I make my own fruit preserves every year, mostly to give as gifts. There is usually some left over from the previous year which I hate to throw out if there are other uses. It is perfectly edible, and usually indistinguishable from the new preserves. Occasionally the peach may change from bright yellow to dull yellow, but that’s about the only real change that I have noticed. Nevertheless, I’d feel guilty in giving the older jam away if I have new jam on hand.
Do you have any good recipes (baking or otherwise) that use jam? Preferably liberally? My jams are:
If you like cookies you can do thumbprint cookies.
Make your basic sugar or shortbread cookie and make a thumbprint in the middle, spoon a little jam in and bake like usual. You can mix it up with a variety of flavours of cookies and jams.
I’ve also seen some good looking recipes for meatloaf made with glaze that has a base of peach jam iirc.
Some form of linzertorte is what I would do. I think any of those would work as the filling. You could even make the dough and do a selection of different mini-tortes. I generally grind the almonds in a coffee grinder and make the dough in my food processor. It’s easy to work with but you need to keep it cool or it gets sticky.
It does look like I can lose an awful lot of jam there, which is just what I need. And why didn’t I think of linzertorte? :smack:
For those who follow the link, it seems to have been infected by that metric plague that has swept through Europe. It was somewhat hard to find a conversion table that will convert dry volume (cups of flour) to weight (grams), but this seems to do it.
My grandmother made a wonderful jam cake with caramel icing. It’s a very nice spice cake made with blackberry jam. I don’t have her recipe handy, but this recipe is probably close. It’s apparently a Kentucky specialty.
