Do you have a random jar of leftover jam stuffed somewhere in your fridge? I bet you do! Chance are, you have more than one too. What to do… what to do? Use it up in this simple, tasty jam vinaigrette recipe! Assemble straight in the jar, shake-shake-shake, use, immediately, or pop back in the fridge until you’re ready. This trick works like a charm with all sorts of jams, jellies, preserves, and marmalades. So don’t let those half used jars just sit there wasting away… make this jam vinaigrette instead!
Nutrition Facts
6 servings per container
Calories171
- Amount Per Serving% Daily Value *
- Total Fat 16.8g 26%
- Saturated Fat 2.4g 12%
- Sodium 1mg 1%
- Amount Per Serving% Daily Value *
- Potassium 7mg 1%
- Total Carbohydrate 6.3g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


An Untraditional Vinaigrette
Traditionally, vinaigrettes made using a 3:1 oil to acid (vinegar/citrus) ratio…meaning 1 cup of oil to 1/3 cup of acid/vinegar. If you’ve never made salad dressing at home, you might want to start with the classic ratio first! You may have noticed that my jam vinaigrette recipe above is not traditional. Personally, I prefer a bit more tart, a tad more pucker, a slight zing on the palate as it were. So if you’re like me in that way, I think you’ll end up preferring my suggested 2:1 oil to acid/vinegar ratio a whole lot better than the classic recommendation.
Seriously, this is one of the reasons I love playing with food! There are endless combinations of flavor even when making something as simple as a vinaigrette. And just because someone tells you to make a jam vinaigrette one way doesn’t mean that’s the only way to make it. I can’t tell you how many times I adjust an ingredient or three based on what I have on hand. What if I don’t have strawberry jam to make this dressing? But I have blueberry preserves? Go for it! Holy wow that will be delicious.
There are truly so many fun ways to use a vinaigrette! Just imagine how fab a jam vinaigrette would taste poured over this Peach + Champaign Salad…. or how fun it would be drizzled lightly over Roasted Asparagus…. or how wonderful the fruity tart combination would pair with greens and this Limoncello Fizz…
Vinaigrette vs Dressing
So what is the difference between a vinaigrette and a dressing? Most simply stated, dressing encompasses a much wider variety of sauces… to include blue cheese, ranch, tahini, Thai peanut and more. Whereas a vinaigrette is simply a mixture of an oil and acid, such as citrus juice or vinegar. If you’re the rabbit hole type, like me, a simple breakdown and some incredible recipes can be found here.
Let Me Know
Have you every made a jam vinaigrette before? I’d love to know what fun combinations you recommend! Or what sounds good to you based on the random jars you currently have hiding in the fridge.
While you’re at the sharing and commenting, please Save to Pinterest or Share on Facebook. I need all the support I can get to keep on growing this dream of mine. A place where practical beats perfect- and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy.
Hugs, because handshakes are awkward~

I wanted a grape salad dressing. I used grape jelly, the vinegar I used was apple cider. The vinegar was way too strong! I added more grape jelly and more salt. I even tried to neutralize it with a small amount of baking soda. Nothing helped. I dumped it down the drain. I feel the proportions are off in this recipe.
I only had rice vinegar, I used that and it tasted amazing. Next time I think I’ll add some mustard. Thank you so much for this recipe.
Sounds amazing. I have a jar of homemade apricot jam that’s just begging to be made into a vinaigrette!