i made some jam. it’s real good. i love making jam, it feels so rewarding….like making bread (i always feel rewarded, don’t you?) or grating nutmeg. you know, that raspy sound against the grater, little fragrant shavings, and mostly i like to look at the interior of the nutmeg, all squiggly-wiggly. anyway, i digress.
jam. it’s good. this summer i’ve not had the time to make much, just this jeweled raspberry jam with some bay leaf. i wanted to spoon the jam into a tart crust and top it with something creamy. i ended up searching for a tart base on cannelle et vanille, aran never fails to inspire 😉 i ended up drooling over her passion fruit, apricot and vanilla bean cream tart. not only are aran’s treats gorgeous and mouthwatering, she is always nothing but nice to me. if i have a pastry question, i usually send her an email and her replies are always helpful. thanks aran;)
my version has the same sable breton base with lemon instead of orange, raspberry bay leaf jam, and mascarpone cream. these were easy to assemble…after all the components were made. if you are not the jammin’ type, use some purchased jam…definitely, still delicious. the buttery base with the jam and the cream, oh my.
it’s labor day weekend here in the US people. hopefully those of us that are privy to this holiday are enjoying the long weekend. i sure am. we have plans to devour some carnitas tacos, ingest much sangria, and eat many brownies with our friends. even a trip to ikea is in the works. crazy, wild times…i know. i hope you all have equally fun and delicious plans.
sable breton
adapted from: canelle at vanille
160 grams sugar
160 grams unsalted butter, softened
pinch of salt
4 egg yolks
zest of one lemon
225 grams all purpose flour
15 grams baking powder
in an electric mixer, cream butter and sugar together. add the egg yolks and combine. fold in flour, baking powder, salt and zest until a dough forms. shaped dough into a flat rectangle and cover with plastic wrap. refrigerate for at least 2 hours.
preheat oven to 350 F.
roll out dough to 1/2 inch thickness and cut out 3-inch circles with a round cutter. place into ring molds on a lined baking sheet and bake for 20-25 minutes, until golden brown. remove from oven and cool completely.
mascarpone cream
i used one regular sized container of marscapone…i forgot to note how many ounces it was…i’m sorry!
1 container of mascarpone cheese, softened
1/2 cup whipping cream
2 tablespoons honey
cream the cheese in a stand mixer to loosen. add whipping cream and honey, on medium-high speed, whip as if you are whipping plain cream. the mixture is ready when the peaks are held. be careful to not over whip or it will be mascarpone butter 😉
raspberry jam with bay leaf
you could leave the bay out, i like the flavor of it with the raspberries. i also like bay leaf with blackberry too. yum!
4 packed cups raspberries
3 cups sugar
2 tablespoons lemon juice
1 bay leaf
combine fruit, sugar, and lemon juice in large bowl. let stand at room temperature 2 hours, stirring occasionally.
put 2 saucers in freezer.
in bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. fill pot with water, cover, and bring water to boil. reduce heat to low. wash jars, lids, and screw bands in hot soapy water; rinse well. set screw bands on clean towel to dry. place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. fill jars with very hot water.
transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. mash to thick puree with potato masher. reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 20 minutes.
remove saucepan from heat to test jam for gelling point. drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. remove saucer and push edge of jam with fingertip. if jam has properly gelled, surface will gently wrinkle. if not, return saucepan to heat and cook jam a few minutes longer; repeat test.
drain hot water from jars and shake out excess water. place jars on clean cutting board. ladle hot jam into each jar, leaving 3/4-inch space at top. slide flat plastic spatula between jam and jar to eliminate air bubbles (if necessary). clean rim of each jar with damp cloth. using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. seal each with screw band, twisting to close but not too tightly. return filled jars to pot of hot water.
add water to pot, if necessary, to cover jars by at least 1 inch. cover pot and bring to boil; reduce heat and boil gently 10 minutes. turn off heat. wait 5 minutes; use tongs to remove jars without tilting. place upright on towel; cool completely at room temperature. jam will thicken as it cools.
check lids for seal by pressing each lightly. lids of sealed jars will be concave and show no movement when pressed.
VeggieGirl
INCREDIBLE jam and dessert creation!! Love it.
Happy Labor Day weekend!! 🙂
the southern hostess
I’ve always wanted to make my own jam. You’ve got me inspired! This looks amazing.
Jennifer
What a fabulous creation!!! YUM! Happy long weekend 🙂
Dawn
oh girl these are fabulous! too too pretty to eat.
I made some banana custard tartlettes and they just about killed me; the tart part was impossible. Only 2 came out for photos, 2! Ack!
oneordinaryday
Wow. Looks absolutely amazing.
Deeba @Passionate About Baking
Drop dead gorgeous. I love Aran’s blog & you made this beautifully. Very inspirational!
Lone Acorn
Wow looks delightful
Sophie
oooh waw!! What a decadent & fabulous looking dessert!!
You did an outstanding job!!
MMMMMMMMMM,…
Aran
looks completely delicious cindy! nothing beats a sable breton tart!
montague
these look amazing. now i only wish i were able to hold back from eating all the fresh raspberries so i’d have enough to make jam!
tara
These are just lovely! Beautifully done. The bay leaf sounds like a wonderful addition to the jam.
Tania
A delicious dessert! 😛
stephchows
I adore making jam! Hmmm I’ve never tried a bay leaf though, very interesting!
Ingrid
I’m not a jammin’ person but I think I could swing a small batch of that. The whole tart is gorgeous. You know YOU rock as well don’tcha?! Both your photos and what you’ve baked.
~ingrid
Bonbon Oiseau
wow. this looks amazing and i love the idea of putting a bay leaf in with your jam. you’re a fricken genius my friend.
i owe you something big time. by the time you get it, it will be a HUGE.
i just keep adding things. finally got the music loaded. i am late but not a dead beat, i promise.
oxox, deb
Hilary
That looks like one of Aran’s sweets – her recipes are always so beautiful and this is a superb job! Just gorgeous.
hannah | honey & jam
the bay leaf is intriguing. I haven’t made annny jam, I need to try soon!