My brave Vermont quest to bring together food-love and mom-life.

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Three Things To Do With … That Jam On Your Shelf 1

Posted on September 03, 2009 by crankycheryl
From pickyourown.org.  My camera isnt back from the doctor yet.  But our plums did look a lot like these.

From pickyourown.org. My camera isn't back from the doctor yet. But our plums did look a lot like these.

My friend Meredith left this last week:

If you can come up with three more zucchini recipes, then certainly you can think of three ways to use up that jam we made last fall. (I certainly can’t!) Remember how I found the secret stash of plum trees? And no one was picking them, and I felt a civic duty to pick bags and bags of plums? And we made a tart plum-vanilla jam? Fun time, it was. But, well, that jam is still sitting on my shelf — six jars, maybe? A year has passed, and it’s time to use it up. So, I challenge you! Three recipes, please …

I accept the challenge!  And, M., I still have several jars too.  But here’s how we can use them – and how anyone could make use of any tart jam sitting on their shelf.

1. Think dessert. Get:

  • 1 box mini phyllo shells
  • 1/2 c. mascarpone cheese
  • 1 t. honey
  • 1/2 c. plum or other tart jam.
  • Fresh berries for garnish.

Toast the shells very lightly for a minute or two.  Mix together the maple syrup and mascarpone.  Spoon a small amount of jam into the bottom of each shell, and use a melon baller to place a small scoop of mascarpone over it, then top with a berry.

2.  Make a barbecue sauce. Combine:

Use it for grilling eggplant or chicken or tofu or anything you like.

3.  Put it in between layers of any sweet golden cake, and then frost with a butterscotch or caramel frosting.

What do you think? And what else do you need to use up?


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