I love making jam. Most of all because it is something that my family, especially my husband, loves. I enjoy it too, on toast or using it in baking. Well, since I only recently discovered that he liked jam, I decided to give him a special present for the Three Kings’ Day. This is the day that people traditionally exchange presents in Spain and it is on the 6th of January. I decided to get him a jam making pot.
Yes…he loves Frozen too.
Ok, I will admit it…I will end up actually using it but I bought it with him in mind!
He was thrilled and already asking what I am going to prepare first. At the moment, I don’t know but I did find an interesting cookbook online:
I like that it is a cookbook that is from 1970 that has recently (2011) been republished. It is considered a “classic” in England. This week…I am going to test my pot..and a recipe from my “classic”! Can’t wait.
No post of mine shouldn’t include a recipe so I have one for you. It is from the Taste of Home collection of recipes called, “Cookies”.
The recipe is called, “Jelly-topped sugar cookies” and I made the recipe using my own strawberry jam. You can use any jam or jelly you like!
3/4 cup sugar
3/4 cup canola oil (I used sunflower oil)
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup jam or jelly
In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon peel. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray [or lightly with sunflower oil], then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed.
Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool. About 36 cookies.
* Make sure to space the cookies well on the baking sheet. These cookies really spread.