When I made my raspberry jam, I had enough for 4 pints, with a little left over. It wasn’t enough to pressure can, so I was stuck with a dilemma, what to do with the additional amount. Luckily I had some rolled dough in the fridge, so I made raspberry jam breakfast rolls. Think cinnamon rolls, but instead of cinnamon and sugar, I spread the jam throughout. The dough was rolled up, sliced into rounds and baked in the oven.
Delicious. That’s what I can say about it in a single word. They were gone almost before they cooled down. I think when I make them again, though, I’ll either include cream cheese as part of the spread, or I’ll make a nice cream-cheese frosting to go with them.