Summertime with all its delicious bounty is my time to store up for winter. There have been years I have been selective with what I preserve and there have been years in which I put whatever produce I could get my hands on into a jar to save it for later. But what if I don’t eat it? What I have learned over time is that I rarely eat relish, so as innovative as zucchini relish seems, I rarely crack it open. I don’t need 12 pints.
I also rarely eat jam. I prefer peanut butter and honey over peanut butter and jelly, always have. But I still make lots of jam…every year. I imagine some day I will wake early, refreshed and rejuvenated, and whip up a batch of scones or sweet biscuits to smother fresh jam on. I dream of capturing that sweet sunshine in a jar to delight myself with on a cold winter day. And while I have lost interest in copious amounts of relish from unconventional sources. I still enjoy making fruit preserves.
But what to do with it? Sweets Girl likes it and eats it, but she is such a finicky thing that a half pint could last months. I’ve yet to wake early and eagerly turn out a coffeehouse worthy pastry. So instead I googled, “what to do with lots of jam.” In fact, “what to do with lots of ____” is my go-to when I find a deal, or realize I have overstocked on any particular item. It’s amazing the information that others have already compiled for you.
⦁ 1 1/4 cups rolled oats
⦁ 1/4 cup ground flaxseed
⦁ 1/2 cup coconut oil, melted
⦁ 1/4 cup honey
⦁ 1 cup jam or preserve of choice. I used a mix quince jam and raspberry preserves to clear out two open jars in the fridge.
⦁ 1 tbsp. chia seeds
2. Line a cast iron skillet with parchment paper. If baking in an 8″ square or cake pan, skip the parchment paper and butter the sides.
3. In a large bowl, whisk the flour, oats, flaxseed, salt, and baking soda together.
4. Add the coconut oil (having this melted will help it mix), honey and maple syrup and mix well.
5. Transfer about 2/3 of the dough mixture to the prepared skillet or baking pan. Pack the mixture down firmly.
6. In a small bowl, mix the chia seeds with your preserves. Spread this over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Add a sprinkle of oats over any bare spots.
9. Bake for 20 – 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.