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Jam as a cake ingredient
Thu 28-Jan-10
6:33 pm
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JoannaS
Latvia

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Love the sound of that Jet Fusion. Welcome to the forum Cheers

Thu 28-Jan-10
6:50 pm
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devongarden
Devon, UK

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Glace cherries are candied cherries in the US.  I still think of them as candied, not glace, and they tend to go on the pre-Christmas shopping list that way. Candied peel is much nicer home made, but I have only done it once as it takes a long time and probably needs somewhere with a drier atmosphere than my kitchen. It stayed sticky so I froze it and used it over several years.

Raspberry jam in chocolate cake might work. Certainly marzipan in stollen is good, though I have seen recipes calling for cinnamon and sugar instead.

Another use for jellies or marmalade is in sauces for lamb or pork chops. (Brown the chops, add jelly, herbs as wanted, a bit more liquid, cook till done.)

Thu 28-Jan-10
9:16 pm
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Rae Mond
Waalre, NL

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I've only just cottoned on to this thread (Sorry, it had to be done sooner or later)

my vegan best mate makes amazing cookies and cupcakes. jams play an important role in this, they help to stick stuff together in the absence of eggs and fats. also really dark chocolate, that makes stuff stick togeether also.

many vegan recipes can be found at the post punk kitchen http://www.theppk.com/

should probably have mentioned that to whoever it was whose daughter has just turned vegetablist, shouldn't I? mea culpaEmbarassed

Intolerance will not be tolerated.

Thu 28-Jan-10
9:42 pm
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KateUK
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Elderberry jelly in a strong meaty gravy, redcurrant with poultry gravy, apple jelly with pork yum yum.

I use jam to sweeten fruit in crumbles and make it fruitier at the same time.

Also in red cabbage- blackcurrant or redcurrant is good for that.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Tue 16-Mar-10
9:12 pm
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Treacle Toes
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When I make bread and butter pudding I vary the ingredients and also I vary the spread I put onto the bread.  For instance instead of butter I will use any flavoured jam .  I also vary the bread from plain bread to malt loaf and panettonne  or brioche .

If you mix gooseberry jam with some mint sauce  it makes a great but different sauce to serve with Lamb instead just plain mint. 

cheers 

TT 

Wed 17-Mar-10
9:40 am
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brightspark
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Warm welcome Treacle Toes - this is excellent news - I have just re-cooked my gooseberry jam with some fresh apple juice, because it was too 'stiff', but mixing it with mint sauce is a great idea.

Ta everso!     WellDone

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Wed 17-Mar-10
1:09 pm
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Toffeeapple
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Well done Treacle Toes, jumped straight in - that's the way to do it.  A big welcome to the Forum.

I'll try that again!

Wed 17-Mar-10
4:08 pm
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JoannaS
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Yes welcome treacle toes, I like the idea of gooseberry and mint

Thu 18-Mar-10
4:47 pm
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Ruthdigs
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Having read this recipe tuesday for a strawberry jam infused cake, and then this of Nigel Slaters yesterday for a marmalade cake I'm thinking of trying out the marmalade one but also one with bramble jelly.  I love the depth of flavour in bramble, and it's not overly sweet – or not how my mother makes it anyway!  Big_Laugh  Anyone ever tried?

Thu 18-Mar-10
9:02 pm
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brightspark
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Having seen them, Ruth, I think I might just try them !!

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Women are like tea bags. . .
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until they're in hot water.
- Eleanor Roosevelt -
Thu 18-Mar-10
9:26 pm
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Digger

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Did someone mention lemon curd - I'm in heaven!

I LOVE home made lemon curd. I have used a Lime & Lemon curd as the filling for a victoria sponge SmileSmileSmile

Fri 19-Mar-10
3:25 am
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Suz
Los Angeles, California

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How about bakewell tart? I think I've seen it done with strawberry, raspberry, cherry and apricot jams.

Life is uncertain ………… eat dessert first!

Fri 19-Mar-10
12:51 pm
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brightspark
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Re: bakewell tart, Suz, at Christmastime, I put in the sweet mincemeat (normally for mince pies) instead of the jam.

Also try lovely morello cherries, topped with a chocolate 'cake' mix on top - a Black Forest Bakewell !!!

Variations are endless ........

Ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 20-Mar-10
2:01 am
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Suz
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Sounds yummy brightspark  Laugh 

Since I don't like mince pies, Christmas pudding or Christmas cake (can you spot the theme?) mebbe I should try the mincemeat-bakewell tart idea, sounds like it would be a milder flavour.....I've resorted to having panettone &/or stollen as my Christmas desserts, this could be a welcome addition....

Life is uncertain ………… eat dessert first!

Sat 20-Mar-10
5:42 am
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JoannaS
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I'm not keen of mincepies either Suz but I find I do like mincemeat mixed with apple is much better

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