Fast Fixes With Jams, Jellies and Preserves
Author/Submitted by: Various
Canning, Preserves, Etc.
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Instead of tartar sauce with fish, try a spicy dipping sauce made with marmalade or peach jam and prepared hot mustard.
When you run out of maple syrup, try warm raspberry or strawberry preserves with fresh berries stirred in. Great over pancakes or waffles.
Create a skinny dressing for your favorite fruit salad. Stir together a half cup of low-fat sour cream and a quarter cup preserves.
Spread pineapple jam or mixed -fruit jelly on squash halves, before baking.
For a quick jelly roll, layer slices of pound cake and any flavor fruit preserves.
Top hot cereal with preserves.
Give iced tea a fruit or mint flavor by stirring in 1 to 2 teaspoons jelly.
Sweeten a grapefruit half with a few teaspoons of jelly. Serve as is or broil.
For a quick coffeecake, spread plain, store-bought coffeecake with preserves. Slide under broiler until topping bubbles.
Top a serving of cottage cheese with a few spoonfuls of preserves or jam.
Stir in 1/4 cup of apricot, peach or pineapple preserves before serving cooked vegetables, like carrots or sweet potatoes.
To make a quick fruit relish, stir 1 cup grape jelly into 1/2 cup each of sweet orange marmalade and chopped walnuts. Serve with turkey or chicken.
For sweet and sour sauce, combine 1/2 cup of jelly, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce and 1/2 cup wine vinegar. Simmer 5 minutes, stirring constantly.
Use your favorite preserves as a glaze for pork or chicken. Try a blend of apricot jam, curry powder, currants or raisins. Brush on meat for the last three minutes of cooking.