Uses for Jams, Jellies & Preserves…

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I need some ideas. Over the past few months, I’ve collected these…

Assortment of Jams, Jellies & Preserves

Assortment of Jams, Jellies & Preserves

Three of them came from generous Foodie Penpals (and I love them all!) One was a gift from Rob’s mom. The final two we just purchased on vacation. To be honest, I rarely eat jams, jellies or preserves; but I do love them and don’t want these to go to waste. I’m looking for some ideas on how to use them other than just on toast.

Here are a few of my ideas:

  • Peanut Butter and Jelly Sandwich {duh!}
  • Stir into Greek Yogurt
  • Stir into/ Use as a Topping for Oatmeal

I need more creative ideas! I know I could make a bunch of desserts; but I don’t bake, if only because I have trouble eating baked goods in moderation. Sweets aren’t generally kept in my house for that reason. So I’d love some breakfast, lunch and dinner suggestions for using jams, jellies and preserves.

Here are the flavors I’ve stocked:

  • Sarabeth’s Peach Apricot (New York, NY)
  • Tupelo Honey Cafe Black Raspberry (Asheville, NC)
  • Homemade Peach (Palisade, CO)
  • Wild Pumpkin Blueberry Lime (Beaverton, MI)
  • Wild Pumpkin Orange Marmalade (Beaverton, MI)
  • Wild Pumpkin Strawberry (Beavertown, MI)

How do you use Jams, Jellies & Preserves?

Suggestions & Recipes Encouraged

Cheers~
Carrie

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6 responses »

  1. Put the jam on sandwiches (with yummy crusty bread or a sweet roll maybe) with ham, cream cheese/goat cheese (or some other cheese of your choice) and maybe even apple slices (I’m thinking the peach or strawberry would be great with this).

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