I always drooled over the jam cookies filling the old-fashioned glass jars on bakery shelves. The crunch of the crisp cookies with the sharp taste and sticky texture of jam used to fascinate me. My daughter and I came across several recipes using jam on cookies, but none of them matched the traditional ones, so my daughter developed this recipe. It is absolutely delicious. This cookie is even crisper than the store-bought cookies.
If you have mango trees in your home, you are familiar with the pain of having a huge crop of mangoes in summer that you don’t know what to do with. There is a limit to how many mangoes you can distribute to family, friends, neighbours, or anyone who accidentally drops in. This mango jam comes to the rescue as it keeps for a long time, and goes with a wide variety of dishes.
In the tropical city of Chennai, March and April are the months when tomato prices hit rock bottom. I can even get them at Rs. 8/Kg. This is the time to make tomato jams, chutneys, and sauces. Tomato jam is a great favourite of mine as my mother used to make it when I was a child. She used to painstakingly peel the tomato skin with a knife because she was not aware of the concept of blanching. I learnt about blanching tomatoes in my undergraduate studies, and I incorporated it into the making of jam in my kitchen, minimising wastage in the process. My mother did not have a mixie or a blender, and the tomatoes were just chopped and boiled. I make a smooth pulp of the tomatoes and that gives the jam a lovely homogenised consistency.
The recipe for Bread and Butter Pudding is found in all British cookery books. The traditional recipe calls for dried fruits and nuts placed on the bread slices. My son dislikes fruits and nuts, in any form. Therefore I decided to use jam (which he does not object to) on the slices along with butter. Those with sweet tooth will love it! Add cream to the egg and milk mixture and forget your waistline 🙂