Raspberry Bakewell Fairy Cakes

Ingredients: makes about 12
Oven: 160/170 deg.C
120/30 g. ground almonds
approx. 10g of dessicated coconut - making the amount  up to 140g.

140g softened butter  - or Flora and butter
140g golden caster sugar
140g self-raising flour
2 large eggs
1 tsp. vanilla extract or 1/2 tsp. vanilla and 1/2 tsp. almond essence.

Raspberry Jam
Paper Muffin cases plus tin.

1. In a large bowl, beat all the cake ingredients together.  Dont overbeat.
If the batter looks a little heavy, beat in a  little slightly cooled boiled water, until the right consistency is reached.  
2. About half fill the paper cases with batter, leaving about a teaspoon of batter in the bowl, to top each cake.  
3. Place a small 'dollop' of jam (use a teaspoon and your finger :) ) on top of each cake, and place approx. a teaspoonful of the remaining batter on top of the jam.  A blob of batter is fine, as long as the jam is mostly covered. 

Dont overfill the paper cases.

Bake for 20 minutes - plus extra time if necessary.  
Bake until the cakes have risen, and beginning to become golden.  
Test with a skewer to see if cooked through.  

Icing/Glaze:
175g softened butter
1/2 tsp. vanilla extract
2-3 tablespoons of milk and/or lemon juice - (lemon juice is good against the sweetness).
350g icing sugar - sifted

 

I made a fairly thin glaze, which you can pour/spread on to the top of each cake.  However, I find the cakes store better (in an airtight tin), without the icing/glaze, but they are lovely with the glaze poured over just before serving.

Jam Tarts - very easy (or Mincemeat tarts)

Apologies -  I have withdrawn the previous Jam Tart recipe - as I wasn't happy with it.  Here is a traditional jam tart recipe instead .....

Oven: 200 deg.C
makes - 10-12 small tarts
Shortcrust pastry:
6ozs (175g) plain flour
3ozs. (75g) cold butter
1 oz. (25g) lard - veggie or meaty
can add a little sugar and some ground cinnamon too.
approx. 3 tablespoons of cold water

Pastry:
a. Mix fat and flour into 'breadcrumbs' - add sugar and spices if using.
b. Add water and combine until you have a nice ball of dough.


1. roll pastry out fairly thinly and cut into rounds to fit your bun tins.
2. Prick the bases very lightly with a fork, and fill with a good teaspoon of jam or marmalade (of choice) or Mincemeat for Christmas flavour.
If you make Mince tarts, cut out little circles or heart shapes of pastry, to pop on top.
3. Bake for 10 - 12 minutes approx. until becoming lightly golden.  Let them cool slightly before taking them out of the tin and cool on a wire rack.

Blackberry & Apple Jam

 

 

Ingredients & Instructions -
I find, sometimes I just want to make a couple of pots of jam, and this recipe is sufficient for just about 2 pots.

8 ozs. of Blackberries
9ozs. cored and chopped apples (no need to peel)
1/2 lemon - juice and zest

1. Cook slowly (don't use an aluminium pan) until the fruit is very soft - approx. 15/20 mins.
2. Sieve the fruit and weigh the pulp.

Use 12 ozs. of sugar per 1lb. of fruit pulp.
for 8ozs. of fruit - use about 10ozs. of sugar.

3. On a very low heat, stir in the sugar and stir until the sugar is completely dissolved.
4. Bring to the boil very slowly, stirring frequently, until thick and creamy, - approx. 15-20 mins

It may reach 'setting point' earlier - test a blob of jam on a cold plate - if it wrinkles, and isn't runny), then it should be fine.  If you have a jam thermometer - check using this.  I prefer a softer set jam so usually judge it by 'look and feel' :) - (apologies for not being more technical.)



 the last test will be a 'thick set', so do not overboil if you like a looser jam



5. Leave about 15 mins. to settle.
6. Pour into sterilised jars, and lid (you can use the little wax discs before lidding.) 
Label, once the jars are cooled.

Notes:
(a) You can use any collection of fruit/berries: ie. plums, blackberries, apples, blueberries, red currants, cherries, etc. - remember to add some lemon juice as this helps the jam set.  You may have to check on how much pectin a particular fruit has, as you will not have to add so much lemon juice. 

(b) If things go wrong - if the jam hasn't set after cooling and potting, tip it all back into the pan and reboil, adding more lemon juice. 
If you have over-cooked your jam and it has become rubbery - (you'll find this out usually once it's cooled) - put it back into a saucepan, add some boiling water, a small amount at a time, stirring well, until it has achieved the right 'softness'. 

(c) If a mould develops on the surface of the jam in a jar, remove it with a clean spoon along with about half an inch (1cm) of the jam underneath.  The rest of the jam will not be affected - and place a waxed disc dipped in brandy on top :)

(d) Don't worry if any scum rises to the surface while the jam is boiling - if you keep skimming it, you  may well not have much jam left!  Wait until you have a 'set' then remove the jam from the heat and stir in a small knob of butter, which should disperse the scum.

(e) To sterilise your jars if you're in a hurry - you can pour boiling water (carefully) into your jars and lids - I find this works just fine.

You can, of course, make the jam in the Microwave, first pureeing the fruit, stirring in the sugar, then in increments of 1 - 2 minutes at a time (on High), stir and test.  It's pretty easy going - and difficult to burn the jam, although you can overjam it! :)

Cherries and Plums - Jams

This dish of cherries and plums looked so lovely, I had to take a photo of it -

(- then had to find my recipes!)

 

Cherry Jam:

3 cups of Morello (tart) cherries - weighed after rinsing and pitting (don't worry if you miss any of the stones - they will float to the top while cooking)

1 Granny Smith apple - peeled and roughly chopped

A few strawberries and gooseberries - if available - they will add to the pectin as apparently cherries have very little, otherwise use extra Pectin*.

3 cups of sugar

ground cinnamon & ginger - large pinches to your taste

juice of 2 lemons (TIP: freeze the skins and use them up when roasting chicken)

 

Sterlised Jam Jars: Place jars in cold oven and bring to about 190 deg.C  - leave in for about 10 mins. then remove very carefully.

 

1 oz. of butter.

 

1. Place the cherries, apple, lemon juice, strawberries & gooseberries, in your pan.  As they begin to soften you can use a potato masher to squish them some more.

2. Once they are very soft add the sugar, stirring so that it melts well and doesn't stick.

3. Add the spices

4. Cook on a gentle boil until you have reached the setting point.  Test little blobs of jam on to a cold plate/saucer and if it sets - it's done.  Be careful not to 'overset' the jam - I think it's better slightly looser than too thick. Stir in the butter.

5. Either using a heatproof jug or jam funnel - pour the jam into your jars. 

Seal, leave to cool, label and store.  Keep in the fridge once opened.

 

Plum Jam:

1.5kg plums with the stones removed

1.5kg sugar

150 ml. water

1 tablspn. lemon juice

2 x 13g sachets of Pectin

 

Sterilised Jam Jars

 

1. Put the plums, water and lemon juice into a large (non-reactive) saucepan and bring to the boil over a medium heat.  Stir frequently.  Reduce the heat and simmer approx. 10 mins. until the fruit is tender.

2.Return to the boil and stir in the sugar (stirring continuously).  

3. Add the Pectin and boil for 1 minute  - don't overcook the Pectin*.

4. Remove pan from the heat, remove any scum/foam and pour carefully into the sterilised jars - (a Jam Funnel is very useful.) Lid the jars and leave to cool, label, and store.

Keep in the fridge once opened.

(this recipe is from allrecipes.co.uk)

Grape Jam/Jelly

A friend recently gave me a bagfull of small grapes, and I was going to make some chutney with them, but ended up with jam instead!  I winged it a bit as I couldn't really find a suitable recipe but it came out very nicely.  I only got a couple of jars from the amount of grapes I had, and I have to admit it is a bit fiddly, but if you fancy trying it - here is the recipe:

Ingredients:

Approx. 1 kg. of small grapes

400 ml water

2-3 large apples - peeled, cored and quartered

1 lemon - juice only

1 cup of sugar per cup of fruit liquid

2 or 3  sterilised jars & lids - (To sterilise: place jars in oven at 190/200C for at least 15 mins. - remove carefully !)

1. Firstly I stripped the grapes from the stalks - though don't be too fussy about this as you will sieve it anyway.

2. Put the water and the grapes in a large saucepan, bring to the boil and boil gently for at least 20-25 mins.  Keep stirring and the pips should float to the top - which you can remove - (mostly).

3. Sieve the mixture and you should have about 800 ml. of liquid. - set aside.

4. I then cooked about 4 large apples with a little water - cooked until they were soft enough to puree.  I then added this to the liquid to give it some bulk and extra pectin.

5. Then - measure this out and use 1 cup of sugar per cup of fruit liquid.  Stir in well.

Add lemon juice.

6. Stirring frequently, bring this liquid to the boil and boil - (not too high a light) - until you have reached the setting stage.  Do be careful not to overboil this.  Because it is fairly liquid, you could burn the sugar - so do remember to stir a lot. 

I test my blobs on a cold tile, but unfortunately I do think it's experience that tells you when it's done .... (sorry Beginners).  When your blobs dont run too much when you tilt the tile (or plate), or push the jam with your finger and it crinkles slightly - it's usually ok.

Pour the slightly cooled jam into your cooled jars - almost to the top - and leave to cool completely.   I didn't put the lid on while the jam was hot, as I was a worried it would overcook the jam.

Label and lid.

The only other tip I have is not to overboil the jam and to keep stirring it so it doesn't burn.  I think it's better to underset it, than over-boil it and get a very stiff jam.

PS: I tasted it this morning and it was pretty good! :)

Cherry Jam

I found this amount makes approx 2 x 1lb. jars plus 1 x 1.2 lb. jar

Ingredients: 

3 cups of tart cherries – weighed after rinsing and pitting – (if you miss any of the stones, you’ll find they float to the top while cooking.)

1 Granny Smith apple – peeled and roughly chopped, a few strawberries, and a few gooseberries – I throw these in as they add to the pectin content - - - apparently cherries have very little.

3 cups of sugar

Juice of 2 lemons

1 oz. of butter

Ground Cinnamon and Ground Ginger (large pinch) 

1. Put your fruit and sugar into your (stainless steel or jam) pan. (There will probably be quite a bit of juice, but this is ok.)

On a lowish heat, stir until sugar is dissolved, and add the lemon juice.

Turn the heat up and stir constantly so it doesn’t burn, and  bring to a good boil.

2. Stir in the butter – this helps reduce the scum, which you can also gently remove with a spoon.

I test the temperature with my jam thermometer and when it reaches about 100 deg.C, I find that’s fine.  
You should , also test a blob on a cold plate to see whether it 'sets' and isn't too runny.

Add some cinnamon and ginger to taste – stir in.

Pour into your hot sterilised jars*, lid and label.

TIPS:

When pitting the cherries, I do this by hand and find the fruit gets fairly well squished.  However, while cooking you could use a potato masher to help mush the fruit a little more.

* I sterilise my jars by putting them in a cold oven & heating  to approx. 190/200 deg.C  for at least 1/2 hr.

Open the oven and leave to cool very slightly before pouring in the jam.

I also use a jam funnel which is very useful.

Freeze your lemon halves and use them when roasting chicken.  (They are delicious). 

Cherry, Blueberry, Redcurrant Jam

Ingredients: makes approx. 2 x 1 lb. (500g) jars.

1lb. mixed berries -
cherries (bitter are very good), blueberries, and redcurrants* (depipped, destalked etc.)
1 apple - peeled, cored and cut into smallish pieces
1 lemon - juice only

Simmer all the ingredients for approx. 20 mins. until the fruit is soft and shiny. Stirring.
Sieve.
* if you dont use redcurrants, you wont need to sieve the jam - supplement with other fruit instead.

For 8ozs. of sieved puree add 6ozs. of sugar - (jam sugar or other).
Boil gently - stirring so it doesn't stick - until 'jammy'.
Test.

I think you get a firmer set with Jam Sugar as it has added pectin.

Test for readiness, by putting blobs onto a cold saucer - if it wrinkles and sets - it's done.
Dont overcook the jam - it's better slightly softer than too thick.

Cool slightly, pour into sterilised jars* and seal.
I find a jam funnel is very useful as the jam tends to go straight into the jars, rather than everywhere else!

*I sterilise my jars in the oven at 190 deg. C, for approx. 20 mins., and sterilise the lids by pouring boiling water over them - though you can put them in the oven too. Do take care when removing the hot jars, and cool them down before filling them with the jam.

Bread 'n Jam .....

White Loaf Recipe (for breadmaker):
Ingredients:
500g. ( 1 lb. approx) Strong White Flour
1 tsp salt
1 sachet of a fast working yeast
2 tsps. dried milk powder
1-2 tsps. sugar

1 tbl. olive oil or large knob of butter
approx. 300 ml. handwarm water *

I mix all the dry ingredients together in one bowl. (You could also add some seeds of choice here.)
In your measuring jug, add the oil to the water -
*make sure the water is just hot enough to be able to dip your fingers in easily, without burning them. If it's too hot, it will kill the yeast (and maybe burn your fingers!)
Pour your liquid into the bread pan, then the dry ingredients (carefully) on top.
I have a Kenwood Breadmaker and can set this to a fast loaf setting, which makes and bakes the loaf in an hour.
If you take a peek from time to time while it's kneading - and the dough looks toooo sticky, throw in a little more flour. You may need to give it a poke so it moves around more!
Sit back till done ........... or .......
make some Jam:
I use recycled food jars with their lids. If you need to sterlise your jars - heat oven to approx. 190 C - place jars inside on the rack. When they are very hot - they're done. Remove carefully! I also pour boiling water over the lids to sterlise them. I fill the jars while they are warm.

Blackberry and Apple Jam: (small amount - makes approx. 1-1./2 lbs)
I always thought jam-making had a mystique to it - but it's not too difficult - and looks beautiful in its jars .............

Ingredients:
approx. 12ozs. (3 cups) Blackberries
approx. 12ozs. (3 cups) Apples - peeled, and chopped small in food processor
8ozs. (2 cups) sugar
1/2 or 1 lemon - juice only
1/4 cup of water

I put the (washed and rinsed) fruit, and rest of the ingredients in a large enamel pan and gently dissolve the sugar, stirring. I keep it gently bubbling away for a short time, stirring from time to time, until the apples have begun to soften. (I suppose you could do this separately, then add the softened apples - but I haven't tried this.)

I then begin to boil the mix faster, still stirring occasionally, until it has reached the right temperature - which you have to check on your thermometer.

I keep testing little blobs of the jam on a cold plate until it looks as though it's setting - (I prefer a soft set). I drop a blob at a time on to the plate, say every few minutes, giving it and the previous blob a little push - to see whether it's setting. You should be able to see that it is getting thicker - after a gentle push with your finger!

When jam is ready, remove from the heat and leave to cool slightly, then very carefully pour into a large Pyrex jug and pour into your sterlised jars - (using a jam funnel makes it slightly less messy). Cool again very slightly, screw the lids on and label.
Leave to cool completely.
If you store it in the fridge, it tends to help the 'set'.

If you dont like all the pips from the blackberries, you can sieve the jam before potting up. This is hard work! but makes a deliciously smooth jam. You will, of course, lose about a jar of the jam too, as you're getting rid of a lot of the 'mass'.
Enjoy!

Carrot Jam

This recipe came from "A Modern Herbal" - written in the 1900s

"Wash and grate some carrots; boil until reduced to a thick pulp. To 1 lb.(approx 570g) of this pulp add 9 oz.(250g) sugar, the juice and grated rind of 2 lemons, and 3 oz (75g) margarine. Boil the mixture well for 45 minutes to 1 hour".

"The result is a useful and inexpensive jam, which can be made for 6d. to 8d. per lb. (according to the price of the lemons), if all materials have to be bought, and for considerably less by those who have home-grown carrots available".
............... interesting!