We’re Jammin’… We Hope You Like Jammin’ Too! Baking with Jam!

We all have those dregs of jam in the fridge, one we opened for the scones and then haven’t touched since? I had this and then some! My friends from Wisconsin had made some jams with the berries from their farm and were kind enough to share some with myself and Harry. We were gifted a raspberry, blueberry, peach and apple jam (or jelly if you are from the States!). They seemed far too special to just spread on toast and I felt compelled to showcase them to the best my baking skills would allow. So after much deliberation these were the three recipes that made the shortlist and I can tell you we were not disappointed!

Traditional Jam Tarts (makes approx. 24)

65g caster sugar
175g softened butter
1 egg
100g plain flour
100g spelt flour
50g ground almonds
A tbsp. of jam for each tart. If they are particularly thick mix them with a small amount of warm water.

Mix the softened butter and the caster sugar together until light in colour and well mixed. Next add the beaten egg. Mix together the dry ingredients separately and slowly add them to your butter mixture. You will make a soft but not overly sticky dough. Roll out your dough on a lightly floured surface to about 1/2cm thickness and cut into circles slightly bigger than your tart or cake holes. Grease the tin and place the pastry circles into the tin ensuring no air is trapped underneath. I then fill the cases with approximately a tablespoon of jam or enough so that it is a little lower than the top of the pastry. Bake in a preheated oven at 165 centigrade for 10-15 minutes or until the pastry is golden and cooked through.

Apple Jelly Pancakes

85g plain flour
50g spelt flour
1 tsp baking powder
2 tbsp caster sugar
130ml whole milk
1 large egg
1 tsp of cinnamon
½ cup of apple jelly/jam

Mix the dry ingredients in one bowl and beat the egg into the milk in another. Slowly add the milk to the dry mixture and whisk as you go. Next add in the apple jam and mix until you have small petit pois sized lumps in your pancake mix. Heat a flat skillet or frying pan with a small amount of oil or butter. Once heated start cooking! I use about two tablespoons of batter per pancake but you can make them as big or as small as you like. Once you can see air bubbles starting on the topside of the pancake flip them and cook the other side. Serve with stewed apples or if you are in our house lashings of maple syrup!

Blueberry Bakewell Loaf

150g soft butter
150g caster sugar
150g ground almonds
50ml milk
2 large eggs or 3 small eggs
150g self raising flour
1 small punnet of blueberries plus extra for decoration (100-150g)
½ cup to a cup of blueberry jam (This all depends how much you like blueberry jam!)
75g icing sugar

Preheat the oven to 180C and grease an 800g loaf tin. First cream together the butter and the sugar until light, white and fluffy. Whisk the eggs with the milk and add slowly to the butter mixture until combined. Then fold in the flour and ground almonds (I add them together then put them in). Once the cake batter has come together mix in the blueberries. If you are using a mixer the faster you mix it the more churned up your blueberries will be. If you prefer them whole then fold them in by hand. Put half of the mixture in your tin then a layer of blueberry jam then the rest of the cake mixture. Bake for around 40 minutes or until golden and a skewer comes out clean. Once the cake is cool mixed the icing sugar with a tiny amount of cold water to make an icing with a thick sauce consistency. Pour it over the cake then dot on some blueberries on top. Next boil the kettle, make a cup of tea and sit down with a slice of well earned cake!

I hope you enjoy these recipes as much as we did. If you have any of your own please do share them and I will test them out.

Colleen x