• chefalisonbiebs

Jam Jams

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!


Specialty equipment:

Stand mixer

Cookie cutters

Rolling pin

Blender

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!

©chefalisonbiebs

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