Condiments, Jams, Jellies, etc.

It’s easy to dismiss the condiments and jars lining our fridge doors – if they start to languish, be sure to give them some attention. Some last literally forever, others not so much. Regardless, we always want to get the most out of the things we buy and sometimes half empty jars are taking up valuable real estate!

Fregolata Tart made with  a little extra Jam
Fregolata Tart made with a little extra Jam


  • Mix it in with some marmalade for a ham glaze, it’s easy and fantastic; try adding a touch of soy sauce.
  • Layer it in a sandwich as a condiment; it is particularly good with chicken, turkey, or ham.

Jelly or Jam –

Keep in mind that jellies and jams will keep in the fridge for months – it’s the opening and dipping into them that exposes them to yeasts and molds in the air.  They are never inexpensive, so treat them well and they’ll stay nice and fresh for a long time.  Use a clean spoon or knife, dish out what you need, close the lid immediately.  See also Fruits.

  • Make a tart.
  • Use as an ice cream topping.
  • Stir into plain yogurt.
  • Serve with any type of pancakes or waffles.
  • Melt with a little water or fruit juice to make a sauce.
  • A tablespoon in a gravy deepens and enrichens the flavor without leaving an identifiable taste.  (Same with BBQ sauce.)
  • Also, that brings to mind the old recipe using grape jam and bbq sauce over meatballs, Vienna sausages or hot dog slices.  One of those things you might think you’re too sophisticated for until you taste it again; I put in a generous amount of mustard powder to add little bite.
  • Don’t forget to bring it to the table when you’re serving biscuits or rolls.
  • Layer into muffins, quick breads, cornbreads.
  • See cranberry sauce, too, under fruits; technically a jelly or jam.

Marmalade – Technically, a jam, so see above, also.

  • Mix with some chutney or a little bit of molasses for a ham glaze.
  • Layer on a ham or turkey sandwich as a condiment.
  • Serve with ham.

Mayonnaise – technically a salad dressing:

  • Not enough left in the jar for anything, but you’d like to use up the last bit? Pour in a little vinegar and herbs of your choice, shake and you can dress a small salad.
  • Marinade chicken and lamb in Mayo mixed with herbs of your choice (think dill, cumin, cayenne.)
  • A touch left in the jar, mixed with a little sour cream and a spice, (minced chipotle, greek salad spice, almost any blend) makes a great dipping sauce for fries, especially spicy or sweet potato.


  • The better mustards can be made into a vinaigrette right in the jar.  Add a little chopped tarragon, some minced garlic, season with salt and pepper, vinegar of your choice and mix.  Add a little olive oil (ratio is 1:4 vinegar to oil.)  You can store it right in the jar in the fridge.  If it gets too cold, bring to room temperature or microwave for a few seconds (with the lid off) to warm up the oil and shake again.

Salad Dressings

  • Many of them make great marinades for chicken, turkey or vegetables.
  • Dress up chicken with Italian or balsamic dressings.
  • Use as dips for vegetables.

Olives & Juice –

  • Try to remember to bring them out as a snack before dinner.
  • Dice them for a casserole.
  • Throw into many dishes that can use a bit of briny pick me up – often the same dishes capers are used in.
  • Add to Italian pasta sauces or chicken dishes.
  • Add a bit of the juice to martinis.

Comments and discussion always welcome - tell me what you think.

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