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Newfoundland Jam Jams

Newfoundland Jam Jams. Jam Jams from Purity Factories are a Newfoundland institution. Here’s a recipe for my homemade version of this local molasses and jam cookie classic.

Jam Jams close up photo of single cookie on a white plate

Jam Jams

Originally published June 2010

In Newfoundland Jam Jams from Purity Factories are an institution. They are soft, almost cake-y, molasses cookies that are sandwiched together with jam.

Here’s a recipe for my homemade version of Newfoundland Jam Jams, a local molasses and jam cookie classic.

Jam Jams on a white serving plate

Jam Jams

These make terrific little soft molasses cookies too, all on their own without the jam centers, especially with a hot cup of tea. Enjoy these however you like them best.

Soft Molasses Cookies. Newfoundland Jam Jams without the jam.

Soft Molasses Cookies

Looking for more Newfoundland-inspired cuisine besides Jam Jams?

If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.

Top Ten Newfoundland Recipes photo collage for Pinterest

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Jam Jams close up photo of single cookie on a white plate
Yield: 24 small cookies or 12 large

Newfoundland Jam Jams

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Newfoundland Jam Jams - Jam Jams from Purity Factories are a Newfoundland institution. Here's a recipe for my homemade version of this local molasses and jam cookie classic.

Ingredients

  • ¾ cup dark brown sugar, lightly packed
  • ¾ cup butter
  • 1 egg
  • ½ cup molasses
  • 2 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tbsp partridgeberry apple jam per cookie, (or your favorite jelly)

Instructions

  1. Sift together the flour salt and baking powder and set aside.
  2. Cream the brown sugar with the butter.
  3. Beat in the egg.
  4. Beat in the molasses.
  5. Stir in the dry ingredients until a soft dough forms.
  6. Chill dough for several hours or overnight before rolling it out on a well floured board and cutting out 3 inch circles. Cut a ½ inch circle out of the center of half of the rolled out cookies.
  7. Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
  8. Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
  9. Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down slightly.
  10. Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
  11. Cool on a wire rack.
  12. Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees F. You can make sandwich cookies out of them or serve them as soft molasses cookies just as they are.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

24 small cookies

Serving Size

1

Amount Per Serving Calories 157Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 120mgCarbohydrates 23gFiber 0gSugar 12gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Gail Ann Redditt

Monday 1st of November 2021

I made these last week for the second time.I shared with neighbours and received rave reviews. Seedless rasperberry jam for the filling, the next batch closer to the holidays I will use elderberry jelly. Your recipes are always very good.

Leone Cribb

Tuesday 13th of July 2021

Hi Barry, couple of questions---can I substitute light brown sugar for the dark? And, if I use salted butter, should I omit the 1/4 tsp of salt? Thanks

ramgopalk

Tuesday 13th of July 2021

its a good recipe

Newfoundland Jam Jams - All Foods Magazine

Monday 12th of July 2021

[…] post Newfoundland Jam Jams appeared first on Rock […]

Nicole

Saturday 14th of November 2020

Hello! I am really looking forward to baking these. If I need to make them dairy free, would you recommend substituting the butter with shortening or stick margarine?

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