9 sweet ways to use jams and jellies

Grandma's preserves taste great on toast, but why not enjoy them with your favourite treats? These nine jam and jelly recipes are your ticket to dessert heaven.

1. To make an easy orange sauce for fruit desserts or cheesecake, boil 750 millilitres (three cups) fresh orange juice until reduced to 375 millilitres (1 1/2 cups), then stir in 125 millilitres (1/2 cup) orange marmalade and 75 grams (1/3 cup) firmly packed brown sugar. Thicken with a mixture of 15 millilitres (one tablespoon) cornstarch dissolved in 15 millilitres (one tablespoon) fresh lemon juice.
2. To make upside-down muffins, spoon eight millilitres (1 1/2 teaspoons) of your favourite jam or preserves into the bottom of each greased muffin cup in the pan. Top with your favourite muffin batter and bake as directed in the recipe. Run a knife around the sides and invert the muffins onto a rack to cool.
3. To make a glaze for brie cheese, stir together 125 millilitres (1/2 cup) strawberry or cherry preserves, two millilitres (1/2 teaspoon) grated lemon zest and one millilitre (1/4 teaspoon) almond extract. Spread over the wheel of brie and bake at 180°C (350°F) until the cheese just begins to melt, 12 to 15 minutes.
4. For a jump-start on cold strawberry soup, combine strawberry preserves and buttermilk as the base.
5. For a dessert of strawberries with warm rhubarb sauce, cook 500 grams (16 ounces) frozen, ­cut-up rhubarb and 100 grams (1/2 cup) sugar in a pot over medium heat until the rhubarb is softened, about 10 minutes. Stir in 250 millilitres (one cup) strawberry preserves. Serve warm over 750 millilitres (three cups) sliced strawberries. Garnish with sour cream or whipped cream, if you like.
6. To doctor up plain yogurt, stir in strawberry, raspberry or blueberry jam. It's both cheaper and healthier than buying yogurt cups that are premixed with "fruit at the bottom."
7. For an easy cake filling, mix 125 millilitres (1/2 cup) of your favourite jam, jelly or preserves with 15 millilitres (one tablespoon) brandy or liqueur and microwave until the mixture can be stirred smooth.
8. To quickly glaze a fruit tart or cheesecake and give it a pretty sheen, melt some red currant jelly in a microwavable bowl. Brush the melted jelly over the top.
9. To thicken and extend a fruit pie or cobbler filling, mix some jam or preserves in with the fresh fruit. For example, stir together:

• 125 ml (1/2 c) blackberry jam
• 50 ml (1/4 c) blackberry brandy
• 30 ml (2 tbsp) cornstarch
• 15 ml (1 tbsp) sugar
• 15 ml (1 tbsp) fresh lemon juice
• 5 ml (1 tsp) grated lemon zestAdd two pints fresh blackberries and/or blueberries to the mixture and toss gently. Turn into a greased 20 x 30-centimetre (eight x 12-inch) baking dish.

  To make a topping, in a large bowl, stir together:

• 200 g (1 1/2 c) all-purpose flour
• 65 g (1/3 c) sugar
• 30 ml (2 tbsp) baking powder
• 1 ml (1/4 tsp) baking soda
• Pinch of saltMake a well in the centre of the dry mix. Pour in 150 millilitres (2/3 cup) milk, 45 millilitres (three tablespoons) melted unsalted butter, 15 millilitres (one tablespoon) fresh lemon juice and 10 millilitres (two tablespoons) vanilla extract. Stir quickly, just to blend. Spoon the batter over the top of the cobbler without smoothing it. Sprinkle with 15 millilitres (one tablespoon) sugar. Bake at 200°C (400°F) until golden brown and bubbly, 25 to 30 minutes. Let stand for 20 minutes before serving. Serve warm with whipped cream or ice cream.

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