Wanted: Tasty Pastries to Put to Good Use a Glut of Handmade Jam

I’ve ended up with plenty of homemade preserves crafted from various summer fruits – can you suggest recipes that would use some of it up?
A home cook, Gouda

“Jam plays a key role in many wonderful traditional desserts,” explains an expert pastry chef. The first thought is to spoon a generous amount of the sweet stuff into a greased ceramic baking dish and cover it with fluffy mixture: “Make a simple, standard blend scaled to your dish by mixing roughly 180g softened butter and 180g caster sugar, gradually incorporating a beaten egg and a touch of flavoring, and finishing with 180g self-raising flour.” Pour the batter 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 a dollop of clotted cream, and you’re all set.

Another great use is jam to decorate cakes. “Obvious things are a Victoria sponge, but that isn’t very generous with jam,” says another baking expert, who would be more inclined to layer icing over the top of a flavorful bake, as an idea, make a dip in the middle with the back of a spoon and add your preserves in there: “It’s a great trick to add flair and it also makes use of a sizable portion of jam.” It’s also worth trying to use homemade spreads to glaze a classic school dinner traybake sponge: “Once it’s out, top with jam then sprinkle with desiccated coconut.” If you prefer, there’s delight in a retro jam tart or European-style jam pie.

Naturally, jam is a great friend of biscuits, with bakers pointing out that jam-filled cookies are the way to go. Some opt for nutty meringues: “Beat whites only with icing sugar, ground nuts and citrus zest until stiff to form small spheres, then toss in powdered sugar.” Press a thumb in the centre, spoon in the jam and bake: “You’ll get delectable, soft and keep well in a closed tin.” On the other hand, buttery biscuits are another winner: “Make a simple shortbread by mixing powdered sugar and soft butter, then add all-purpose flour – experiment with traditional and ancient grain – cornflour, salt and vanilla paste.” Pipe that, make a thumbprint, spoon in jam and bake until the edges are lightly golden.

A spoonful of jam also gives breakfast an instant zhoosh. For some, that means oatmeal or Greek yogurt, while anyone with a sweet tooth ever passed up a enriched croissant. “Slice croissants in half and spread with jam. Mix 80g butter and 80g sugar, incorporate an egg and 80g ground almonds, then add to your filled croissants, and spread some on top, too.” Top with flaked almonds, then bake at a 190C (170C fan)/375F/gas 5 oven for 20 minutes for a absolutely delicious morning.

There are, of course, only so many sweet treats you can eat (well, in theory, anyway), so also think about sharing your bounty: “Decorate on the jars and give them away,” says one expert. “People adore an foodie offering.” Or, get a gang over, mix a teaspoon of jam into drinks – “in a fruity mixed drink,” – and enjoy the taste of sunshine.