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Thread: Uses for homemade jams?

  1. #1
    Join Date
    Jun 2011
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    Uses for homemade jams?

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    Hi all. I've recently been gifted some homemade jams ... what do I do with them? The flavors are good: Apricot-Habanero, Hot Jalapeno, the classic Orange Marmalade, and Strawberry Peach Gran Marnier. I know I can use the first three for marinades or grilling sauces . . . does anything else come to mind? I haven't a clue what to do with the strawberry one, except re-gift it. Also does anybody know how long they will last unopened and should they be in the fridge?

    Thanks for your help!

  2. #2
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    Oct 2011
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    mmmm jalapeno jelly! used to eat it with cream cheese on bagels lol. would be great as a spread on some paleo friendly crackers, but that's all i can think of..hm...

  3. #3
    Join Date
    Oct 2011
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    Midwest, USA
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    We have homemade jam at my house, too. It's not primal, but I like to add a spoonful to my plain full-fat yogurt. Yum.

    They should last for at least a year or two unopened (before the sugar crystallizes), a couple of months in the fridge after you open them. Unless it's freezer jam, no need to refrigerate until after they are opened.

  4. #4
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    Oct 2010
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    Washington state
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    We threw them all away and re-gifted the others. If I want something sweet, it's going to be fruit, my raw honey or some dark chocolate. Jams and jellies are just candy in thin disguise.
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  5. #5
    Join Date
    Sep 2009
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    metro Portland
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    For an occasional sweet treat, I make a nut butter & jelly spoonwich.

    Take spoon. Scoop out nut butter of choice, then dunk down into the jelly/jam. Place into mouth. Proceed to roll eyes about and make piggeh noises.
    "Let food be thy medicine and medicine be thy food." -- Hippocrates

  6. #6
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    Jun 2011
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    Southern California
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    Spoonwich -- i love it! I just never had a name for it! I use almond butter and coconut butter.

    Good to know thy don't need to be in the fridge, thanks for that! I think I'll keep the two hot ones to grill on salmon, and re-gift the others (tomorrow, in fact -- Hostess Gift!!)

  7. #7
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    May 2011
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    Northern California
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    I occasionally use them to add to marinade that I inject into meat - Mmmnommy

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