What about warming some up and serving over ice cream or a slice of pound
cake or sponge cake? You could even mix up a few jars with some liquer or
rum or some other libation, repackage and gift as a spirited fruit sauce.
You could swirl some into some softened cream cheese, chill and use as a
spread for english muffins, biscuits, as a filling for crepes. Or drizzle
over a pan of brownie batter, swirl a bit with the tip of a knife and bake
off - I do this all the time with seedless raspberry jam for "Chambord
Brownies" - which people LOVE! - and I usually have to loosen up the jarred
stuff with some water so your preserves sound PERFECT for this. And you
could always cook some down a little to thicken and serve - what could be
better than WARM JAM!! YUM!
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