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Things to do with jam

I have hit a critical mass of jam, a whole variety of flavors. This is in part because I have found a bunch of forgotten jam in the past week-or-so. Things I could do with it:

Spread it on toast.
Mix it into yogurt.
Mix it into cake batter or integrate it into banana bread.
Use it as a meat glaze.

What else?



( 40 comments — Leave a comment )
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Jan. 2nd, 2011 06:29 pm (UTC)
Jammy Dodgers!!!!
Jan. 2nd, 2011 06:32 pm (UTC)
I tend to use jellies in gravies and sauces, or serve it with meat.
Jan. 2nd, 2011 06:37 pm (UTC)
Make thumbprint cookies or use it as a filling in a gingerbread sandwich cookie.

Make scones as an excuse to eat it straight up!
Jan. 2nd, 2011 06:38 pm (UTC)
Jam tarts is the obvious one for me*

*for those unacquainted: roll out short crust pastry, cut into rounds, put into a bun tray, put a dollop of jam in each and bake in the oven
Jan. 2nd, 2011 07:06 pm (UTC)
On a related note, jam turnovers.
(no subject) - owlfish - Jan. 2nd, 2011 09:22 pm (UTC) - Expand
(no subject) - owlfish - Jan. 2nd, 2011 09:23 pm (UTC) - Expand
(no subject) - sollersuk - Jan. 3rd, 2011 07:38 am (UTC) - Expand
Jan. 2nd, 2011 06:56 pm (UTC)
Jelly rolls? I don't have a recipe, but I have the impression they're sort of like cinnamon rolls, except with jelly/jam as the filling.

Peanut butter and jelly sandwiches?
Jan. 2nd, 2011 09:22 pm (UTC)
Hmm: whether or not to use this as an excuse to buy interesting nut butters to pair these with in sandwich-form.
(no subject) - tammabanana - Jan. 2nd, 2011 10:25 pm (UTC) - Expand
(no subject) - owlfish - Jan. 2nd, 2011 10:54 pm (UTC) - Expand
(no subject) - tammabanana - Jan. 2nd, 2011 11:08 pm (UTC) - Expand
Jan. 2nd, 2011 07:02 pm (UTC)
Glueing bits of battenburg or angel cake together. Sticking rolled icing to cakes. Dolloped on rice pudding.
Jan. 2nd, 2011 09:21 pm (UTC)
I've been meaning to experiment more with rice pudding. I have a rice cookbook which has all sorts of interesting variants on it. Downside, C. doesn't like it. Upside, more for me.
(no subject) - daisho - Jan. 2nd, 2011 10:52 pm (UTC) - Expand
Jan. 2nd, 2011 07:32 pm (UTC)
Jam tarts*.

(* Frog execution optional.)
Jan. 2nd, 2011 08:04 pm (UTC)
English bread and suet puddings: bread and butter pudding, jam roly poly, queen of puddings, steamed jam sponge, my grandmother's Riversley trifle...

Nom, nom. Recipes on request.
Jan. 2nd, 2011 09:20 pm (UTC)
I would love to know more about your grandmother's trifle.
Jan. 2nd, 2011 08:05 pm (UTC)
I second the suggestions of jam tarts, jammy dodgers, jam steamed pudding and jam roly poly, and add Bakewell Tart!
Jan. 2nd, 2011 09:24 pm (UTC)
Roly poly is a common suggestion, I see, but I have never tried making it. Hmm. What occasion(s) would you usually make it for? Informal breakfasting, afternoon tea accompaniament, random snacking, parties?
(no subject) - sushidog - Jan. 2nd, 2011 09:28 pm (UTC) - Expand
Jan. 2nd, 2011 08:10 pm (UTC)
Oh, and classic Victoria sponge cake.
Jan. 2nd, 2011 08:16 pm (UTC)
Stake out Nick Clegg on an ant hill and drizzle it on him
Jan. 2nd, 2011 08:23 pm (UTC)
STREUSEL! A great use for jam and not too complicated. I also vote for jam roly poly, a sponge pudding with jam and second the notion of jame tarts.
Jan. 2nd, 2011 09:20 pm (UTC)
Interesting - streusel always looked very complicated to me. I'm sure I must have recipes lying around for it.
(no subject) - friend_of_tofu - Jan. 2nd, 2011 10:26 pm (UTC) - Expand
(Deleted comment)
Jan. 2nd, 2011 09:17 pm (UTC)
Thank you for augmenting the list of savories in particular. Useful suggestions!
Jan. 2nd, 2011 08:41 pm (UTC)
Top some brie and bake it?
Jan. 2nd, 2011 09:17 pm (UTC)
Or cheese just generally. Good thought.
Jan. 2nd, 2011 08:52 pm (UTC)
If you heat jam to a high temperature can it be turned into hard sweets or would it just burn?
Jan. 2nd, 2011 09:17 pm (UTC)
An intriguing question! Hopefully someone else knows.
(no subject) - curtana - Jan. 3rd, 2011 12:39 am (UTC) - Expand
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( 40 comments — Leave a comment )