Give the rest of your jam a last goodbye by turning it into mongolian tea. What? Yes, mongolian tea.
When I was younger, my dad had to go to mongolia for work. Mongolia is a very beautiful, non-touristic country that is in my opinion mostly known for not being known (which is really sad since it does have some really good places to visit!). My dad once took me and being a teenage girl, I still remember the vast amounts of meat we were served and the fact that they drank tea with a lot of jam. I wasn’t too fond of the meat back then but I remember drinking glass and glass of the black tea with sweet jam (which of course got me really hyperactive since black tea has teeine but the jam was just so good!).
Anyway, I had this almost empty (really more empty than anything) glass of jam (from my Raspberry Buttercream) in my pantry and apart from the fact that I hate wasting food, I also really wanted the glass to put my sunflower seeds in. Since I had to rinse it with hot water anyways to clean it, I figured I’d just make some tea in it and see if I could re-create the “mongolian experience” and tadaaa, it worked. Actually the mongolian use some kind of dark, very sweet jam but I think any red fruit jam will work. Just make the tea in your jam glass, remove the tea bag after the time it needs, close the jam glass and shake well for a few times to dissolve the jam (caution, it’s very hot!).
Black chai with that little touch of sweetness that will save you putting in the extra sugar in your tea (My ex-roommate did that with a glass of honey last year and it worked as well). Plus, it saves you some cleaning effort.