bottom of the jar series

we've all been there. there's a smidgen of really good, juicy jam left at the bottom of the jar that's maybe not quite enough for a full PB+J and definitely not nearly enough supply for that charcuterie board you're pulling together. 
enter: the bottom of the jar series. here, we pull together some of our favorite delicious and creative ways to utilize the last few bits of jam. from dressings, to cocktails, marinades and dessert ideas, we'll make sure no jar in that left or right side of your fridge goes to waste! 

JAMBERRY VINAIGRETTE
on a super hot day last summer, my husband and were starving at the end of a long work day realizing it would be a 'kitchen sink' type of dinner night. we pulled out what we had in the fridge (thankfully, an abundance of arugula, some strawberries, cilantro that was screaming "pick me!" + chickpeas) to make a nice, refreshing salad. then came the realization that we had ZERO salad dressing, or anything close to it. fine. our kitchen sink dinner was going to be even more basic.
upon coming inside after watering our flowers, I saw our salad was dressed up and now looked delicious. my husband had thrown together some ingredients all based on one simple staple we had left to use: jam. the best part? everything was shaken up in the same mason jar as the jam (less dishes to do).
bold flavor, no waste, + a fancy, robust kitchen sink salad dressing.

ingredients:
  • 3 T EVOO
  • 5 T balsamic vinegar (white balsamic is super refreshing in the summer or sub apple cider vinegar)
  • any flavor Tram Jam (a few tablespoons or whatever you have left)
  • 1 T dijon mustard (we love the local Custard Mustard)
  • salt + pepper to taste
spoon all ingredients into the existing jam jar (or a larger mason jar) and shake! Refrigerate the leftovers after using.