Sunday, December 24, 2017

Two Grandmas ~ one batch of Jam-Jams

We have two kinds of jam-jams in my family. These oatmeal jam-jams were a specialty of my Grandma Jo. The other is a soft brown sugar cookie jam jam. They were the jam jams of my Grandma Irene.

Grandma Jo often put date jam in her jam jams. Grandma Irene usually filled her jam jams with homemade apple jelly. This reflects their two different styles in the kitchen. Grandma Jo liked to make fancy things for which buying dates and making date jam was a perfectly enjoyable step in the process. Grandma Irene had no time for that. She had already put her time into making apple jelly, so that was the perfect filling for her jam jams.
Today in our family, my sister Maureen makes the soft cookie jam jams of my Grandma Irene. They are my dad's favourite cookie ~ Irene was his mom ~ and he still gets a tin of these jam jams for his birthday every year.

As for me, I mix the two: I make Grandma Jo's oatmeal jam jams and fill them with my homemade jam or jelly. Cause I loved my grandmas equally!

Oatmeal Jam-Jams
2 cups flour
2 cups rolled oats
1 cup soft butter
1 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 cup sour milk (mix 1 1/2 tsp vinegar with milk to make 1/2 cup, stir, sit 5 min.)

Grandma’s instructions simply say, "Roll these." To elaborate, mix everything together, form into two balls, wrap in plastic and place it in the fridge to chill for 20-30 minutes.

Using a floured counter and a rolling pin, roll each ball of dough to a thickness of 1/8 inch (1/3 cm). Cut out circles with a cookie cutter or a glass. Re-roll and cut more cookies.

Bake on a cookie sheet for 8-9 minutes at 350 degrees. Cookies should just start to brown.

Transfer hot cookies to a rack to cool. Spread a dollop of jam or preserves on one cookie and press another cookie on top. Store in airtight container. These cookies are crisp when they come out of the oven but the filling will soften them up.


JoyD Gulas said...

Ah bon . . . I now know that you were baking cookies but the question is where in the world are you baking cookies? We are on the frigid prairies and I baked gingersnaps. The weather has been cold everywhere it seems. This weekend there will be moose osso bucco for the family and friends from Calgary. What's happening in your January kitchen.

Amy Jo Ehman said...

Baking cookies in Saskatoon! But we just arrived down south after a week on the road. So my kitchen is turning to burritos and carnitas. I picked an orange today!!

Kim Schmidt said...

My grandma made the non-oatmeal ones and they were the best thing ever growing up...we all loved them! I need to find a recipe and make some, as grandma is no longer around to bake for us.