fruit jam

With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have.  Use a thick, quality jam or preserve but not jelly, which is too runny.  Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place.

Shortbread Jammers

unsalted butter,

sugar

fine sea salt

vanilla extract

all-purpose flour

flour flour

fruit

Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.

Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.

Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.

Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.

Chunky and with hearty apricot flavour, this sticky jam is great on toast or with cheese.

Traditional apricot jam

lemon

(4 cups) white sugar

1kg firm ripe apricots, flesh

water

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5348771529001-5580111799001

This simple, delicious homemade jam is made with a combination of Honeycrisp and Granny Smith apples and is flavored with lots of warm, cozy spices!

Spiced Apple Jam

Honeycrisp apples (rinsed, peeled, cored, and chopped into large chunks)

apple

cinnamon

ginger

cloves

cardamom

Heat a medium saucepan over medium-high heat. Add chopped apples, sugar, lemon juice, and spices to the pot and stir everything with a wooden spoon to combine.

Bring the apple mixture to a boil and continue to boil for 15-25 minutes until the jam has thickened.

About halfway through the cooking time take your wooden spoon and mash some of the apples against the side of the pot and leave some apple chunks in tact, then give everythig a good stir. This step is optional, but will result in a slightly chunky jam.

Once the jam has thickened, and the jam reaches a slow boil with small, tight bubbles, remove the pan from the heat and allow the jam to cool slightly. Spoon the jam into clean jars and seal tighlty. Allow the jam to cool completely before transferring it to the refrigerator.

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Easy plum jam

2kg plums, stoned and roughly chopped

lemon juice

butter

Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.

Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.

Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

An easy recipe for blueberry jam with no pectin. Only three ingredients and a great way to use up the rest of your Summer blueberries.

Blueberry Jam (No Pectin)

lbs Blueberries

½ Cups White Granulated Sugar

Lemon

Place a small plate in the freezer.

Combine blueberries, lemon zest, lemon juice and sugar in a large pot. Heat on medium to high heat.

Stir blueberries frequently.

Once blueberries come to a boil and cook for an additional 10-15 minutes on medium heat. The blueberries should start to slightly thicken.

Remove plate from freezer and add a small spoonful of blueberry jam. Place plate back into the freezer for 1-2 minutes. Remove plate from freezer run a finger through the jam if it stays separated and doesn&#39;t run your jam is done.

Remove jam from heat. Spoon jam into mason jars leaving about 1 inch of space at the top of the mason jar. Let jam come to room temperature then refrigerate or freeze jam.

Top 5 fruit jam recipes from across the web

The most viewed fruit jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shortbread Jammers

Traditional apricot jam

Spiced Apple Jam

Easy plum jam

Blueberry Jam (No Pectin)

Top 5 fruit jam recipes from across the web

The most viewed fruit jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shortbread Jammers

Traditional apricot jam

Spiced Apple Jam

Easy plum jam

Blueberry Jam (No Pectin)

The most viewed fruit jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine