Written by Megan of Stetted.
With the temperatures warming and spring produce starting to emerge, my thoughts turn to the impending canning season.
I’m kind of a canning hoarder. Every summer I preserve food until I am sick of chopping and lifting jars, and convince myself that this will be enough to last us until the next season. But then once the new year rolls around, I get stingy with using that bounty. I calculate every last jar, trying to determine if it will last until I can get my hands on sun-ripened tomatoes or sweet strawberries.
As it always happens, thanks to food swaps, planning, and shifting breakfast choices, we have excess of jam when the spring strawberries pop up. While many preserves can last for more than one year if canned properly, I like to replenish my stores yearly for the best quality and flavor. That means cracking open a precious jar or two and finding creative applications.
This chocolate tea cake comes together quickly and is a great way to use up any older jars of jam you have hanging around. The jam lends a subtle flavor to the chocolate, making it easy to swap in any of your favorite flavors. I’m partial to strawberry, cherry, and pear, but feel free to experiment with your star preserve.
The cake is best served warm, so either plan to make it the day-of, or reheat slices in the microwave for 10-15 seconds. You can top it with powdered sugar, fresh fruit, whipped cream, neufchatel cheese, or even more jam of the same flavor.
I won’t tell anyone if you sneak a slice or two for breakfast.
|Chocolate & Jam Tea Cake||
- 1 1/2 cup self-rising flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla or chocolate extract
- 1 cup prepared jam
- 3/4 cup whole milk
- Preheat oven to 350°F. Grease a loaf pan and line with parchment paper.
- Sift together flour and cocoa, and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla, jam and milk.
- Stir flour into wet mixture until just combined.
- Pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 10-15 minutes before serving. Store in an airtight container.
What’s your favorite way to use up extra preserves?