Over the last couple of weeks, I baked these lovely Raspberry Coconut Oat Bars and a new favorite Italian Jam Crostata. Both of those are made with some of my favorite shortcut ingredients – jams and preserves.
Jams, jellies, and preserves are a great way to bake with a little fruit when you’re right in the middle of winter with limited access to fresh berries and other warm weather fruits. Of course, I seem to bake with them year-round!
As I looked through my Recipe Index, I realized that preserves and jams and jellies make frequent appearances here on BoB. You know, that might explain the constant overwhelming supply I always seem to have in my refrigerator. So, in light of my addiction realization, I thought I’d share some of my favorite recipes that feature those fruity spreads.
Preserves and such really lend themselves well to baking bars. One of my favorite recipes is for Blueberry Jam Bars. These bars are packed with oats and cinnamon and brown sugar, then topped off with your favorite preserves. Quinn requested that I use blueberry preserves for these, but you can use your favorite.
This beautiful Black Cherry Sour Cream Coffee Cake is a fabulous anytime treat, from breakfast to a late-night snack. And, black cherry jam is so amazingly good. In this cake, it runs in a perfectly delicious ribbon through the cake for a little bonus bite of sweetness and tartness.
I have probably baked these Raspberry Cream Cheese Buns more than anything else on this blog. They are so very good. I’ve made them with all kinds of preserves. Some of my favorite variations are sour cherry, pear, and mixed berry.
This round-up wouldn’t be complete without including one of Quinn’s favorite desserts. I sort of accidentally made this Blueberry Croissant Bread Pudding. I intended to make something else but made a last-minute decision to switch recipes when I couldn’t find an ingredient. What seemed like a major derailment was actually a good thing because it led me to a super simple and delicious dessert.
Be sure to follow my Baking with Jams, Jellies, and Preserves Pinterest board for more recipe ideas.
Do you have a go-to baking recipe that features your favorite fruit-in-a-jar?
Pictured in the first photo are a few of my favorite preserves and jams from Anarchy in a Jar and Sarabeth’s.
February 1st, 2013 at 3:26 pm
These recipes look amazing. I make a super simple appetizer recipe by spreading softened cream cheese on a plate and spreading jalapeno jelly over the top. It makes a great topping for crackers and is good with a glass of wine. I haven’t found any other uses for the jelly yet though. Happy baking.
February 1st, 2013 at 5:28 pm
I’m not sure how I missed your post on the black cherry sour cream coffee cake & I surely will bake that next. The ingredients are similar to my favorite cinnamon coffee cake.
February 2nd, 2013 at 3:06 pm
I can never get enough of sour cherry jam
February 3rd, 2013 at 12:05 pm
Yum…those Blueberry Jam Bars and Black Cherry Sour Cream Coffee Cake photos look so delicious. I’m pinning those. I really don’t bake with jam much at all, but I’ll work on changing that. I love mixing jam into Greek yogurt — it’s just like those FAGE yogurts with the fruit compote on the side.
February 4th, 2013 at 5:19 pm
i usually cook with jam when i realise the new season jam is just around the corner and i haven’t eaten last season’s supply yet! i too make puddings and bars and a delicious cake that can also be made with fresh berries http://diginhobart.blogspot.com.au/2012/10/jammy-meringue-slice.html
i love the look of your coffee cake. recipe is being printed out now!
ps bread and butter pudding is great made with nutella, too.