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More Fast & Fabulous Recipes for Using Leftover Jam

Salad Dressing with Leftover jam

I make a lot of jam each year. I mean A LOT! With all the fruit growing at my small homestead and my family’s 18-acre farmstead, I have no choice. But you might be surprised to know that I am not much of a “jam and toast” type of gal. Although I do enjoy jam with cheese and wine (Tee Hee), I actually use much of my jam and jelly as a flavor enhancer in things like salad dressing, sauce, jam cocktails, glaze or in desserts, etc.

Homegrown preserves can add zing to just about anything! So at this time of year, I am on a mission to use up the last of my jars before I’m hit with new fruit to be preserved.

Do you have some leftover jam or jelly right now?

A few days ago, I posted on a cool blender-canning jar trick for mixing up salad dressing (or smoothies) and gave a link for Jam’n Salad Dressing. But I had a few more tried and true jam salad dressings that I thought I would share.

Oh, and here’s the best part: You can change out the jam or marmalade in the recipes below for a different type of jam, jelly, marmalade or whatever fruit preserve you have on hand. That is the beauty of these recipes. Switch it all up however you like and make it your own. I swear they all work beautifully!

And yes, you can also substitute store-bought jam/jelly in these recipes. But why would you want to do THAT??

Making salad dressing from jam

This is Not a Beauty Contest – It’s About Flavor

A lot of my preserves are low-sugar jams which means they are starting to darken about now. (The high sugar in regular jam keeps those colors vibrant for over a year. But low-sugar jams turn dark after 6 months.) But here’s the thing – They may not look as “pretty” as high sugar jams but they are still packed with zing. So, now is the time to use them up! So, here ya go!

Balsamic N’ Jam Vinaigrette

This is one of my go-to dressings. You can whip this up on the fly with just about any herb, jam, or savory spice and people will think you are amazing for cooking off the cuff like that. But the truth is that it is just a classic dressing that is built for being creative. Test drive it yourself and see what you think.

In a one-quart canning jar, combine the following:

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. of blueberry, pomegranate or plum jam (be creative)
  • 1/2 tsp. freshly chopped chives (or shallot)
  • pinch of salt and pepper

Shake or blend well and use within 1 week.

Jam’n Asian Salad Dressing:

The orange marmalade in this works so well on any Asian-inspired salad. I even like it on something simple like cooked chicken with romaine lettuce sprinkled with peanuts. When making this, I have substituted lemon marmalade, peach jam and apricot jam. They all worked well.

In a one-quart canning jar, combine the following:Salad Dressing with Leftover Jam

  • 3/4 cup vegetable oil (or mix in half extra virgin olive oil)
  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup water
  • 1 Tbsp. honey
  • 2 Tbsp. orange marmalade
  • 1 clove garlic, minced
  • pinch of salt

Shake or blend well and use within 1 week. If your marmalade is very thick, you may need to let the mixture sit for a few minutes before shaking again to break it up.

Anyone have other uses for jam or jelly? Let me know in the comments.

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Debra says:

    I used some of my Beach Plum jam with maple syrup for my German pancakes. It looked good and tasted great!

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