Angelas Flexible Jam Recipes
ANGELA'S 'FLEXIBLE' JAM RECIPE
Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast, Condiment
Time 1h
Yield 1.2 litres/4 jam jars
Number Of Ingredients 3
Steps:
- Put the fruit into a preserving pan or large heavy-based saucepan. For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing. Bring to the boil.
- Lower the heat. For blackberries, simmer for 15 minutes; for plums, simmer for 30-40 minutes; for raspberries, simmer for 2 minutes; for strawberries, simmer for 5 minutes. The fruit should be soft.
- Tip in the sugar, stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20-25 minutes - don't stir though - until the setting point of 105C is reached.
- Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle. Pour into sterilised jars, label and seal.
ANGEL FOOD JAM CAKE RECIPE
Angel Food Jam Cake is a simple dessert you can make for any occasion. It makes about 8 slices, and with a dollop of whipped cream, has become our family's favorite new cake!
Provided by Amber Bracegirdle
Categories Desserts
Time 1h2m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Have a non-stick loaf pan ready, but do not spray it or flour it. In a small bowl, combine 1/4 cup sugar, flour, and cornstarch. Whisk to combine and aerate and set aside. To a large bowl or stand mixer bowl, add the egg whites, vanilla, cream of tartar, and salt. Beat on medium speed until foamy, about 30 seconds. Leave the mixer on and stream in the remaining 1/2 cup of sugar, one tablespoon at a time until completely incorporated. Continue beating on high speed until soft, floppy peaks form, about 4 minutes. Remove from the stand mixer if using and fold in one-third of the dry ingredients by hand, using a spatula. Fold gently so as not to deflate the air you whipped into the egg whites. Fold in each third of the dry ingredients completely, in increments, taking care not to deflate the batter and that no lumps remain. Pour the batter into your loaf pan and bake for 38-42 minutes. You can tell the cake is done by touching the top, or cracks along the top - so long as neither are sticky, you're good. Immediately invert the loaf pan onto two cans or anything that will allow for air circulation underneath. The cake must cool upside down to prevent deflation. When the cake is cool, run a knife around the edges and let the cake gently fall onto a cutting board. Use a serrated knife or electric knife to cut the cake horizontally into three layers. Measure two strips of plastic wrap that are 3-4 times the size of the cake out onto a clean surface. Place the bottom layer of cake in the middle of the plastic wrap. Spread 3 tablespoons of jam onto the cake, creating an even coating. Place the second layer on top, and repeat, topping with the last layer. Make sure each layer is aligned. Wrap tightly within the plastic wrap, and press to make sure the cake is sticking together, and then place it back into the loaf pan you baked it in. Refrigerate for at least 4 hours to set the layers. Slice and serve with fresh berries and whipped cream.
Nutrition Facts : ServingSize 1 slice, Calories 165 calories, Fat 0 g, Carbohydrate 35 g, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 121 mg, Sugar 26 g
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