With many thanks to one of my lovely ThermoFun Members - Sue Ferrari of Thelma and Souise for her Musings and ideas on jam and beyond......
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.