You know that point when you're almost to the bottom of a jar of jam? It's not quite empty, but it feels close enough because there's not even enough jam to spread on a piece of toast.
It might seem like what's left is a lost cause and the easiest solution is to toss the jar. Don't do it! This tiny amount of sweetness is the perfect beginning for a super easy jam jar vinaigrette.
The sweet remnants at the bottom of the jam jar don't just add flavor to vinaigrette. They also make the perfect emulsifier to blend the oil and vinegar together.
What kind of jam works best?
There's really no right answer. It's totally a matter of taste. Berry flavors, like raspberry and blackberry, are my favorite, but apricot and marmalade are also quite nice.
What you'll need
- A nearly empty jam jar - Any flavor of jam will work.
- Olive oil - Use a good-quality olive oil, or try a nut oil, like walnut or hazelnut oil.
- Vinegar - White wine vinegar, red wine vinegar, Champagne vinegar or balsamic vinegar all work well.
- Mustard - A small spoonful of Dijon mustard will add flavor and help emulsify the dressing.
- Salt & pepper - Don't forget to season the vinaigrette with salt and pepper.
Vinaigrette is one of those great things where you don't really need a recipe. Follow the classic formula of 1 part vinegar to 3 parts olive oil, but also be creative by adding in other flavors.
How to Make Jam Jar Vinaigrette
This is one of the easiest and fastest vinaigrettes you'll ever make! It's as simple as combining all the ingredients in a nearly empty jam jar, closing the lid nice and tight, then shaking the jar until the ingredients are blended together. Then use it to dress your favorite salad.
Have you ever made jam jar vinaigrette?
(Image credits: Kelli Dunn Foster)