6 Sweet and Savory Dishes That Enlist Jelly or Jam
Many people associate jam and jellies with their favorite partner in crime, peanut butter, but we shouldn’t cut the sweet spreads short — they also stand well on their own, and in fact, star in a number of mouth-watering dishes, both savory and sweet.
Some people make their own jams and jellies, while others simply buy them from the grocery store. Whatever the case, should you be interested in enlisting them in some of your recipes this fall, check out these 6 food formulas that take advantage of the sugars and sweetness from the preserved fruits.
1. Tahini Thumbprint Cookies
We’re starting things off with a sweet and salty recipe from A Cozy Kitchen for Tahini Thumbprint Cookies. Enlisting Concord jam, the recipe developer behind this formula describes these cookies as the “grownup version of peanut butter and jelly.” In cookie form? Now, that’s something we can stand behind. Next time you want to impress your guests with a sophisticated sweet, try this dessert that celebrates the flavor of tahini while also honoring the classic pb+j combo.
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup smooth tahini
- 1 stick unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sesame seeds
- 3 tablespoons sugar
- Concord jam
Directions: In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside. In a large bowl, using a hand mixer, beat together the tahini and softened butter until very smooth, about 30 seconds. Add the two sugars and beat once more until smooth, about 30 seconds. Next, beat in the egg and vanilla extract. In two batches, add the dry ingredients until no speckles of flour are visible. The dough should be soft and supple. Transfer to the fridge to chill for about 10 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment and set aside. To a small bowl, combine the sesame seeds and sugar. Using a 2-ounce cookie dough scooper or tablespoon, scoop out a ball of dough. Roll the dough into a circle using the palm of your hands. Roll the ball of dough in the sesame/sugar mixture until it’s completely covered. Transfer to the cookie sheet; repeat the scooping and rolling process until you’ve worked through about half the dough, spacing the cookies about 3 inches apart.
Transfer to the oven and bake for 10 minutes, until the cookies have spread slightly. Carefully remove the baking sheet from the oven and using the opposite end of a spatula, make an indentation in the center of the cookie. Return the cookies to the oven and bake for an additional 5 minutes more, and until the edges are lightly golden brown. Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack until they’re room temperature. When cooled, add a teaspoon of jam to the center of the cookies. The cookies will keep in an airtight container for up to 5 days.
2. Strawberry Jam Muffins
A sweet treat you can enjoy on a slow Saturday morning is a strawberry jam muffin. Thanks to Williams-Sonoma, we have a recipe that brings this breakfast to your very own kitchen table, and coinciding with the theme for our list, jam is the star ingredient again here. While many people spoon jam on top of their muffins after baking, this recipe eliminates the need for that step by simply putting a teaspoon of jam right in the doughy center of these goods.
- 2 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sour cream
- 6 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup seedless strawberry jam
Directions: Preheat an oven to 375 degrees Fahernheit. Line 12 standard muffin cups with paper liners. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the sour cream, butter, eggs, and vanilla until smooth. Add the sour cream mixture to the flour mixture and stir just until evenly moistened. The batter will be slightly lumpy.
Fill each prepared muffin cup about one-third full with batter. Drop a heaping 1 teaspoon of jam into the center of each muffin cup, then cover with batter until level with the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, 20 to 25 minutes.
Transfer the pan to a wire rack and let cool for about 5 minutes, then turn the muffins out onto the rack and let cool for a few minutes more. Serve the muffins warm or at room temperature. Makes 12 muffins.
3. Blackberry Jam Shortbread Bars
Here’s another formula from Recipe Girl that enlists a different flavor of jam — namely, blackberry. These blackberry jam shortbread bars are dangerously good, and only take 50 minutes to prepare and bake. Serve these delicious bars at your new family get-together and prepare for guests to sweeten up to you. They won’t forget how you made jam into something deliciously interesting.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar, firmly packed
- 3/4 cup granulated white sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 3/4 cup almond flour or very finely ground almonds
- 2 3/4 cups all-purpose flour
- 1 1/2 cups seedless Blackberry Jam
- Powdered sugar, for dusting
Directions: Preheat oven to 325 degrees Fahrenheit. Spray 9 x 13-inch pan with nonstick spray.
To prepare shortbread, in a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well-combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
4. Baked Brie With Raspberry or Apricot Preserves
Now that the holidays are slowly approaching, here’s another recipe you should start consider serving to party and dinner guests this season. Baked brie sweetened with preserves is the perfect dish to set out and serve with crackers or apples, and this recipe from Food.com shows you exactly how it’s done. Adding your favorite preserves to this decadent cheese dish capitalizes on the always adored sweet and savory combo, and it functions to give your eaters a sugary surprise with each bite.
- 1/2 (17 ounce) package frozen puff pastry, thawed
- 1 (8 ounce) package brie cheese, round
- 1/8 cup toasted almond, slices (optional)
- 1/4 cup apricot preserves or 1/4 cup raspberry preserves or 1/4 cup your favorite preserves
Directions: Preheat oven to 425 degrees Fahrenheit. Lightly grease cookie sheet. Roll puff pastry out slightly. Place cheese wheel on top, with rind on. Place preserves on top of cheese. Place almonds on top of preserves. Bundle the puff pastry up and around the cheese. Bake for 20-25 minutes. Let cool for five minutes. Serve with your favorite crackers.
5. Jelly Roll
We couldn’t construct a list singing the praises of jams and jellies without highlighting a recipe for the iconic jelly roll. Here’s one from Martha Stewart, because if anyone can perfect the seemingly intimidating roll, it’s Martha, and she’s teaching us how. Gather your ingredients and get ready to go. This almondy cake will make all your baking labor worth it, and will teach you that anyone can master the roll.
- Vegetable oil cooking spray
- 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for sheet
- 3 tablespoons finely ground toasted blanched almonds
- 1/8 teaspoon salt
- 3 large eggs, plus 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- Confectioners’ sugar, for dusting
- 1 1/4 cups homemade or good quality jam, such as Raspberry-Orange Zest Jam
- 1 cup heavy cream
Directions: Preheat oven to 400 degrees Fahrenheit. Coat a 12 1/2 x 17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners’ sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.
Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners’ sugar.
6. Jam-Topped Mini Cheesecakes
Going out with a bang, we’re highlighting this mini cheesecake recipe from Taste of Home as the jam on top of this (naturally) sweet list. Cheesecake has somewhat of a cult following, but not everyone can stomach an entire slice of the rich dessert. That’s where these mini desserts come in, and they’re made even better with the addition of jam. These cheesecakes will come together in a dangerously short amount of time, and only require 7 ingredients. Sweet!
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- Assorted jams, warmed
Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar, and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. Remove paper liners; top each cheesecake with 1 teaspoon jam.