Forget getting the spatula out to clean out the last bit of jam or jelly in the jar! Instead whip up a simple salad vinaigrette!
So my Mama taught me this trick a million years ago and honestly I’ve been doing this for just as long however I thought it was common practice for everyone to do. Apparently I was wrong when I mentioned this to my one girlfriend who was complaining that her daughter actually broke her spatula trying to get the last bit of jelly out of the jar. When I told her what I do/my Mama taught me it was like I told her the meaning of life. She literally was in awe and had a total “whoa!” moment. LOL I love those!
Growing up Mom never bought store-bought jams or jellies. Oh no, that was severely frowned upon. Now I’ll confess I do buy them from time to time only out of lack of time to make homemade. It’s not hard to make (really) and it doesn’t take long (really) but with everything else on my plate I just have to cut corners from time to time.
What Mom taught me was, instead of trying to scrape out the last bit of jam or jelly out of the jar (and ending getting your knuckles all sticky from it) leave the excess and make it into a delicious fruity vinaigrette! Genius, I know!
Mom didn’t get all fancy schmancy with the bajillion varieties of vinegar. No, she had white, apple cider or red. That was it. No champagne, no balsamic, no white truffle.. no, Mom kept it low-key. Now the rule of thumb is super simple but the rest is up to you. What I mean by that is as follows:
- To the jar (we’ll say it’s a pint) add 1/4 cup vinegar, pinch of salt, pinch of pepper, screw the lid on and shake (the jar, not your body – well wait, shake your body with it as that counts as exercise in my book!)
- Remove the lid, add in 3/4 cup light oil (vegetable/canola/grapeseed), screw the lid on and shake – body shaking is optional.
- Taste. That’s the basics. But you know me I tend to add a bit more. So for example if my jam/jelly is berry I’ll also add in a teaspoon of dijon and, depending on how much jelly/jam is a left a touch of honey in case there isn’t a lot left, and a tablespoon of minced shallots. For citrus jams and jellies I like red pepper flakes, apple cider vinegar, touch of honey and black pepper.
The sky is the limit to be honest when it comes to flavor combinations. Go with what you like best.