Jelly/Jam/Preserves Uses?

guinevere96

So my mother in law owns a homemade preserves business and she is teaching me how to make them (im a jelly apprentice apparently) but my main issue is that she gives me SO MUCH JELLY. I literally have 5 unopened jars of various jams at home and I can only eat pb2 and jelly toast so many mornings in a row. What are some other cool ways of using these? They are super yummy

TarahByte

In plain greek yogurt maybe?

guinevere96

TarahByte wrote: »

In plain greek yogurt maybe?

Hmmmmm that sound yummy, I didn't think about that! I rarely eat plain greek yogurt but that might do the trick.

dklibert

Add to salad dressing? Or stir fry sauces? Or use to glaze chicken or pork?

RachelElser

I have the same problem! I made a TON of jelly about 4 years ago and am still eating it! Here is a great list of stuff to do with jelly or jam

http://www.thekitchn.com/32-sweet-and-savory-things-to-do-when-you-have-too-much-jam-193374

clbortiz

Not sure what flavor you are making but I've been hooked on a sandwich lately that uses fig jam in place of mayo etc. I make a half sandwich with either soup or salad for dinner with: multi grain bread, 1 Tbs fig jam, brie, smoked turkey, baby spinach, sprouts, tomato. Sometimes I add avocado if I have on hand. Super yummy.

guinevere96

rachelelser wrote: »

I have the same problem! I made a TON of jelly about 4 years ago and am still eating it! Here is a great list of stuff to do with jelly or jam

http://www.thekitchn.com/32-sweet-and-savory-things-to-do-when-you-have-too-much-jam-193374

thank you!! That's the great thing about jam at least, it lasts!

guinevere96

clbortiz wrote: »

Not sure what flavor you are making but I've been hooked on a sandwich lately that uses fig jam in place of mayo etc. I make a half sandwich with either soup or salad for dinner with: multi grain bread, 1 Tbs fig jam, brie, smoked turkey, baby spinach, sprouts, tomato. Sometimes I add avocado if I have on hand. Super yummy.

I have a lot of various flavors right now but I have an American Beautyberry one that tastes a lot like fig that might be a good idea for that :-D

My collect right now consists of Spicy Hawaiian (pineapple and habenaro), Rose Petal (literal rose petals but its mostly lemon essence), Blueberry, American beautyberry, and Rocky Point Mango (which is great on literally anything).

guinevere96

dklibert wrote: »

Add to salad dressing? Or stir fry sauces? Or use to glaze chicken or pork?

stir fry sauce might be a good idea! I don't eat meat anymore to use as a glaze but maybe a good glaze for some sort of veggie... yum

RaeBeeBaby

I made a huge batch of marionberry jam this year. Hubby eats it for PBJ sandwiches, but I like it best as a topping for oatmeal or topping on plain yogurt (no need for any extra sweetener). I also make a berry vinaigrette salad dressing that's quite delicious!

agbmom556

You can use it to glaze a pear, apple or peach tart before you cook it. http://thepioneerwoman.com/cooking/quick-easy-and-yummy-apple-tart/

CaffeinatedConfectionist

TarahByte wrote: »

In plain greek yogurt maybe?

This is what I do, almost every day. Peach is my favorite. I prefer this over flavored greek yogurts, because I can adjust the sweetness to taste. Fage full fat yogurt ftw.

Jam is also great between cake layers ^^

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sparklyglitterbomb

guinevere96 wrote: »

I have a lot of various flavors right now but I have an American Beautyberry one that tastes a lot like fig that might be a good idea for that :-D

My collect right now consists of Spicy Hawaiian (pineapple and habenaro), Rose Petal (literal rose petals but its mostly lemon essence), Blueberry, American beautyberry, and Rocky Point Mango (which is great on literally anything).

Spicy Hawaiian would be good as a glaze on chicken or pork. Heat it up to melt it down and brush on meat. The rose petal would be good for this as well. Serve with couscous, rice (or jeweled rice). The mango would be awesome with shrimp or scallops.

The berried flavors would be good as sauces with roasted pork - you can find all sorts of glaze recipes online.

Use most any of as a condiment with cheeses - like brie or goat cheese. Even a stilton would be nice with the sweetness of a jelly.

amusedmonkey

I use them to top my semolina porridge. Amazing!

InCHarmsWay

Jams and jellies are great as any of the following: accompaniment to cheese, as a glaze for meats, fish, or veggies (sometimes I add herbs, salt and pepper, and a little sriracha to make it more savory), mixed with plain yogurt, mixed in with oatmeal, with peanut or other nut butters, on english muffins, as a mix-in for muffins...

I'm a major canner, so I am often figuring out what to do with excess jars!

Francl27

We made some last year and it took us forever to go through it. Love jelly but it just REALLY doesn't fill me up for the calories, I think the only time I had some was on crepes...

RaeBeeBaby

sparklyglitterbomb wrote: »

guinevere96 wrote: »

I have a lot of various flavors right now but I have an American Beautyberry one that tastes a lot like fig that might be a good idea for that :-D

My collect right now consists of Spicy Hawaiian (pineapple and habenaro), Rose Petal (literal rose petals but its mostly lemon essence), Blueberry, American beautyberry, and Rocky Point Mango (which is great on literally anything).

Use most any of as a condiment with cheeses - like brie or goat cheese. Even a stilton would be nice with the sweetness of a jelly.

This reminded me of something I've made a few times that was really yummy!

Take a sheet of thawed puff pastry, spread with jam and wrap around a wheel of brie. Place on baking sheet folded side down. Brush with beaten egg wash or egg white. Bake in the oven until pastry is light brown. This is a great quick appetizer for company or to take to parties. If you want to get fancy, you can cut shapes (leaves or whatnot) out of the corners of the puff pastry and glue on top with the egg wash. Really pretty!

MarziPanda95

I use it in porridge and in jam jalousie

Samuraiko

If you've got a crockpot -

RUSSIAN APRICOT CHICKEN

chicken breasts
1/2 bottle Russian or Catalina dressing
1.5 cups (roughly a jam jar) apricot preserves
1 packet onion soup mix
4 oz each dried figs and apricots, diced

Toss in the chicken, mix everything else, pour on top of it, cook on Low for 7 hours. Enjoy.

Chef_Barbell

I use it to sweeten up smoothies since I don't really like banana flavor.

NaturalNancy

- Plain yogurt and cottage cheese
- On pancakes or waffles
- On muffins
- Sweeten smoothies, good one!
- Cake filling
- Add to oatmeal
- Spread on chicken breasts and bake or sauté w a bit of soy sauce

guinevere96

TarahByte wrote: »

In plain greek yogurt maybe?

I literally went out and bought greek yogurt last night to do this (and also use it in overnight oats) and I love it! Thank yoooou

KellieTru

Melt some in bbq sauce.
Add to homemade frosting...beat it in well.
Spread on cut grapefruit halves--broil til bubbly

laur357

It's great with cheese, as other mentioned. I like to spread cream cheese or brie on a cracker or rice cake and top with a dab of jelly/jam.
Heat some up and spoon over pancakes or waffles instead of syrup.
The spicy Hawaiian sounds like it would be really good with pork. Maybe skewer ham and dab it on at the end of grilling to glaze it. Or a toasted ham and cheese sandwich with a little jam.