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Jam with the Fam to the beat of Beerenberg Sweets

Home bakers and sweet tooths rejoice as we share some of our favourite Beerenberg sweet treat recipes.

Get the whole household involved, kids too.

All five of the recipes below, including biscuits, doughnuts, slice, ice cream and jellies, feature a Beerenberg family favourite, the product that has made Beerenberg famous across the globe… jam!

 

The entire range of Beerenberg Jams, Jellies, Marmalades & Curds can be purchased Farm Direct from our online store – all with flat rate Australian shipping.


Jammy Fingerprint Biscuits

 

Makes 40 (approx)

Preparation: 10 mins

Cooking time: 12 mins

 

Ingredients:

·      2½ cups plain flour

·      200g butter, at room temperature

·      ½ cup caster sugar

·      1 egg, beaten

·      1 x jar Beerenberg Jam – your choice of flavour

 

Method:

Preheat the oven to 180°C.  Line a baking tray with baking paper.

Place the flour, butter, sugar and egg into a food processor and whizz to combine.

Turn the dough out onto a lightly floured surface and knead together with clean hands.

Separate into small pieces, about the size of a small walnut. Roll each piece into a ball.

Place the balls onto the prepared baking tray, allowing some space between the balls for spreading.

Using your thumb, push an indent into the centre of each ball, then fill with a small dollop of the jam of your choice.

Bake for 10 to 12 minutes. 

Remove from the oven and allow to cool on the tray.

Store in an airtight container.

Note: They will keep for 1 week – that’s if you hide them!

 

Mini Fig and Cinnamon Doughnut Muffins

 

Makes: 30 

 

Ingredients:

·     ¾ cup castor sugar

·     1 large egg

·     1½ cups plain flour

·     2 tsp baking powder

·     ¼ tsp salt

·     ¼ tsp ground nutmeg

·     ¼ cup vegetable/rice bran oil

·     ¾ cup full cream milk

·     1 tsp vanilla extract

 

·     2 tbsp butter, melted

·     ½ cup castor sugar

·     1 tsp ground cinnamon

·     1 jar Beerenberg Fig and Cinnamon Jam

 

Method:

Preheat the oven to 200°C.  Lightly grease mini muffin trays.

In a large bowl, beat together the sugar and egg ‘til light in colour and creamy.

In another bowl, whisk together flour, baking powder, salt and nutmeg.

Pour the egg mixture into the dry ingredients and add the oil, milk and vanilla. Gently mix to combine.

Fill the muffins tins with batter to ¾ full.

Bake for 12 to 15 minutes, or ‘til firm to touch. The muffins do not colour so remember to check them with a skewer, even if they look pale.

While the muffins are cooking, melt the butter. 

In a separate bowl, mix the extra sugar and cinnamon together.

When the muffins are cooked, remove from the oven and immediately brush the muffin tops with melted butter. You can be generous.

Gently lift the muffins from the tin with a spatula and roll in the cinnamon sugar to coat. Cool on a rack.

Fit a piping bag with a small, straight nozzle. Fill the piping bag with the Jam and insert the nozzle into the top of the muffin and fill generously with the Jam. Let a dollop come through the top for decoration.

 

Ice Cream

 

Makes: 500ml

Preparation:  10 mins

 

Ingredients:

·     300ml thickened cream

·     ½ can condensed milk

·     1 jar Beerenberg Jam of choice

 

Method:

Beat together the cream and condensed milk ‘til soft peaks form.

Gently swirl through your jam of choice.

Place into a sealable container and freeze.

 

Flavour suggestions:

 

·     Strawberry and cracked pepper

Add ½ jar Beerenberg Strawberry Jam and ½ tsp cracked black pepper.

 

·     Blueberry and lemon

Add ½ jar Beerenberg Blueberry Jam and zest of 1 small lemon.

 

·     Apricot and vanilla

Add ½ jar Beerenberg Apricot Jam and ½ tsp vanilla extract.

 

·     Raspberry and almond

Add ½ jar Beerenberg Raspberry Jam and ½ cup ground almonds (you can purchase almond meal or grind in a blender/processor).

 

When ready to serve, allow the ice cream to sit out of the freezer for 10 to 15 minutes to soften a little.

Serve in bowls with fresh fruit or compote, or scoop into waffle cones.

 

Fruit Jellies

 

Makes: 24

Preparation: 75 mins

Cooking time:  5 mins

 

Ingredients:

·     1 x jar Beerenberg Red Currant Jelly

·     4 sheets gelatin leaves (gold strength)

·     castor sugar for rolling the jellies

 

Method:

Empty the Red Currant Jelly into a saucepan and very gently heat to melt, do not boil.

Place the gelatin leaves in a bowl and cover with cold water to soften. When soft squeeze out the excess water and add to the warm fruit jelly.

Mix together, then pour into a shallow dish or tray. As an insurance policy, you can line the tray with cling wrap to make it easier to turn out.

Refrigerate ‘til firm, approximately 1 hour.

Unmould the jelly slab onto a work surface and cut into bite size pieces with mini shaped cookie cutters or a large, sharp knife.  Toss the jellies in castor sugar just before serving. If this is done too early, the jelly will soak up the sugar. 

Unsugared jellies will keep refrigerated for up to 5 days, covered. 

Sugar as required.

Note: Beerenberg make a range of fruit jellies so choose a favourite flavour or make several to serve a variety of colours and flavours.

 

Raspberry and Chocolate Coconut Slice

 

Makes: 24 slices

Preparation: 15 mins

Cooking time:  20 mins

 

Ingredients:

·     250g Chocolate ripple biscuits (1 packet)

·     125g butter, melted

·     3 cups shredded coconut

·     1 x 395g condensed milk

·     ½ jar Beerenberg Raspberry Jam

·     1 to 2 drops of pink food colouring (optional)

·     200g dark chocolate

 

Method:

Preheat the oven to 180°C. Line a 16cm x 26cm oven-proof slice tray.

Place the biscuits into a food processor or blender and process to a fine crumb. With the motor running, pour in the melted butter and combine.

Press the crumbs into the base of the prepared tin. Refrigerate while preparing the filling.

In a large bowl, mix together the coconut, condensed milk, Raspberry Jam and food colouring (if you choose to use it).

Gently pour over the slice base, smoothing out the top with the back of a spoon or spatula.

Bake for approximately 15 minutes ‘til set and lightly coloured.

Remove from the oven and cool in the tin.

Melt the chocolate in a heat-proof bowl over hot water (saucepan is best for this) and spread over the slice. 

Allow to set for 30 minutes in the fridge, then cut into bite sized pieces.

To store, keep in an airtight container in the fridge.

 

Don’t forget to share photos of your sweet treats cooked with Beerenberg at home. Make sure to use the hashtag #pickmebeerenberg on Facebook or Instagram with your photos for your chance to win a pack of Beerenberg goodies.

 

Buy Online

The entire range of Beerenberg Jams, Jellies, Marmalades & Curds can be purchased Farm Direct from our online store – all with flat rate Australian shipping.


 

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