jam dregs

Just thought of something - used to be a custom in Russia, according to my great grandmother, to stir a spoonful of cherry preserves into tea. Probably good with other types too. She also drank tea through a sugar cube held between her teeth (another custom, I think.)

Love all hear suggestions, but am I the only one who tends to finish jam by eating the last spoonful or two straight from the jar...?

For the last little bit of jam, I add a little of the boiling water for tea, swirl it around and then pour the hot jammy liquid into my tea.

Jam sitting around for too long does not happen here!

Mix with a good sharp mustard. Spread on sandwiches involving ham and cheese and heat, either via a panini press or making "grilled cheese." ;o)

Mix with other dregs or a bit of whatever else you have opened: then use to make a waffle sandwich using waffles that you've buttered while warm and then let cool, to get crisp. Almond butter can be used instead of or in addition to the dairy butter.

Another use: stir in soy sauce and grated fresh ginger, along with some Chinese rice wine or sake if you have some on hand. Glaze grilled anything with it. ;o)

Another use: swirl a spoon of jam or preserves after deglazing a pan to make a pan sauce.

I use a few tablespoons, thinned with brandy or cognac, to make a glaze that I brush on tarts. Blueberry and plum jams make great glazes for plum and blueberry tarts, and peach and apricot jam glazes are wonderful on stone fruit or apple tarts.

My mom would make what she called a "purple cow". Add milk to the dregs shake like mad until it got frothy and then drink it like a milkshake. She did the same thing with the bottom of the molasses bottle.

Come a cold winter Sunday, I love to braise pork in port wine, dried cherries, fat cloves of garlic, and tender branches of Rosemary and thyme, along with whatever dregs of jam or preserves are lurking in the refrigerator.

Ditto! Add the soy sauce, wine, or whatever liquid; shake it up; add some more things, usually Dijon mustard; and use it in a marinade.

Use it in a marinade/glaze for a pork roast, chicken or even salmon: marmalade with ginger, garlic and rosemary; apricot with soy sauce, ginger, dijon, garlic, sesame oil; blackberry with shallots, port or madeira...you get the idea.

Use it to make a jam-filled little pancake (if you have an ebelskiverpan) or just put it in a puff pastry dough and roll it up and bake. Sometimes, I like to add fresh fruit to jam dregs and cook it for a few minutes to make a fruity pancake syrup.

Add to a salad dressing.

Gin & Jam, of course ;)