23 Ways to Use Up That Jar of Jam
It starts with good intentions: You can’t resist the farmstand’s homemade raspberry jam or their glistening peach jelly—oh, and what about their signature blueberry-citrus preserves?! Soon, you need recipes using jam to make your way through all the many half-eaten jars in your fridge. A smear of jam on a grilled cheese sandwich will help you use a tablespoon or two, and you know you can shake a spoonful into a cocktail, but really getting through your stash means making some of our favorite jam desserts, jam-filled breakfast bakes, and savory recipes using jam. One word of warning: You may like these dishes so much that you find yourself seeking out even more jars.
Photo by Elizabeth Coetzee, Food styling by Mira Evnine1/23Linzer Cookies
Recipes with jam don’t get much more iconic than this classic cookie, a riff on the jam-filled Austrian linzertorte. We especially like apricot jam and raspberry jam here, but blackberry or strawberry jams work too, and you can cut the cookies into any shape you like.
Photo by Yossy Arefi2/23Peanut Butter and Jam Cake With Raspberries
Pairing jam with fresh fruit gives you both deep and bright flavors in this cake inspired by the beloved PB&J. Be sure to use creamy no-stir peanut butter like Skippy or Jif for the best cake texture.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews3/23Sticky Grilled Chicken
You can make more than just desserts with jam. This is one of those grilled chicken recipes we come back to every year as soon as the weather warms up enough to cook outdoors.
Photo by Joseph De Leo, Food Styling by Michelle Gatton4/23Raspberry and Pistachio Ice Cream Icebox Cake
Mixing jam into the whipped cream here gives you fruity layers in between the stripes of crunchy Biscoff cookies and ice cream. Not feeling this flavor combo? Try our blackberry-chocolate variation or this one with peach jam and butter pecan ice cream.
Photo by Joseph De Leo, Prop Styling by Gerri Williams, Food Styling by Judy Haubert6/23Summer Jam Floats
This no-fuss, no-bake dessert works with any seedless berry jam. Cream soda amps up the vanilla flavor of the ice cream.
Photo by Squire Fox7/23Jam Muffins
These muffins are easier to make than jelly doughnuts, but just as delightful. Keep them on hand for breakfasts on the go, or bring them in a basket to a brunch with friends. (By the way, do you know the difference between jam and jelly?)
Photo courtesy Eitan Bernath8/23Raspberry Sweet Rolls
Speaking of brunch, these jam-filled buns just might replace your go-to cinnamon roll recipe. Especially if you want to pair them with a pink drink.
Photo by Travis Rainey, Food Styling by Emilie Fosnocht9/23Tutti-Frutti Thumbprint Cookies
Showcase your jam collection with a rainbow of tender shortbread-like cookies. Freeze-dried fruit bumps up the tangy flavor and vibrant hues. (If you’re looking for a more straightforward take, try our classic thumbprint cookies.)
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne10/23Gâteau au Yaourt Pour le Dîner
This dinner-party-worthy French cake is truly as simple as can be, but a glaze made with apricot jam or orange marmalade and a few teaspoons of rum dresses it up nicely. Add it to your list of must-make loaf cake recipes for easy weekend baking.
Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone11/23Holiday Ham, Three Ways
We love a baked ham with the simplest brown sugar glaze, but if you’re hoping for a holiday roast that packs in a little more flavor, try the jerk-inspired version here, or the one with peach preserves, Dijon mustard, and apple cider vinegar.
Photo by Carla Choy12/23Raspberry and Yogurt Scones
Yogurt helps make these scones extra flavorful and tender. Each bite reveals a gooey pocket of baked fruit and jam.
Photo by Elizabeth Coetzee, Food Styling by Mira Evnine13/23Rainbow Cookie Loaf Cake
Think Italian rainbow cookies, gone huge. This loaf is much easier to prepare than the classic, but just as fun. You’ll spread raspberry jam on one layer and apricot jam on another and let the stacked cake chill overnight before covering in chocolate frosting.
Photo by Joseph De Leo, Food Styling by Susan Kim15/23No-Bake Peach Cheesecake With Wheat Thins Crust
If you gravitate toward a salty-sweet dessert, you must try this easy cheesecake, flavored with peach or apricot jam and a mix of cream cheese and tangy sour cream or plain Greek yogurt.
Photo by Tara Donne, prop and food styling by Ali Nardi16/23Strawberry Buckwheat Bars
These bars are terrific when strawberries are in season, but the addition of jam means they’re great even so with so-so fruit.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne17/23PBJ Thumbprint Bars
When you can’t decide between making cookies or blondies, this bar cookie recipe does the trick.
Photo by Henry Hargreaves18/23Puff and Jam Flowers
If you always keep frozen puff pastry on hand, you’re just minutes away from this flaky, fancy-feeling jam dessert.
Photo by Elizabeth Coetzee, Food Styling by Rebecca Jurkevich19/23Gourmet’s Classic Fruitcake
The apricot jam glaze on this classic holiday dessert brings out the tangy flavor of rum-soaked golden raisins, currants, and candied fruit. You can prep it well in advance to serve with Christmas cocktails.
Photo by Paige Green20/23Jam Bars
These bars from Elisabeth Prueitt’s Tartine All Day get their toasty, savory quality from a mix of rolled oats, almond flour, oat flour, almond butter, and brown rice syrup or maple syrup.
Photo by Chelsea Kyle, food styling by Rhoda Boone21/23Puffles
Stuffed puff-pastry waffles don't require messing with a big bowl of batter. Just roll out the pastry, fill with almond butter and jam, fold over, crimp the edge, and cook in your waffle maker until puffy and golden brown.
Photograph by Isa Zapata, Prop Styling by Emma Ringness, Food Styling by Taneka Morris22/23Pork Tenderloin With Jam-and-Mustard Glaze
This weeknight dinner takes a cue from old-school party meatballs served in a simple tangy sauce. The combo of jam and mustard enlivens quick-cooking pork tenderloin—and adds zing to the greens on the side.
