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What Would You Do With Jam?


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8 replies to this topic

#1 AzizaRivers

 
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Posted 10 July 2011 - 04:12 PM

So my partner and I really love making jam and canning things, and because of all of the wineberries in our yard and fields, we've found ourselves with 10 jars of jam (and it's not even peach or blackberry season yet!). He has it on toast or bagels every morning, and I really want to have some but I've only had a little so far because I don't have bread or crackers to put it on. I do occasionally have bread but I don't like to eat it very often, and I refuse to shell out 6 dollars for a small box of mediocre crackers.

I've stirred some into vanilla yogurt, and that's as creative as I've been able to get. Not a huge fan of rice cakes. So I'm looking for suggestions. If you had as many jars of jam as we do (maybe you do, too!), and no bread, crackers or other gluteny friends, how would you eat it?
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Celiac diagnosed October-November 2010 (blood test negative, biopsy inconclusive after gluten-free for 6 weeks, miraculous diet results).

October 2010: Gluten free.
November 2010: No HFCS or artificial sweeteners.
March 2011: Gradually fading out soy.

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#2 Mizzo

 
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Posted 10 July 2011 - 04:19 PM

A few ideas

Peanut butter cookies with jam in the middle, yum great!

Jam on pancakes or waffles

warmed over vanilla ice cream

On corn bread , I eat it this way all the time
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#3 sreese68

 
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Posted 10 July 2011 - 04:21 PM

On ice cream!! Or if adventurous, as a glaze for meat.
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Sharon
gluten-free March 2011
Failed gluten challenge May 2011
Diagnosed celiac 5/25/11

#4 GlutenFreeManna

 
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Posted 10 July 2011 - 04:36 PM

Oh yum! What flavors do you have? I like to put jam on gluten-free pancakes, but there are lots of different meals you could incorporate it into depending on the flavors.

Raspberry or strawberry jam can be used to make a simple vinaigrette salad dressing. http://allrecipes.co...tte/detail.aspx

Grape jam/jelly makes a great "sauce" for meatballs or little smokies in the slow cooker. http://www.food.com/...meatballs-72826

You can use some flavors to glaze a ham. http://allrecipes.co...ham/detail.aspx

Or to make dipping sauces for rice paper spring rolls. http://allrecipes.co...uce/detail.aspx

If you are feeling really adventurous you can make your own gluten-free pop tarts: http://www.adventure...free-pop-tarts/

If you can have dairy you make a cheesecake (or a bunch of mini cheesecakes) and top with jam.
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A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

#5 Diane-in-FL

 
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Posted 10 July 2011 - 06:19 PM

The Glutino brand of English Muffins are really good.....I don't remember the price, but there are 6 in the package. We make jam too. :)
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#6 psawyer

 
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Posted 10 July 2011 - 06:42 PM

The Glutino brand of English Muffins are really good.....I don't remember the price, but there are 6 in the package :)

:P Yum
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#7 love2travel

 
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Posted 10 July 2011 - 06:46 PM

Cleared out the fridge last week and found we have 34 kinds of homemade jam! I'm a bit of a food hoarder and get carried away with making preserves. Anyway, I use mine in many savoury ways including glazed duck breast, pork loin, rack of lamb, etc. I often swirl some jam or jelly into a pan sauce. You could make a fool, too! We had strawberry fool this weekend and it is glorious if you can have dairy. Or how about a dollop between shortbread layers or as pastry filling? Jams/jellies (i.e. fig) are lovely served with good firm cheeses such as Pecorino and charcuterie such as prosciutto. Have you made gluten-free crostada? Scones? Cornbread? Or maybe a pavlova with a thin layer of jam? I LOVE liver pate with jam/jelly. I like to swirl some into honey. You can even add some to a fruit smoothie. As I make my own ketchups (including fruit ones) and BBQ sauces I use jam in those, too, for a slightly fruity flavour (especially great with pork and poultry).
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

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#8 wheeleezdryver

 
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Posted 11 July 2011 - 07:59 AM

My DH loves to just mix it in a bowl w/ PB (kinda like the 'Goober' jam/ PB Smuckers I think does)... basicly pb & j w/o the bread :)
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Becky (me)-35yo; hypothyroid 8yrs (symptoms at least 1 yr prior); Plantar Fasciitis (PF) (tendonitis in foot) 4 yrs; ovary & softball size cyst removed Feb 2008; Sleep Apnea 3yrs; Dec 2008- realized wheat affects hormones-- went semi- gluten-free (aka, gluten lite!). Interstitial Cystitis (IC, aka painful bladder syndrome) (self dx. controlled by diet- can't have acidic foods/ drinks). July 2010-- realized there was more going on, was going to do the sensitivity/ Celiac testing, decided it wasn't worth it! Am now truely learning to live the gluten- free lifestyle!
My DH-38 yo; born w/ Spastic cerebral palsy. legally blind, uses wheelchair. back surgery Aug 2007, has continued back troubles.

#9 mommida

 
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Posted 11 July 2011 - 08:59 AM

I use jam and jelly for baking.
Make some jelly roll cakes.
Use it a layer under frosting for cakes.
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