The Hour

National Jam Week marks a festive celebration of proper British jam made using lovely juicy fruit and delicious flavours.

Jam making began in the Middle East and jams became a firm favourite with royalty from the 16th century onwards. In Britain, jam’s origins can be found in Tudor times.

To celebrate National Jam Week bartender and mixologist Ross Purnell made an ultimate jam sandwich and two sweet jam cocktails to tingle the tastebuds.

Louisiana Jam

Ingredients

• 35ml Bourbon
• 20ml Lemon Juice
• 2 spoonfuls of home-made apricot jam
• 20ml apple juice
• 10ml sugar syrup
• 8 mint leaves

Method

1. Combine all ingredients in a jam jar with cubed ice – screw on lid and shake in jar.
2. Top with crushed ice and garnish with lemon wedge and mint sprig and a straw, serve.

Gimlet

Ingredients

• 45ml premium gin
• 1 generous teaspoon of lime marmalade/jam
• 10ml lime juice

Method

1. Shake ingredients together in a cocktail shaker and double strain with a tea strainer into chilled coupet (or any martini glass). Garnish with a lime twist.

Batter Recipe for Jam Sandwich

Ingredients

• 200ml whole milk
• 20g caster sugar
• 30g self raising flour

Method

Whisk together until it forms a thick but smooth batter. Leave to sit for 20 mins

Simple Raspberry Jam Recipe

Ingredients

• 800g raspberries
• 1kg sugar
• Knob of butter
• Squeeze of lemon

Method

1. Place the raspberries in a large saucepan and heat gently until the juices begin to run and the raspberries soften.
2. Add sugar and heat gently, stirring until the sugar dissolves.
3. Add the knob of butter and squeeze of lemon
4. Still stirring, increase the heat and boil the mixture until it bubbles
5. Boil for 4 minutes. Remove from heat and cover.

The Ultimate Jam Sandwich
Serves 1 – 2 people

Ingredients

• One small brioche bagel
• Home-made raspberry jam
• Sweet batter
• Bowl of caster sugar
• Good quality vanilla ice-cream to serve

Method

1. Cut one small brioche bagel in half and liberally spread with the home-made jam.
2.  Reassemble the bagel and dip in the sweet batter.
3.  Deep fry until golden. Cover in caster sugar (shake off excess)
4. Serve- with a ball of good quality vanilla ice cream and a drizzle of raspberry coulis

Ross Punrell works at Treacle in Edinburgh. See the website for more information.