Recipes involving jam?
I have an enormous surplus of jam (thank you grandma). Fig, peach, strawberry, plum, quince, and grape. I’m tired of toast and jam! Does anyone have any recipes that involve jam to help get rid of it? Preferably recipes involving lots of jam because I would need like 1000 jam filled cookies to get rid of any appreciable amount of jam.
I have a lot of jam here. Help.
TWO-LAYER BLACKBERRY JAM CAKE
1 1/2 cups butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup sour cream
1 1/2 cups blackberry preserves
1 1/2 cups chopped pecans
1 1/2 cups shredded coconut
1 1/2 cups raisins
butter cream icing
additional blackberries, to garnish
Filling:
1 cup softened cream cheese
1/2 cup blackberry preserves
2 cups fresh blackberries
Preheat oven to 350°F (175 degrees C). Lightly grease two 10 inch round cake pans and set aside.
Cream together the butter and sugar. Add eggs separately, beating well after each.
Sift together soda and flour; add alternately with sour cream to creamed mixture. Mix well.
Add jam, pecans, coconut and raisins. Mix well and pour into prepared pans.
Bake for 35 minutes or until toothpick inserted in center comes out clean. Remove cakes from pans and allow to cool completely.
In a small bowl, combine all filling ingredients except the fresh berries.
Spread the filling onto the top of one cake and arrange the fresh berries on top. Place the other cake on top and press down lightly, making sure the cakes are “stuck” together.
Frost the cake with the butter cream frosting and arrange the fresh berries on top, to serve.
JAM SCONES
Preparation time: 20 minutes. Baking time: 20 minutes. Oven temperature: 400 degrees. Yields: 8 scones.
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. butter
2 eggs
1/3 c. half & half
1/2 c. jam, raspberry, apricot, strawberry or boysenberry
1. Combine flour, baking powder, salt and sugar.
2. Cut in 1/2 cup of the butter until mixture resembles cornmeal. Set aside.
3. Beat the egs and half & half.
4. Make a well in dry ingredinets. Stir in liquid with a fork to make a soft dough (less mixing makes tender scones).
5. Divide dough in half. Pat out each portion on floured board into a 10-inch circle. Place 1 circle on cookie sheet. Spread with 2 tablespoons soft butter. Cover with jam.
6. Top with second circle of dough. With sharp knife, mark into 8 pie-shaped wedges. Do not cut through dough. Spread surface with remaining butter.
7. Bake at 400 degrees for 20 minutes or until golden. Cut into 8 wedges.
TIPS: If you wish, use 1/2 cup raisins or currants in dough. Omit the jam, using only the butter. Sprinkle with cinnamon sugar.
CEREAL JAM SQUARES
1 pkg. white cake mix
1/2 c. butter (room temp., not runny)
1/2 c. brown sugar
2 c. any corn or whole wheat flakes (or Chex) cereal, crushed (rolling pin)
8 oz. jar fruit preserves or jam
In bowl, put cake mix, butter and brown sugar. Cut with a pastry blender until mixed. Add crushed flakes and mix well. Save out 2 cups of mix. Put rest into 2 (8 inch) square pans, or 1 (8 1/2 x 13 1/2 inch) pan and pat evenly and firmly to cover bottom. Carefully spread with preserves or jam; don’t get any on sides of pan. Sprinkle the saved 2 cups of mix over the preserves and pat firmly.
Bake at 350 degrees for 25 to 30 minutes in aluminum pans or 325 degrees for 35 to 40 minutes in glass pans until lightly brown. Cool 5 minutes, loosen sides with knife. Cool completely, cut in strips or squares. Store in covered container.
MaryJose’s Recipe: Strawberry Jam
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