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By Joe Sevier and The Editors of Epicurious Push Pops Candy Wholesale
It starts with good intentions: You can’t resist the farmstand’s homemade raspberry jam or their signature blueberry-citrus preserves. Soon, you need recipes using jam to make your way through all the many half-eaten jars in your fridge. A smear of jam on a grilled cheese sandwich will help you use a tablespoon or two, and you know you can shake a spoonful into a cocktail, but really getting through your stash means making some of our favorite jam desserts, jam-filled breakfast bakes, and savory recipes using jam. One word of warning: You may like these dishes so much that you find yourself seeking out even more jars.
Recipes with jam don’t get much more iconic than this classic cookie, a riff on the jam-filled Austrian linzertorte. We especially like apricot jam and raspberry jam here, but blackberry or strawberry jams work too, and you can cut the cookies into any shape you like.
Pairing jam with fresh fruit gives you both deep and bright flavors in this cake inspired by the beloved PB&J. Be sure to use creamy no-stir peanut butter like Skippy or Jif for the best cake texture.
You can make more than just desserts with jam. This is one of those grilled chicken recipes we come back to every year as soon as the weather warms up enough to cook outdoors.
Mixing jam into the whipped cream here gives you fruity layers in between the stripes of crunchy Biscoff cookies and ice cream. Not feeling this flavor combo? Try our blackberry-chocolate variation or this one with peach jam and butter pecan ice cream.
You can’t celebrate Purim without these classic three-sided cookies. We like to fill ours with an assortment of jams and jellies, plus a lemony poppy seed filling.
This no-fuss, no-bake dessert works with any seedless berry jam. Cream soda amps up the vanilla flavor of the ice cream.
These muffins are easier to make than jelly doughnuts, but just as delightful. Keep them on hand for breakfasts on the go, or bring them in a basket to a brunch with friends.
Speaking of brunch, these jam-filled buns just might replace your go-to cinnamon roll recipe. Especially if you want to pair them with a pink drink.
Showcase your jam collection with a rainbow of tender shortbread-like cookies. Freeze-dried fruit bumps up the tangy flavor and vibrant hues.
This dinner-party-worthy French cake is truly as simple as can be, but a glaze made with apricot jam or marmalade and a few teaspoons of rum dresses it up nicely. Add it to your list of must-make loaf cake recipes for easy weekend baking.
We love a baked ham with the simplest brown sugar glaze, but if you’re hoping for a holiday roast that packs in a little more flavor, try the jerk-inspired version here, or the one with peach preserves, Dijon mustard, and apple cider vinegar.
Yogurt helps make these scones extra flavorful and tender. Each bite reveals a gooey pocket of baked fruit and jam.
Think Italian rainbow cookies, gone huge. This loaf is much easier to prepare than the classic, but just as fun. You’ll spread raspberry jam on one layer and apricot jam on another and let the stacked cake chill overnight before covering in chocolate frosting.
You’ll dollop apricot or plum jam onto this aranygaluska, also called golden dumpling cake or butter puffs. Serve warm for breakfast or top with ice cream for dessert.
If you gravitate toward a salty-sweet dessert, you must try this easy cheesecake, flavored with peach or apricot jam and a mix of cream cheese and tangy sour cream or plain Greek yogurt.
These bars are terrific when strawberries are in season, but the addition of jam means they’re great even so with so-so fruit.
When you can’t decide between making cookies or blondies, this bar cookie recipe does the trick.
If you always keep frozen puff pastry on hand, you’re just minutes away from this flaky, fancy-feeling jam dessert.
The apricot jam glaze on this classic holiday dessert brings out the tangy flavor of rum-soaked golden raisins, currants, and candied fruit. You can prep it well in advance to serve with Christmas cocktails.
These bars from Elisabeth Prueitt’s Tartine All Day get their toasty, savory quality from a mix of rolled oats, almond flour, oat flour, almond butter, and brown rice syrup or maple syrup.
Stuffed puff-pastry waffles don't require messing with a big bowl of batter. Just roll out the pastry, fill with almond butter and jam, fold over, crimp the edge, and cook in your waffle maker until puffy and golden brown.
This weeknight dinner takes a cue from old-school party meatballs served in a simple tangy sauce. The combo of jam and mustard enlivens quick-cooking pork tenderloin—and adds zing to the greens on the side.
One bit of good news about dessert recipes using jam—they often save you a bunch of labor. There’s no need to chop and arrange fruit for this rustic, nutty tart, which uses a full cup of raspberry jam that’s brightened with lime juice and zest before baking.
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