T.
of the jam.
Bake on the lowest
Wash fruits and slice to 1/8 inch thick-discard the seeds and ends.
Chop coarse.
In a 2-3 quart microwaveable bowl mix fruit with sugar.
Cook, uncovered on high for 6 minutes-you want it to boil.
Stir down and cook for 10 minutes more-stopping every 2 minutes to stir down.
Remove.
Jam will thicken as it cools.
This will keep in your fridge for 2 months or freezer for 6.
dges of the rest of jam recipe containers; cover with lids.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Heat oven to 350.
Grease a casserole dish.
Beat the eggs until light.
add in the sugar,then jam.
Combine with the dry ingredients stir in the milk.
Pour into dish and bake 30-40 minutes.
Serve warm with the sweet cream.
Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
Bake in oven for 20 minutes until puffed and golden.
Allow to cool and enjoy.
Combine first 5 ingredients to a crumb consistency.
Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam).
Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam.
Cover with remaining crumbs.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into bars.
ill moistened.
Fold in kumquat puree and nuts.
Pour
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
he touch, spread the raspberry jam over one of the layers
tablespoon of jam. Pour cake batter over jam so that cups
ngel food cake with raspberry jam and cut into small pieces
ell mixed.
Add the jam, blend in.
Add the
0 minutes before proceeding with recipe.
On a floured surface
oil before you start the recipe.
Crush the strawberries a
1/2 tablespoons of jam on each slice. Distribute the
Preheat oven to 400\u00b0; grease a 13x9-inch pan.
Combine flour and baking soda; set aside.
In medium bowl using mixer, cream butter and sugar until light and fluffy.
Stir in the flour mixture until well-blended.
Beat in the oats with a wooden spoon (dough should be crumbly).
Press half of the dough into pan.
Spread jam over it.
Crumble the remaining dough over jam and pat lightly to cover.
Bake 20-25 minutes.
While warm, cut into bars and remove from pan.
Cream room temperature butter with sugar until fluffy.
Blend in the one egg yolk.
Mix in 2 cups of flour , and the nuts .
Divide dough in two parts.
Spread or press 1 part in a greased 9 x 13 pan.
Cover with the apricot jam.
Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
Bake in a 350F oven about 40 minutes or until golden.
Cool and cut into squares.
n half. Remove seeds. Place kumquat halves in food processor and
I purposely did not use quantity. You can make as much as you need.
Mix 1 part butter with 2 parts cream cheese.
Stack bread and trim crusts. Save crusts for another recipe or to make bread crumbs.
Spread 1 slice with butter/cream cheese. Spread your jam or chutney. Top with another slice. Press down with your hand.
Cut in squares, rectangles or triangles.
Enjoy.