Amaze Your Friends & Make Jam’n Salad Dressing

…at the same time!

I use this canning jar trick all the time to make smoothies, sauces and salad dressings. I have even ground coffee this way. It is also very handy to use during a cooking or canning demonstration. (You get a lot of ohhs and ahhhs.) Watch the short video above to see a demonstration of how it’s done.

But the gist of it is that if you have a standard blender, the blade fits right inside the jar – making one less container to clean.

If you don’t use up all the dressing, it’s no problem. Just pop a lid on the jar and stick it in the refrigerator. Done!

Canning Jar Uses

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(Full printable recipe is below)

Be sure to check out all of of our other canning videos including our popular Wine Salt video!

Jam’n Salad Dressing

You can make this dressing with any jam. The fun is in experimenting. My favorites are raspberry, strawberry or rhubarb. You will need to adjust the amount of jam you add. Most of my homemade jams are low sugar, so I can get away with using 3 Tbsp. of jam to pack in flavor without adding too much sweetness. But if you are using a high sugar jam, you should back down on how much you add.

Making Salad Dressing with JamIngredients:

  • 6 Tbsp. olive oil
  • 2-3 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1-3 Tbsp. jam (depending upon the sweetness of your jam)
  • Salt and pepper to taste
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1) In a 1 quart canning jar, combine all the dressing ingredients. (Start with only 1 Tbsp. of jam and add more if you need to.)

2) Being careful not to cut yourself, place the blades of your blender onto the jar and attach the jar to the blender. (Watch the video above to see how it’s done.) Blend for 30-60 seconds or until dressing is emulsified.

3) Taste and adjust seasoning or add a bit more jam if needed.

4) Used to dress your favorite salad. Store unused dressing in the refrigerator for up to 5 days.

Note: Always use a newer, modern canning jar for this. Vintage jars or jars from commercial sauce, etc are probably not safe to use on a blender. Also, try not fill the jar more than half way so that the food has room to mix and keep ice to a minimum as that may put more stress on the jar.

I first learned this trick many years ago from the blog Simple Recipes by Elise Bauer. She said that her mom remembers that some blenders came with a mason jar for exactly this purpose. Who knew?!


Theresa Loe is the Co-Executive Producer and the canning/homesteading expert on Growing A Greener World TV. She creates seasonally inspired pantry items based on homegrown and locally-sourced produce. A lifelong canner and a graduate of the Master Food Preserver Program, Theresa also studied sustainable horticulture and culinary arts. She also blogs at LivingHomegrown about homesteading & preserving. Follow her on Google+ and download her FREE CANNING RESOURCE GUIDE.


  1. says

    Wow! I just watched your video, and I am very impressed! I make my own vinaigrette all the time and it really does taste better when I take the time to process it in the blender. But, I never knew I could simplify things by processing it in the same jar I store it in! Wonderful bit of information.

  2. Teresa Hedger says

    I find your site to be just what I’ve been looking for for a long time. It is informative and fun using simple terms and directions with minimum and fresh ingredients.
    Thank you for sharing your time and your experience with all of us. We are blessed.

    Teresa E. Hedger

    • Theresa Loe says

      Thank you so much Teresa for taking the time to let us know! We appreciate that.