While sweet preserves are always at home on toast, scones and English muffins, it takes some imagination to use up a preserve in new and creative ways. I have a gluten intolerance and while jams and jellies are one way to make gluten-free bread more tolerable, there is much more you can do with a jar of jam or jelly then let it die in the back of your fridge.
The winter months are a great time to experiment with some recipes and try a new take on an old favourite. In our case, our family is taking on the 100 Mile Challenge this January and preserves are one easy way to brighten up a side dish and help us forget that we’ll be munching on carrots and turnip for 100 very long days.
In preparation for the challenge, we made a dessert that was quick, easy and so delicious. It’s a great way to use up that poor jar of jam at the back of the fridge and make it the star of the show:
Vanilla Cherry Frozen Yogurt
Adapted from sheknows.com for Honey Frozen Yogurt
Makes 1 quart
2 cups milk
3/4 cup uncanny’s Vanilla Cherry Preserve (or any jam of your choosing)
Pinch of salt
2 cups plain yogurt
1 tablespoon pure vanilla extract (Optional. In my case, my jam had plenty of real vanilla)
1. Heat milk in a large saucepan over medium-low heat (do not boil). Stir in salt.
2. In a small bowl, lightly beat the eggs. Pour a small amount of warm milk into the egg mixture and continue to whisk. Pour egg mixture into saucepan, and continue to cook and stir for 5 to 6 minutes or until mixture coats the back of a wooden spoon.
3. Remove from heat and cool completely. Stir in yogurt, jam and vanilla and refrigerate until cold. Process in an ice cream maker according to manufacturer’s instructions.
The frozen yogurt was so delicious and the yogurt tang shone right through. You could even coordinate your frozen yogurt with your Holiday pie, say a pumpkin butter frozen yogurt over pumpkin pie? I hope to continue the series, but for more ideas, check out the Use it or Lose it Series at Local Kitchen.