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Smucker's

Welch's

“You can do so many things with preserves, from a simple crunch-bar cookie to a sauce for a more elegant dessert,” said Joan Hersch, proprietor of A Matter of Course in Chicago. “I like to make a sweet cookie dough, roll it out to fill a jelly-roll pan, spread on a jar of raspberry jam, sprinkle with streusel and bake. It’s easy, and looks great sliced into small, finger-food bars.”

-- The Gourmet Retailer

Miniature muffin cups can be used to make tiny tartlets with jam centers. Roll out a pie crust and line a small circle of dough in the cups. Fill with jam. “You have an old-fashioned English tea-time treat, the jam tart.”

“Preserves can be a means to a satisfying shift away from fat. Fat-free preserves when melted and pureed with nonfat yogurts and cream cheeses, may be added to baked goods of all kinds in lieu of regular fats.”

-- Madelaine Bullwinkel, Author of Gourmet Preserves