Jam isn't just for toast

Jam has long been a breakfast staple. It is time to give it a new role. With cheese, in a simple dessert or on a crepe, it also knows how to make itself useful long after morning coffee.

With cheese: dare to try sweet and savory

To vary the pairings, try the Chestnut, Pear & Tonka Bean – 250 g preparation with sheep's milk cheese or tomme. Place a small touch next to the cheese, then taste the two together. This is a suggestion to adapt to your taste: start lightly, because the idea is to create a pairing, not to make the cheese disappear under a sweet blanket. Serve with a piece of plain bread to let each flavor find its place.

In a yogurt: the quick dessert

A spoonful of Yuzu & Blueberry Jam – 250 g is enough to personalize a plain yogurt or fromage blanc. The combination of blueberry and yuzu allows you to vary the pleasures around fruits and citrus. You can mix it or keep it in a layer at the bottom of the cup. For a family snack, let everyone dose their portion with their own utensil. No need to take out the food processor: it will appreciate this day off.

On a crepe or in a verrine

The Yuzu & Blueberry Jam is also suitable for a simply folded crepe. To vary, try a small verrine composed of yogurt, jam, and crumbled biscuits, adding the latter just before serving to keep the crunch. These ideas are starting points: adapt the portions, textures, and ingredients to everyone's age and needs, especially for children.

A few good habits

Taste before adding sugar: the jam already brings its sweetness. Check the ingredients of each preparation and its accompaniments, especially in case of allergy or specific diet. To preserve an opened jar, follow its instructions after opening and use a clean spoon. The instructions may vary from one recipe to another: the jar has its say too.