Tip of the Week: Make Salad Vinaigrette from Leftover Jam

When a jar of jam is almost empty, we often discard the bottle immediately instead of scrupulously scraping the last few drops. Here’s a nifty tip to maximize every bit of jam, jelly, or marmalade: Add equal parts of wine vinegar and vegetable or olive oil to the bottle. Cover and shake vigorously, then season to taste with salt and pepper. You’ll have an instant fruity salad vinaigrette in no time!

Photography by Patrick Martires; original text by Rachelle Santos appeared in the September 2014 issue of Yummy magazine