Raspberry jam
Used in 2 recipes on RecipeWiki.
Raspberry jam is one of the sharper jams, its tart, intensely fruity flavour and scattering of tiny seeds cutting through rich, sweet puddings rather than adding more sweetness. That balance is why it is the traditional filling for a Swiss Roll, spread thinly over the sponge before rolling, and why a spoonful sits so well on top of Baked Rice Pudding. Seedless versions are smoother; seeded ones have more texture. For a Swiss Roll, warm the jam slightly so it spreads without tearing the sponge, and leave a margin at the edge so it does not squeeze out. Refrigerate once opened.
Most often cooked with
Cream
SugarRecipes with raspberry jam
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
British
Desserts
Vegetarian
Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.
