As far as I’m concerned jam’s whole razon de ser is to be in my belly.  Which is why when I’m faced with an almost empty jar I don’t waste it. I use it to make an unforgettable vinaigrette. Jam dressing is as crazy easy as the first question on Celebrity Jeopardy.  All you need is 3 parts oil, 1 part acid, herbs, spices and BOOM.

I had an almost empty jar of peach apricot jam and paired it with balsamic vinegar and the most amazing extra virgin picual olive oil. Hollywood and I found Rio Bravo Ranch olive oil at the Atwater Farmer’s Market. The family behind it has been farming in California for generations and they’ve really created something special.  If you have a chance to try it, tell me what you think.

I shook all the ingredients up right in the jar and ate my emulsified goodness on a bunch of greens. This vinaigrette has the perfect balance of sweetness and acidity. I’m going through another jar of jam like I’m racing towards diabetes just so I can make it again.

Ingredients

  • 1 jar of peach apricot jam with a teaspoon of jam left in it
  • 3 tablespoons of a good extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fresh basil, fine chop
  • 1/4 teaspoon garlic chopped into a paste
  • 1/4 teaspoon fresh grated ginger
  • 1/8 red serrano pepper, fine chop
  • salt & pepper to taste

Raspberry or strawberry jam work just as well peach and apricot. If you don’t have basil on hand try tarragon or mint. You can also substitute the balsamic vinegar for fresh squeezed lemon juice and the serrano pepper with any chile pepper that has a little kick to it. Buen provecho!

My soundtrack for this preparation is Technotronic’s Pump Up The Jam… because HELLO.

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