Garden, Plant, Cook!

Tuesday, April 14, 2015

Jam Bread - or what to do when you Can too much fruit!

Dear Folks,

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) 
  1. Preheat oven to 350 and spray loaf pan - set aside
  2. In one bowl sift flour salt and baking powder
  3. In another bowl whip eggs to frothy, add sugar and oil and mix very well. Add jam and mix well.
  4. Mix in flour until batter is well mixed, stir in nuts.
  5. Pour into prepared pan and bake 45-50 minutes.
  6. Cool on rack, slice and enjoy!
The jar pictured was from my first marmalade making back in February.  I froze the exact amount needed for the bread and thawed it yesterday to make the bread.  I love the color!

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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