STEAMED JAM PUDDING
This has been my husband's favourite dessert since he was a small child. Use the jam of your choice. We love plum jam and I tend to double the quantity of jam. The texture is similar to a warm cake. Delicious with ice-cream and/or cream.
Provided by busyozmum
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a pudding steamer or basin (8 cup capacity).
- Spoon jam into the based of the steamer.
- Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in eggs 1 at a time, beat until combined.
- Transfer mixture to large bowl, stir in sifted flour and milk in 2 batches.
- Spread mixture into steamer, cover with greased foil, secure with string or lid.
- Place steamer in large saucepan with enough boiling water to come half way up the side of steamer; boil, covered, about 1 1/2 hours or until firm. Replenish water as necessary.
- When cooked, run a knife around the edge and then invert carefully onto a large plate. The jam will spill over the entire pudding and look very pretty.
- Slice and serve with custard, cream or ice-cream.
Nutrition Facts : Calories 436.4, Fat 19.5, SaturatedFat 11.7, Cholesterol 109.4, Sodium 715.1, Carbohydrate 57.9, Fiber 1.3, Sugar 23.4, Protein 7.1
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
HOMEMADE BLACKBERRY JAM
An easy Homemade Blackberry jam recipe for beginner jam-makers with lots of tips and tricks! A practically foolproof method for luscious, tasty blackberry jam every time.
Provided by Samira
Categories DIYs
Time 30m
Number Of Ingredients 4
Steps:
- Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve - thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.
- First, mash the blackberries and add with the lemon juice to the pan. Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).
- Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
- Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal formed jam later on.
- Bring the mixture to a boil (a rolling boil that can't be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn't sticking to the bottom of the pan. If it is, then you can mix a couple of times and reduce the heat slightly.
- To check that the jam has reached setting point, either use a thermometer or the saucer test*. If using a thermometer, the temperature needs to be 105ºC/220ºF.
- Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.
- Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don't sink to the bottom in the jars.
- Meanwhile, sterilize the jars you will be using for the jam and then place it in the oven for 10 minutes at 160ºC/325ºF to completely dry.
- Place the jar onto a wooden surface (or other heat proof surface) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.Wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars. Be careful not to touch the lip or inside the lid if you're hoping to properly 'can' your jam.
- If you plan to use the blackberry jam reasonably quickly and don't intend to properly 'can' it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.
- You can also use the hot water bath method (see notes below) if you want to properly store your jam for long-term storage. That way, your jam will last up to 2 years in a cool, dry, dark location.
Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 Serving
EASY BLACKBERRY JAM PUDDING
This is another neat recipe I found online.I really enjoy recipes like this. They are very warm,cozy but easy to make.Have not made this yet,but I am sure I will soon!8)
Provided by OceanIvy
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease a casserole dish.
- Beat the eggs until light.
- add in the sugar,then jam.
- Combine with the dry ingredients stir in the milk.
- Pour into dish and bake 30-40 minutes.
- Serve warm with the sweet cream.
Nutrition Facts : Calories 347.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 96, Sodium 404.8, Carbohydrate 72, Fiber 1.3, Sugar 46.1, Protein 6.6
SIMPLE JAM SPONGE PUDDING
This easy jam sponge pudding recipe, is made of mainly store-cupboard ingredients you'll probably have already (flour, sugar and jam). A great go-to dessert.
Categories Pudding sponge cake jam
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grease the inside of four 175ml (6fl oz) pudding basins with butter. Put 1tbsp of jam in the bottom of each and put to one side. Preheat the oven to 200°C (180°C fan) mark 6.
- Whisk together the butter and orange zest with a small electric whisk until smooth. Whisk in the caster sugar until thoroughly combined - about 10min - then gradually whisk in the egg. Fold in flour, then sufficient orange juice to give a soft dropping consistency. Spoon on top of the jam and smooth the surfaces.
- Butter four discs of foil, measuring about 12.5cm (5in) across, and cover the puddings with them, folding under the rim to secure. Put the basins in a large roasting tin. Pour in enough boiling water to come at least halfway up their sides. Cook for 45min or until the puddings are risen, cooked to the centre and golden brown on top. Lift out of the roasting tin, unmould when ready and serve with pouring cream or custard.
Nutrition Facts : Calories 460 calories
BLACKBERRY JAM
Simple blackberry jam is the best way I know to stash away a little bit of summer for the rest of the year. We made a refrigerator batch with wild picked blackberries, but this easy jam recipe can be canned or frozen for longterm storage using fresh or frozen berries.
Provided by Sue Moran
Categories condiment
Number Of Ingredients 3
Steps:
- Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
- If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
- Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
- Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
- Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
- Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
- Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
- If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.
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