Jam Busters Recipes

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JAM FILLED BUTTER COOKIES



Jam Filled Butter Cookies image

This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!

Provided by MKHG

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 5

¾ cup butter, softened
½ cup white sugar
2 egg yolks
1 ¾ cups all-purpose flour
½ cup fruit preserves, any flavor

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
  • Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g

BASIC JAM



Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

JAM BUSTERS



Jam Busters image

Make and share this Jam Busters recipe from Food.com.

Provided by Bluenoser

Categories     Breads

Time 2h8m

Yield 16 serving(s)

Number Of Ingredients 11

4 1/2 teaspoons active dry yeast
1/2 cup warm water (110F)
1/2 cup warm milk
1/3 cup butter
1 1/3 cups sugar, divided
3 egg yolks
1 teaspoon salt
3 3/4 cups flour
3 tablespoons jam
1 egg white, beaten
oil (for deep frying)

Steps:

  • In a bowl disolve yeast in warm water.
  • Add milk ,soft butter,1/3 cup sugar,egg yolks and salt.
  • Mix well.
  • Stir in enough flour to form a soft dough.
  • DO NOT KNEAD.
  • Place in a greased bowl turning once to grease top.
  • Place in a warm draft free place til double,about 90 minutes.
  • Punch dough down
  • Knead about 10 times.
  • Divide in half.
  • Roll to 1/4 inch thickness and cut with floured 2 1/2 inch round cutter.
  • Place 1/2 tsp jam in center
  • Brush edges with egg whites.
  • Cover and seal tightly.
  • Cover and let rise for 1 hour.
  • Fry at 375F for 1-2 minutes per side.
  • Drain on paper towels
  • Roll in remaining sugar while still warm.

Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 2.9, Cholesterol 46.6, Sodium 183.6, Carbohydrate 42.5, Fiber 1.1, Sugar 18.6, Protein 4.4

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