July's Recipe: Leftover Jam Jar Uses

Leftover Jam Jar Uses
Leftover Jar Dressing & Jam Marinade/Glaze

Christina Williams, West & Taylor

westandtaylor.com

One thing I hate is waste. I try to use as much scraps and leftovers as possible in my kitchen; from saving vegetable cut off for stocks or adding eggshells and coffee grounds to my garden beds I try not to toss usable waste.

Total Time: 15- minutes

Ingredients for Leftover Jar Dressing

• 1-2 Tablespoons of jam, scrape the jar
• 1-2 teaspoons mustard
• Equal parts Olive Oil and Vinegar
• Start with ¼ cup but add more if you are making a large amount
• Use up extra scraps by infusing your vinegar with strawberry tops for an added zing.
• 1 Tablespoon of minced garlic
• 1 Tablespoon of minced onion, fresh. If using dried, use only 2 teaspoons
• Salt & Pepper to taste
• 1 teaspoon Honey, optional

Preparation

• If the jam is stuck to the bottom of the jar, heat up a little water and sit the jar in it until the jam releases.
• In the nearly empty jar of jam add the garlic, onion and oil and vinegar, put the lid back on and shake vigorously. 
• If you are using an empty jar of mustard, then pour the oil, vinegar and jam mixture into the mustard jar and shake. 
• The empty jam jar is the perfect container to store the dressing until time to use. 
• Taste the jam and add the honey if you’d like it sweeter. 
• Salt & Pepper to taste.

Ingredients for Jam Marinade/Glaze

• 1-2 Tablespoons jam
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Honey
• 1-2 Tablespoons Lime Juice (or Apple Cider Vinegar if you are using this on red meat)
• 1 Tablespoon Sriracha/Hot Sauce -or to taste
• 2-4 Tablespoons Oil
• I used a mix of toasted sesame oil and olive oil
• 2 Tablespoons minced garlic
• 2 teaspoons Paprika
• S & P to taste

Preparation

• If the jam is stuck to the bottom of the jar, heat up a little water and sit the jar in it until the jam releases.
• To the jar add all ingredients and shake until combined.
• This marinade and glaze is perfect for any meat or vegetable; just remember darker fruit jam (grape, cherry, blackberry) are better on red meat and pork, while lighter jams (peach, orange marmalade, etc) are perfect combinations for salmon, shrimp or chicken. 
• If using as a glaze as well as a marinade, brush the meat with the mixture before and during the cook time and then spoon the remaining mixture over the meat in the pan right before removing the meat. 
• After removing the meat, add 2 Tablespoons of butter to the glaze in the pan and let reduce until a glaze forms that will leave a trail when the spoon is pulled through it.