Strawberry Jam Bread Recipes

STRAWBERRY JAM BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
• Stir strawberry jam and buttermilk together; set aside.
• Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

CLASSIC STRAWBERRY JAM

Steps:

• In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
• Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
• Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
• Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
• Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
• Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
• Remove jars with tongs and let cool upright.
• Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
• Any jars that do not achieve a proper seal should be refrigerated.

STRAWBERRY JAM (BREAD MACHINE)

Steps:

• If frozen, thaw completely.
• Crush berries with fork or potato masher, do NOT puree them.
• Put berries and sugar into pan of machine.
• Follow the directions for your machine for the jam cycle.
• Do NOT alter the ingredient quantities or this will NOT set right.

STRAWBERRY JAM SABLéS

Steps:

• Mix the butter and powdered sugar to obtain a creamy mixture. Add the egg yolks one by one and the vanilla sugar.
• Mix the flour, Maïzena and baking powder and add to the previous mixture.
• Form the dough into a ball and chill for 30 minutes.
• Roll out the dough (5 mm thick) on a lightly floured work surface (not too much or the dough will split).
• Cut out shapes with your cookie cutters. Preheat your oven to 180°c and then bake your sablés for 12 to 15 minutes.
• Once the sablés are completely cooled, spread the Strawberry jam on the base and sprinkle the powdered sugar on the hollowed out part (for a nice finish use a tea strainer).
• Assemble the sablés two by two and enjoy!

STRAWBERRY-JAM YOGURT BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-2 1/2-inch loaf pan. Dust with flour; tap out excess. Sift together flour, baking soda, baking powder, and the salt.
• Put egg whites in the bowl of an electric mixer; beat on medium speed until soft peaks form. Add 1/3 cup plus 1 tablespoon sugar; beat until stiff, glossy peaks form. Transfer meringue to a large bowl.
• Fit mixer with the paddle. Put butter in a clean mixing bowl; mix on medium-high speed until fluffy, 2 to 3 minutes. Add 1/3 cup plus 1 tablespoon sugar and the zest; mix on medium until pale and fluffy, 3 to 4 minutes. Scrape down sides. Reduce speed to low; add yolks, 1 at a time. Mix in vanilla and lemon juice. Mix in flour mixture in three batches, alternating with two batches of yogurt.
• Whisk one-third meringue into batter. Gently fold in remainder with a rubber spatula. Spoon batter into pan.
• Bake until firm to the touch and browned and crisp, about 55 minutes. (If top browns too quickly, tent with foil.) Let cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges to loosen; unmold. Let cool completely.
• Cut cake horizontally into three layers. Spread half of jam on bottom layer. Top with middle layer. Spread remaining jam on middle layer. Top with third layer. Refrigerate until set, about 2 hours.