Jam/Jelly

4 New Ways to Use Jam + A Giveaway!

November  7, 2014

Hear ye, hear ye: Longtime Food52er MrsWheelbarrow has come out with a beautiful new cookbook! All week long, she will be sharing recipes from Mrs. Wheelbarrow's Practical Pantry and giving us new ways to use up the preserves in our cupboards. And we're giving away a copy each day -- so you can finally get over your fear of preserving.

Today: A week full of sweet recipes and resourceful tips from Mrs. Wheelbarrow.

To celebrate the launch of her new cookbook, we were eager to let Cathy Barrow -- a.k.a. Mrs. Wheelbarrow -- act as our guest editor this week and share some of her favorite ways to use up those jars of jam you're bound to have hanging around your kitchen.

Shop the Story

More: Read up on Mrs. Wheelbarrow's 9 essential tools for pickling and preserving. 

Whether you make all your jam yourself or you like to leave it to the professionals, tuck it into these sweet recipes, all of which are handy for holiday entertaining. And if you're a little confused by what makes a jam a jam and a preserve a preserve, Cathy has that explanation covered. 

Jam Tarts 

More: Here's why we love Mrs. Wheelbarrow's Practical Pantry. 

 

Rugelach

 

Focaccia with Apricot Jam, Caramelized Onions, and Fennel

 

Bundles of Joy

Photo by Christopher Hirsheimer and Melissa Hamilton

Every day this week, we're giving away a copy of Mrs. Wheelbarrow's Practical Pantry! To win today's copy, tell us in the comments: What's your favorite way to cook with jam? We'll choose winners this Friday, November 7th. (U.S. entrants only, please!) 

Update: Nogaga, pamelalee, littleknitter, lizzaljoelle, and Matteo Cavelier are our winners! We hope you enjoy your copies of Mrs. Wheelbarrow's Practical Pantry.

See what other Food52 readers are saying.

  • dana
    dana
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    Chau Taylor
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    Amy Robb
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    sexyLAMBCHOPx
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    Joanna F
Julie Myers

Written by: Julie Myers

Perpetually hungry. Will travel for food.

44 Comments

dana November 8, 2014
jam with Brie melted in the oven
 
Chau T. November 8, 2014
cupcakes and orange rolls
 
Amy R. November 8, 2014
on top of a round of Brie, tucked in a puff pastry and baked. Yum!!
 
sexyLAMBCHOPx November 8, 2014
I enjoy making salad dressings with jam.
 
Joanna F. November 8, 2014
I love jam hamantaschen
 
pandapotamus November 8, 2014
glaze for pork!
 
Cori November 7, 2014
hamentashen
 
Tracy M. November 7, 2014
Duck breasts
 
betty N. November 7, 2014
Thumbprint cookies
 
Kay R. November 7, 2014
I put my home-made olallieberry jam on a roast chicken during the last 10 minutes of cooking. Heaven on Earth!
 
AdeleK November 7, 2014
I use jams, like Apricot, Peach and Plum, to glaze pork roasts
 
natalie November 7, 2014
baking into muffins or as "sauce" on a pizza
 
John C. November 7, 2014
I love to bake with jam. It makes a great glaze on cookies and can add a pop of color on any desert.
 
Sue November 7, 2014
thumbprint cookies with plum jam.
 
littleknitter November 7, 2014
I like baking brie or camembert with some jam!
 
Sue November 7, 2014
I love it smeared on the very best grainy bread I can find paired with a wonderful butter. Of course now that I've been inspired by these recipes this week I'll be coming up with some new favorites!
 
taylor D. November 7, 2014
I love to smear it on crisp & toasted bagels! A huge hit in my kitchen!
 
gabsimonelouise November 7, 2014
I like jam with a cheese pairing.
 
Lisa November 7, 2014
I love making desserts with jam.
 
EmFraiche November 7, 2014
sweet/savory glazes for meats
 
Ayarir November 7, 2014
I love to make my own jam for my overnight oatmeal.
 
Sd4Texas November 7, 2014
I love the smell it sends out when preparing the jams! Makes a happy house. Of course, spreading it on toast is a must!
 
Bradley M. November 7, 2014
Jam on dark sourdough with some homemade salted nut butter.
 
Jackie R. November 7, 2014
I just like it smeared on hot toast. Simple, but delicious.
 
cblanchard November 7, 2014
I like to use hot pepper jam for appetizers - pour it over some cream cheese and spread over crackers, or I use it in a sauce on cocktail franks. I also add it to a great Thai BBQ marinade that I use on chicken, along with hoisin sauce, Thai basil, lime, honey, cilantro, ginger, and garlic. It's the bomb.
 
Claire T. November 7, 2014
This probably isn't very original but.. thumbprint cookies!
 
Allison L. November 7, 2014
I like my jam with tea and bread. (Sing it! Do-Re-Mi...!)
 
Sharyl W. November 7, 2014
Jam thumbprint cookies
 
Marlene T. November 7, 2014
I love berry jam in russian tea cakes! Also, hot pepper jam in awesome in sloppy joes!
 
Liza's K. November 7, 2014
Raspberry Oat bars that I've posted here: https://food52.com/recipes/29307-raspberry-crumble-oat-bars
 
Stephanie P. November 7, 2014
I like incorporating jam or preserves into meat preparation. Apricot preserves are an especially delicious addition to the mustardy tomato spread on the top of meatloaf! :)
 
Emma November 7, 2014
I love split second cookies. As easy as they sound, and they really let the jam shine!
 
Marla H. November 7, 2014
I mix in into my granola and cut the amount of sweetener in half. Then I add pieces of dried fruit and nuts.
 
aargersi November 7, 2014
Does this count? I have one last jar of mustang grape jelly that will become one with a pork roast soon, now that it has cooled off ...
 
Jessica O. November 7, 2014
Linzer tarts! so delicious!
 
Beccbrown November 7, 2014
I'm a classicist - on good toast with some creamy cultured butter! Or slathered on a croissant.
 
pamelalee November 7, 2014
Two favorite uses for apricot jam: 1. a spoonful over crostini topped with homemade ricotta 2. the base for a quick chutney-add rice vinegar, mustard seed and fresh ginger (great over pork tenderloin).
 
Kate G. November 7, 2014
Inside of a white cupcake with peanut butter frosting- it brings everyone right back to their childhood!
 
Elizabeth Z. November 7, 2014
Baking: Thumbprint jam cookies
Cooking: As part of a glaze for roasting meats.
 
AntoniaJames November 7, 2014
With roasts like this: https://food52.com/recipes/20939-honey-mustard-pork-tenderloin I reduce a cup of rich chicken stock (rich = a piece of smoky pork was added) in the pan juices with a sprig of rosemary, while the tenderloin is resting. Then I swirl in a touch of stone fruit jam or apple butter along with a knob of dairy butter + fresh herbs if they're convenient. Drizzle over slices of pork. That's just an example . . . . ;o)
 
nogaga November 7, 2014
Favorite way to cook with jam? Two faves: adding jam to vinaigrette, and using it (Often a deep plum jam) to baste pork chops.
 
Kayla November 7, 2014
I know it lacks all creativity, but my favorite use of jam is on a good crunchy toast. There are few better pleasures in the morning.
 
Burf November 7, 2014
After reading this article, I have a new favorite way: focaccia!
 
sarabclever November 7, 2014
Jam in cookies--linzer tarts, "surprise muffins", etc.