Best Jam Jumbles Recipes

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
• Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
• Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
• Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.

JAM JUMBLES

Steps:

• 1. Preheat oven to 350. Cream butter, sugar and a pinch of salt together, add flour. Reserve 1/3 of mixture for topping. Press remaining 2/3 of mixture into 9X13 pan. Spread jam over mixture and sprinkle reserved mix over jam. Bake, let cool cut into squares and sprinkle with powdered sugar

JUMBLES

Steps:

• Preheat oven to 375°F. Lightly grease two cookie sheets. Sift flour and salt into a large bowl. Set aside. With electric mixer, cream butter and add sugar gradually. To flour add very well beaten eggs, butter mixture, and seeds. Beat vigorously with wooden spoon to combine well. By hand, gently knead ingredients into a ball of soft dough. If the weather is warm and the dough is too soft to shape, you can refrigerate it for a couple of hours. Roll teaspoonfuls of the dough on a very lightly floured work surface, forming long thin ropes (about 5 inches). Roll the ropes in a plate of sugar. Place the ropes on prepared baking sheets, curling them into a circle and gently pressing ends together. Bake for 10-12 minutes until edges are very brown. Cool cookies on rack. They crisp when cool.
• Variations; The caraway seeds are unexpected and a lovely complement to this sweet cookie. For a sweet, decadent cookie, substitute toffee candy bits for the seeds. This dough can be made into little crunchy cakes by placing scant 1/4 cup portions into well buttered and sugared muffin tins.

JUMBLEBERRY JAM

Steps:

• Before you start, sterilise your jars and put a plate in the freezer to chill.
• Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
• Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn't, boil for 2 mins more, then test again and, if necessary, keep repeating until it's ready.
• The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.

SIMPLE JAMMY BISCUITS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.