Quite the (tasty) jam we're in...
September 23, 2014 11:29 AM Subscribe
I need help figuring out how to use up two big jars of jam.
One jar is saskatoon berry (aka juneberries, similar to blueberries). The other is strawberry-rhubarb-cherry. Both have been opened and in the fridge for quite a while, but are practically full still.
Bonus points for recipes that can use up a lot of jam at once / are freezable / are shelf-stable.
One jar is saskatoon berry (aka juneberries, similar to blueberries). The other is strawberry-rhubarb-cherry. Both have been opened and in the fridge for quite a while, but are practically full still.
Bonus points for recipes that can use up a lot of jam at once / are freezable / are shelf-stable.
I like to add jam to unsweetened, plain yogurt instead of buying the flavored kind.
I go through A LOT of jam!
posted by mochapickle at 11:34 AM on September 23, 2014 [10 favorites]
I go through A LOT of jam!
posted by mochapickle at 11:34 AM on September 23, 2014 [10 favorites]
Jam pudding
Jam roly-poly
Failing that, put it in your yoghurt and eat it for breakfast.
posted by zamboni at 11:34 AM on September 23, 2014
Jam roly-poly
Failing that, put it in your yoghurt and eat it for breakfast.
posted by zamboni at 11:34 AM on September 23, 2014
Best answer: Jamjams! Basically jam sandwich cookies that you can freeze.
posted by jessamyn at 11:35 AM on September 23, 2014
posted by jessamyn at 11:35 AM on September 23, 2014
You can use it as a filling for a cake, that should take a fair bit. Or a trifle. (Ha.)
posted by fiercecupcake at 11:37 AM on September 23, 2014 [2 favorites]
posted by fiercecupcake at 11:37 AM on September 23, 2014 [2 favorites]
Toast. Lots of it. With hot coffee. I know. It's basic. But I love and go through loads of jam this way.
I'm also seconding fiercecupcake's filling for a cake suggestion.
posted by harrietthespy at 11:42 AM on September 23, 2014
I'm also seconding fiercecupcake's filling for a cake suggestion.
posted by harrietthespy at 11:42 AM on September 23, 2014
My mom used to make jam pie, which is pretty darn simple: spread a thick layer of jam in frozen piecrust, bake until it seems done.
posted by chocotaco at 11:43 AM on September 23, 2014 [2 favorites]
posted by chocotaco at 11:43 AM on September 23, 2014 [2 favorites]
Best answer: pizza dough, top with cream cheese mixed with a little sugar and lemon zest, top that with lots of jam. Bake as you would regular pizza.
I've only tried this with vegan cream cheese, but imagine normal cream cheese and/or ricotta would probably both work just fine.
Turnovers are almost instant if you use pre-made puff pastry and are freezable - fill puff pastry squares with jam, fold, brush tops with milk and top with sugar. Done!
posted by snaw at 11:46 AM on September 23, 2014
I've only tried this with vegan cream cheese, but imagine normal cream cheese and/or ricotta would probably both work just fine.
Turnovers are almost instant if you use pre-made puff pastry and are freezable - fill puff pastry squares with jam, fold, brush tops with milk and top with sugar. Done!
posted by snaw at 11:46 AM on September 23, 2014
Fill rugelach, hamantaschen, or other baked goods with it.
posted by charmedimsure at 11:49 AM on September 23, 2014
posted by charmedimsure at 11:49 AM on September 23, 2014
Jam bars will use up a whole jar and are a super tasty treat and you can sub in any flavor jam.
posted by Sophie1 at 11:50 AM on September 23, 2014 [1 favorite]
posted by Sophie1 at 11:50 AM on September 23, 2014 [1 favorite]
Everyone always asks for the recipe for these streusel bars. The recipe as given calls for raspberry jam, but I've used pretty much any sort of jam I had. Use whatever kind of fruit sounds good, as long as it's relatively juicy and you mince it if it's something chunky like peaches. I always double the jam and fruit quantities and have had no complaints. You can freeze the streusel bars.
posted by Frowner at 11:54 AM on September 23, 2014 [2 favorites]
posted by Frowner at 11:54 AM on September 23, 2014 [2 favorites]
There are tons of recipes to make a galette with jam. Here's one.
posted by BlahLaLa at 11:55 AM on September 23, 2014
posted by BlahLaLa at 11:55 AM on September 23, 2014
Nigella Lawson's Bakewell Slice is easy and I've used all sorts of jam for the fruit layer. Uses a whole jar too.
posted by kadia_a at 11:57 AM on September 23, 2014
posted by kadia_a at 11:57 AM on September 23, 2014
Thumbprint cookies. The kind with jam in the center. Also, crepes with jam.
posted by Blitz at 12:00 PM on September 23, 2014
posted by Blitz at 12:00 PM on September 23, 2014
On a baked brie?
Or make scones, whip some cream, and have all your friends over for a tea party.
posted by ostro at 12:08 PM on September 23, 2014
Or make scones, whip some cream, and have all your friends over for a tea party.
posted by ostro at 12:08 PM on September 23, 2014
Pies and tarts and cakes. I am not a big sweets-person, but I use all my preserve for desserts. They all freeze very well, too.
posted by mumimor at 12:09 PM on September 23, 2014
posted by mumimor at 12:09 PM on September 23, 2014
You can also just freeze the jam. Aliquot it into individual storage containers and freeze them. Then just pull out one when you want jam. Or, freeze globs in ice cube trays then put them in freezer bags. Pull some out and put them in a bowl or jar to thaw out in the fridge. If you wrap the blobs with plastic wrap before putting them in bags they'll keep longer.
You can also freeze tablespoon-sized globs of extra tomato paste like this. (Freeze it on a plate or tray, though, not in ice cube trays.)
posted by sevenless at 12:33 PM on September 23, 2014
You can also freeze tablespoon-sized globs of extra tomato paste like this. (Freeze it on a plate or tray, though, not in ice cube trays.)
posted by sevenless at 12:33 PM on September 23, 2014
For insta-deliciousness, add to:
- plain oatmeal with nuts for breakfast.
- plain hot water** for fruity tea.
- plain yogurt* for dessert.
- whipping cream.* Whip. Fruity mousse!
*Optional: add cocoa powder.
**For fruity hot chocolate, add cocoa powder to a little hot water first. Then add the rest of the water.
posted by aniola at 12:43 PM on September 23, 2014
- plain oatmeal with nuts for breakfast.
- plain hot water** for fruity tea.
- plain yogurt* for dessert.
- whipping cream.* Whip. Fruity mousse!
*Optional: add cocoa powder.
**For fruity hot chocolate, add cocoa powder to a little hot water first. Then add the rest of the water.
posted by aniola at 12:43 PM on September 23, 2014
Mazurkas work well with most kinds of jam, are delicious, freeze well, and use more than a pound of jam per batch.
posted by buxtonbluecat at 12:45 PM on September 23, 2014
posted by buxtonbluecat at 12:45 PM on September 23, 2014
Put on pancakes or plain icecream in place of syrup.
posted by aniola at 12:45 PM on September 23, 2014
posted by aniola at 12:45 PM on September 23, 2014
Everyone always asks for the recipe for these streusel bars.
I'm going to ask for it too! It's hidden behind a paywall/sign-up on the Cook's Illustrated site.
posted by kate blank at 1:06 PM on September 23, 2014
I'm going to ask for it too! It's hidden behind a paywall/sign-up on the Cook's Illustrated site.
posted by kate blank at 1:06 PM on September 23, 2014
Another version of struesel jam bars - I can personally say that strawberry-rhubarb jam in these is awesomely delicious.
posted by sarajane at 1:30 PM on September 23, 2014
posted by sarajane at 1:30 PM on September 23, 2014
Best answer:
Everyone always asks for the recipe for these streusel bars.
I'm going to ask for it too! It's hidden behind a paywall/sign-up on the Cook's Illustrated site.
Why so it is. This link should work.
posted by Frowner at 2:00 PM on September 23, 2014 [1 favorite]
Everyone always asks for the recipe for these streusel bars.
I'm going to ask for it too! It's hidden behind a paywall/sign-up on the Cook's Illustrated site.
Why so it is. This link should work.
posted by Frowner at 2:00 PM on September 23, 2014 [1 favorite]
swirl into a bundt coffee cake!
posted by fingersandtoes at 2:15 PM on September 23, 2014
posted by fingersandtoes at 2:15 PM on September 23, 2014
If the jam has good lumps of fruit in, take a muffin recipe and sub some of the sugar and liquid for jam. Not too much or you get jam bricks. Bonus if the jam is a lurid colour.
All cheese sandwiches (even toasted ones) can be improved with jam.
posted by emilyw at 2:30 PM on September 23, 2014
All cheese sandwiches (even toasted ones) can be improved with jam.
posted by emilyw at 2:30 PM on September 23, 2014
Jelly Roll!
Another thing to do is to make a lemon cake and put either jam between the layers. Frost with vanilla frosting. That should be so YUM!
Now I want cake.
posted by Ruthless Bunny at 2:44 PM on September 23, 2014
Another thing to do is to make a lemon cake and put either jam between the layers. Frost with vanilla frosting. That should be so YUM!
Now I want cake.
posted by Ruthless Bunny at 2:44 PM on September 23, 2014
Jam bars from the Pioneer Woman. The recipe is for apricot but the other jams I've tried have worked beautifully. Stores fine at room temperature and I suspect it would freeze nicely, too.
posted by escapepod at 3:15 PM on September 23, 2014 [1 favorite]
posted by escapepod at 3:15 PM on September 23, 2014 [1 favorite]
Best answer: COCKTAILS. GEEZ, PEOPLE.
For redfruits: Try muddling 1 part jam with some fresh herbs, then shake with 1 part lemon juice and 2 parts gin. Strain into a glass and top with prosecco. Be filled with pride and joy.
For bluefruits: 1 part jam plus 1/2 part lime juice plus 2 parts spiced rum. Shake like heck. Top with ginger beer.
This goes through more jam than you'd expect, after a round or two...
posted by amelioration at 3:26 PM on September 23, 2014 [8 favorites]
For redfruits: Try muddling 1 part jam with some fresh herbs, then shake with 1 part lemon juice and 2 parts gin. Strain into a glass and top with prosecco. Be filled with pride and joy.
For bluefruits: 1 part jam plus 1/2 part lime juice plus 2 parts spiced rum. Shake like heck. Top with ginger beer.
This goes through more jam than you'd expect, after a round or two...
posted by amelioration at 3:26 PM on September 23, 2014 [8 favorites]
Response by poster: oh, amelioration - brilliant. That red fruits version sounds amazing, and what's more, I have a full bottle of gin I had no idea what I was going to use it for. And the rest of those ingredients, too. Gonna make me one now, to sip while I read through these recipes...
posted by lizbunny at 4:05 PM on September 23, 2014 [2 favorites]
posted by lizbunny at 4:05 PM on September 23, 2014 [2 favorites]
Best answer: I glaze roasts and turkeys with jam. Or chop up mint and stir it into jam with a glurk of red wine vinegar and send to table with lamb.
posted by Lardmitten at 6:15 PM on September 23, 2014 [1 favorite]
posted by Lardmitten at 6:15 PM on September 23, 2014 [1 favorite]
Jams, especially tartly flavored ones, make an excellent cracker dip when dumped over goat cheese.
posted by SLC Mom at 7:43 PM on September 23, 2014
posted by SLC Mom at 7:43 PM on September 23, 2014
That reminds me that jam + marscapone + crackers is also pretty dang good.
posted by maryr at 8:16 AM on September 24, 2014
posted by maryr at 8:16 AM on September 24, 2014
Similar to mochapickle... my boyfriend and i love adding jam to cottage cheese. A lot cheaper than buying those Breakstone Cottage Cheese Doubles.
posted by driedmango at 8:23 PM on September 24, 2014
posted by driedmango at 8:23 PM on September 24, 2014
Response by poster: Yes, filled with pride and joy. Very good gin drink.
Favourites should of course go all around because I'll be coming back to this post again and again. Actual favourites awarded to ones I will use in short order. Thanks :D
posted by lizbunny at 5:01 PM on September 25, 2014 [1 favorite]
Favourites should of course go all around because I'll be coming back to this post again and again. Actual favourites awarded to ones I will use in short order. Thanks :D
posted by lizbunny at 5:01 PM on September 25, 2014 [1 favorite]
Response by poster: p.s. i cut back on the lemon juice to about half that amt... a little tart...
posted by lizbunny at 5:52 PM on September 25, 2014
posted by lizbunny at 5:52 PM on September 25, 2014
This thread is closed to new comments.
posted by plinth at 11:33 AM on September 23, 2014