Jam jams are one of the many cookies I used to make with my grandma over the holidays. I usually make jams and preserves in the fall and this year I made 2 jars of plum jam so that I would be able to recreate these delicious cookies when the holiday season arrives.
For this recipe, along with the plum jam, I also used my peach preserves, puréed smooth and sandwiched between two vanilla cookies. These treats are simple to make and fun to put together!
Canning rack and jar lifter
Yield: 16–24 cookies (depending on the size you make)
Preparation time: 1 hour
Cook time: 10 minutes
For the plum jam
Yield: makes 2x125ml mason jars
2 lb prune plums, pitted and chopped
½ cup sugar
¼ cup water
½ tsp salt
Place all the ingredients into a saucepot and cook on medium heat for about 45 minutes, until the plums become syrupy and thick. Turn off the heat.
In a separate pot, bring water to a boil. Sterilize 2 mason jars by boiling them for 10 minutes.
Fill another pot with water and add a canned rack to the bottom.
Remove the jars from the water and fill them with the plum jam.
Seal the jars, and place them in the pot on the canning rack. Make sure the jars are completely submerged and bring the water to a boil.
Boil the jars for 15 minutes then turn off the heat and carefully remove them from the water to cool.
Make sure the jars have sealed, tighten the bands, and store them in the pantry for up to a year.
For the jam jams
1 cup butter, room temperature
1 cup light brown sugar
2 large eggs
2 tbsp maple syrup
2 tsp pure vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
In a stand mixer with the whisk attachment, cream together the butter and brown sugar.
Add the eggs one at a time, incorporating each until smooth.
Next, blend in the vanilla and maple syrup until smooth.
In a mixing bowl combine the flour, baking soda, and salt.
With the mixer on low speed slowly add the flour to the mix.
Once all the flour has been incorporated, turn the mixer off, wrap the dough in plastic wrap and refrigerate overnight.
The next day, preheat an oven to 350°F.
Roll the cookie dough out to about half an inch thick.
Use a cookie cutter to cut out rounds, one for the bottom and one for the top. Use a smaller cutter to cut holes in the top cookies so the jam will be visible once they are done.
Place the cookies onto a lined baking tray and bake in the oven for 8–10 minutes.
Remove the cookies from the oven and allow them to cool completely.
Finishing the cookies
Once the cookies have cooled completely spread some of the plum jam on the bottoms, place the top cookie, and dust them with icing sugar.
You may use any flavour of jam for these cookies, have fun making them with your favourite store-bought or homemade jams and preserves!