I might have a teeny-tiny jam-making problem. I simply love to make jam. I love the little “ping” you hear as the jars seal. I love to look at the rows of jewel-colored jars sitting on my pantry shelves. I love to give it as gifts.
Naturally, I also love to eat it. But my husband prefers to be very nearly gluten-free… So, while my grandmother often served biscuits and jam with dinner… we don’t do that. We rarely have toast with breakfast, and even when my kids get peanut butter sandwiches with their lunches… they prefer honey on them.
So what am I supposed to do with all this jam? Especially since a new jam season is really only a few weeks away.
Make Jammy Gummy Bites, apparently.
Please see the bottom of this post for more details
In all fairness, I can’t actually take credit for this idea: it belonged to the Pixie. I merely figured out the measurements, and actually made the things… so as not to have a scalded Pixie running around my kitchen.
Jammy Gummy Bites
2/3 cup of jam or preserves
1/3 cup of water (or juice that compliments the jam)
2 Tablespoons of unflavored gelatin — I like Great Lakes brand; this recipe needs the red can
1 silicone mold (like this one)– optional
Pour the water or juice — I used orange juice for this recipe — into a small pan. Add the gelatin and let it sit for a minute or two. This helps avoid lumps. Add the jam — I used blackberry pear jam–and heat over low heat until everything is combined and soft and melty.
Pour or spoon into the silicone mold (this is the mold I used, and annoyingly, the entire recipe doesn’t quite fit; if you use one of the molds like the one listed above it fits fine). Or into a glass baking dish. Set in the refrigerator for a couple of hours to set up.
*Note: If you are using the silicone mold, place it on a sturdy cookie sheet or tray before you fill it up. The molds are quite bendy, and while this should be patently obvious, if you somehow skip this step the mess is actually quite horrific. Go ahead. Ask me how I know!
Once they are set up, pop them out of the mold, or cut them into bite-size pieces and store them, covered, in the refrigerator. They are fine to go unrefrigerated for a few hours, though — like in school lunches! 🙂
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