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!
If you would like to share this video, you can link to this post with the high def video player above, or you can link or embed the YouTube version of Jam’n Salad Dressing. Thanks!
(Full printable recipe is below)
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.
- 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
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?!