Rosalind
Deeply Rooted
I made an inordinate amount of jam last year: strawberry, mulberry/raspberry, blueberry-spice, peach-orange. Gave a good amount away over the holidays, but kept a few jars of each flavor for myself. I now have about six jars of jam left in the pantry, and looks like I will have a strawberry harvest in about four weeks so long as the slugs keep their distance.
I feel that I should use it up before the next crop of jam-destined fruit arrives, but how? Other than toast, English muffins, pancakes, PB&J and the odd batch of jelly doughnuts, we really do not use the stuff. I could have pancakes every day for a month and still have jam left over.
Only other thing I can think of, make pound cake cupcakes and put little dollops of jam in them, sorta like TastyKake jelly krimpets. Or jelly roll cakes. But we are very much cake'd out here, as I've been trying to use up winter squash and canned peaches too--resulting in a lot of pumpkin spice cakes with chopped peaches mixed in.
Other ideas? Google has lots of recipes to make jam (as if I need more), not so much on the recipes calling for jam.
I feel that I should use it up before the next crop of jam-destined fruit arrives, but how? Other than toast, English muffins, pancakes, PB&J and the odd batch of jelly doughnuts, we really do not use the stuff. I could have pancakes every day for a month and still have jam left over.
Only other thing I can think of, make pound cake cupcakes and put little dollops of jam in them, sorta like TastyKake jelly krimpets. Or jelly roll cakes. But we are very much cake'd out here, as I've been trying to use up winter squash and canned peaches too--resulting in a lot of pumpkin spice cakes with chopped peaches mixed in.
Other ideas? Google has lots of recipes to make jam (as if I need more), not so much on the recipes calling for jam.