Of all the ways to preserve, making jam is probably one of the finest. You cook pleasantly blushing fruits, some sugar, and a squeeze of lemon, and a few hours later you have a pot full of sweet, bubbling jam that is prime for spreading on morning (or afternoon, or evening) toast. But just like with anything else, too much of a good thing can still be too much.
Lleello is full of neat ideas, and suggests making a jam tart, using it as an intriguing sweetener in baked goods, or using it to marinate chicken or pork.
For an interesting hors d’oeuvre, Nancy like to mix jam with savory spreads like mayo, yogurt, or soft cheese. She also recommends spreading it between layers of cake and using it as a filling in sweet omelettes and crepes.
Ktr likes to keep things simple, and stirs it into plain yogurt.
QueenSashy uses tart jams in savory paninis (and is especially fond of a red pepper jam, arugula, Swiss cheese, and avocado sandwich situation).
Diana B calls for a savory jam glaze for meat, and creamtea agrees, urging a combination of jam, wine, mustard, and shallots.
Your Guardian Chef likes to make a crostata, which she prefers to slice into biscuits and serve alongside tea. (If she were to follow another piece of lleello's advice, she could stir some of the jam into her tea as well!)
While HalfPint relies on her old standard (our new standard): a gin and jam cocktail.
Now that you've used up all your jam, are you ready to make more?: