Alices Raspberry Jam Recipes

NUTTY JAM THUMBPRINTS

Steps:

• Put the granulated sugar in the food processor and process until it is fine and powdery, about 30 seconds. (Be sure to cover the feed tube so the powder doesn't float out.)
• Add the flour, salt and pecans and pulse until the nuts are finely ground.
• Add the butter and vanilla and process until the mixture looks damp and comes together. Transfer the dough to a bowl, cover with saran wrap and refrigerate at least one hour or overnight.
• Position racks in upper and lower thirds of the oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
• Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use the tip of a wooden spoon handle to press an indentation about ¾ of the way down into the center of each ball (twist slightly to release; if the handle sticks, dip it in flour). Bake for 22 to 24 minutes, or until lightly colored on top and golden brown on the bottom. (If your oven cooks unevenly, rotate cookies from top to bottom and from front to back halfway through baking time.)
• Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Using a sieve, dust cookies with confectioners' sugar. Use a tiny spoon or the tip of a teaspoon handle to fill with jam, jelly or preserves.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. (For best results, add the jam after defrosting.)

RASPBERRY SLICE

Steps:

• turn oven to 180 degrees.
• grease a 28cm x 18cm tin.
• cream butter and sugar until light and fluffy.
• add egg yolks.
• beat well.
• sift in both flours.
• mix it all to a soft dough.
• press it evenly in tin.
• spread jam over.
• Topping:.
• beat egg whites until stiff.
• gradually beat in the sugar.
• beat well.
• add coconut.
• stir it in.
• spread evenly over jam.
• bake 35-40 minutes.
• slice when cold.

ALICE'S RASPBERRY JAM

Steps:

• In a medium heavy-bottomed saucepan, combine raspberries and sugar. Let stand until the berries start rendering their juice, about 15 minutes.
• Place a small plate in the freezer to use later to test the consistency of the jam. Prepare two 1-pint canning jars and self-sealing lids in boiling water, following manufacturer's instructions.
• Bring the saucepan of berries to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Skim off any light-colored foam as it collects on the edges. Soon the jam will boil down again, forming smaller, thicker bubbles. At this point, start testing the consistency by putting small spoonfuls of the jam on the cold plate. This will cool off the jam sample quickly so you can tell what the finished texture will be like. When the jam has cooked to the thickness you want, stir in lemon juice. Turn off the heat, and carefully ladle the jam into the prepared canning jars, allowing at least 1/4 inch of headroom. Clean the lip of the jars with a clean, damp towel, and seal with the lids, following manufacturer's instructions. The jam will keep for about 1 year.

ALICE'S CREPES

Steps:

• In a medium saucepan, heat milk, salt, sugar, and butter until butter has melted. Let cool to room temperature.
• Place flour in a medium bowl. Make a well in the center, and add oil and eggs. Beat until the batter is too stiff to beat and is smooth, 2 to 3 minutes. Add the milk mixture little by little, beating until smooth. Strain the batter through a fine sieve, and then whisk in beer. Chill overnight.
• Heat a crepe pan over medium-high heat until a drop of water sizzles in the pan. (The first crepe may stick a little if your pan is not heated to the proper temperature.) Rub the pan with a little butter, wiping out the excess with a paper towel. Ladle a thin layer of the batter (about 2 tablespoons) into the center of the pan, tilting and rotating the pan to cover the bottom as thinly and evenly as possible. Lightly brown the first side for 1 to 2 minutes. Gently flip the crepe over, and brown the other side for about a minute. Turn out onto plastic wrap. The crepes may be covered and kept at room temperature for a few hours or refrigerated for up to two days. To reheat crepes, place in a covered baking dish, and transfer to an oven heated to 400 degrees until heated through.
• To serve, spread warm crepes with jam or butter. Drizzle lemon juice over the butter, and sprinkle with sugar. Fold into quarters, and serve immediately.

RASPBERRY SLICE

Steps:

• Pre heat oven to 180 c ff / 355 f
• Grease and line an 18 cm x 18 cm / 7" x 7" (base measurement) baking tin and set aside.
• In a large bowl, melt butter on high for about 1 min in microwave until melted - careful it may splatter!
• Add sugar and vanilla paste to melted butter, stirring to melt the sugar and combine.
• Add flour and mix until completely combined, then remove 1/4 cup of the flour mixture and set aside.
• Press the remaining flour mixture evenly into the base of the lined tin, pressing down well to create a smooth even base, then bake for 10 mins.
• While base is baking, add the reserved flour base back to your original bowl, along with the peanuts & extra 1 tbsp of flour, then using your fingers crumble together to combine.
• When base is finished baking, pour jam over base in a roughly even layer, making sure to go all the way to the edges.
• Sprinkle crumb topping over the jam layer, then bake for a further 15 mins. Leave to cool in tin for a least 30 mins before slicing.

ALICE'S DRAGON FRUIT & LYCHEE JAM

Steps:

• Chop fruit finely or pulse in a food processor. Add to a large saucepan with the jam sugar.
• Cook over a low heat stirring until sugar has dissolved. Add the knob of butter, increase heat and bring to a full boil (a boil that cannot be stopped when stirred).
• Boil rapidly for 4 minutes only, carefully skimming off any foam from surface during cooking.
• Remove from heat, then test a small amount on a cold plate for set, (the surface of the jam should wrinkle when a spoon is pushed through it). If not set, return to the boil for a further 2 minutes and test again.
• Spoon into hot, sterilised, glass jars and seal. Makes 4 medium jars.