An Unexpected Use for Jam

So you’ve come into an unholy amount of jam.

Have you been canning away this summer and have way too much? Are you a collector, dare I say, connoisseur of jam and have way too many jars cluttering your pantry (ahem, maybe like me? Idk.) Or do you just want to use up some remnants of jam that isn’t enough to use for other recipes?

No matter where you fall in, I wonder if you’ve heard of this BRILLIANT idea on how to use up your jam?

Yogurt. Flavoring. 

I personally am a plain Greek yogurt with honey and fruit kind of girl. But when I had too much jam on my pantry shelves, I couldn’t help myself but try it. 

And OH MY HECK it was amazing!! 

I was definitely able to trim down my jam supply while enjoying my Greek yogurt more than I had in a hot minute!

Flavored yogurts at the store can come with their own laundry list of ingredients, when they should be super simple. There can be way too much added sugar, weird additives, and more often than not, added colorings too. 

I made a low sugar blackberry jam that worked WONDERFULLY with this idea. Less sugar, no preservatives or additives of any kind (other than the pectin, which we’re not counting ok). 

The beauty of this idea is it is 100% tailored to you and your taste. You can do store bought, or pull from your own homemade supply at home!

Love strawberry rhubarb jam? Can’t find that flavor of yogurt in the store? You can make your own strawberry rhubarb flavored yogurt at home!

This idea works well with freezer, fresh, or canned jam recipes.