Jam Butter

I read this and immediately started salivating. JAM BUTTER? How genius is that? Seriously, this tip from Cheryl of Back in the Day Bakery is one of the cleverest things I’ve seen in awhile. (I would make this longer, but I must go make this and hunt down some fresh bread to smother it with!)

I love to celebrate the seasons by making jams and preserves with fresh fruit from our local farmers market. The strawberries we are getting right now in Georgia are just so delicious. One of my favorite things to do is make jam butter. If you don’t have homemade jam on hand, you can use your favorite store bought variety as another quick and easy way to layer flavors on scones, biscuits, breads, and muffins. Simply cream ¾ pound (3 sticks) of unsalted butter at room temperature until light and fluffy in a medium bowl with the paddle attachment of an electric mixer or by hand, using a wooden spoon. Add 5 tablespoons of your favorite jam and mix until combined. Serve at room temperature in small cups or ramekins. Jam butters will keep in a sealed container in the refrigerator for one week.