Recipes using jam?

I've just made a load more jam that I have sterilised jars so I need to use up a bowlful of excess jam.

Ideas so far:

Jam tarts,
buns,
cake filling
pancake filling
jam sauce for ice cream
add to home-made ice cream.

Can I freeze the excess?

Helen_A

Instead of sugar in cakes or muffins as well Smile

Oh and don't forget steamed puddings Smile

Helen_A

cab

You can ferment the jam to make wine.

sally_in_wales

a big dollop into a hot curry as it cooks can add a nice edge, especially plum or gooseberry jam

tahir

Jam + pickled chillies whizzed up together = fruity chilli sauce

sean

Bakewell tart.

tahir

sean wrote:

Bakewell tart.

I'm not from Bakewell

mochyn

I'd say he's more of a pudding than a tart.

Green Rosie

Thanks for those folks - I was going to do a curry this evening and I have no mango chutney so peach jam should do just fine Very Happy

. I love the idea of jam instead of sugar in cakes.

Not ready to do wine making yet - but a bakewell tart or a steamed pudding might be just what we need on this blustery autumn-like day.

Mrs Fiddlesticks

there was a thread somewhere about substituting jam in a cake instead of sugar - I know cos I had a go - off to look!

Ok well it was a long thread but this is what I put somewhere about page 3 of 5

Fiddlesticks Julie wrote:

played with a recipe from the sunday paper yesterday and I thought you folks'd be interested. It was for a standard sponge using 3 eggs and 6oz of everything else, baked in a 8" round tin, but as a variation it said replace half the sugar with same weight of good jam or marmalade. Well there was damson in the store so I used that. It didn't rise as much as an ordinary sponge but it was lovely and moist, and looks nice when cut with tiny flecks of fruit in it. I did wonder whether next time to up the ingredients to 4 eggs and 8oz of everything else and add a couple of ounces of jam on place of the sugar ( but not the whole 4oz as I thought it might be too heavy) but what do you think? I thought it was worth playing with as it means less sugar to buy and I've always jam about the place.

it was taken from this article in the Telegraph http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2005/01/29/edkitch29.xml

Green Rosie

Excellent

- Off to try my courgette loaf recipe with half jam instead of sugar and rapeseed oil instead of sunflower. Excellent use of 2 glut ingredients Cool

Belinda

Jam is also great as a substitute for sugar in the fruit part of fruit crumbles or pies (not the actual topping though!). Works particularly well with apple - just stir in the jam, roughly the same amount as the sugar you'd normally use.

A baked jam sponge is also a favourite in our house - just grease a dish, and before putting any basic sponge mixture in to bake, put in a bottom layer of jam.

Green Rosie

So far:

Jam tarts
Half jam in the banana cake
Jam in the curry
LOTS of jam on my morning toast

(Can't make cougette cake 'til I get more rapeseed oil)

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