Best Golden Jam Recipes

HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)

Steps:

• Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and 1 stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size.
• Preheat the oven to 350°F and butter a 10-inch round pan with some of the second stick of butter.
• Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs.
• Roll the dough into a 1/2-inch-thick circle. Using a 1-inch cookie or biscuit cutter, cut circles of dough. Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam. Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam. Bake in the oven for 35 to 40 minutes, or until golden brown and set. Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart. Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.

RED ONION AND GOLDEN RAISIN JAM

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion, thyme, and sugar; season with salt and pepper. Cook, stirring, until onions are soft and lightly golden, about 15 minutes. Add vinegar and raisins; increase heat to high. Cook until liquid is syrupy and nearly evaporated, about 5 minutes. Remove thyme and discard. Season with salt and pepper. Remove from heat and let cool to room temperature before serving. Jam can be stored in an airtight container, refrigerated, for up to 3 weeks.

GOLDEN JAM

Steps:

• Scrub the squash and cut off the ends. Grind the squash in a meat grinder, using the coarsest blade, mix with the sugar, and leave overnight. The next day, transfer the squash, sugar and accumulated juices to a large pot. Add remaining ingredients, and cook over low heat for about 1 hour, until a thermometer registers 220° or until squash is translucent and the juices thickened. Pour into hot, sterilized jelly glasses, and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)

Steps:

• Preparation Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and 1 stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size. Preheat the oven to 350°F and butter a 10-inch round pan with some of the second stick of butter. Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs. Roll the dough into a 1/2-inch-thick circle. Using a 1-inch cookie or biscuit cutter, cut circles of dough. Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam. Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam. Bake in the oven for 35 to 40 minutes, or until golden brown and set. Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart. Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream. NoteYou can substitute 1/4 cup good-quality unsweetened cocoa and 3/4 cup sugar for the nut topping. Then, after dipping the rounds in butter, dip them in the chocolate-sugar mixture and proceed as above. Substitute the jam with Nutella or another chocolate spread. Sometimes if serving aranygaluska for breakfast for a family gathering, I mold the cake and refrigerate it overnight. The next morning, while my guests are still sleeping, I bake it for them to pull apart when they wake up. Yum! Excerpted from King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.

GOLDEN JAM

Steps:

• Mix Sure Jell with squash, pineapple and apricot.
• Bring to a boil stirring constantly.
• I think this could burn real easily.
• Add sugar.
• Bring to a boil for 1 1/2 minutes.
• Pour in hot jars and seal.
• You may have to process if using winter squash.