Help me with my "it's not my jam" jam jam.
July 15, 2021 10:23 PM Subscribe
I have a jar of orange marmalade in the fridge.
I also have a jar of fig and orange spread in the fridge.
What are some tasty recipes I can use these in?
I can't remember what I bought the orange marmalade for. I got the fig spread as a topping for some baked brie. My wife, it turns out, doesn't like either of these jams - at least, not straight up. And I've cut out snacking from my diet so I don't have many excuses to have them.
I'm looking for recipes to use these up without making them the star ingredient. Not desserts, cookies or breads, and not "just spread them on toast". Hot main courses or sides would be best.
We're non-pork eating omnivores. I have an instant pot and a gas grill if that helps. Looking forward to your suggestions.
I can't remember what I bought the orange marmalade for. I got the fig spread as a topping for some baked brie. My wife, it turns out, doesn't like either of these jams - at least, not straight up. And I've cut out snacking from my diet so I don't have many excuses to have them.
I'm looking for recipes to use these up without making them the star ingredient. Not desserts, cookies or breads, and not "just spread them on toast". Hot main courses or sides would be best.
We're non-pork eating omnivores. I have an instant pot and a gas grill if that helps. Looking forward to your suggestions.
Family friends growing up did this slow cooker marmalade meatball thing that was super delicious. It was a must at gatherings at their house. I don’t have a recipe but a quick search brings up a lot of examples.
I think the fig and orange spread would be good as the sugary component in glazed carrots or other root vegetables. Cut your carrots into coins, put them in a big pan so they fit in a single layer. Add water so they’re not quite submerged, a chunk of butter, some salt, and a generous amount of your preserves, turn up the heat and let everything melt and combine and simmer until the liquid has cooked away and the carrots are tender. Then, with a watchful eye, let the carrots continue to brown a bit. Be careful because the sugars will burn easily, but you should have a nice glaze on everything. Typically I would do this with orange juice and honey. I’ve also done Thanksgiving carrots with cranberry sauce leftovers, they were a fun color! I’ve thrown in parsnips, and done golden beets like this too.
posted by Mizu at 2:33 AM on July 16, 2021 [2 favorites]
I think the fig and orange spread would be good as the sugary component in glazed carrots or other root vegetables. Cut your carrots into coins, put them in a big pan so they fit in a single layer. Add water so they’re not quite submerged, a chunk of butter, some salt, and a generous amount of your preserves, turn up the heat and let everything melt and combine and simmer until the liquid has cooked away and the carrots are tender. Then, with a watchful eye, let the carrots continue to brown a bit. Be careful because the sugars will burn easily, but you should have a nice glaze on everything. Typically I would do this with orange juice and honey. I’ve also done Thanksgiving carrots with cranberry sauce leftovers, they were a fun color! I’ve thrown in parsnips, and done golden beets like this too.
posted by Mizu at 2:33 AM on July 16, 2021 [2 favorites]
How about a variation on this baked apricot chicken? It would likely be just as delicious with an orangey jam as it with an apricot one.
posted by guessthis at 2:52 AM on July 16, 2021
posted by guessthis at 2:52 AM on July 16, 2021
The My My Mai Thai recipe from The One Bottle Cocktail. Have made this many times!
These marmalade meatballs from Dinner by Melissa Clark.
posted by carolr at 5:00 AM on July 16, 2021 [1 favorite]
These marmalade meatballs from Dinner by Melissa Clark.
posted by carolr at 5:00 AM on July 16, 2021 [1 favorite]
Baked orange chicken
A spoon of either would be good in salad dressing. A salad of spinach, sliced hard-boiled eggs, sliced almonds, and a dressing of oil, lemon juice, marmalade.
posted by theora55 at 6:33 AM on July 16, 2021
A spoon of either would be good in salad dressing. A salad of spinach, sliced hard-boiled eggs, sliced almonds, and a dressing of oil, lemon juice, marmalade.
posted by theora55 at 6:33 AM on July 16, 2021
Mix the orange marmalade with some butter and maybe some Grand Marnier and use it as a glaze on grilled or roasted chicken pieces or cornish game hens. Don't put it on too early or it might burn though.
posted by bondcliff at 6:58 AM on July 16, 2021 [1 favorite]
posted by bondcliff at 6:58 AM on July 16, 2021 [1 favorite]
If you eat fish, I'd use both as a marinade on baked salmon or tuna. (Cook it first at high temperature, reduce the heat to something like 100C, to avoid burning the sugar, cover the fish with goo, and let it sit for ten minutes.)
I'd also use both as sandwich spread among strong ingredients. Or in a tuna salad.
posted by eotvos at 7:17 AM on July 16, 2021 [1 favorite]
I'd also use both as sandwich spread among strong ingredients. Or in a tuna salad.
posted by eotvos at 7:17 AM on July 16, 2021 [1 favorite]
Its really good on roast duck as a glaze and sauce.
You can also make an excellent bread pudding by making little sandwiches of butter and marmalade on slightly stale sliced bread with crusts off and then cut into triangles. Arrange them in a bread pan alternating point up and point down, and cover with your favorite custard-for-bread pudding and bake. Its lovely!
posted by ananci at 11:40 AM on July 16, 2021 [1 favorite]
You can also make an excellent bread pudding by making little sandwiches of butter and marmalade on slightly stale sliced bread with crusts off and then cut into triangles. Arrange them in a bread pan alternating point up and point down, and cover with your favorite custard-for-bread pudding and bake. Its lovely!
posted by ananci at 11:40 AM on July 16, 2021 [1 favorite]
I came to say basically the same thing as other commenters, but with a pork loin roast. Make a glaze with some preserves, a bit of vinegar and perhaps some ginger.
posted by grateful at 2:04 PM on July 16, 2021 [1 favorite]
posted by grateful at 2:04 PM on July 16, 2021 [1 favorite]
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Try it in a stir fry. When I made some jam from extreme Seville oranges and it came out so orangey it burned my eyes and was almost inedible as a spread, two tablespoons or so with ginger were great in tofu or beef stir frys.
posted by jamjam at 11:42 PM on July 15, 2021 [11 favorites]