15 May2011

Jam for Dessert…

by Marketman

With several dozen bottles of Sister’s jam in the pantry, the challenge was to find ways to make use of them that showcased the jam AND used up the stocks. Last weekend we made some leche flan, and had lots of egg whites left over, so I made a couple of sheets of meringue about a half inch thick and sprinkled with thinly sliced blanched almonds. We then whipped up a liter or so worth of cream and mixed some of Sister’s wild strawberry or frais du bois jam (which was quite thin, and more like a sauce) into the cream along with just a touch of sugar. We added one layer of meringue, lots of whipped cream, another layer of meringue and covered it all with the remaining whipped cream. Drizzled the remaining strawberry jam over the top and served this with some coffee and tea.

It was a surprise hit. Neither the meringue nor the cream was cloyingly sweet. The chewy crisp meringue provided texture and mouthfeel, while the cream gave the richness you often seek in a dessert. The strawberry jam had incredible flavor and provided the sweeter highlights. Several guests went back for seconds. Another jar down. :)



  1. bearhug0127 says:

    Sweet! (*,)

    May 15, 2011 | 11:51 am


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  3. Artisan Chocolatier says:

    Awesome!!! I’m going to try out the blood orange marmalade with the new york cheesecake I’m making. YUM ;-)

    May 15, 2011 | 11:53 am

  4. louinsanfran says:

    This just made me run out to the kitchen to whip up a quick toast with strawberry jam and cream cheese. In deference to the previous article, I finished up what was left in the fridge of the Spanish cold cuts too. And that’s my late night snack.

    May 15, 2011 | 12:35 pm

  5. Angela says:

    I’ve made the wild strawberry jam before. It’s really yummy. Do try warming it up and serving it with some vanilla ice cream. It’s my daughter’s favorite!

    May 15, 2011 | 2:14 pm

  6. Junb says:

    Drooling !!!

    May 15, 2011 | 5:02 pm

  7. sister says:

    Nice use of the strawberry jam. No pectin added, hence the runny consistency, but note the whole berries. I made several batches, some thicker than others, having added pectin to suspend the berries in the jam, all have their uses. Whole berry jams take three days to make.
    Topping plain yogurt with jam for breakfast seems as popular as spreading on bread.
    Artisan putting marmalade on cheesecake is good. Artisan, putting meyer lemon marmalade with ginger into pound cake batter ramps it right up in flavour. Last night I served rhubarb with cheesecake. Berry jams can be used to fill layer cakes or cookies.
    Jam can be used to glaze roast meats, marmalade w/ bourbon is great on roast duck or roast pork. Peach, apricot, and plum jams work well with savory dishes as well. Just add mustard to jam, some lemon juice, and some liquor and serve as a sauce for grilled or roasted meats. Lemon marmalade is a good glaze for pan sauteed fish.
    Don’t worry, MM, I’m making fewer jars this year, now that I’ve gotten feedback from my panel of family and friends.

    May 15, 2011 | 7:07 pm

  8. Connie C says:

    Sugar sugar sugar! All these jam posts make me green with envy.

    In sympathy to hubby who has a sugar problem, I have banished most of the jam preserves from the (deep recesses of ) pantry where I usually hide them except for a jar or two of market bought homemade strawberry and passion fruit jam/ preserves which are carefully rationed.

    Wonder how stevia and/or erythritol blend (Steviva) would work as partial substitute for the sugar requirement.

    May 15, 2011 | 7:37 pm

  9. Susie says:

    MM, classic Eton Mess….we made some last week with some fresh strawberries, layers of meringue and cream. Happiness :-)

    May 15, 2011 | 8:27 pm

  10. Footloose says:

    Connie C, I tried another sugar substitute that is tauted to have incredible heat stability and made wild blueberry jam with it. I tell you, the result was barely edible but we called it Splenda in the glass anyway.

    May 15, 2011 | 8:29 pm

  11. scarlet's walk says:


    May 16, 2011 | 1:38 am

  12. Connie C says:

    Footloose, ha, ha, ha. If you can play with words maybe you can play with jam making with stevia too! Found this site:


    I don’t think I’ll ever take the time to make jams, sister’s inspiring jam making zeal notwithstanding. If you ever try, let us know how it turns out. Maybe Stevia will be the new sweetener we will be touting about.

    May 16, 2011 | 9:29 am

  13. Anne :-) says:


    May 16, 2011 | 11:55 am

  14. millet says:

    wow, a cross between a pavlova and a sans rival..with whole berry jam pa gyud!

    May 16, 2011 | 9:12 pm

  15. j. says:

    It sounds a bit like an Eton Mess to me… hmmm I would have loved to have a bit of it myself. My merangue making skills are utterly horrible.

    May 17, 2011 | 8:43 pm


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