Jam becomes a quick glaze for pork chops while rice cooks alongside. The tartness cuts through the richness, and you'll have cleared that half jar by dinner.

Serves 2. 25 minutes, 10 at the stove.

About 670 calories a serving, 29 g protein, 107 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/2 jar [120 grams] jam, to taste salt, to taste pepper, 2 tablespoons oil, 1 clove, minced garlic, 1 cup rice, 2, about 1 inch thick pork chops.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season two pork chops with salt and pepper on both sides, then set them in the pan and let them sit undisturbed for 4 minutes until golden on one side.4 min
2. Flip the chops and cook 3 minutes more on the other side until cooked through, about 145°F [63°C] at the thickest part. While the chops cook their second side, bring 2 cups water to a boil in a small pot, add 1 cup rice and a pinch of salt, then reduce heat to low and cover.3 min
3. Remove the chops to a plate. Add 1 minced garlic clove to the pan and cook 30 seconds until fragrant, then stir in 1/2 jar jam until it coats the bottom and loosens slightly. Return the chops to the pan and coat both sides with the glaze.1 min
4. Let the rice cook covered off heat until tender and water is absorbed, about 15 minutes. When both rice and chops are done, plate the rice and lay a glazed chop on top of each mound, spooning any pan glaze over.

Note Swap the pork for chicken thighs or a firm white fish fillet. Leftovers keep three days covered and reheat gently. Serve with a bitter green like arugula or wilted spinach to balance the jam.

You know that last inch of jam in the jar nobody wants to deal with. These thumbprint cookies are the answer, made mostly from pantry staples with the jam as the jewel in the centre of each one. Warm, buttery, ready in under an hour.

Serves 2. 40 minutes, 15 at the stove.

About 710 calories a serving, 9 g protein, 123 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 inch at bottom of jar [about 2 tablespoons] jam, 4 tablespoons butter, 1 cup [120g] flour, 1/4 teaspoon salt, 1 eggs, 1/4 cup sugar.

1. Heat your oven to 350°F [175°C]. Cream together 4 tablespoons of softened butter and 1/4 cup of sugar in a bowl until pale and fluffy, about 2 minutes with a wooden spoon or electric mixer.
2. Beat in 1 egg, then add 1 cup of flour and 1/4 teaspoon of salt. Mix until a soft dough comes together, about 1 minute.
3. Roll the dough into 12 balls and place them on a parchment-lined baking sheet spaced 2 inches apart. Press your thumb into the centre of each ball to make a shallow well.
4. Divide the jam into 12 equal portions and press a small amount into each well. Bake for 15 to 18 minutes until the edges are light golden brown.16 min
5. Let the cookies cool on the sheet for 5 minutes, then transfer to a plate to cool completely.5 min

Note Swap the jam for any berry preserve or marmalade you have. Store in an airtight container for three days, or freeze for up to one month. Serve warm with tea or coffee, or crumble one over yoghurt for breakfast.

A quick braise where a few spoonfuls of jam become a tangy glaze for chicken thighs, giving you something closer to a weeknight dinner than a pantry salvage. The jam melts into the pan juices and coats the meat as it cooks, so nothing goes to waste.

Serves 2. 35 minutes, 10 at the stove.

About 660 calories a serving, 36 g protein, 87 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons jam, 1 tablespoon oil, to taste salt, to taste pepper, 2 cloves garlic, 1 cup rice, 4 pieces chicken thighs.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat four chicken thighs dry and season both sides with salt and pepper. Once the pan is hot, lay the thighs skin-side down and cook until the skin is golden and crisp, about six minutes, then turn and cook another three minutes. The chicken is ready when both sides have colour.
2. While the chicken cooks, start 1 cup rice in a separate pot with water or broth following the package directions. The rice will be done about the same time as the chicken.
3. Remove the chicken thighs to a plate. Pour off most of the fat, leaving a thin film in the pan. Mince 2 cloves garlic and add them to the pan, stirring until fragrant, about thirty seconds.
4. Stir in 3 tablespoons jam, scraping up any browned bits from the bottom of the pan. Add one third cup water or broth, then return the chicken to the pan skin-side up. Reduce heat to medium, cover, and braise for fifteen minutes until the chicken is cooked through and the sauce has thickened slightly.15 min
5. Check the rice is tender and fluffy; if both are done, plate the chicken over rice and spoon the pan sauce over the top. Taste and adjust seasoning with salt and pepper.

Note Swap the jam for honey or marmalade if you prefer a different flavour. Leftovers keep for two days in the fridge and are good served cold or reheated gently. Serve with a sharp green salad to cut the sweetness of the glaze, or add a squeeze of lemon juice to the sauce.