In Search Of: Scrumptious Pastries to Utilize a Abundance of House-Made Jam

I have an abundance of fruit spreads prepared using various summer fruits – are there any baking ideas that would use some of it up?
A home cook, the Netherlands

“Jam is at the heart of countless classic traditional desserts,” explains a professional baker. Her first thought would be pour of your homemade jam into a greased ovenproof dish and top it with sponge: “Whip up a classic, balanced blend adjusted for your dish by mixing for example 180g softened butter and 180g granulated sugar, gradually incorporating one large egg and a touch of vanilla or lemon zest, and finishing with 180g self-raising flour.” Spread this on top of the jam and place in the oven at 190C (170C fan)/375F/gas 5 until the sponge “bounces back” and it’s fully cooked. Enjoy hot with a dollop of clotted cream, and it’s perfection.

Don’t forget jam to decorate cakes. “Think of a Victoria sponge, but that isn’t very generous with jam,” adds another baking expert, who prefers to layer buttercream over the top of a moist cake, to illustrate, make a dip in the middle with the back of a spoon and pop some jam in there: “This is a lovely method to decorate a cake and it also helps reduce a decent amount of jam.” It wouldn’t hurt to use berry jams to glaze a nostalgic communal bake: “Once it’s out, top with jam then scatter with toasted flakes.” Alternatively, you can’t go wrong in a retro jam tart or European-style jam pie.

Additionally, jam is a perfect partner of biscuits, with enthusiasts agreeing that jam-filled cookies are an excellent choice. Some opt for nutty meringues: “Beat egg whites with sugar, crushed hazelnuts and lemon zest until stiff to form small spheres, then coat with icing sugar.” Create a hollow in the centre, spoon in the jam and bake: “They’re mouthwatering, tender and keep well in a sealed container.” For a different twist, Scottish classics are highly recommended: “Make a straightforward shortbread by creaming icing sugar and butter, then mix in plain flour – some use plain and spelt – cornflour, a pinch of salt and natural flavoring.” Pipe that, create a dip, add jam and bake until the sides are golden-brown.

A generous swipe of jam also gives breakfast an instant zhoosh. As a quick idea, that means breakfast bowls, while anyone with a sweet tooth ever refused a re-baked croissant. “Cut croissants in half and slather with jam. Mix 80g butter and 80g white sugar, add an egg and 80g ground almonds, then spoon into your filled croissants, and add a layer, too.” Top with toasted almonds, then bake at a 190C (170C fan)/375F/gas 5 oven for 20 minutes for a very good morning.

If baking isn’t enough baked goods you can eat (well, in theory, anyway), so also consider spreading the love: “Decorate on the jars and share them,” recommends a baker. “People adore an edible gift.” Alternatively, get a gang over, mix a teaspoon of jam into refreshments – “paired with citrus and spirits,” – and extend the seasonal joy.