Reading my newest issue of Better Homes & Gardens I ran across a tiny section in the know-how section about jam.
I love jam. Jam is delicious. Jam is tasty. Jam is flexible. 3 Jam tastic ideas in the magazine:
Jam-Champagne Glaze –
In a small saucepan heat ½ c seedless jam & 1 TBSP lemon juice until melted. Stir in 1-2 TBSP sparkling wine or 1 tsp vanilla. Spoon over cake layers or serve as a sauce with slices of coffeecake, pound cake, ice cream, fruit parfait, or flour less chocolate cake.
Heat ¼ c jam in the microwave 20-30 secs to melt. Whisk 1 TBSP vinegar, water & oil. Stir in 1-2 TBSP snipped fresh basil. Season to taste with salt & pepper. Toss with salad & sliced strawberries.
Preheat oven 400°. Thaw frozen puff pastry. On a lightly floured surface roll pastry sheet seams flat. Spread with 2-3TBSP jam. Roll up & slice ½” thick. Bake on parchment papered baking sheet 15 min until golden.
^an appetizer change up: beat plum jam & softened 6oz goat cheese in blender, spread over pastry & sprinkle chopped prosciutto. Then prepare as directed.