Cottage Delight Morello Cherry Jam 340g
Cottage Delight Morello Cherry Jam 340g
Cottage Delight Morello Cherry Jam 340g

Cottage Delight Morello Cherry Jam 340g

$7,990
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Cottage Delight Morello Cherry Jam

 

Cottage Delight was founded in 1974, their fudges, jams, marmalades, curds, chutneys, table sauces are well known in England. Four delicious decades later, they are still residing in the heart of the Staffordshire Moorlands. 

Cottage Delight delicious Cherry Morelllo Jam is perfect on toast or with rice pudding. See delicious recipe for Cherry Almond Bars and enjoy with afternoon tea.

This Cherry Morello Jam is a unique recipe, traditionally made using small batch methods, with only the finest ingredients, by expert jam makers with over 40 years experience.

INGREDIENTS: Morello Cherries, sugar, pectin, citric acid, concentrated lemon juice.

Morello Cherry Almond Bars

227g unsalted butter, at room temperature

400g cups brown sugar

1 large egg

2 tsp almond extract

2 tsp baking powder

250g white flour

180g oats

55g sliced almonds

340g Morello cherry jam

Instructions

1%29 Preheat the oven to 180 celcius / gas 4 and line a 33 x 23 oven pan with greaseproof paper leaving long ends. The greaseproof paper is optional, but helps with lifting out the bars for easy cutting later. If you don%27t line the oven pan, apply spray or butter lightly.

2%29 Cream the butter and sugar together until light and fluffy.

3%29 Beat in the egg, baking powder, and almond extract.

4%29 With the mixer on low, beat in the flour, one cup at a time, and then the oats. 

5%29 Finish the mixing by hand with a big spoon, and fold in the almonds.

6%29 Remove 2/3 cup of the dough and set aside for the topping. Then press the rest into the bottom of the oven pan, make sure to cover entire bottom surface.

7%29 Top the dough with the jam, spreading it out into an even layer, and then crumble the remaining dough in little pieces over the top.

8%29 Bake for about 35 minutes, just until the topping starts to turn golden.

9%29 Let cool in the pan, on a rack, and then gently lift the bars out with the ends of the parchment paper to cut them into 20 pieces.

Serve warm with cream or icecream also delicious cold with a cup of  hot tea

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