Jam Pennies Recipes

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.

RUGELACH COOKIES

Steps:

• Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
• Turn mixer to low and add flour just until combined.
• Divide dough in half and refrigerate 1 hour.
• Combine filling ingredients in a small bowl.
• Remove one half of the dough from the fridge and roll into a 10" circle.
• Spread the dough with the preserves and sprinkle ½ of the filling over top.
• Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
• Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
• Repeat with remaining dough and chill 45 minutes.
• Preheat oven to 350°F.
• Bake cookies 28-30 minutes or until lightly browned.

PEAR JAM

Steps:

• Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

JAM PENNIES

Steps:

• Cut the crusts from bread, then lightly spread each slice with the butter.
• Spread six slices with jam, and then sanwich them together with the remaining buttered bread.
• Using a round pastry cutter, stamp out four circles from each sandwich.
• Arrange on a serving plate and serve as soon as possible.