Next month the soft fruit will be ready for harvesting again and that means a return to jam making season. So this month I need to try to clear my backlog of homemade jams and preserves.
There is only so much jam you can eat on toast during any given week so I do try to find ingenious ways to incorporate jam into recipes. With this in mind, I managed to invent a cranberry flapjack using up stocks of homemade cranberry sauce. Brilliantly simple because the sauce is both a fruity flavouring and a source of sugar so no need to add extra.
Cranberry Flapjacks
4¾ oz (135g) margarine or unsalted butter
4 oz (110g) cranberry sauce
2 oz (55g) golden syrup
8 oz (225g) oats
¾ oz (20g) sunflower seeds
1¾ oz (50g) raisins
Preheat oven to 190° C (gas 5). In a large saucepan, gently melt the margarine or butter with the sauce and syrup. Removed from the heat then add the remaining ingredients. Spoon the mixture onto a small baking tray and press down with wetted fingers. Bake for 20 to 25 minutes. Mark out the flapjacks before allowing it to cool in the tin.
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