Partridgeberry Jam Jams
Ingredients
Partridgeberry Jam
- 1/4 cup (50 mL) water
- 2 cups (500 mL) partridgeberries
- 1/2 cup (125 mL) sugar (more or less to taste)
Note: If you don’t have access to partridgeberries, which grow wild on the dry, acidic barrens of Newfoundland and Labrador, substitute with cranberries.
Cookies
- 3/4 cup (175 mL) butter
- 3/4 cup (175 mL) lightly packed dark brown sugar
- 1/2 cup (125 mL) molasses
- 1 egg
- 2 3/4 cups (675 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
Directions
Makes 30 cookies.
To prepare the jam
Place water and berries in a heavy-bottomed saucepan and bring to a boil; reduce heat and simmer for about 30 minutes, or until the skins have become soft. Season with sugar to desired sweetness. Remove from heat and cool. Place in a container until ready to make cookies.
To prepare the cookies
In a large bowl on a stand mixer, cream the butter, sugar and molasses. Add the egg; cream until combined.
In a separate bowl, sift together the flour, baking powder and salt.
Add dry ingredients to wet, and blend until a dough forms. Remove from bowl, form into a ball and wrap in plastic wrap. Refrigerate overnight.
On a well-floured surface, roll out the dough and cut into desired shapes (see Tip, below). Bake on a parchment-lined baking sheet at 350°F (180°C) for 10-12 minutes. Cool completely on a wire rack. Place 1 tbsp (15 mL) jam on a cookie, and sandwich with another cookie.
Tip: Michelle makes these cookies in a variety of shapes, depending on the season or occasion.