43. Use-it-up berry jam! (tarts optional)
2020, let’s go! One of my new year’s resolutions is to actually maintain this blog. One post a week, without fail. Let’s see how long that lasts…]
As its a New Year, Callum and I decided it was time to have a tidy out, to start the new year fresh. This meant not only the cupboards, but the fridge and freezer. In the dark recesses of the freezer drawer there was a bag of frozen summer fruits, looking forlorn and forgotten that needed using or getting rid really. So I used them to make these mini jam tarts, using the left over pastry from our New Year’s Eve chocolate tart, made using this recipe. I didn’t have much pastry, so I only made 8 mini tarts, and have a big 500ml jar full of jam to be used with toast, or cake, or biscuits, or eaten within a spoon… so many options!
If you don’t fancy a mix, give my fresh strawberry jam tarts recipe a go!
This recipe makes roughly 550ml of jam.
Ingredients
For the jam
500g (17.5oz) frozen mixed summer berries, defrosted in the microwave
500g (17.5oz) caster sugar
1 tbsp lemon juice
For the pastry (optional)
200g (7oz) plain flour
125g (4.5oz) butter
50g (1.75oz) caster sugar
1 medium egg
a pinch of salt
OR about 400g ready made shortcrust pastry
Method
(TARTS) If making your own pastry, start by creaming together the pastry sugar and butter, before adding in the egg a bit at a time so that it doesn’t split. Then add in the flour and the salt and mix until it all comes together and there are no lumps of butter. Wrap in clingfilm and put in the fridge to rest for 20-30 minutes.
Sterilise your jam jar(s).
Place a plate in the freezer. This is to do your jam test later. Important step. Don’t miss it.
Place your defrosted berries in a saucepan over a medium heat with the lemon juice and stir in the sugar until it has all dissolved. Your berries should be soft from being defrosted.
Boil steadily for about 8-9 minutes. Remove from the heat and spoon a little onto your chilled plate and leave for a minute. Run a finger through your jam and if it crinkles and doesn’t flood back into the gap you have just created, it’s ready. As the berries have been frozen, they will likely contain more water than fresh berries and so will take longer to reduce into jam.
If your jam fails the plate test, put it back on the heat and boil for another minute then try again. If it passes, skim off any froth and leave to the side to cool for 10-15 minutes, before filling your jam jar(s).
(TARTS) Grease a muffin tin. Preheat the oven to 180C.
(TARTS) Take your dough out of the fridge and on a floured surface roll it to about 8mm thick. If your dough is too cold and stiff, let it warm up a little at room temperature until it’s easier to roll. Don’t leave it too long or it’ll go soft.
(TARTS) Cut your dough using a large circular cookie cutter. Place your twelve dough circles into your muffin tin and press down gently with your fingers, making sure it sinks to the bottom and fills in the bottom corners. You want the sides to come about halfway up the muffin tin.
(TARTS) Spoon the cooled jam into each case not quite to the brim.
(TARTS) Bake for 12-15 minutes until the pastry has turned a light golden brown.
Leave to cool.
Enjoy!
