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.
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.
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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.
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Oh, I found another sorbet recipe from a jam company 
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My 2024 sour cherry jam came out too tart - I didn’t add enough sugar. I made 5 half-pints, and have been wondering how best to remedy. Last night I took one jar, blitzed it in the FP to smooth out, added 2 T. cider vinegar, 2 T. honey, some thyme, and a pinch of salt. I used the resulting sauce to glaze a couple of pork tenderloins (with extra sauce for drizzling). We both loved it, and I used up one entire jar of jam-a-lot.
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I’ve been using cherry jam to make a cherry drink, if that appeals. Would work for cocktails, too.
Makes me think I might try making a shrub out of some of it.
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Tonight I used up a jar of peach jam to make a glaze for some pork-and-zucchini meatballs. Dumping everything in the mini-chopper to puree:
1 half-pint chunky peach jam
2 t. cider vinegar
1/4 t. kosher salt
A few cranks ground black pepper
1/32 t. dried and ground Datil peppers ('cuz heat!)
A few drops of soy sauce
Splash of chicken stock to desired texture
Roasted the unglazed meatballs at 425 for about 23 minutes. Switched to the broiler and glazed - twice - until golden brown - about 4 minutes more total.
This made enough for a double batch (2 lbs.) of meatballs. I used half and froze the rest for another day.
It was delicious!
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was gonna ask how you made this - thanks for beating me to it
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You are welcome! If anything, I might go for more ground peppers next time (especially if there is no chili crisp to serve alongside).
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Italian purple plum jam, dark as midnight and almost the thickness of a preserve.
This will likely be used for a cake filling, the residual jam left in the bowl was delicious.
This was made in the microwave. Just might have to make another jar, these are 5.6 oz.
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Can you say more about that? Is it already on this thread somewhere?
I am about to go on vacation for two weeks and any pleasant anticipation is being ruined by my anxiety about what will become of all the produce? 
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I only make small amounts in the micro,these jars hold 235g + 40% sugar. For a single jar, I use a qt. Pyrex bowl. I run some butter around the inside edge of the bowl to prevent run over. The temperature of the jam is in the 218* range. Micro high power, stirring occasionally, until temperature is reached.
The largest amount I make , and not very frequently, is three jars of jam. I also use a Pyrex bowl, but a large one.
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Leaving skins on, I take it? Our very first Italian plum just fell from the tree. Picking time!
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I vita-mixed it so it was perfectly smooth. I like to leave the skins on for the taste and it colors the jam. It would be good in a crostata, among many other things.
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Thank you! I hope we get enough for me to try a sample (after baking the torte, of course).
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