Jam Butter

I think the words Jam and Butter together speak everything you need to know.  Just looking at the pictures of this sweet little combination makes you want to dig in.  Such a simple thing to combine your jam and your butter into one spread- but oh how it makes any bread, even plain toast, into a special treat!

With Easter and Mother’s Day coming cup – we recommend serving your Jam Butter with Hot Biscuits for breakfast or brunch.  However, you could add it to your Easter table with Buttermilk Rolls {not only is it so yummy, it looks pretty too}.  Be sure to make some English Muffin Bread to eat with the leftovers {if you have any}, and FYI the orange marmalade is fabulous on Cornbread!

Choose any flavor of jam, jelly, or preserves you like – it’s hard to pick a favorite!  The pictures here have Raspberry Jam, Blueberry Preserves, and Orange Marmalade.  Other favorites are Strawberry, Peach, Apricot, and Blackberry.

Ingredients

• 1 stick (1/2 cup) good quality butter (room temperature)
• 4 heaping tablespoons jam (be as generous as you like)

Directions

1. Whip the butter with an electric mixer until light and fluffy.  Add the jam and mix by hand until completely incorporated.  {Note:  You can add the jam with the electric mixer, but mixing by hand keeps the fruit whole – these blueberry preserves have whole berries that looks so beautiful in the butter.}
2. Now spoon your butter into a small dish or you can roll it in wax paper to make a log or square.
3. Serve with hot biscuits or bread!
4. ..............................

For full instructions please see: www.caramelpotatoes.com/

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