I’ve ended up with plenty of jam made with various summer fruits – what are some baking ideas that would help me use it?
Anne-Lies, Gouda
“Jam is at the heart of many classic baked treats,” explains a baking consultant. The first thought would be tip a jar of your homemade jam into a buttered ovenproof dish and top it with cake batter: “Prepare a classic, equal-parts combination sized for your dish by beating together say 180g softened butter and 180g sugar, gradually incorporating an egg and a touch of citrus zest or extract, and finishing with 180g self-raising flour.” Spoon that on top of the jam and place in the oven at 190C (170C fan)/375F/gas 5 until the sponge “is firm to the touch” and it’s fully cooked. Enjoy hot with a dollop of clotted cream, and it’s perfection.
Don’t forget jam to layer or garnish cakes. “Think of a traditional layered cake, but that isn’t very generous with jam,” adds another baking expert, who would be more inclined to spread icing over the top of a flavorful bake, as an idea, make a dip in the middle with the back of a spoon and add your preserves in there: “That’s a nice way to decorate a cake and it also makes use of a good quantity of jam.” It’s also worth trying to use fruit preserves to glaze a nostalgic simple sheet cake: “Once it’s out, top with jam then sprinkle with shredded coconut.” If you prefer, there’s delight in a nostalgic jam tart or Italian crostata.
Additionally, jam is a great friend of cookies, with bakers suggesting thumbprint cookies are the way to go. One method is nutty meringues: “Beat egg whites with sugar, ground nuts and citrus zest until firm enough to roll into balls, then toss in confectioner’s sugar.” Create a hollow in the centre, add the jam and bake: “You’ll get mouthwatering, soft and store nicely in a airtight jar.” Meanwhile, shortbread are another winner: “Create a easy shortbread by beating powdered sugar and butter, then add all-purpose flour – some use traditional and ancient grain – cornflour, a pinch of salt and vanilla extract.” Pipe that, make a thumbprint, add jam and bake until the edges are lightly golden.
A spoonful of jam also brightens up the first meal of the day. In many households, that means porridge or yoghurt, while no sensible person ever passed up a twice-baked croissant. “Cut croissants in half and spread with jam. Beat together 80g butter and 80g white sugar, incorporate an egg and 80g crushed almonds, then add to your flavored croissants, and spread some on top, too.” Scatter sliced nuts, then bake at a 190C (170C fan)/375F/gas 5 oven for 20 minutes for a very good morning.
If baking isn’t enough baked goods you can eat (admittedly), so also consider spreading the love: “Put a nice bow on the jars and share them,” suggests a cook. “Everyone loves an homemade present.” Another option, get a gang over, mix a teaspoon of jam into cocktails – “paired with citrus and spirits,” – and enjoy the taste of sunshine.
