Sometimes I wish I could channel Nigella Lawson when I describe food. She would probably say something terribly eloquent about these muffins, but all I could think of was ‘holy shit’. Oh well, maybe one day I’ll be more articulate and elegant. Probably not.
Anyway, holy shit, these muffins taste like actual jam doughnuts.
I’ve wanted to make them for ages, and I’m glad I finally did. The recipe is in the December 2010/January 2011 edition of delicious. magazine and it’s by the ladies at the Flamingo Cafe in Brisbane. I’ve been meaning to go there for a while, and if the rest of their food is anything like these muffins, it’s probably worth a visit. In the recipe they use blackberry jam, but I had plum so that’s what I used.
Nigella also has a similar recipe in How to be a Domestic Goddess.
I recommend making jam from scratch, at least once. It’s really easy and it’s fun, providing you don’t burn yourself. Jam burns hurt.
Plum jam is my dad’s favourite jam. We used to have it on Christmas holidays at the beach. It’s best on freshly baked, still warm, thickly cut white bread. It’s also good on toasted rye bread with butter. I reckon, anyway. Oh, and you have to be on holidays.
I made this for Dad’s birthday recently. Unfortunately, he’d just returned from holidays, so I don’t know when he’ll eat it. I guess it depends on when the next holiday is scheduled. Easter, perhaps.
This recipe is from Stephanie Alexander’s The Cook’s Companion. I halved the quantity and used jam setting sugar, which has pectin in it, because last time I made jam without adding pectin it didn’t set.