Tips & Techniques

9 Ways to Use Up that Last Bit of Jam

September  7, 2015


I grew up in a family of jam-lovers—we made and bought and received jam as gifts, spread it thickly onto toast, spooned it over ice cream, and stirred it into oatmeal. But whether you have one lingering jar of jam in the far corner of your fridge or a half dozen, the last spoonfuls of each jar can be intimidating. Maybe there's not enough for a PB&J, or maybe you're just a little tired of the flavor. Here's 9 ways to get out of  a jam:

  • Use it as the sweet base for a vinaigrette. You can even add the oil and vinegar right to the jam jar.
  • Make it into a cocktail, says HalfPint. She likes a cold Gin & Jam. Stephanie recommended pairing gin with berry jams, whiskey with marmalade, or tequila with cherry preserves.
  • Jam gives the ideal amount of fruity sweetness to meat marinades or glazes. Or throw it in with meat that's braising, says boulangere. Or, says HalfPint  add it to a pan after deglazing to make a pan sauce. Or stir it together with a bit of soy or hoisin sauce and make a dip for vegetables or meat.
  • C Sangueza recommends doing as their mother did: Add milk to the jam jar and "shake like mad"—then drink it like a milkshake. (This is good with molasses, too.)
  • Bevi and amysarah thin jam with a bit of brandy or cognac and brush it over fruit tarts for a sweet, shiny glaze.
  • Use a spoonful to tint white frosting and give it a subtle fruity flavor.
  • AntoniaJames adds a layer of jam to grilled cheeses, often combining it with sharp mustard first.
  • Use a bit of jam to sweeten your tea, says cranberry. Add a little hot water to loosen it before pouring it into your mug.
  • Or, you know, just scrape out the last slick of jam with a spoon and eat it as is.

Photo by James Ransom

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1 Comment

AntoniaJames September 9, 2015
For the record (and as stated in my Hotline answer), the mustard is not optional. Can be made using leftover fruit chutney as well.
Excellent on grilled sausages, too. ;o)