Jam Jams Recipes

NEWFOUNDLAND JAM JAMS

Steps:

• Sift together the flour salt and baking powder and set aside.
• Cream the brown sugar with the butter.
• Beat in the egg.
• Beat in the molasses.
• Stir in the dry ingredients until a soft dough forms.
• Chill dough for several hours or overnight before rolling it out on a well floured board and cutting out 3 inch circles. Cut a ½ inch circle out of the center of half of the rolled out cookies.
• Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
• Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
• Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down slightly.
• Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
• Cool on a wire rack.
• Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees F. You can make sandwich cookies out of them or serve them as soft molasses cookies just as they are.

BASIC UNUSUAL JAM RECIPE

Steps:

• Place the plant material in a glass or stainless steel bowl, cover with the boiling water, and let it steep for 5-6 hours or overnight.
• Strain, squeezing as much of the liquid out of the plant material as possible. If there is not enough liquid, add water to make 2.25 cups.
• Pour your liquid, along with the rest of the ingredients into a large pot, bring to a boil, and stir.
• Simmer for a minute or so, until all of the sugar is dissolved.
• Pour the jelly into clean, sterilized jars, making sure the rims are clean and leave about 1/4" headroom.
• Screw the caps on and process in a hot water bath for about 10 minutes.

BASIC JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

NANA'S JAM-JAMS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In you stand mixer, cream butter and sugar.
• 3. Once creamed, add eggs. Continue to beat until smooth and very creamy.
• 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt.
• 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla.
• 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar.
• 7. Bake for about 10-12 minutes, depending on your oven. You want them to be a light golden brown. If you prefer a crispier cookie, bake for 13-14 minutes. Spread raspberry jam over cookies while they are still warm. Press another cookie on top. Serve them on your Nana's china, or whatever you have on hand. Nana wrote in her original recipe to hide 5 if you want any for yourself. They go quick!

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

JAM JAM COOKIES

Steps:

• In a medium bowl, cream together the butter and brown sugar. Beat in the eggs, corn syrup and lemon zest. In another bowl sift or whisk together the flour, baking soda, baking powder and salt. Add the wet ingredients to the dry and stir together until combined. Refrigerate until ready to use. Roll out the dough on a well floured surface fairly thin and cut out rounds with a cookie cutter. Place on an ungreased baking sheet and bake at 375℉ (190℃) F for 8 minutes. Transfer to a wire rack to cool. Once the cookie are cool, place a teaspoon of your favorite jam or jelly onto the bottom of one of the cookies and top with another one.

JAM JAMS

Steps:

• Cream together margarine and brown sugar. Beat in egg, molasses until fluffy.
• Add soda with water, salt and vanilla.
• Stir in eough flour to make a stiff dough for rolling.
• Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across).
• Bake at 350*F for 8 to 10 minutes.
• Cool on wire racks.
• When cool put together in pairs with jam in the middle.