July's Recipe: Leftover Jam Jar Uses


July is the time of the year that we do our annual sale, Oopsies & Oldies. So what better time for a scrappy recipe? We love minimizing waste, and this month Christina shares with us two ways to make your waste work for you. 


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

Christina Williams, West & Taylor


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


  • 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


  • 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. 
Ashley Norman

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