I have a lot of homemade jam and jelly that I would like to use up. Could it be used in recipes, such as banana loaf cake? What sort of adjustment should be made for the sugar. The sugar content of jam would be at least 50% wouldn't it? Could 1/2 cup of the sugar be replaced with 1/2 or 1 cup of jam?
Any other suggestions (other than don't make so much next time)?
Thanks
P.S. I posted this in the recipe request section before I realized that this section was more appropriate.
There are dozens of recipes on surejell.com for you to look at. Maybe you will find some thing to do with all that jam.
I would be more concerned about the liquid and the acidity when adding jam to baked goods than I would the sugar; maybe instead you could swirl it on the top so it has a chance to dehydrate a bit during baking?
I made the tart below with homemade apple butter, but the original recipe called for a cup of jam. I'm finding it to be a terrific way to get through last year's jam quickly - especially now that we're in berry season again.
http://quipstravailsandbraisedoxtails.blogspot.com/2010/05/easy-apple-butter-almond-tart.html