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Home » Appetizers, Breakfasts, Desserts, Entrees, Recipes, Soups and Salads

Jams: Not Just for Bread!

Submitted by on February 29, 2012 – 7:38 pm

Jams and jellies often get pigeonholed for one purpose: a delightfully flavorful topping for breads, muffins, bagels, crackers or scones. We don’t diminish those uses by any means, but as purveyors of some of the best jams around (hey, we might be biased), we want to highlight all the great ways you can use jams. Especially those gourmet, farm-direct jams from Oregon Growers & Shippers. Here are some of our suggestions. Please feel free to leave some of your own in the comments! We always love hearing  your suggestions.

  • On top of (or stirred into) plain yogurt, especially a rich one like Greek yogurt
  • Homemade crepes with a jam filling
  • Whisked with extra virgin olive oil and balsamic vinegar to make a fruit vinaigrette (for use on salads or as a marinade)
  • Stirred into icing for both natural color and flavor
  • On top of pancakes or waffles
  • Used like cranberry sauce in turkey sandwiches
  • In classic thumbprint cookies
  • Pear Butter or Apple Butter mixed with brown sugar and used as a glaze on ribs, roasted pork or ham
  • Served with cheese and a sliced baguette as a simple hors d’oeuvres
  • Added to fruit smoothies
  • In baked brie (cover a wheel of brie with jam, then with puff pastry and bake)
  • On top of cheesecake
  • Mixed in with your favorite barbeque sauce

What are your favorite ways to use jams, jellies, preserves or marmalade?

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