I have raspberry jam on hand. Want to cook with it.

I have a raspberry jam I love. I love sweet and savoury. Have you ever used jam with meat dishes? Honey etc is usually used. Just don’t know if the consistency would work or might add a weird flavour. What are your thoughts?

Tasha
  • Posted by: Tasha
  • March 25, 2020
  • 503 views
  • 13 Comments

13 Comments

Miss_Karen March 30, 2020
Correction. Sorry......I was distracted when I put the duck recipe on. I was TRYING to just email it directly but there wasn't an email link.
The ingredients in the sauce pan are the sauce not the marinade.
 
Nancy March 25, 2020
I don't know if you count this as savory or not, but I know cheesecakes that are not sweet or low on sugar, using either pesto or blue cheese and some jam. Original of one had fig jam, but you might use the raspberry instead.
 
Miss_Karen March 25, 2020
Raspberry goes well with pork & beef! I also use it on duck. Canard framboise.
 
Tasha March 27, 2020
Do you have a recipe you like?
 
Miss_Karen March 29, 2020
Yes. I'll look in my files & send it to you.
 
Miss_Karen March 29, 2020
Bon appetit:
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 tsp. Ground black pepper
4 duck breasts
1/4 cup raspberry preserves/jelly
1/4 water
1 1/2 TBSP. Dijon mustard
1 tsp lime juice
1 tsp. Soy sauce
1/2 tsp. Salt & pepper
1/2 tsp steak sauce (A1)
Combine preserves, water,mustard,lime juice, 1tsp. soy sauce,salt &pepper,steak sauce in a small sauce pan, until hot.
Place ducks in a shallow dish pour hot marinade over. Cover & chill 2 -2 1/2 hours, turning occasionally. Combine wine,1/4 cup soy sauce,vegetable oil& 1/4 tsp.ground pepper. Stirring well. Broil 5 inches from heat 15-20 minutes. Slice thin serve with sauce.
 
gandalf March 30, 2020
1/4 cup of water for the sauce?
 
creamtea March 25, 2020
Along with what others have said, you could use it for poultry (Gourmet Magazine once had a Thanksgiving recipe for turkey with red-currant glaze). I would think turkey or chicken would be very good with a glaze of dry mustard, and shallots, perhaps with a little tamari mixed in.
 
Coral L. March 25, 2020
Hi Tasha! Yum, into it. Here are a couple savory recipes where you could totally sub in your jam:
https://food52.com/recipes/14031-ian-knauer-s-sticky-balsamic-ribs
https://food52.com/blog/10975-two-ways-to-perfect-a-fish-glaze
https://food52.com/recipes/78083-sweet-smoky-roasted-carrots
 
Tasha March 27, 2020
Awesome! Thank you
 
Jackie D. March 25, 2020
I would use it to deglaze a pan-fried pork loin along with some white wine. Very simple and tasty cause sweet always matches pork.
 
Miss_Karen March 29, 2020
I would use a ruby port instead if white wine....
 
gandalf March 25, 2020
I have used blackberry jam to make a sauce (specifically a barbecue sauce); and there is something in English cooking known as a "Cumberland Sauce" that made from red currant jelly, among other things, and is used with cooked roast beef, ham, or other meats. Here is a link to a recipe for that: https://www.seriouseats.com/recipes/2012/12/cumberland-sauce-recipe.html (although there are many variations, if you google the recipe). You might substitute your raspberry jam for the red currant jelly that is called for in the Cumberland Sauce recipe, to achieve something similar.
 
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