Give me a peanut butter and jam sandwich with a hot cup of coffee any day and I am the happiest girl in the world!
Jam has to be one of the most versatile ingredients ever.
Jam on plain bread, jam in bakes, in food or even as a slaai with your favourite curry – this simple ingredient can do wonders.
Jam also adds the perfect sweet-sticky touch to your ribs and wings while a spread of jam on a snoek braai can take your fish flavour to the next level.
Today we feature the Jacobs Jam Company, a small business founded in 2018.
Their amazing product is becoming a firm favourite in many homes.
Jacobs Jam, based in Ceres, was founded by Christynn and Nigel Jacobs in 2018.
Nigel is from Mitchells Plain and Christynn is a food technologist from Hawston.
The couple left the corporate world to follow their dream to start up their own business.
This company is very passionate about creating employment and uplifting those in the community; all fruits and ingredients are sourced locally.
Nigel says: “We offer a full range of popular jam flavours including apricot, peach, strawberry, mixed fruit and pomegranate, packed in convenient consumer pack sizes of 300g, 600g and 1.2kg.”
“We also offer bulk confectionery/food services products in 3kg and 25kg for private label/house brands.
All products are packed in-house, in a brand new, world-class factory using the best modern, state of the art processing technology, while incorporating internationally recognised food safety and quality standards.”
This week Jacobs Jam is giving away five hampers worth R300 each to five lucky readers.
To stand a chance to win, SMS “Cooksister” + your Name and Surname and address to 33258. SMS line closes on 25th August midnight.
Terms and conditions apply.
For more info, follow Jacobs Jam on Facebook or Instagram @jacobs_jam_co or visit their website www.jacobs-foods.co.za
Recipes
Apricot and Coconut Cake
Recipe @sprinklesandspicect
Ingredients
250g Soft Butter
1 Cup Castor Sugar
2 Eggs
1 Tablespoon Vanilla Essence
2 Heaped Cups Flour
2 Teaspoons Baking Powder
For The Topping
¾ Cup Jacobs Apricot Jam
1 Tablespoon Boiling Water
¼ Cup Fine Coconut
Method
Mix the butter and sugar until it's light and creamy.
Add in the eggs and vanilla essence and mix well.
Add in the dry ingredients and mix until its smooth and lump free.
(You will have a thick batter)
Spoon into a medium rectangle baking dish and make on 180degrees for 25-30 minutes until cake is slightly but not completely golden brown.
(Test to see that a skewer comes out clean)
Mix the boiling water and Jacobs apricot jam and mix until its smooth.
The jam should have a thick consistency, do not add extra water, it will be too runny.
Spread your Apricot jam over your hot cake immediately after it comes out of the oven.
Sprinkle some coconut over the jam.
Switch off the oven and return the cake to the warm oven with the door slightly ajar, so the heat allows the sauce really absorb and sink in.
Sprinkle over some fine coconut and enjoy with a hot cup of tea.
Bread Pudding
Recipe @sprinklesandspicect
Ingredients
Add all Ingredients to your Blender
6 Slices of Bread
4 Eggs
2 Tablespoons Butter
¾ Cup Sugar
750ml Full Cream Milk
2 Tablespoons Custard
¼ Cup Coconut
1 Tablespoon Vanilla Essence
½ Teaspoon Fine Cinnamon
Pinch of Cardamom
Pinch of Salt
For The Topping
¾ Cup Jacobs Apricot Jam
1 Tablespoon Boiling Water
Method
Blend all ingredients in a blender until smooth
Spray a medium rectangle Pyrex dish with spray and cook and pour in your mixture.
Bake on 180 degrees on the lower rack of the oven for 45 minutes until the top is golden brown and a slightly cracked crust is formed.
Mix the boiling water and Jacobs apricot jam and mix until its smooth.
The jam should have a thick consistency, do not add extra water, it will be too runny.
Once done, remove from the oven and brush over the Jacobs apricot jam topping.
Turn off the oven but return the pudding to the warm oven to rest and settle for 20 minutes.
Scones
Recipe @sprinklesandspicect
Ingredients
3 Cups Self-Raising Flour
2 Tablespoons Sugar
550ml Fresh Cream
Pinch of Salt
Topping
Jacobs Strawberry Jam
Whipped Fresh Cream
Method
Mix the flour, cream, and sugar and salt together until a smooth dough is formed.
On a floured surface cut out scone rounds, brush with milk and bake on a baking tray lined with baking paper.
Bake in a preheated oven @ 200 degrees for 10-15 minutes until bottoms or tops are golden.
Once cooled, slice and add Jacobs Strawberry Jam, top with fresh cream and decorate with fresh strawberries.
Strawberries Icing
Recipe @sprinklesandspicect
Ingredients
250g Soft Butter
4 Cups Sifted Icing Sugar
1 Tablespoon Lemon Juice
1 Teaspoon Boiling Water
¼ Cup of Jacobs Strawberry Jam
Method
Mix the boiling water and Jacobs Strawberry jam and mix until smooth and set aside.
In a separate bowl, whip the soft butter until pale and light.
Add in the icing sugar, 1 cup at a time.
Add in the lemon juice and jam mixture and mix until smooth.
Pomegranate Snowballs
Recipe @sprinklesandspicect
Ingredients
2 Eggs
¾ Cups Sugar
½ Cup Oil
1 Tablespoon Vanilla Essence
1 ¼ Cup Flour
2 Teaspoons Baking Powder
½ Cup Milk
Method
In a mixing bowl add the eggs.
Add in the sugar and whisk together until light and creamy.
Add in the oil and vanilla essence and mix until well combined.
Sift in the baking powder and flour.
Add in the milk and mix until smooth and lump free.
Place cupcake cups in a muffin pan.
Fill the cupcake holders ¾ full with batter.
Bake in a preheated oven on 180 degrees.
Bake for 10-12 minutes, until golden brown or a toothpick comes out clean.
For the Topping
Ingredients
1 Cup Jacobs Pomegranate Jam
1 Tsp Vanilla Essence
1 Drop Pink Food Colouring
½ Cup Warm Water
2 Cups Fine Coconut
Method
Stir the Jacobs Pomegranate Jam with a spoon until smooth
Add the vanilla, food colouring and water and mix together and allow to cool completely..
Remove the cupcake holder from the cupcake and give it a quick dip in the sauce.
Roll in coconut.