Jam on toast is mighty fine but why limit it to just that?
Take your jams to another level with a juxtaposition of fresh flavours, textures and heady liqueurs.
Toss sliced fresh strawberries through ThermoFun berry cherry jam, (if you like, add a slug of liqueur eg: Cointreau, Amaretto, Frangelico) and pile into pre-baked pastry and serve with cream, mascarpone, ice cream, yoghurt or creme fraiche.
For extra wham (without the curd) – serve with ThermoFun Strawberry Honey Ice cream.
Stir the mix through whipped cream and top a cake or serve with apple pie.
If you’re a ThermoFunkie Member you’ll have access to this delectable recipe.
Toss sliced fresh figs through ThermoFun Port and Fig Jam, (if you like, add a slug of liqueur eg: Cointreau, Amaretto, Frangelico or Port) and pile into pre-baked pastry.
Serve with cream, mascarpone, ice cream, yoghurt or creme fraiche.
Serve the Port and Fig Jam with crackers and cheese…especially a soft Brie or Blue. Goat curd is a jolly good match also.
Mix jam with some balsamic vinegar and serve with grilled pork.
Mix jam with balsamic, soy, garlic and oil and use to deglaze a pan or glaze a ham.
Happy jamming! 🙂
Reminder – there is no such thing as a ‘failed jam’. If it’s too runny call it a sauce. If it’s too thick, call it a paste.
However, if you follow the ThermoFun jam recipes it shouldn’t come to this.