Got a jar (or a surplus!) of jam, jelly, or marmalade in your pantry or fridge? Turn it into dessert with one of these recipes for fruit-filled cookies, cakes, and tarts.
TOP ROW
• 1 Peanut Butter & Jelly Icebox Cookies - Because the only thing better than a peanut butter and jelly sandwich is a peanut butter and jelly cookie
• 2 Cashew Meringues & Jam - A fabulous, gluten-free treat for any occasion
• 3 Sticky Orange Cake with Marmalade Glaze - A vegan cake fragrant with citrus and sticky with a luscious glaze
• 4 Hazelnut Rosemary Jam Cookies - Not overly sweet, easy to make, and perfect with a cup of tea
• 5 Victoria Sponge Cake - A British classic filled with jam, fresh fruit, and cream
BOTTOM ROW
• 6 Shortbread Jam Tart - So delicious, simple, and easy for spring
• 7 Tofu and Strawberry Tart - A light and healthy tart with tofu, yogurt, and strawberry jam
• 8 Italian Jam Crostata - A simple dessert from the Puglia region
• 9 Bakewell Tart - A scrumptious, jammy treat
• 10 How To Flavor a Cake with Jam Syrup - Turn a plain yellow or chocolate cake into something special
What are your favorite sweet treats with jam, jelly, and marmalade?
Related: Beyond Toast: More Ways To Use Marmalade
(Images: See linked recipes for full image credits)
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I like to make hamentaschen when there's a bunch of almost-empty jam jars in the fridge. Yummy and a great way to clear up some space!
I love jam thumbprint cookies! You can make them with your favorite kind of jam and mix and match!
Don't forget about hamantaschen!
For a "Mad Men" party this weekend I scoured my grandmother's "Joy of Cooking" for recipes. I made the almond jelly roll cake, filling it with my own Apricot Amaretto Jam. It was hit!
I make a lot of preserves every year, but I find I use most of them in savory applications: meat glazes & braises, salad dressings, etc. But hands down one of my favorite tricks is a simple jam + cream cheese cake frosting: http://localkitchenblog.com/2011/07/27/use-it-or-lose-it-jam-cream-cheese-frosting/ . It's a snap, endlessly versatile, and totally impressive, even when your cake decorating skillz (like mine) are less than stellar.
The other sweet treat that I keep meaning to try, but haven't yet, is homemade Pop Tarts. I think I'm afraid to find out how good they will be!
Orangette just posted a recipe for rye crumble bars that have a jam filling. I'm definitely trying them-- not only do I have homemade jam to use up but also a lot of rye flour.
I make these a lot with homemade freezer jam: http://www.farmgirlfare.com/2010/06/recipe-quick-and-easy-raspberry-almond.html
They really are quick, easy, and delicious, especially when made with apple butter and extra cinnamon.
I like to use jam in desserts - especially in the winter, when it can be hard (or expensive!) to find the real thing.
I've stirred it right into the cake batter, as in this dense, spicy chocolate cake with chocolate covered cherries in it.
Used it to make a blackberry mousse to use as a layer in a coconut cake
Used it as a layer in hazelnut, raspberry dark chocolate cookies.
My favorite is blackcurrant jam, because black currants are hard to find around here. I use it a lot! LIke in this bakewell tart with dark chocolate and dried cherries.
Quinces are hard to find, too, so I was happy to be given a bottle of quince jam to use as a glaze for this dense almond cake.