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?

  • Posted by: Tasha
  • March 25, 2020


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?
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:
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.
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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