Pickle & Preserve
What to Do When Facing a Whole Pantry of Preserves
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Rebecca S. February 9, 2016
Might you have a direct link to the jam and gin cocktail? I am unable to locate on halfpint's page or on the website.
Sarah E. February 9, 2016
Hi Rebecca, we do not have a gin & jam cocktail on our site (though noted that we probably should—they are awfully good), but here's one that turns out just fine: http://www.tastingtable.com/cook/recipes/gin-cocktail-with-jam-fruit-preserves
Karin B. February 7, 2016
Saute a good amount of finely chopped onion, garlic and ginger in flavor free oil, add a cup of cider vinegar and about 6 cups of jam (without seeds) simmer until it tastes like it would be good on pork or chicken, add bourbon, put in Mason jars and call it "Award Winning Georgia B-B-Q" sauce. My redneck neighbors love it.
Saffron3 February 7, 2016
Any jam drizzled over a mound of any cottage cheese is always verrrry satisfying to me. When I was a young child, my father would eat that combo as a treat; a sundae of sorts! I was allowed bites, always with the idea of a really grownup treat. Then, I had my own small bowl, and now much later in my life, I have larger bowls. For me, better than ice cream; always a fond memory.
That sounds like a lovely idea; thanks for sharing such a sweet (and cheesy!) memory!
Coco E. February 6, 2016
Love it in tea in place of honey! Try marmalade with chamomile tea, blueberry with earl grey, and strawberry in english breakfast.
Liz February 7, 2016
Love the idea of marmalade in chamomile tea! Make marmalade every winter and always looking for new ways to use it - fantastic!
I thought I was the only one! I have been known to throw a scoop of ginger marmalade in there.
* thought I was the only one until I read all of the users responses on the hotline that is!
Smaug February 6, 2016
There are a billion ways to use jam, but the bottom line is, whether you're eating it on toast, swirling it in ice cream, constructing bizarre Brittish desserts, whatever, you're still eating jam and most likely have your limits- it's a pretty powerful substance.
Sj D. February 6, 2016
my fave is to use it instead of sweetener in hot cocoa as it adds a lovely subtle additional flavor note..But if using milk (lactose only, nut milks are ok), I ensure that the jam isn't acidic to avoid curdling..
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