How do you use up jelly?

10 Uses for Jams and Jellies Yogurt. Stir jams and jellies into plain yogurt to create a delicious and easy dessert. ... Salad Dressings. Sometimes you might add a little sugar or honey to a salad dressing for sweetness. ... Grilled Cheese. ... Barbecue. ... co*cktails. ... Pancakes. ... Oatmeal. ... Biscuits.

How do you use dessert menu jelly?

For best results microwave. Cut the jelly into cubes and place in a microwaveable bowl, add 100ml of water and heat at 750W for 1 minute. Stir until completely dissolved and then make up to 570ml (1 pint) with cold water . Alternatively, place jelly cubes in a bowl and add 285ml of boiling water, stir until dissolved.

Can jelly be heated up?

Yes, Here's How To Properly Remelt It - Foodiosity. Yes, you can reheat jello as long as it does not come to a boil . Jello easily reacts to heat, which is why it keeps its shape so well when you store it in the fridge. Keep jello on the counter for too long and it will start to sweat.

Can Jam Be Frozen? Yes, both homemade jam and store bought jam can be frozen for longer storage time . Jam can be frozen for a year, but after that you'd better start making PB&Js.

Do you put jelly in the fridge or freezer to set?

Melt the cubes in half a pint of boiling water, once melted add half a pint of cold water, mix and chill. Your jelly should set in the fridge in around 4 hours. Note: you can add fruit or juice, but avoid fresh pineapple, kiwi or papaya as these fruits will stop your jelly from setting.

Do you put lemon juice in jelly?

Acid: The proper level of acid is critical to gel formation. If there is too little acid, the gel will never set; if there is too much acid, the gel will lose liquid (weep). For fruits low in acid, add lemon juice or other acid ingredients as directed .

What is the food additive for jelly?

Sodium Alginate In addition to these categories, there are a variety of other food-thickening agents that can be used in jelly production, including xanthan gum, pectin, agar, and sodium carboxymethyl cellulose .

Jam Bars Recipe made with any jam - Dessert for Two (2024)

Published: Feb 29, 2016 · Modified: Feb 23, 2019 by Christina Lane · This post may contain affiliate links · 27 Comments

Jam bars made in an 8x8 pan with your favorite jam. This jam bar topping actually stays crisp, thanks to the addition of almond meal and coconut!

I have an unhealthy amount of jam in my pantry. My neighbor gives me jam, my friends make jam, and I make jam. And, while the best vehicle for jam is toast, I try to avoid sugar in the mornings. I have a whole heap of sugar coming my way by 4pm every day; let's not start the enginebefore then, ya feel me?

I was specifically hoarding this one type of jam because it came from a friend's orchard back in Cali. It was a lovely golden jar of ginger-peach jam. I know, it sounds lovely, right? I just couldn't find the occasion to enjoy it. There hardly seemed bread worthy enough. But, a buttery crust flecked with coconut flakes and almond meal? This jam bar is definitely worthy of the best jam in your pantry.

Jam Bars with a Crisp Crust:

The crust on these jam bars is magical. Yes, magical. It's a unique combination of almond meal (because I have a huge bag of it in my freezerfor making a small batch of macaronsand the chewiest chocolate cookieswhen the mood strikes and I'm always trying to use it up!) and unsweetened coconut flakes. The coconut almost dissolves in the mix, just leaving its tropical kissesbehind. When almond meal combines with butter and regular flour, it tastes like graham crackers. It's wild. It was love at first bite.

I originally made these bars just to share with my neighbors and family, but after one bite, I knew I had to stop eating, take photos immediately, and share them with you.

Well, you really could make these with all regularflour instead ofthe almond meal, but I really recommend the extra trip to the store. I buy mine at Trader Joe's, and it's cheap--it's not the same thing as almond flour. Here's a great article about the difference between the two.

Ok, grab your best jam, make these, and then come back and tell me the crust isn't the most unbelievable texture! Get to it!

Yield: 6 bars

Jam Bars

These easy to make jam bars are a great sweet treat.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

9 tablespoons unsalted butter, softened (plus more for pan)
½ cup almond meal
1 cup all-purpose flour
½ cup unsweetened coconut flakes
¼ teaspoon salt
¼ teaspoon baking powder
¼ cup dark brown sugar
½ cup granulated sugar
1 large egg white
heaping ½ cup of your favorite jam

Instructions

Preheat the oven to 350, and butter an 8x8-inch square baking dish.
In a medium bowl, whisk together the almond meal, flour, coconut, salt and baking powder.
In a separate bowl, cream the softened butter with the sugar until light and fluffy. Add the egg white and beat until combined.
Add the dry ingredients to the wet and beat until combined.
Drop half of the dough onto the bottom of the baking dish, and use your fingers to press into an even layer.
Spread the jam over the surface (if you leave a ½-centimeter border, they won't stick to the pan as badly).
Top the jam with the remaining dough, and use your fingers to make big crumbles of dough.
Bake for 30-32 minutes, until the edges start to turn deeply golden brown.
Let cool in the pan, and then cut and serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 583Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 77mgSodium: 145mgCarbohydrates: 81gFiber: 3gSugar: 51gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Cookies and Bars

Chocolate Sugar Cookies
Best Almond Butter Cookies Recipe
Mini Chocolate Chip Cookies
Almond Croissant Cookies

Reader Interactions

Comments

Dorothy says
March 25, 2019 at 11:19 pm
Made these with almond flour (didn't have almonds to ground to a meal) and they were still amazing! Husband who is a man of few words actually voiced how much he loved them ????☺️
Reply
Susan FitzGibbon says
May 13, 2021 at 8:12 pm
I do love the texture of these bars, which I believe is a result of the lovely mix of almond meal and large coconut flakes. But the bar is too sweet for me. I will reduce the sugar next time. BTW, I used GF flour successfully.
Reply

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