I have a lot of homemade jam and jelly that I would like to use up. Could it be used in recipes, such as banana loaf cake? What sort of adjustment should be made for the sugar. The sugar content of jam would be at least 50% wouldn't it? Could 1/2 cup of the sugar be replaced with 1/2 or 1 cup of jam?
Any other suggestions (other than don't make so much next time)?
100-Year Old Jam Cake Recipe
1 cup butter, at room temperature
2 cups sugar
1 teaspoon vanilla
5 eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons baking soda
4 cups flour
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup raisins
1 cup nuts
2 cups blackberry jam
Turn this recipe into a puzzle! [click]
Preheat oven to 350 degrees. Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper. Combine buttermilk and baking soda; set aside. Sift together flour, salt, and spices; set aside.
Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. To the butter mixture, add half the flour mixture and mix until combined. Add half the buttermilk mixture and mix until combined. Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix. Scrape the bowl and mix well.
Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Place pans on wire racks to cool.
This recipe from CDKitchen for 100-Year Old Jam Cake serves/makes 8
Blackberry Jam Cake with Brown Sugar Frosting
3 cups cake flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons rum
1 cup of butter
2 cups granulated sugar
5 large eggs, beaten
1 cup blackberry jam
1 cup chopped walnuts or pecans
1 cup raisins (optional)
Brown Sugar Frosting (recipe follows)
Preheat oven to 325*F (160*C). Grease and flour three (9-inch) round cake pans; set aside.
In a medium bowl combine flour, salt, cinnamon, cloves and allspice together; set aside.
In a small bowl dissolve baking soda in buttermilk, add the rum; set aside.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition.
Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in the blackberry jam, nuts and raisins. Pour batter into prepared baking pans.
Bake for 40 minutes or until tested done when wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove cakes for pans and cool completely. Frost cooled layers with Brown Sugar Frosting.
Makes 12 servings.
Brown Sugar Frosting
1/4 cup plus 2 tablespoons butter
1 cup brown sugar, packed
1/4 cup milk
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
Place butter and brown sugar in a small saucepan. Bring to a boil over low heat, stirring constantly. Slowly add milk, and boil for 2 more minutes. Cool.
Stir in powdered sugar and vanilla. Beat until smooth and creamy. Frost between layers and top of cake.
Makes about 3 cups frosting.
Raspberry Jam Cake Recipe - Linzer Torte Recipe
Cake dough recipe ingredients:
200 grams flour
1 teaspoon baking powder
150 grams sugar
1 teaspoon vanilla
1/2 teaspoon grounded clove
1 teaspoon grounded cinnamon
150 grams butter
150 grams grounded almonds
150-200 grams raspberry jam
Glazing recipe ingredients:
1 egg yolk
1 teaspoon milk
Sifted powdered sugar
Easy Linzer torte recipe:
Combine cake dough ingredients and make dough (if it is sticky, cool it in refrigerator for a while). Cut the dough in half.
Roll first half of dough and put it onto greased and floured bottom of 10-inch tart pan with removable bottom.
Spread raspberry jam onto dough in the pan.
Roll the second half of dough and cut it in strips (about 16 strips, same wide). Arrange strips of dough over jam layer crosswise.
Beat egg yolk with milk and spread it over dough strips.
Bake it preheat oven to 350 degrees for about 25-30 minutes.
Sprinkle with powdered sugar and your raspberry jam cake recipe is finished.
If you like to make your own healthy homemade jams take a look at Homemade Jam and Jelly Recipes.
1-1/2 cups unsalted butter
1 cup sugar
4 cups flour
1 teaspoon salt
1 egg yolk
2 teaspoons. Almond extract
1-1/2 cups raspberry jam
1/2 cup sliced almonds (optional)
Preheat oven to 350.
Mix flour, salt, butter, sugar together in food processor or KitchenAid mixer (my personal choice) until it is the consistency of cornmeal. Add egg, extra yolk, and almond, and mix until you have a dough (it will be crumbly).
Press 2/3 of the dough into an 8" x 11" cookie sheet. Spread with jam.
Roll remaining dough out and cut into strips, making a lattice over the jam. Sprinkle with sliced almonds if you wish.
Bake for 30-35 minutes, until delicately browned. Cool, sprinkle with confectioner's sugar, and cut into squares. These keep well in the refrigerator for up to a week.
Makes: about 3 dozen
Canned Bing Cherry Jam
4 cups pitted chopped cherries
4 1/2 cups sugar
1 package powdered pectin
1/4 cup lemon juice
Place all ingredients into a 6-quart pot and bring the mixture to a boil that cannot be stirred down. Immediately add the sugar. Bring the mixture to a boil and boil for 2 minutes. Skim. Pour hot jam into hot jars leaving 1/4 inch head room.
Adjust caps. Process for 10 minutes in a boiling water bath.
(This works with any sweet cherry.) - Glitzy, forum member
Strawberry Jam Cake Recipe
Ingredients for Strawberry Jam Cake Recipe
3/4 cup butter
3/4 cup jam
1-3 cup buttermilk
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
Cream the butter and half of sugar.
Color pink with color paste.
Beat yolks light with the other half cup sugar; add to butter and sugar.
Put soda in milk.
Add with a little flour, and then the whites and rest of flour, then cinnamon.
Lastly fold in the jam.
Bake in layers or one sheet.
Cover with white or green icing and mark in squares.
Put a fresh strawberry on each square if in season.
Glaze is defined as a thin liquid sweet coating that adds shine and color to pastries. Also used as a protective coating to prevent the fruit on the top of tarts from drying out and looking unattractive. Apricot jam and red currant jelly are the two most popular ingredients used to glaze fruit tarts. Heat the jam or jelly until liquid, strain if there are lumps, and then lightly coat the fruit with the glaze with a pastry brush. Pie and tart recipes that call for a pre-baked pastry crust and have moist fillings also benefit from glazing to prevent the crust from becoming soggy. Apricot jam, raspberry preserves, red currant jelly, lightly beaten egg whites, or even melted chocolate make good glazes. Just make sure the glaze used complements the flavors in the filling. To glaze: pre-bake the pastry crust, let cool, and then lightly coat with desired glaze. When the glaze is completely dry, add the filling and continue with your recipe.
Apricot Glaze Recipe
Glaze is defined as a thin, liquid, sweet coating that adds both shine and color to pastries
When brushed on fresh fruit, a glaze serves as a protective coating to prevent the fruit from drying out.
You will also see recipes calling for brushing a glaze on a baked crust before the filling is added. This is done, again, as a protective coating to prevent a soggy pastry crust once the filling has been added and the tart (pie) is baked. The two most popular ingredients for making a glaze for fruit tarts are either an apricot jam (preserve) or else a red currant jelly for red fruits (such as strawberries and raspberries). A pastry brush is normally used to lightly coat the fruit with the glaze
Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.) Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush. Note: only lightly coat the fruit or tart shell with the glaze so that it does not look jelly-like when dry.
Variation: If glazing strawberries, raspberries or any other red fruit you can make a red currant glaze. Gently whisk 1/2 cup (125 grams) of red currant jelly over medium heat until melted. Let cool slightly and then lightly glaze the fruit using a pastry brush.
This recipe makes enough to glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart
1/2 cup (125 grams) apricot jam or preserves
1 tablespoon Grand Marnier or water (can also use other liqueurs)
Note: Grand Marnier is an orange liqueur
1.9 kg. Strawberries
1 dl. Lemon juice
1.8 kg. Sugar
can also be used as a strawberry glaze
on fresh fruit strawberry tarts.
After washing and hulling strawberries, mash the fruit. Let the strawberries and the lemon juice come to a boil. Reduce heat and cook for 5-10 minutes, until softened. Add sugar and mix well with fruit mixture until sugar is dissolved. Boil the mixture, without stirring, for about 15 minutes. Turn off heat and using a thermometer check temperature. It should reach 104 Centigrade (220 Fahrenheit). Using a slotted spoon dispose of the foam.
Let the jam cool slightly. Fill the jam into clean and heated jars.
whipped cream pastries with jam and coffee glaze
Bon App?tit | May 1996
These sweets are enjoyed with coffee or tea at Bewley's on Grafton Street, a Dublin institution that has long been part of the city's folklore and culture.
Servings: Serves 8.
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Ingredients1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
2 teaspoons plus 1 tablespoon water
1 teaspoon instant espresso powder
6 tablespoons (about) powdered sugar
1/4 teaspoon unflavored gelatin
2 tablespoons plus 1/2 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup raspberry jam
PreparationPreheat oven to 400?F. Line heavy large baking sheet with parchment paper. Roll out pastry on floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). Pierce pastry all over with fork. Freeze 10 minutes.
Bake pastry strips until golden and puffed, about 15 minutes. Transfer baking sheet to rack; cool pastry. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.)
Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute. Remove from heat. Pour 1/2 cup cream into large bowl. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
Place second pastry strip on work surface, trimmed side up. Spread jam over. Top with dollops of whipped cream; spread gently to cover. Top with iced pastry, iced side up. Refrigerate at least 1 hour and up to 3 hours. Using serrated knife, carefully cut pastry crosswise into 8 slices. Transfer to plates.
Jam Filled Butter Cookies
SUBMITTED BY: MKHG
"This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food! "
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Banana Split Cake Ingredients
2 c Graham cracker crumbs 1 Jar strawberry jam
1 Stick oleo; melted 4 Bananas; sliced (up to 5)
1/2 c Chopped pecans 1 ct (large) Cool Whip
2 pk (8 ounce) cream cheese Cherries
1 c Sugar Chopped Pecans
1 cn Crushed pineapple; drained
Instructions for Banana Split Cake
Combine crumbs, oleo and pecans. Pat in a 9 x 13 inch pan. Let chill 30 minutes. Cream the cheese and sugar. Spread over crust. Layer the pineapple, jam and bananas over cream cheese layer. Top with Cool Whip. Sprinkle cherries and chopped pecans on top. Refrigerate. Posted to TNT - Prodigys Recipe Exchange Newsletter by "St.Clair" on Oct 17, 1997
1/2 c. shortening
1 c. sugar
1 c. mashed ripe bananas
1 tsp. lemon juice
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. strawberry jam
1 c. chopped pecans
Cream the shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine banana and lemon juice; stir into creamed mixture.
Combine flour, baking powder and salt; add to creamed mixture, stirring, just until moist. Stir in jam and pecans. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans.
STRAWBERRY JAM CAKE
2 c. sugar
1 c. shortening
3 egg yolks, beaten
1 c. strawberry jam
1 c. buttermilk
3 c. sifted flour
1 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
Cream together shortening and sugar thoroughly. Add beaten egg yolks. Combine well. Add strawberry jam and beat well. Sift flour, measure and add cinnamon, soda and salt. Sift together. Add flour and 1 cup buttermilk alternately, mixing well after each addition. Fold in 3 stiffly beaten egg whites. Pour into three 9 inch greased cake pans. Bake at 350 degrees about 30 minutes and remove from pans. Frost when cool.
Mixed Berries Jam-filled Muffins
These muffins are very soft and moist. The crumbs are not sweet, but balance off very well with the sweetness from the blueberry jam. They tasted especially delicious when served warm :)
(makes about 9 muffins)
210g plain flour
50g granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
60g butter, melted
1 cup non-fat plain yogurt (I used mixed berries flavour)
1/4 cup milk (I used strawberry-flavoured Meiji milk)
some Jam (I used Smucker's blueberries jam)
Preheat oven to 220 deg C.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In another bowl, beat together egg and vanilla extract. Add melted butter, yogurt and milk, mix well. Add to flour mixture, stir just until blended.
Spoon batter into muffin cups, filling half full. Add 1 teaspoon of your favourite jam to each; top with remaining batter.
Bake for 15 to 20 mins.
Recipe source: The 250 Best Muffin Recipes by Esther Brody
peanut butter and jelly streusel bars
1/4 cup Vegetable shortening
1 1/4 cup Light brown sugar, packed
3/4 cup Creamy peanut butter
3 tablespoon Milk
1 tablespoon Vanilla extract
1 3/4 cup All-purpose flour
1/4 teaspoon Baking soda
3/4 teaspoon Salt
1 cup Strawberry jam -- stirred
Or your favorite flavor
1/2 cup Rolled oats --
Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bowl with an electric mixer on medium speed, beat the shortening, brown sugar, peanut butter, milk and vanilla extract until well blended. Add the egg; beat just until blended. In a mediu bowl, combine the flour, baking soda and salt. With the mixer on low speed, add the flour mixture to the shortening mixture; mix just until blended. Press 2/3 of the dough in teh bottom of the prepared pan in an even layer. Spread the jam evenly over the dough to within 1/4-inch of the sides. Combine the remaining dough with the oats; drop by spoonfuls onto the jam layer. The dough will be stiff. Press lightly to even out the dough layer. Bake for 20 to 25 minutes, or until the edges and streusel topping are lightly browned. Cool completely in the pan on a wire rack. To serve, cut into bars. Recipe By : Woman's Day, Holiday Baking 1994 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip