Any ideas for using obscene amounts of jam?
My mother recently bemoaned our seemingly chronic shortage of available food containers. Being the one with the least sparse knowledge of the wilderness that is our freezer box, I suggested that we might just not be eating whatever we're storing, and decided to take a look.
Basically, the culprit is my mothers penchant for jam making, and the fact that we've never actually finished an entire batch of jam. We have about 5 dl to a litres worth (2 to 4 cups) from each year, starting from 2011's exquisite, but now toddler-aged strawberry jam and ending at 2015's lingonberry jam, as well as some of my sister's sporadic chutney-making. Not only that, but the reason she was worried in the first place was because she just finished making a new, citrus-flavoured batch.