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.
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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