What’s your favorite recipe using Jam?

January 16th, 2012  Tags: , ,
| Competitions, Favourite things, Inspirations, Recipes | 19 comments

We all know how good old fashioned jam tastes on crunchy toast and breakfast pastries, but there are plenty of recipes that make use of preserves like: old fashioned jelly rolls, bread & butter puddings, cookie sandwiches and so on. Tell us your fave and you could win one of our hampers featuring 6 seasonal flavours all boxed and pretty delivered to your door. Good luck and thanks for sharing!

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Comments

  1. princess says:

    I love peanut butter & Princess Pantry Quince Jelly on La Tartine toasted bread.

    Celia wrote and said she likes French toast with Princess Pantry Nectarine & Vanilla Jam. She sprinkles cinnamon sugar over the toast while it cooks in the pan so it caramelises, to serve she spoons on whipped vanilla mascarpone over the jam and garnishes with toasted pecans and a dusting of more cinnamom sugar. How good does that sound?

    Sam Chisholm makes a Sundae using vanilla ice cream with Ruby Grapefruit marmalade, it’s really simple but sooooooo good. Garnish with finely sliced candied ginger.

    Chrissie from Leura writes: My favourite jam filled recipe is the classic English Bakewell tart from the Peak district of the Old Dart.It’s origins come from the cook making a mistake by putting the ingredients back to front so the tart ended up upside down so to speak. It’s finished with a macaroon topping, it’s a humble recipe, but very yummy. A luscious raspberry or strawberry and vanilla jam work best.

    Mark Trevorrow likes certain jams on a cheese plate, he suggests quince jelly or a chunky fig jam with French triple cream cheese, garnished with toasted walnuts and crackers.

    Karen Chong from Eastwood wrote and told us she makes an ice cream sundae with pecan toffee or hokey pokey ice cream and warmed apricot jam, she tops it with toasted macadamias and for extra wow finishes it with a halo of sesame Persian fairy floss.

    Dan from Chippendale makes fried peanut butter and jelly sandwiches. Dan hails from the USA and his preferred jelly is Princess Pantry’s Sumptuous Nectarine & Vanilla Jam.

    Sean from St Kilda emailed and suggests his own version of Basque Cake, where he makes a straight forward butter cake flavoured with a little freshly grated nutmeg, he then pours a layer of home made plum jam over the batter and tops with the remaining batter. After the cake is cooked he heats the remaining plum jam with dry sherry and pours over the cake, and serves with whipped cream.

    • princess says:

      Love the suggestions and ideas, the winner is Sean from St Kilda, loved the Basque Cake; elegant and gorgeous. A box of 12 mixed Princess Pantry Jams & condiments coming your way!

      • Tim says:

        MMMMM,butter, then marmalade, then bannana OR butter, peanut butter, strawberry jam, streaky bacon then another slice of buttered toast.You could fry it in butter, but that’s just greedy.?? Do you toast or grill? I think grilling rocks, also you have to slice the bread yourself to get thick doorstops.

  2. Samantha says:

    A winter favourite recipe is golden steamed pudding where the pudding mix has a couple of dollops of a decent marmalade in it and the sauce is almost pure marmalade thinned with a bit of hot water before steaming.  It's sweet but the tartness of the citrus cuts thru.  Ruby grapefruit marmalade or the mandarin marmalade from PPantry would lift it to new heights…

  3. From Across the Kitchen Table says:

    My favourite jam filled recipe would definitely be the Linzer Heart Cupcakes I've made last  Valentine's Day. Just use a heart-shaped cutter to stamp out a heart from the cupcake tops. Lightly dust the cupcake tops with icing sugar. Spread a spoonful of raspberry jam on each cupcakes and put the tops back on and spoon some more of the jam into the heart-shaped cut-out.
    http://fromacrossthekitchentableblog.blogspot.com.au/2011/11/i-recently-entered-cupcake-making.html

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