There's nothing like a pot of homemade jam, bursting with summer-fruit flavours to slather onto hot buttered toast (we can't get enough of Kylee Newton's Strawberry & Pimm's Jam). But don't limit yourself to toast! From scones to sandwich cakes to Nadiya's Raspberry Jam Puddle Brownies, these delicious cakes, bakes and treats require a quality jam to really make them sing. They're also a great way to use up those pesky unfinished jam jars lurking in your fridge.
Inspired to make your own jam to put in these bakes? You can't go wrong with a copy of The Modern Preserver.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
Peanut Butter and Jelly Traybake from Time To Eat by Nadiya Hussain
This epic breakfast traybake is a riff on American pancakes – batter baked in a tin with the classic Amercian flavours of peanut butter and jam. Genius! Use any jam you like here, although Nadiya prefers berry jam for its deep colour and tang.
Order a copy of Time To Eat here.
Cinnamon and Raspberry Whirl Wreath from The Great British Bake Off: Christmas by Lizzie Kamenetzky
This delicious wreath is made from a sweet, enriched dough coated in fruity jam, but don't worry – it doesn't have to be Christmas to make this celebration bake.
Order a copy of The Great British Bake Off: Christmas here.
Victoria Sandwich Cake from Mary Berry's Cookery Course by Mary Berry
Learn how to make this classic cake with Mary's foolproof recipe – the perfect way to show off good-quality strawberry or raspberry jam.
Order a copy of Mary Berry's Cookery Course here.
Raspberry Jam Puddle Brownies from Nadiya's Kitchen by Nadiya Hussain
“This is a standard brownie with a crisp top, but with the addition of pools of raspberry jam dotted around to make for gooey chocolate gorgeousness with surprising bursts of tangy fruit”. We couldn't have said it better than baking queen, Nadiya.
Order a copy of Nadiya's Kitchen here.
Bakewell Slice from Primrose Bakery Everyday by Martha Swift
This famous English tart is distinctive for its jam filling and almond taste. Give this twist on the classic a go using fresh or frozen raspberries as well as jam.
Get your copy of Primrose Bakery Everyday here.
Port Mary Scones from Red Velvet and Chocolate Heartache by Harry Eastwood
You can't enjoy a proper scone without some decent jam and clotted cream to go with it – make afternoon tea a bit more special with this scone recipe that uses courgette as the key ingredient…
Order your copy of Red Velvet and Chocolate Heartache here.
Italian Biscuits from Pastry by Richard Bertinet
A variation on classic amaretti, these honey and almond biscuits are a great way to use up any leftover apricot jam you have. Simple and impressive.
Jammiest Coconut Cake from Bake Me a Cake as Fast as You Can by Miranda Gore Browne
This simple traybake combines light sponge, sweet, sticky jam, and flecks of dessicated coconut for a nostalgic tea-time treat.
