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Half a Dozen Ways to Use Savory Jams

Half a Dozen Ways to Use Savory Jams

Quickly gaining popularity, and shelf space at your local grocery store, savory jams are here to stay. Salty, sometimes smoky or tangy, and always delicious, these new spreads deserve a spot in your kitchen. Learn how to use up your next jar from our list of six delicious ways to cook with savory jam.

Savory jam may seem like an oxymoron, but for us it's a secret to adding a pop of flavor to many dishes. Lower in sugar than traditional jams, and usually created with wholesome vegetable or fruit bases, savory jam is a smart choice for those choosing to eat healthy. They're easy to make, simple to incorporate into meals, and many recipes last for weeks in the fridge.

It might not always be obvious how these tangy, spicy, or herb-y spreads can be used, so here's a list of our favorite ways to cook with savory jams:

Eating healthy should still be delicious.

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One of the simplest (and most obvious) ways to use savory jams is to spread it on a sandwich. It can help in cutting higher calorie condiments like mayonnaise and adding a real burst of flavor. Some fun combinations ideas include onion jam on burgers, raspberry jam with turkey sandwiches, and tomato jam spread onto grilled cheeses.


Jam is often associated with breakfast time anyway, so embrace your savory creation as a way to start the day. Savory jams work well on hearty whole grain toast or bagels, especially with a dab of cream cheese. Or go with a more elaborate brunch recipe like Savory Chickpea Waffles or Pear and Bacon Whole-Grain French Toast, topping each with a dab of your favorite jam.


Main dishes can benefit from a dollop of savory jam. Add a spoonful to glazes for dishes like baked chicken or pork tenderloin. Or go a step further and use some to stuff the entrée, like with our Cheesy Chicken Cutlets with Ham and Jam.


The blank canvas of pasta takes beautifully to savory jam. Toss plain pasta with a few spoonfuls of tomato or onion jam along with a dash of olive oil and white wine vinegar, and you've got a homemade sauce in no time. If you already have store-bought tomato sauce and want to jazz it up a bit, the addition of tomato jam or red pepper jam adds an extra depth of flavor.


Invited to a last minute party? Or have unexpected guests headed over? Savory jam is here to save the day. Spread a small dish with cream cheese and top with a thin layer of savory jam. Voila! You have dip. Serve with crackers or chips, depending on which works best with your jam's flavor. A small jar of savory jam also makes a great addition to cheese boards.

Pizza Base

Change up your regular pizza routine by switching sauces. Instead of a traditional marinara or white sauce base, try using savory jam. A thin smear of jam will result in a big pop of flavor. If you're a fan of a lot of sauce, slightly thin the jam with a little olive oil before spreading on the crust. That way you have a good amount of sauce without an overpowering flavor.

30 Things to do With Peaches

Our kitchen counter is loaded with fresh peaches, and I’ve been searching for the best things to do with peaches. I’m going to be needing a lot of recipes! Jams, jellies, desserts, and even a few savory dishes — peaches go with just about everything.

My kids love peaches and a few weeks ago, my daughter created for me an incredible protein shake full of the fresh smell of a ripe peach. This is one versatile fruit that everyone loves.

Peaches have great antimicrobial and antioxidant properties, they’re full of fiber, and they can even help prevent ailments from digestive issues to certain kinds of cancer! When the peach season is at its height, we peach lovers want to know, what are some different things to do with peaches, past peach pie, and peach preserves! And if you’re lucky enough to have peach trees on your property, no doubt you, too, are looking for things to do with peaches after picking. Without further ado, here are 30 things to do with peaches!

Face Masks

We live in the day and age of the face masks as one of the biggest beauty trends of the moment, there's a face mask for all your skin wishes and woes. But why spend the cash on these masks when you can make your own right in your kitchen? Raw fruit has more tricks up its sleeve than you might think.

For example, papayas have amazing exfoliating properties, avocados prevent signs of aging, tomatoes help skin glow, and oranges reduce acne. Who knew, right?

Those are just a few examples of what DIY fruit masks can do for you complexion, but these masks (especially the tomato/lemon mask) might be our favorites.

13 Tips for Using Oatmeal from Your Food Stores

Editor’s Note: This article was generously contributed by R. Ann Parris. If you have information for Preppers that you would like to share and possibly win a $300 Amazon Gift Card to purchase your own prepping supplies, enter today.

Oatmeal – Jazzing Up the Ubiquitous Prepper Cereal

Being inexpensive, rolled oats can help us save money now, and it’s a good one to stock up on for the same reasons – cheap, filling and full of endurance-granting slow-release energy. I’m not a big fan of “just” oatmeal as a hot cereal. It’s just … well, boring. Too, I anticipate plenty enough spoon-and-bowl meals from beans and rice, boiled wheat or barley, or soups in a crisis, whether it’s a personal crisis or a widespread disaster. I’d rather avoid more as much as possible. The humble rolled oats tub actually helps me there in a big way.

Using mostly things that are also already in my storage or that are easy and inexpensive to obtain, I can churn out desserts, snacks, sides, dinners and breakfasts that are interesting and varied, and don’t really taste like oatmeal. Oatmeal also has a lot of soothing and absorption properties that gives it some handy topical uses.

Using Oatmeal to Extend Meats & Meals

Mix in flakes of oatmeal and-or lentils and ground beans to extend things like meatloaf, meatballs and the hamburger in stews. Oats also make a fabulous replacement for breadcrumbs that would be used as binding or for coating meats.

Add it into Stovetop or homemade bread dressing or stuffing to increase the healthy fibers and calories, and the feelings of satiety from meals.

Grind coarsely or finely and add to flours for bannock, breads, muffins, and biscuits. Zucchini bread, carrot cake and other sweets can take as much as a quarter of the flour in oats without a significant change in texture or flavor. Pancakes, pie crusts, dumplings, cookies and cobblers can all have part of the flour replaced, especially with oats processed to a fine powder.

Fifty-fifty mixes or greater will be far more noticeable and may require additional liquids, but it also increases the heartiness of foods, helps us feel fuller and keep that satisfaction longer over stripped bleached flours especially, gives us healthier, natural arcs of energy, and lowers the glycemic index of foods while helping stomachs process.

Ground oatmeal can also be used to thicken soups, stews and gravy, just like ground beans or lentils that are too old to soak up water efficiently.

Easy Non-Cereal Recipes

Oatmeal has a lot of applications for cooking, without resorting to a bowl of hot cereal. Most of them can be done with a Dutch oven, campfire, rocket stove, or a solar oven or Wonderbag cooker if we don’t have access to our stoves and ovens.

Ash cakes can be made out of pretty much any flour. Using some salt, milk, egg or fats will improve flavor, but the bare-bones way of doing it is to mix just a little water at a time with flour or meal – or in this case, oats – until we can form a patty, then flopping it onto a cooler section of ash. Rolled oats will do best if they’re ground to a flour or if they’re allowed to soak a bit first. As a plain, just-salted version, they make a bread we can have with soups or meats. A little sugar or fruits, and we’re getting closer to a cookie. Alternatively, we can top them with honey or jams, fruits, sweetened cream, or something like a chili or bean medley.

Baked Oatmeal Muffins – A basic recipe with add-in’s for interest and variety using the healthiest sweeteners. You can also find dozens of recipes as simple or complicated as you like, with and without other flours and oils, with just about any search. They turn oats into a fast, easy finger food that’s readily portable.

No-Bake Cookies are a staple in some lives. With just a few ingredients and few utensils dirtied, we can use up our oats to satisfy cravings for a fork or finger food as well as a sweet treat. Given the speed with which they disappear as either drop clusters or sliced squares at BSA and adult gatherings these days, during a disaster they’ll be a for-sure hit.

Oatmeal bars can be found as Amish Baked Oatmeal or other standard baked oatmeal, such as this one Oatmeal can also be turned into homemade granola bars. They’re out there in the internet world as soft chewy bars or crunchy options. All of them are adaptable to the fruits, nuts and seeds we have on hand or prefer. There are also homemade granola bars that make use of cereals that store well such as Rice Krispies, Cheerios, or Chex, which can increase the variety even more.

Crunchy granola clusters like this one that has healthier ingredients and a few extra steps and this one that uses lower-cost and easy-to-source ingredients with fewer steps in the process have a lot of versatility. There’s a lot to be said for the ability to turn out a nice snacking portion while using up inexpensive oats, today and later. And, if you’re giddy for it, making mini clusters to throw in as a homemade cold cereal can help provide a different breakfast meal even with a spoon.

Fruit crisps – A basic oatmeal crisp recipe such as this one has a lot of versatility, both now and during a personal crisis or a widespread disaster. We can use it with any pie filling we have, or regular canned fruits we strain or thicken the syrups. We can also use it to make stuffed apples, pears or peaches. It can go over cubed, mashed or pureed pumpkin or sweet potatoes as well, or can be used as a topper for a baked sweet potato. Oatmeal crisp is pretty versatile and forgiving, so we can add a quarter to a half extra oats to our recipe if we want a somewhat heartier and healthier version, or just to help us use up a few more of our rolled oats.

Cookies, Pizzas & Pie Crusts – Cookies are pretty cool as they are. Made thick and gooey, they can be a pretty hearty dessert by topping with dried or canned fruit or pie filling, with or without heavy or whipped cream. We can spread them out in a pie pan to make a quickie crust, use a crisp recipe for a pie crust, or we can bake them as a big, wide cookie to then slice up as a dessert pizza topped with cream cheese, frosting or glaze and then whatever fruit, nuts or morsels floats our boat.

Southern Oatmeal Cake – There are numerous versions of oatmeal cakes, although they’re pretty similar. It’s not the prettiest dish in the lineup, but it’s gooey happiness that can satisfy our sweet tooth without enormous expense. For an easier version that’s more storage friendly or to create some variety, we can alternate the topping with tubs of German chocolate cake frosting, reduced sweetened condensed milk, or just honey if coconut isn’t available. It’s also pretty darn nummy just with some heavy cream, whole milk, whipped cream, or clotted cream on top.

Fried Oatmeal is like fried grits. It starts with the cereal we all know, then it gets packed in a glass or a lined bowl, chilled so it sets up, and later, gets turned out and sliced, then fried in grease, butter or oil. The amount or depth of oil in the pan can change the texture some. The size of the slice both in thickness and width-by-height can affect whether it’s a plate meal like pancakes or if it can be picked up like happy French toast fingers for a non-spoon meal. As with pancakes, waffles and French toast, the topping options become endless – fried “dippy” eggs, sweetened syrups or fruits, chocolate or strawberry milk syrup, cinnamon sugar, and sausage bits and honey are favorites in our house. Chopped nuts can be included in the cereal or added on top for a little bit more texture yet.

For additional ideas about using oatmeal, do a search for savory recipes. Even when it’s served as a bowl of hot cereal, inclusions like grated radish, sprouts, fish, and tomatoes and peppers can increase the variety we’re seeing with our rolled oats and help prevent fatigue from them.

Oats Outside the Kitchen

We can really feel our oats sometimes. Probably most of us have already seen or use – possibly regularly – a product that makes use of some of oats’ best qualities. Just as oatmeal is a pretty soothing and mild option for breakfast, it has a lot of uses externally, too.

Oats can be added to bathwater or used as a paste to relieve:

It can also be added to soaps for its soothing qualities, or turned into an exfoliating scrub.

Combined with baking soda, we can use ground oatmeal flour as a dry shampoo, scrubbing it in with our fingers, then brushing it out. The two absorb oils and relieve any itching, which can be an excellent low-weight and inexpensive option during sweaty garden seasons should water be in limited supply.

That dry shampoo can also safely be used on cats and dogs, to save money on no-rinse shampoos, to avoid stressing a pet with a shower bath, to treat flea or grass allergies, or to avoid getting them wet in cold weather.

Satchels & Sachets

When we don’t really want to turn a bath into an oatmeal pot to scrub, or don’t have a tub available, we can make little balls of rolled oats, with or without additives like baking soda or herbs and oils to gain relief from skin irritations. We can use them in showers, baths, creeks, or just dampened and dabbed on affected areas.

Those, too, can be used on our pets to treat hot spots, bites, and irritated skin.

Satchels of rolled oats can also be used to:

    , closets, bags, coolers
  • Absorb moisture from containers before sealing, or sealed with important items

Heat relieves some of the discomfort from cramps, headaches and muscle pains. Pouches can also be filled with warmed dry oatmeal to create in-the-glove or pocket hand-warmers.

Using Up Oats

Oats are a major part of prepper food storage kits because they’re inexpensive. They store well, last well past supermarket best-by dates, have a lot of health benefits for the gut and cardiovascular system, and the fiber and whole grains of rolled oats help us feel full for longer as well as provide slow-release energy that can keep us moving through long days of work or travel.

Happily, they’re also pretty versatile, and with a little creativity we can use them to stretch our budgets now as well as increase our food storage.

There are probably fifty million more recipes out there for making oats without a steaming bowl and spoon, from breads to desserts. There are probably another dozen helpful ways to use it up outside the kitchen. These are just a few of my favorites, due to the ease or the effectiveness of them. Feel free to tag on your additional favorite non-cereal-bowl recipes and uses outside the kitchen.

58 mousse with half and half Recipes

Chocolate Mousse Pie

Chocolate Mousse Pie

Cheddar Cheese Mousse

Cheddar Cheese Mousse

Chocolate-Amaretto Mousse

Chocolate-Amaretto Mousse

Fabulous Chocolate Mousse

Fabulous Chocolate Mousse

Copy Cat Costco Mousse Cake Filling

Copy Cat Costco Mousse Cake Filling

Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream

Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream

Almond Amaretto Mousse

Almond Amaretto Mousse

Chocolate Almond Mousse Napoleons

Chocolate Almond Mousse Napoleons

Frozen White Chocolate Mousse Treats

Frozen White Chocolate Mousse Treats

Oreo Cookie and White Chocolate Mousse Pie with Macerated Strawberries (Emeril Lagasse)

Pisco, a fragrant brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg whites) and tart lime flavor—as its own. This version gets a tropical swirl of fresh pineapple juice.

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Comments (7)


Yum. those all sound good. Good grilling glazes. That raisin jam sound like it'd be good with ham.

This is one of our favorites. Mostly I use my basic jalapeno jelly (w/ red and green peppers for Christmas) or peach chipotle jam.

8 ounces cream cheese
1 1/4 cups grated cheddar cheese -- sharp is best
4 cloves garlic
1 egg
1 cup jalapeno jelly, divided

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6-inch springform pan. Bake at 350 degrees for 35 minutes. Cool before removing from pan. Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.

Someone (Annie?) has a really good pepper jelly thumbprint recipe.


Yum, don't forget as a glaze on a pork chop or tenderloin!
I wish you were at our neighborhood farmer's market. We had woman who was selling a wide variety of jams, however they were either too sweet or too hot for our tastes.

A real summer pudding has only three ingredients besides the bread: sugar, raspberries, and red currants, the last almost impossible to find in the United States. I decided to substitute red currant jelly for the currants and some of the sugar.

Cheddar Topped Shepherd’s Pie

We’ve been updating some of our favorite recipes – and this Cheddar Topped Shepherd’s Pie recipe was our second post ever published here on A Family Feast.

It’s the perfect recipe to make anytime you are looking for some hearty and delicious comfort food! This cheddar topped shepherd’s pie is very filling, and this recipe makes a generous amount so it’s great for feeding a small crowd – or (better yet) to have for leftovers the day after!

This recipe uses carrots rather than the version of shepherd’s pie that I grew up with that included corn in the filling. I personally think the earthiness of the carrots makes this taste so much better, and it’s the perfect complement to the savory beef and the rich, cheddar-potato topping!

The recipe was adapted from one that originally appeared in Martha Stewart’s Everyday Food (original recipe here) – we tweaked the proportions of vegetables and cheese a bit and also added in more seasonings to really enhance the flavor of the meat and vegetable mixture to our liking.

We strongly recommend that you use block white cheddar and not the pre-shredded cheddar which seemed to make this recipe a little greasy when we made it for the first time.

This recipe was originally published on A Family Feast in October 2012. The photos and recipe have been updated.

Enjoy These Iconic Irish Foods on St. Patrick's Day or Any Day of the Year

Ask an Irish expat what they miss most about the old country, and you'll likely hear about these most beloved store-bought tastes of home.

What comes to mind when you think of Irish foods? Your answer may depend on where you were raised. Many Americans cite corned beef and cabbage as the most iconic Irish meal, primarily on St. Patrick&aposs Day, although it turns out to be not quite authentically Irish. Others who are better versed in Irish cuisine mention colcannon, brown bread, boxty, bangers (Irish sausages), and the drinks for which Ireland is best known, such as whiskey, stout, and Irish coffee. Ask an expat, however, and you&aposll likely hear the names of a number of store-bought specialties made in Ireland. These, they&aposll tell you, are the real taste of their home country, and the ones they miss the most. Below are a half dozen of Ireland&aposs most iconic food exports. Any one of them might help make your St. Patrick&aposs day festivities feel more authentically Irish, no matter where you or how you celebrate. Luckily, many are sold in supermarkets and larger groceries, and all are available online.