kannie Posted January 3, 2008 Share Posted January 3, 2008 I seem to have accumulated a number of jams and jellies - some of which are unlabeled! We just don't seem to eat them fast enough! Has anyone got any recipes that use up jams and jellies? It must be possible to use them to flavour and sweeten muffins or cakes, surely? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted January 3, 2008 Share Posted January 3, 2008 Gainsborough Tart is a lovely way to use up some jam. Gainsborough Tart 6oz short crust pastry Jam 2oz butter 2 eggs 4oz caster sugar 4oz desiccated coconut 1/2 tablespoon baking powder Line an 8" sandwich tin with the pastry. Spread with enough jam to cover base - any jam will do. Melt the butter, stir in the beaten eggs, coconut, sugar and baking powder. Pour into prepared case and bake for 30 minutes at GM5/200C. Swiss Rolls seem to eat up lots of jam too - again, any variety will do. Swiss Roll 3oz S/R flour 2 eggs 3oz caster sugar Break the eggs into a bowl and whisk together. Add the sugar and whisk until you have a thick cream consistency. Fold in the flour a little at a time. Spread the mixture into a greased swiss roll tin (9" x 12") and bake in a hot oven (GM6/7) for 7-8 minutes. Turn out onto a sheet of sugared greaseproof paper. Spread with jam and roll up from a short end. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 4, 2008 Share Posted January 4, 2008 Both the above now in the Omlet Cookbook! Well.....they do contain eggs!! Quote Link to comment Share on other sites More sharing options...
