0 ingredients

Method

Barbecue sauce: Mix 1/4 cup orange marmalade or apricot, peach, grape, plum, or pineapple jam or preserves with 1/2 cup chili sauce and 2 tablespoons steak sauce.
Tasty spread: Mix several tablespoons of your favorite flavor of jelly, jam, or preserves with softened cream cheese. Serve on muffins or toasted bagels.
Dressed-up carrots or sweet potatoes: Combine 1/4 cup apricot, raspberry, cherry, peach, pineapple, strawberry, or plum jam or preserves with one drained 16-ounce can carrots or an 18-ounce can sweet potatoes. Sprinkle chopped walnuts on top.
Quick ham glaze: While an 8-ounce, fully cooked boneless ham slice is heating, stir together 1/4 cup apricot or peach preserves and 1 teaspoon prepared mustard. Cook and stir over medium heat about 2 minutes or until heated through. Spoon over the ham.
Make-ahead mousse: Beat 1 cup whipping cream and 2 tablespoons amaretto to stiff peaks. Fold in 1/2 cup apple, cherry, currant, grape, mixed fruit, orange, plum, raspberry, or strawberry jelly. Spoon the mixture into four dessert dishes; freeze. At serving time, top with toasted sliced almonds.
Ice cream treat: Spread any flavor of jelly on two toasted waffle squares or rectangles. Sandwich a slice of vanilla ice cream in between.
Daisy biscuits: Separate one package refrigerated biscuits. Using kitchen scissors, make 5 small cuts around the edge of each biscuit, cutting about halfway to the center. Make a depression in the center of each biscuit with your thumb. Spoon 1/2 teaspoon of your favorite jam or jelly into each thumbprint. Bake according to the package directions.

Notes

A collection of quick serving ideas for jams, jellies and preserves. By Nancy Byal, Better Homes and Gardens. Not a single recipe — kept as a reference clipping.

Original card

The recipe above was transcribed from this scan of Vera’s original card.