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Aug 28, 2013 07:35 AM

What are Your Favorite Ways to Eat Jam & Jelly?

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??