I don't know about you, but I never have any luck with those no-cook and freezer jam recipes. For me they always turn out runny.
Today I was in the dairy section of the grocery store. Those fruit-on-the-bottom yogurts and tiny servings of cottage cheese with dabs of jam are so expensive, yet so tempting. Well, I remembered the jars of peach jam in my freezer. The jam is delicious, and tastes like a sunny summer day, but is too thin to put on toast. I have used it on vanilla ice cream, and it makes a wonderful topping. Today I realized it would also be really good mixed in with yogurt or cottage cheese - and a lot cheaper than store bought.
I like this idea so much, I am planning on making some batches of low-sugar, runny jams just to have on hand for a quick treat.
By Free2B from North Royalton, OH
Cream together butter and sugar. Add eggs, one at a time. Sift flour with cinnamon, cloves and allspice; dissolve soda in sour cream.
