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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!
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
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!
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!
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.
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 ...
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.
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.
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