                      1. re: juliejulez

                        I concur with Julie on the PB&J on a toasted English Muffin.. Mine would be homemade strawberry jam.
                        On big warm fluffy Southern biscuits, there's nothing like homemade peach jam or fig preserves dripping all over the edges.
                        I have fig, peach, strawberry and blackberry jams that I put up this summer, and nary a biscuit nor an English Muffin in sight.... Wonder if I can scrounge up an Eggo waffle from the freezer??

                        1. re: iluvcookies

                          A perfect vehicle for jam and jelly, indeed!

                        2. My very top favorite jelly/jam/preserves+(something) combination would be an omelet with orange marmalade, and some thyme. To my taste, orange marmalade and eggs are a match made in heaven.

                          A very, very, very thin layer of apple jelly on a piece of toast, then sprinkled with smoked salt really floats my boat. I prefer most jellies over jams, really, specifically because you can spread jelly more thinly. (My husband calls my toast treatment "homeopathic jelly.")

                          Melted apple jelly + sri racha makes a very passable dipping sauce for all manner of egg roll-y/spring roll-y/fried chunk-of-something type things.

                          If I have some jalapeño jelly in the house, it's pretty much guaranteed that I am going to roast some pork. i love the flavors together.

                          My favorites are above and two are always in stock; a few others that rotate in fairly regularly are plum jam (nice in grilled cheese), and apple butter (which is to me the best pairing with peanut butter on toast).

                          My jam/jelly phases always hit around farmers' market high season - I tend to stock up specifically on berry jams, especially blueberry. They're handy for need-at-the-last-minute dessert concoction. And jalapeño jelly from the market, as well.

                          1. Any high-quality jam in little pastry shells with whipped cream.

                            A sandwich with pumpernickel bread, cream cheese, and cherry jam.

                            1. Never with peanut butter. Love peanut butter, love jam, NOT TOGETHER - why would anyone do that?

                              1. old school - toasted whole wheat bread or on a thick slice of pound cake

                                1. + spoon?

                                  favorite flavors for me are homemade plum butter and apricot jam/butter.
                                  made a pretty good balsamic fig preserve last week, and i don't even like figs ;) (had to turn a bucket of figs picked from a friend's tree into something before they went off...)

                                  bf used some blackberry jam to make a salad dressing using smashed garlic, onion powder, balsamic, mustard powder, salt and pepper, cooked down and emulsified with olive oil.

                                  1. Mmmm....strawberry preserves on toasted and buttered sourdough bread.

                                    1. I was introduced to a Norwegian breakfast sandwich up in the Lofoten Islands which i still make to this day: thick slices of whole wheat/multi-grain bread with copious slatherings of plugra and fresh strawberry preserves.

                                      Once in a while I make a nostalgic favorite jelly omelet. They seem to have totally disappeared from diner menus in the 60's.

                                      Cream cheese and jelly on a toasted bagel or English muffin is my most common partaking.

                                      If it counts, I make my own Vidalia Onion Marmalade as an accompaniment to my apple wood smoked chicken. It also ends up on toasted bagels with cream cheese.

                                      1 Reply
                                      1. re: Chefpaulo

                                        My dad used to love jelly omlete's.

                                      2. A thin slice of extremely dry, sharp Cheddar (old Quebec, aged four years) with a small smear of that incredible Adriatic fig spread (I get it at Whole Foods) on a cracked wheat cracker.

                                        A thin smear of cream cheese with either apricot or black currant jam on a graham cracker.

                                        1 Reply
                                        1. re: Just Visiting

                                          cheddar and fig spread, sounds great.

                                        2. Favorites: sour cherry, elderberry, blackcurrant, damson or prune plum, blackberry. Jams or preserves; not jellies - the only jelly that need apply is redcurrant. Among the curds, lime curd is by far my favorite. Marmalades often disappoint, and I love me my citrus.

                                          Dislike: strawberry, blueberry or apricot - just too sweet, not complex enough. Apricot is good, however, in cooking, as a relatively neutral glazing agent (redcurrant is usually more interesting, though).

                                          4 Replies
                                          1. re: Karl S

                                            Like lemon curd, and lemon marmalade. Why do marmalades disappoint?

                                            1. re: treb

                                              I can't define it; maybe they are just more jelly-like than I prefer, and the full bouquet of the citrus seems lost.

                                              Btw, I just read this wonderful article in Edible Boston about G.H. Bent in Milton MA


                                              And it seems there is a new contender for a great vehicle for jam: G.H. Bent's warming crackers.


                                              1. re: Karl S

                                                I usually hit up farm stands for marmalades and jams, and I've made Meyer lemon marmalade so I get more substance and less jelly. I split open the Bent crackers butter them and put in the oven to brown before I adorn with jams etc., good stuff, those crackers are the best.

                                              2. re: treb

                                                Genrally, I find marmalades disappoint less than jams. But then I tend to buy marmalade from a guy at the farmers market who understands the need for "very sharp".

                                            2. Homemade peach jam on English muffin.

                                              Toasted corn muffins/bread with grape jelly.

                                              Bonne Maman cherry preserves mixed into Greek yogurt.

                                              Any jam spread on a slice of extra sharp cheddar.

                                              Water cracker with cream cheese and pepper jelly.

                                              1 Reply
                                              1. re: Jpan99

                                                Make a ton of peach jam this season, lately I'm mixing it in with Greek Yogurt.

                                              2. I love any jam/jelly with peppers or herbs in them. Jalapeno pepper jelly, blueberry lemon thyme,carrot habanero etc with cream cheese and wheat thins. It is aconstant snack for me.

                                                1 Reply
                                                1. re: Goatjunky

                                                  I got some pepper jelly as a gift, goes great on Triscuits.

                                                2. Atop vanilla ice-cream ;-)

                                                  1. My top favorite jam is Guava. I eat it with a spoon straight out of the jar.
                                                    Fig jams and Raspberry jams are also favorites, but they play second fiddle to Guava.

                                                    1. If it's a pb & j sandwich that I'm after, the j is usually grape. However, I tried Kewpie strawberry jam in China, and it was...not a hoot. If Hellman's started making jelly, I'm not sure what the reaction would be.

                                                      Japan has crust-less squares of bread filled with any number of random ingredients, sold at convenience stores - the major producer is Yamazaki. Sometimes, they'll throw whipped cream into the jam/jelly mix. Last one I tried was persimmon. That was just ok.


                                                      3 Replies
                                                      1. re: BuildingMyBento

                                                        A whipped cream and jam/jelly combination on toast sounds wonderful, really. BMB, was the jam blended with the whipped cream, or were there discrete layers? This sounds like it merits further investigation...

                                                        1. re: BuildingMyBento

                                                          Whipped cream and jam?? Would seem to be squishy, how was it?

                                                          1. re: treb

                                                            cayjohan and treb,

                                                            Many of those packs include as an ingredient "whipped cream." Usually there's more jam than whipped cream, but you're meant to eat it all in the same bite. Squishy, just a bit, but not unpleasant.

                                                            The company that makes them is called Yamazaki. They might have had a store in Midtown Manhattan years ago, but perhaps it was merely a coincidence. Nevertheless, an example would be: http://www.yamazakipan.co.jp/lunch-p/... that's Japanese chestnut and "whip." They always have pictures of what's inside, so as long as you can discern what cabbage, chestnuts and "whip" look like...


                                                        2. Spent every summer with my grandparents in southern Michigan surrounded by orchards and berry fields. So if you didn't have a lot of cash, you would be stuck having either homemade blueberry or strawberry.

                                                          We had store bought raspberry with seeds or blackberries without, kept on the table in covered jars with spoons. Always on toasted Wonderbread and butter.

                                                          I picked 1/4 and 1/2 mile rows of strawberries for 3 summers. Still don't like the smell, although I can and do enjoy eating them.

                                                          1 Reply
                                                          1. re: INDIANRIVERFL

                                                            Stuck with homemade Blueberry or Strawberry, count me in!

                                                          2. Currant jelly with PB in a white toast sandwich.
                                                            Home made strawberry jam on English muffins or fluffy omelets.
                                                            Apricot and slivered almond preserves on most kinds of toast.
                                                            Orange marmalade on tasted whole wheat bread made with walnuts in it.
                                                            Lime Marmalade on English muffins.
                                                            Jalapeño jelly on cream cheese with Wheat Thins.
                                                            Fig jam, chèvre, caramelized onions, and thyme on puff paste as a side with a roast.
                                                            I absolutely go through phases. This made me think of starting some cherry preserves...or blackberries!

                                                            1 Reply
                                                            1. re: tim irvine

                                                              I'm getting hungry, gotta do the fig, onions and maybe some aged goat on a flatbread.

                                                            2. My jams tend to come out a bit thin, so I like to mix them with plain yogurt, or oatmeal.

                                                              1. My favorite store-bought jam (which has become an obsession) is St. Dalfour's "Fancy Plum," which is from French mirabelle plums. It's hard to find around here and not cheap (well, not like Smuckers), but delicious. I hide it from Mr. P waaaaay in the back of the fridge.
                                                                I don't even bother with buttering my toast when I'm using it.

                                                                1. When the jam doesn't set, we mix it up with Greek yogurt and run it through the ice cream machine.

                                                                  1 Reply
                                                                    1. re: Uncle Bob

                                                                      Oh yah, nothing like a fresh warm biscuit just out of the oven, butter and jam! Problem is, just can't eat one!

                                                                    2. Boysenberry
                                                                      Orange Marmalade

                                                                      All on grilled english muffins!!

                                                                      1. My mom's homemade blackberry jam in plain greek yogurt.

                                                                        Fig jam/compote with walnuts and brie on baguette

                                                                        7 Replies
                                                                        1. re: Ttrockwood

                                                                          Lately, I've been mixing in homemade jams in Greek Yogurt also, better than the stuff that's pre mixed.

                                                                            1. re: treb

                                                                              Homemade jam in Greek yogurt is roll-your-eyes-back-in-your-head delicious.

                                                                              1. re: kitchengardengal

                                                                                YUP! Got that right kitchengardengal, I never knew how good till I began consuming a lot of Greek Yogurt and after making a few varieties of low sugar jams, in large quantities, and adding it to my yogurt. Never go back to the commercial stuff again. Give it a try BC.

                                                                                1. re: treb

                                                                                  My boyfriend makes some of the best homemade blueberry jam.
                                                                                  Breakfast in bed..Sunday papers..French press coffee..fruit..English muffins crispy with that jam..

                                                                                  1. re: Beach Chick

                                                                                    Your DH is quite skilled, does he serve you? Try the Greek yogurt mix too. Love me French Press coffee, the only way I drink it! What a prefect breakfast setting with your DH.

                                                                                    1. re: treb

                                                                                      DH serve me...HA!
                                                                                      That's what boyfriends are for!
                                                                                      ; )

                                                                          1. i love raspberry preserves, with butter, on a nice piece of toasted rustic baguette (best is from seattle's grand central bakery). i rarely eat anything BUT raspberry when it comes to jam, it's easily my favorite.

                                                                            i like pbj on oatnut bread, toasted or not toasted. other nut butters as suits my mood. sometimes i jazz this up by adding dried or fresh fruits (apple slices, pear slices, dried cherries, raisins...), or cheese. sometimes i will skip the nut butter in favor of real butter, with a slice of sharp cheddar and raspberry preserves.

                                                                            sometimes, in a turkey and cheese sandwich. it's kind of like thanksgiving leftovers, only raspberry instead of cranberry.

                                                                            occasionally i'll mix some into my yogurt, but i tend to be a yogurt purist (greek honey vanilla, full fat please, no dyes, HFCS, or other additives...).

                                                                            not super creative, but yummy! i usually use wall's berry farm, bonne maman, or smucker's.

                                                                            2 Replies
                                                                            1. re: chartreauxx

                                                                              Cheddar and Raspberry jam, now that sounds excellent. I really like the seedless jam version.

                                                                              1. re: treb

                                                                                it's delicious! and makes total sense, if you think about a fruit/cheese plate :-)

                                                                            2. I LOVE Dundee marmalade on a well buttered English muffin or scone with a brisk cup of Darjeeling tea. Sweet medium spicy Jalapeño Jelly is a dream on top of a bagel well smeared with cream cheese. My fave with peanut butter is full seeded raspberry or blackberry jam! And the sauce for my Christmas goose would not taste right without a spoonful of black currant jelly to bring it to its lip-smacking best! Black currant jelly in gravies and sauces is a very old European tradition, and used to be a de rigueur ingredient in a several haute cuisine sauces of yore. Vive Escoffier! '-)

                                                                              1. My favorite as a kid was pb&j on vanilla wafers. Graham crackers work in a pinch, as do ginger snaps, but just aren't the same.

                                                                                1. In pancakes! Drop half your pancake batter on the skillet, drip in bits of jam, add more batter on top. Don't worry about covering up all the jam. Flip when ready. Delicious and also freeze well for a quick breakfast on the go.

                                                                                  I just started and felling love with making jams. I do this with homemade blueberry, cherry, strawberry and apple.

                                                                                  And on a toasted, buttered English muffin with cream cheese as an indulgence.

                                                                                  1 Reply
                                                                                  1. re: Butterrrcup

                                                                                    Never thought of pancakes, sounds excellent. This past summer, I made bing cherry jam with large pieces of cherries in it, this will be a great application for it. Next orange marmalade.

                                                                                  2. Filo pastry rolled out thin then make 'bridies' with a jam or jelly filling. We call them 'jam-mouths'.

                                                                                    1. Strawberry preserves: on toast, with PB; spread on warm crepes; french toast dipped into (must not be *spread* on the french toast!); Monte Cristo sandwiches, again, must be dipped into; and, oatmeal "Peek-A-Berry-Boo" cookies. Make a thumbprint in top of cookie and drop in a dollop of preserves, bake. Husband loves them!

                                                                                      1. For me Krispy saltine crackers with butter and Smuckers seedless raspberry jam.

                                                                                        1. Some go on Brie, some go on cheesecake, some on cream cheese and Wheat Thins.

                                                                                          Of course, there's my daily PB&J on an English muffin. Or orange marmalade on fruitcake.

                                                                                          1. Hot rice pudding with strawberry jam. Hot yellow custard also good.
                                                                                            Hot buttered crumpets and jam.
                                                                                            Melted brie and fig jam, or a baguette with brie and fig jam.
                                                                                            Victoria sponge cake with any good jam.
                                                                                            Toast and jam.
                                                                                            Mint jelly with roast lamb.
                                                                                            Swiss roll (I think known as a jelly roll in the US).
                                                                                            Bagel, cream cheese and grape jelly.

                                                                                            1. Strawberry jam or jelly and I like it on soft fresh bread with cold butter.