Jam-A-Lot

Cooking Discussions
41

Any thoughts about sorbet from jam? I seem to be making mandarin jam several times a week, and thought I’d read something about using jam in frozen treats. I’d love to make some mandarin sorbet, but I don’t have freezer space right now

I found this.

https://www.stonewallkitchen.com/blueberry-lemon-sorbet-R100054.html#:~:text=Combine%20jam%2C%20lemon%20juice%2C%20zest,least%202%20hours%20before%20serving.

42

Just off the cuff, I think it would work if incorporated with other ingredients. Serious Eats calls for jam in a recipe for strawberry popsicles. I find that recipe - as written - a little too jammy for me in texture, but after reducing the 6 T. to 2 T., I’m a convert.

1 Like
43

I make a couple recipes where a quickly-made jam is used to make a swirl/ribbon in ice cream. It’s not churned with the base, but rather layered in when you pack the completed/churned ice cream for the freezer It works great. That said , I’ve never tried it with citrus.

2 Likes
44

Oh, I found another sorbet recipe from a jam company :slight_smile:

3 Likes