Is your pantry overflowing with jars of lovingly made but ultimately unused homemade jam? You're not alone. This seasonal glut of preserves is a common dilemma for enthusiastic cooks, but wasting that fruity labour of love is simply not an option.
Fear not, for a renowned pastry chef has unveiled five spectacularly simple bakes designed specifically to showcase and use up your jam surplus. These recipes transform your preserves from a forgotten condiment into the star of the show.
1. The Rustic Jam & Almond Tart
This free-form tart is a forgiving and beautiful way to use a generous amount of jam. A buttery, shortcrust pastry base is smothered with a thick layer of your chosen jam, then topped with a delicate, frangipane-like almond sponge mixture. As it bakes, the jam bubbles through the topping, creating a marbled effect that is as stunning as it is delicious.
2. Classic Jam Sponge Sandwich
Never underestimate the power of a timeless classic. A light Victoria sponge, split and filled with a generous slather of homemade raspberry or strawberry jam, is a teatime triumph. The key is to use the jam not just as a filling, but also to add a glossy, sticky glaze on top of the cake for extra flavour and visual appeal.
3. Jam & Oat Thumbprint Cookies
Perfect for lunchboxes or a quick snack, these wholesome cookies are a fantastic way to use smaller amounts of several different jam varieties. A simple oat-based dough is rolled into balls, indented with a thumb, and each hollow is filled with a different jam before baking. The result is a colourful and personalised biscuit tin assortment.
4. Sticky Jam & Ginger Traybake
For a bake that truly celebrates the flavour of the jam, try this sticky traybake. A dense, ginger-spiced sponge base is topped with jam and a simple crumble or streusel topping. The jam seeps into the cake during baking, ensuring every single bite is moist and packed with fruity flavour.
5. Jam Roly-Poly Pudding
Embrace a truly traditional British pudding. A suet pastry is rolled out, covered in jam, then rolled up like a Swiss roll and steamed or baked. Served warm with custard, it’s the ultimate comfort food that makes excellent use of a whole jar of jam in one go.
Pro Tip: The chef recommends sieving overly seedy jams for a smoother texture in bakes like the tart and sponge fillings, ensuring the perfect consistency every time. So, before you consider relegating another jar to the back of the cupboard, preheat your oven and get baking!
