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Quick ways to liven up jam.

Quick ways to liven up jam

To bring party zest to brunch, jazz up jams with chocolate and compatible fruit or nut liqueurs. On hot buttered toast or toasted English muffins, flavor-intensified jams warm slightly, and melting nuggets of chocolate add a surprise to each bite. Also try these spreads as sauces for ice cream, unflavored yogurt, and crepes.

Orange and White Chocolate Marmalade

Mix together 1 cup (12-oz. jar) orange marmalade, 1/4 to 1/3 cup almond-flavored or orange-flavored liqueur (to taste), and 1/2 cup finely chopped white chocolate. Serve, or cover and refrigerate up to 2 months. Makes 1 2/3 cups.

Raspberry and Dark Chocolate Jam

Mix together 1 cup (12-oz. jar) raspberry jam, 1/4 to 1/3 cup orange-flavored liqueur (to taste), and 1/2 cup finely chopped semisweet chocolate. Serve, or cover and chill up to 2 months. Makes 1 2/3 cups.

Raspberry and White Chocolate Jam

Mix together 1 cup (12-oz. jar) raspberry jam, 1/4 to 1/3 cup black raspberry-flavored liqueur or blackberry-flavored liqueur (to taste), and 1/2 cup finely chopped white chocolate. Serve, or cover and chill up to 2 months. Makes 1 2/3 cups.

Strawberry and White Chocolate Jam

Mix together 1 cup (12-oz. jar) strawberry jam, 1/4 to 1/3 cup black raspberry-flavored liqueur (to taste), and 1/2 cup finely chopped white chocolate. Serve, or cover and refrigerate up to 2 months. Makes 1 2/3 cups.

Blackberry and White Chocolate Jam

Mix together 1 cup (12-oz. jar) blackberry jam, 1/4 to 1/3 cup blackberry-flavored liqueur or currant liqueur (to taste), and 1/2 cup finely chopped white chocolate. Serve, or cover and chill up to 2 months. Makes 1 2/3 cups.

Photo: Dress up orange marmalade with white chocolate and almond-flavored liqueur
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1986
Words:305
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