What to do with all that jam???

I was hauling jars of beans, spaghetti sauce and pickled beets to the storage room and stopped to gaze at all my hard work over the last 5 years. I have certainly gotten past my block that all canning produced jam. I guess I made this blog with the intent to post about all the wonderful jams that can be made but now I am faced with a few undeniable facts:

• my storage room still has nearly all the jars of jam I have made since I started canning
• my family is not big into eating jam
• I rarely bake or cook with jam
• I need to rewire my brain about jams

I stared at gorgeous jars of peach butter, cantaloupe peach jam, apricot jam, strawberry jam, even a few intensely beautiful jars of apple cranberry rhubarb jam. Now I need to start thinking about foods that blend with those flavors and create dinners, dressings, desserts, snacks and baked goods around those jams.

Chicken can go so many ways, so I am starting some dinner ideas using a crockpot and apricot jams.....carrots, beets, sweet potatoes and others can be glazed with a scoop of jam, fruity bars with a layer of jam, peach butter in coffee cake and smoothies, even drizzled on ice cream with a little caramel. I think I am going into the best part of the year to work on this. Hopefully the freezer will stay stocked with chicken, beef, lamb and pork so my jams and jellies and butters have a full palette to choose from.