NEWFOUNDLAND JAM JAMS
Newfoundland Jam Jams - Jam Jams from Purity Factories are a Newfoundland institution. Here's a recipe for my homemade version of this local molasses and jam cookie classic.
Provided by Barry C. Parsons
Time 30m
Number Of Ingredients 8
Steps:
- Sift together the flour salt and baking powder and set aside.
- Cream the brown sugar with the butter.
- Beat in the egg.
- Beat in the molasses.
- Stir in the dry ingredients until a soft dough forms.
- Chill dough for several hours or overnight before rolling it out on a well floured board and cutting out 3 inch circles. Cut a ½ inch circle out of the center of half of the rolled out cookies.
- Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
- Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
- Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down slightly.
- Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
- Cool on a wire rack.
- Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees F. You can make sandwich cookies out of them or serve them as soft molasses cookies just as they are.
Nutrition Facts : Calories 157 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 120 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
JAM JAMS
My good friend Leona gave me this recipe years ago when my children were all very small. They loved these cookies and so did I. Real good with a nice cold glass of milk.
Provided by MarieRynr
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream together margarine and brown sugar. Beat in egg, molasses until fluffy.
- Add soda with water, salt and vanilla.
- Stir in eough flour to make a stiff dough for rolling.
- Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across).
- Bake at 350*F for 8 to 10 minutes.
- Cool on wire racks.
- When cool put together in pairs with jam in the middle.
Nutrition Facts : Calories 165.2, Fat 7.9, SaturatedFat 1.4, Cholesterol 8.8, Sodium 199.2, Carbohydrate 22.4, Fiber 0.3, Sugar 11.6, Protein 1.4
JAM JAM COOKIES
These are so delicious. I love the taste of raspberry jam in these. The kids go nuts over them. the secret to the chewiness in the cookie, is the syrup.
Provided by CookingMonster
Categories Dessert
Time 30m
Yield 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Mix in order.
- Chill dough in fridge for about half an hour, as they roll out easier that way.
- Roll out and cut cookies in circles.
- Put one piece of dough down on cookie sheet, place a 1/2 teaspoons of jam on, and then cover up with another circle of dough on top, sealing edges.
- Bake about 15 minutes in a 350° oven until golden brown.
- Yields about 24 cookies.
BASIC JAM
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
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.
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