Or….What do you do with overcooked jam?!
I’m lucky to have two very clever daughters-in-law. Those “boys” may have given me grey hair, but they chose wonderful partners who are creative in the kitchen.
A couple of years ago I made several batches of cherry jam. Some jars turned out overcooked — not burnt, but so thick they were difficult to spread. One daughter-in-law transformed two jars of that jam into this delightful chicken dish. She cooks for a family of eight every night, so recipes that are simple, reliable, and flavorful are prized. This dish adds a pleasant sweet note to savory chicken and is an easy way to repurpose jam that’s too thick for toast.
In the photo it’s plated over rice with green beans and baby carrots on the side — a complete, homey meal.
She took this picture with her phone, but she’s also a talented photographer. Her portfolio can be found on her site, Sei Bella Photography.
If you’re wondering what to do with overcooked jam or want more canning tips, consider picking up a guide like The Confident Canner for useful advice.
- 2 lbs boneless skinless chicken breasts
- 2 jars cherry jam (for example: 1 jar cherry marmalade and 1 jar cherry-lime jam)
- 2 tbsp apple cider vinegar
- 2 medium onions, chopped
- 2 tbsp minced garlic
- Place the chicken breasts in the slow cooker.
- Add the cherry jam, apple cider vinegar, chopped onions, and minced garlic on top.
- Cook on low for 4 hours, or until the chicken is cooked through and tender.
- Shred or slice the chicken if desired and serve over rice with vegetables.