Seeking: Delicious Bakes to Make Use Of a Surplus of Handmade Jam

I have a lot of jam prepared using various seasonal fruits – can you suggest bakes that would use some of it up?
Anne-Lies, Holland

“Jam is at the heart of numerous great baked treats,” explains an expert pastry chef. The initial idea would be tip a jar of the sweet stuff into a buttered ceramic baking dish and cover it with fluffy mixture: “Whip up a simple, equal-parts mix scaled to your dish by beating together say 180g softened butter and 180g granulated sugar, slowly beating in one large egg and a touch of flavoring, and finishing with 180g self-rising flour.” Spoon that on top of the jam and bake at 190C (170C fan)/375F/gas 5 until the sponge “bounces back” and inserted tester is clean. Enjoy hot with whipped cream or pouring custard, and it’s perfection.

You’ll also want jam to decorate cakes. “Think of a Victoria sponge, but that isn’t very generous with jam,” adds a well-known food writer, who would be more inclined to layer buttercream over the top of a flavorful bake, as an idea, create a well in the middle with the back of a spoon and drop a spoonful in there: “It’s a great trick to add flair and it also uses up a sizable portion of jam.” It wouldn’t hurt to use fruit preserves to glaze a classic school dinner traybake sponge: “Once it’s out, top with jam then sprinkle with toasted flakes.” Otherwise, you can’t go wrong in a timeless jam tart or traditional pastry.

Of course, jam is a ideal companion of cookies, with enthusiasts suggesting jam-filled cookies are the way to go. Try making nutty meringues: “Whip egg whites with sugar, ground nuts and lemon zest until stiff to form small spheres, then roll in confectioner’s sugar.” Make an indent in the centre, fill with the jam and bake: “You’ll get delicious, chewy and store nicely in a closed tin.” For a different twist, Scottish classics are a great alternative: “Prepare a simple shortbread by creaming powdered sugar and butter, then mix in plain flour – try a blend of plain and spelt – cornflour, seasoning and vanilla extract.” Form discs, create a dip, spoon in jam and bake until the sides are golden-brown.

A spoonful of jam also gives breakfast an instant zhoosh. In many households, that means breakfast bowls, while everyone ever said no to a re-baked croissant. “Split croissants in half and cover with jam. Beat together 80g dairy butter and 80g sugar, mix in one egg and 80g ground almonds, then fill your jammy croissants, and spread some on top, too.” Sprinkle with flaked almonds, then get them in a 190C (170C fan)/375F/gas 5 oven for 20 minutes for a truly excellent morning.

There are, of course, only so many pastries you can eat (admittedly), so also try spreading the love: “Add a ribbon on the jars and share them,” suggests a cook. “Everyone loves an edible gift.” Another option, invite friends, stir a spoonful of jam into refreshments – “paired with citrus and spirits,” – and extend the seasonal joy.