How about Linzer cookies? I also found this recipe at epicurious for jam and shortbread squares. I made a recipe for a coffee cake that had a layer of cranberry jam in it. The flavor was good but I would make that recipe differently if I were going to make it again.

Here is a link that might be useful: jam and shortbread squares

I don't know about swapping out the bananas for jam. I think you might have better luck making a plain quick bread or pound cake and swirling jam through in a marbled effect.

Another possibility for gift-giving would be "surprise" muffins with batter, a dollop of jam and then more batter on top, so it's jam-filled in the center.

There's also French bread for breakfast stuffed with jam and ricotta cheese. That would be good for the holidays, and the classic recipe - trifle, which is wonderful for entertaining as it can be made ahead.

Jams can also be used in rugelach, which are my all-time favorite cookie or strained and thinned to use as cheesecake topping.

For healthy breakfasts swirl through yogurt and layer with granola as parfait.

Carol

Smucker's has a recipe section on their website. That might give you some more ideas. You might find you don't have to use them all for sweet applications, but might enjoy the main dish ideas. Those are good ideas. I love rugelach cookies, too. I had never tasted them until I went shopping at Zabar's in NYC, as an adult.

Here is a link that might be useful: smuckers recipes

This discussion might interest you.

You can always add a couple of spoonfuls of jam to any cake batter, or when making muffins, put a little batter into the tin, then a dob of jam, then more batter. Or you can use jam to flavour icings for cakes. Or you can spread cake with jam and line a bowl with the slices, soak the slices with sherry, fill with custard, and end up with a trifle. You can mix some jam through whipped cream and use it between cake layers. You can melt down some jam and serve it as a sauce for veges, or as a glaze or marinade for meats, including your Christmas ham.

But remember - if made and stored well, jam can keep for years!

Here is a link that might be useful: using up jam

Jam cake is a tradition in Kentucky. You can find it at most summer picnics and holiday gatherings.

KENTUCKY JAM CAKE RECIPE
3 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped pecans
1 cup raisins or chopped dates, optional
1 cup butter
1 1/2 cups sugar
3 eggs, beaten
1 cup blackberry jam, seedless
1 cup buttermilk
Cream Cheese Frosting, below
.
Frosting:
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
PREPARATION:
Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy.
Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes. Spread cream cheese frosting or your own favorite icing between layers and over cake.
Directions for cream cheese frosting
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake

wonderful! Thank you all so much for your suggestions, links and receipes. Sorry it took me so long to respond- we had a pipe freeze and bust a few days ago. geesh, sure made one heck of a mess! To boot, we have a cistern so when the pipe busted, the water ran dry, and the pump died. 2 days with no water!