Spoon some jam into a bowl. Top with plain yogurt. Call it fruit-on-the-bottom.
Top that wheel of cheese with a few spoonfuls of jam, wrap the whole thing in phyllo or puff pastry, and bake at 400 degrees.
It not only helps thicken it, it adds sweetness and flavor. Try currant jam with red wine for a pan sauce for steak; use peach jam and brandy for pork chops.
Literally any cocktail. Think peach with whiskey, raspberry with vodka, and orange marmalade with gin.
Pudding, panna cotta, you name it: it's better with a bit of jam.
First, make a jam sandwich with white sandwich bread, challah, or brioche. Next, soak the sandwich in eggs and milk. Finally, pan-fry in lots and lots of butter.
Jam + melted cheese + golden, toasted bread. (It's the jam that makes it ultimate.)
Who needs fresh strawberries when you can fill shortcakes with jam (and whipped cream, of course) instead?
Turn jam into syrup instantly by boiling it with water. (Sayonara, maple syrup!)
Take softened vanilla ice cream. Fold some, say, marmalade into. SHAZAM! You just made marmalade ice cream.
Thin jam with water and you've got a popsicle base that beats the hell out of juice.
Oh you thought your cheese plates were already fancy? You haven't even seen fancy until you've put a cute jar of jam on the plate. (Oh, and it also happens that jam and cheese go fabulously together, which helps.)
The touch of sweetness will help balance your vinaigrette and make it sing.
Use a long knife to cut out a 1-inch tunnel all the way through the loin (or breast). Fill with jam (fig, rhubarb, orange marmalade) and bake like normal.
Make crepes. Spread a thin layer of jam on each. Roll and eat. (Mazel tov, you're French!)
Heat jam on the stove with a bit of water or lemon juice until it's melted and liquidy, then pour it over a simple cake or cheesecake.
The classic British dessert called fool is essentially just whipped cream with fruit folded in—but, of course, you can fold in jam instead. Add meringue to the equation and you can call it Eton mess.
Use it to doctor up the store-bought stuff or mix it into your DIY version.
Mix it thoroughly into the batter of gingerbread or layer cake.
Forget brown sugar—sweeten up your bowl of oatmeal or porridge with a dollop of jam instead.
Stop reading this—seriously, stop right now—and start baking rugelach.
Stir a spoonful of jam into warm ganache and pour it over cakes. Or refrigerate until firm and use it as a filling for French macarons.
Instead of slathering your biscuits with jam, bake jam right into the biscuit.
Delicious ideas courtesy of Epicurious
What are your creative ideas? Let us know in the comments!
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