By now your pantry should be full of a wide variety of homemade
jams and jellies. I have given you a lot of delicious recipes (This
one is my very
favorite!), so you have no excuses. Here is a clever use of what may be an overabundance
of jam if, like me, you have gone wild with all of the fresh produce. It is
simple to make, delicious on toast, scones, and biscuits, and lovely to have on
hand when serving a special breakfast to out-of-town guests. The color,
depending upon the jam you chose, is lovely and reminiscent of springtime and
Mother's Day, so keep this in mind for the future.
Strawberry Butter
1 stick unsalted butter, room temperature
2 tablespoons jam
Beat together until well blended.
Spoon into an attractive serving dish and refrigerate until ready to
use. Keeps 1-2 weeks.
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1 comment:
What a great recipe. I am going to try that on my biscuits some morning.
thanks for sharing.
Mary
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