zxcvbob wrote:

> Got any hints for using up pounds of jams, jellies, and marmalade?
> --besides eating more toast and biscuits? I like making the stuff, but
> only eat it in small quantities and not very often. So it piles up on
> the shelves.

I marinate chicken, pork, or lamb in them, sometimes with a little added
spice, like red pepper flakes. Also, you can make little tarts with just
jam and bits of pastry dough.

--
Sir Baldin Pramer, R.P.A.