Jammy Bits

Anyone who read the post on my go-to brownie recipe knows a vital ingredient is jammy bits. These are small pieces of sugar coated chewy raspberry jam. They add texture, moisture and flavor to the brownies, but they are time consuming to make. (You can buy them at King Arthur Baking.)

The California wildfires “smoked us in” this morning with the AQI over 300 (!) I decided to stay inside (except to walk Rosie while wearing a KN-95 mask.) This provided the time necessary to make jammies. (Full disclosure: I also baked some chocolate chip cookies and blueberry drop scones from frozen doughs I made previously. I had to do something as the jam was reducing!)

Once the jammy bits are cut put them in an airtight container, add several tablespoons of caster sugar and toss to coat the bits. If some stick together break them apart and re-coat. If some to stick together when you go to use them, just cut them apart.

Fruit Jammy Bits

INGREDIENTS

• 2 cups Berries
• 2 Tbl Fruit Pectin
• 2 cups sugar
• Caster sugar (Extra Fine) for coating

METHOD

  1. Puree berries
  2. Heat puree to barely boiling and add pectin
  3. Once pectin is incorporated, add the sugar
  4. Continue boiling until mixing marks stay 7-10 seconds or about 235-240F
  5. Pour mixture into a fine sieve to remove seeds. Press firmly to squeeze as much seedless puree as possible through the sieve. I let the drippings fall on the caster sugar coated silicone mat trying to keep the thickness to 1-2mm.
  6. If necessary, spread mixture on caster sugar coated silicone mat and freeze
  7. Remove the sheet of fruit from the freezer and coat top with caster sugar
  8. Flip coated over onto a cutting board and coat the now top surface with more sugar
  9. When the fruit sheet is pliable cut into small squares (1/4” across) with a knife
  10. Toss the jammy bits into a bowl of sugar then store in an air-tight container in the freezer

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