What to do with Leftovers!
Right now, there are over 24 partial jars of Beary God Stuff in our fridge! Between all the partial jars (from Canning) and samples for the Farm Market, the Christmas Faire and the Midway Spring Bazaar, the part jars add up! From Pickeled Scapes, Dills and Asparagus to 8 Bean Salad, it is mostly our different Jams and Jellies taking over!
Besides jam on toast and with cream cheese on crackers, here are some other ways we will use up all those extras… Now, not every jam applies but its fun to see what you can do!.
- Plain yogurt – add a small amount of jam or jelly – less calories than even the low calorie ones! (rule of thumb, 1 Tablespoon of jam is 50 calories. There are 3 teaspoons in a tablespoon – a little can go a long way.)
- Add some to your morning oatmeal.
- Zap and pour over ice cream (mmm, there is no Black Forest Jam left…)
- Add a couple of Tablespoons to homemade cheese cake instead of sugar.
- Make Barbeque sauce!
- Use a little with oil and vinegar to make a salad dressing or baste for meat.
- Muffins! Spoon a little into the batter – Instant Fruit Explosion Muffins.
- Pancakes, French toast…zap some with a little water – home made syrup.
- If your are frying up fish or chicken breasts or pork chops, add a teaspoon just before taking off the heat. Let it melt and instant glaze.
Now – here is a recipe using Blueberry Garlic Jelly as part of the dressing for a green salad.
Blueberry Garlic Salad Dressing
Makes approximately 1/2 cup . Takes approximately 5 minutes
Although we prefer Blueberry Garlic or Apricot and 5 Pepper Jelly, any jam or jelly will work. The jelly (or jam) replaces the sugar or honey you may add.
You can use wine or balsamic vinegar but plain old white vinegar allows the flavor of the jelly to come through.
- 2 tbsp Dijon mustard
- 1 tbsp Blueberry Garlic jelly
- 4 teaspoons Vinegar
- ¼ cup Olive Oil
- Salt and pepper to taste
- 6-7 cups of greens
- Place mustard, jam and vinegar a bowl, food processor or blender.
- Blend the mustard, jelly and vinegar, then slowly add the oil.
- Season with salt and pepper then mix again until well incorporated.
- Mix into greens or store (in a glass container) to use later.
We are currently making Cranberry Jalapeno and Tequila Jalapeno Jelly for the Slow Food Conference in Osoyoos at the end of April.