Baking with Jam Round Up

I made jam all last summer.    Lots and lots of jam.  Everyone got at least one jar for Christmas (and birthdays and anniversaries and any and all celebrations that required a gift).

I still have a lot of jam in the pantry and it is almost time to start canning away again.

Here are a few delicious recipes that utilize prepared jam.    I have got to get the pantry cleaned out and also clean out some jars so I can refill them with this season’s bounty.   (Some recipes are my own but due credit is given where credit is due!)

Veronica’s Strawberry and Banana Bundt Cake is beyond delicious.    Strawberry jam is called for and I have used my own freezer jam  for this recipe.    I think a peach-banana combo would be good too, but I haven’t tried this yet.   Head over to My Catholic Kitchen and make this cake as soon as you are able.

What about a good old-fashioned jam cake.   I posted one of these back in February 2012.   Check out this vintage Peach Preserve Spice Cake recipe  that I found in one of my old cookbooks.    (I have also made this with blackberry jam.)

Jam Muffins?  Why yes, I have a recipe for these, too.    Check these  Peach Jam Muffins.     I have made these with strawberry freezer jam, peach honey, and blackberry jam.  (I even tried them with pepper jelly but that was not a successful experiment.)  🙁 Peach Jam Muffins from Eliot's Eats

Jam cookies?    I have a delicious Dark Chocolate Blackberry Jam Cookie recipe that I adapted from Joy the Baker.     blackberry jam cookies from Eliot's Eats


Jam Bars is a recipe I adapted from Kim at Liv Life.    For the original recipe, click here.    Here is my “slightly” adapted recipe.

Jam Bars
Slightly Adapted from Liv Life

1/2 c. packed brown sugar
1 c. whole wheat  flour
1/4 t. baking soda
1/8 t. fine sea salt
1 c. old fashioned oats
1/4 c. butter, softened and cut into small squares
1/4 c. coconut oil
3/4 c. blackberry jam (I used my blackberry-thyme jam.)

Preheat oven to 350º.  Spray an 8 ” square baking pan with cooking spray and set aside.

Combine the brown sugar, flour, baking soda, salt and oats, stirring to combine.  Drop the butter and coconut oil  into the flour mixture and mix with a fork or a pastry blender to from a crumble.  Press about two cups of the mixture into the prepared pan and spread the jam over the top.  Sprinkle the remaining crumble mixture on top, gently pressing the crumble into the top of the jam.

Bake for 30-40 minutes, or until the bars are lightly browned.  Remove from the oven and let cool.  Cut into squares and serve.   Jam Bars from Eliot's Eats

Form my original posting, click here.   (These are great for breakfast!)

And I recently found this at Epicurious, Marmalade Ice Cream.    I can’t wait to try this one.

The beauty of any and all of these recipes is that you can use whatever flavor of jam you have on hand.   These recipes lend to a lot of creativity.

Clean out your pantry and experiment!

And, if you are planning your canning adventure for this summer, here are some of my preserve posts from last summer.

Grape Jam with Orange Essence

Vintage Grape Jelly

Red Nectarine and Candied Ginger Jam

Peach Marmalade

Peach Honey

Blackberry-Lemon Jam with Cinnamon Basil

Blackberry-Lime Freezer Jam

I have already missed strawberry season this year but look out for next year.


My recently (as of Wednesday) planted tiered strawberry bed.

Our peach trees are loaded and it is just a matter of weeks and the local blackberry farm will allow us in to pick.    The grapes are loaded as well.   Looks like another good jam season ahead!



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