We routinely put in a pint of strained, light syrup plums or apricots into meat dishes like roasts - the fruit/meat combo opens up all kinds of horizons. I usually can half-a-dozen quarts of unsweetened plum juice for adding to big pots of hearty soups - it adds to the richness with flavor, and thickness from the pectin, but unless you know its there, you can't pick it out. And I'd say that half the jams we make end up in cinnamon rolls.

Sounds so good....try prunes sometime.......yum

I use a lot of jam/jelly as a sugar substitute when making muffins or quick breads.

There is not much better in this world than a roast chicken that you glaze with hot pepper jelly (or apricot pepper jelly or the infamous Habanero Gold) in the last 30 minutes or so of cooking. It comes out all shiny and sweet and spicy and YUM!

Here is a link that might be useful: My Cooking Blog

Annie's Salsa and leftover rice make a quicky Spanish Rice.
Green or red salsa whizzed in the food processor can be an easy enchilada sauce.
Unsweetened Applesauce to replace the eggs and/or oil in muffins for a lower calorie count.
Jams for thumbprint cookies, of course.
Unsweetened Apple Cider Jelly makes a great glaze for chicken or pork.

Deanna

See the thread started the other day by ruthieg about making soup from Annie's wonderful salsa---we eat as much "Southwest Soup" as we do salsa around here. (Had it for dinner last night!)

I like to spread a ham steak with Hab Gold. Pan-Fry on both sides til lightly browned, then pour a little water or apple juice in the pan and cook a few minutes to make a lovely syrupy sauce from the rest of the Hab Gold and pour over the ham.

Z

I thought this might be a good place to ask - pixie lou gave me some of Katie C's Peach Salsa, and some peach-apple salsa. Any good ideas for using these? They're not really "chip" type salsas.

Well, I used a pint of the peach-apple salsa (I think it was the NCHFP recipe) with some frozen chicken breasts, covered the pan with foil and stuck it in a 350 oven while the rice cooked (45 minutes?) and it came out pretty well. DS said I shouldn't have used the whole jar (I think he wanted to eat it with chips) but I needed it to make sure the boneless skinless breasts didn't stick to the pan. We didn't waste any - ate it over the rice!

Still looking for good use for Katie's Peach Salsa. The winter doldrums are setting in, I get tired of having to think of what to cook and everybody else (esp. picky 7-yr old, I cooked her chicken separately) is getting tired of eating the same old same old!

I use the Katie C's Peach Salsa over chicken - usually in my crockpot. I eat the peach-apple salsa plain with chips.

Oops, I got them backwards! I know you said you used one with chicken, I figured it was the one with the tomatoes?

Have you tried the blackberry jam yet?

I'll let you know how it turns out, but I had leftovers in the fridge, decided to throw 3-4C leftover black bean salsa soup (not made with Annie's though) into slowcooker with 4 chicken thighs. Going to serve it over leftover rice.

Been eating a lot of slowcooker chicken & salsa (2 different peach salsa) over rice lately. When is spring going to come??