I had a challenge - I stopped "putting up" our fruit because I was over-loaded with canned fruit from several years ago and no place to put more.
And then we had a beautiful crop of pineapple guava and citrus this year and after a while you can only eat or give away so much.
Two pieces of information coalesced into my creating a jam bread recipe - and finding a marmalade recipe I could really enjoy.
The marmalade post is here.
Quick Breads or Cake Breads are well loved additions to the table - frequently made at holidays (like fruit cake) in a loaf pan in the form of a batter made with fruit, nuts, sugar etc.
With all my preserves available I decided there had to be a way to use jam/preserves in a quick bread.
It took me a while to find several types of recipes I could cobble together to make one that sounded like it would work - and it did :-)
Let me make this important note. I use the WHOLE fruit, I use organic sugar (but not as much as most recipes call for) and lemon juice when I can my fruit. With my jams you get mostly fruit when you enjoy it.
So I feel real good about sharing my jams with others and knowing it is wholesome in all that the word means.
Cathreine's Jam Bread
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 1/4 cup sugar (I have not found more was needed, but adjust to taste)
- 1/4 cup oil
- 1 1/2 cups jam/preserves
- 1 cup chopped walnuts (or any nut you enjoy)
- Preheat oven to 350 and spray loaf pan - set aside
- In one bowl sift flour salt and baking powder
- In another bowl whip eggs to frothy, add sugar and oil and mix very well. Add jam and mix well.
- Mix in flour until batter is well mixed, stir in nuts.
- Pour into prepared pan and bake 45-50 minutes.
- Cool on rack, slice and enjoy!
A note on this and my soda bread recipes - I refrigerate or freeze these as there are no preservatives to keep them at room temperature. They freeze and thaw really well and refrigerate well for a week or two (if they last that long).
-- Catherine, The Herb Lady
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