Newfoundland Jam Jams Recipes

NEWFOUNDLAND JAM JAMS

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.

BLUEBERRY JAM-TRADITIONAL NEWFOUNDLAND

Steps:

• 1- In a medium saucepan, add blueberries, lemon juice and zest, let berries start to boil on a low heat, then add sugar stir until all dissolved. 2- Start mashing your blueberries to help brake them down. Continue cooking on a medium heat until your berries start to condense and thicken. 3- Depending on how thick you like your jam, you can add certo or pectin this is optional. 4- Pre soak your mason jars and lids in hot water for about 10 minutes, remove from water let drip dry on a cloth. 5- When your jam have cooked for about half hour remove from heat and start scooping hot jam into mason jars, clean tops of mason jars to remove any blueberries and place lids and caps on each one then tighten. 6- Date and label each bottle, Let cool for 6 hours or over night at room temperature then store in a cool place or in your fridge, when you are ready to open your mason jars then keep in your refrigerator until all used. Please Note: This mixture makes 3 cups of jam or 4 small mason jars, if you would only like to have the jelly part of your jam just strain your mixture through a strainer pressing down on your berries to get all the juice. Then pour in each mason jar and continue the steps I have above.