Not exact matches
Drop the raspberry
jam by the teaspoonful evenly
over the top of the crumb
mixture.
Spread the PB2
mixture over top of one of the slices of bread, followed by 1 Tbsp
jam and another slice of bread.
Strawberry
jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook
over medium - low heat until the strawberries are soft and
mixture thickens slightly.
Stir together the
jam, lemon juice, and salt and then spread the
mixture evenly
over the bottom crust.
Crumble the reserved 1 1/4 cups (300 mL) oat
mixture evenly
over the
jam.
Combine chocolate and
jam in a medium heatproof bowl set
over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and
mixture is smooth, 1 — 2 minutes.
Drizzle 1/4 of the
jam mixture in stripes
over the batter.
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar
mixture in a medium saucepan
over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir
mixture every now any then, letting it simmer for about 45 minutes or until it reaches
jam consistency 4) If
mixture becomes too thick, add in 1 tablespoon of water at a time 5) While
mixture is cooking, sterilize glass jar with boiling water 6) Remove
jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.
Spread the chia
jam over the
mixture in the pan.
To prepare ham, combine 2 tablespoons mustard, sugar, 2/3 cup
jam, and pepper in a small bowl; spread half of
jam mixture over ham.
Spread the chia seed
jam over the crust then sprinkle the remaining oat
mixture on top.
6 In a cup or small bowl, whisk the
jam and water together, then gently brush the
mixture over the berries.