To avoid wasting a single bit of jam, reuse the bottoms of your jars to flavor your vinaigrettes. A simple anti-waste tip that’s a change from the traditional vinaigrette. The latter, prepared with olive oil, balsamic vinegar, salt and pepper, is perfect for enhancing cold dishes, especially salads. Here, the jam “replaces” the balsamic vinegar in a way, thanks to its sweet and sour notes (which balance between acid and sweet). Once the vinaigrette is poured over your dishes, with the fruity aroma of the jam, you get a superb sweet and salty mix.
An anti-waste vinaigrette
Depending on the amount of jam you have left, the vinaigrette will be more or less fruity. You are free to adapt according to your preferences, and above all, to choose the jam! Red fruits, figs or apricots, all jams are equal.
Between sweet and tangy, homemade recipe for a fruity vinaigrette
For a remainder equivalent to a tablespoon of jam, pour 2 tablespoons of hot water into the jar to dilute what is stuck to its walls, 3 tablespoons of olive oil, 1 tablespoon of squeezed lemon juice and a pinch of salt. Close the jar, shake it to bind the ingredients and filter the preparation if necessary (and thus remove any possible pieces of fruit that might bother you). In this recipe, mixed with jam, the olive oil gives the dressing a softness and roundness, the lemon zest gives tangy notes, and the salt, as in all recipes, enhances all the flavors! (Of course, you don’t have to wait until the end of your jar of jam to prepare this dressing. Simply take a tablespoon from your still-full jar of jam to add it to the other ingredients mentioned above).
A preparation with a perfect balance of flavors, to pour over your salads, quinoa, tabbouleh or cold pasta salad! Its sweet and sour notes will delight your palate even more if fruits, nuts or even pieces of cheese (like feta cubes) are present in your salads. Finally, this vinaigrette would almost echo the jam that many like to put on a cheese toast.
