instant dessert recipes: Easy to Moderate Level Desserts Made With a Jar Mixed Fruit Jam

It can get really boring spreading jam over toast day after day for breakfast or when you literally just want to be done with that big jar of jam you brought out of enthusiasm that was gone after the first few days. So, here are some instant dessert recipes using mixed fruit jam that takes a little effort to make, from cooking, and baking to assembling them, we made it easier for you with easy-to-follow steps.

1. Jelly Doughnut Cupcakes(Makes 24 cupcakes)

Ingredients

• - 525 gm package of yellow cake mix
• - 100 gm package of instant vanilla pudding mix
• - 235 ml whole milk
• - 235 ml vegetable oil
• - 4 eggs
• - 340 gm jar mixed fruit jam
• - Butter for greasing and confectioners' sugar for dusting

Instructions

1. Preheat the oven to 180°C. Then grease a 24-muffin cups baking tray with butter and line the cups with paper liners.
2. Cut open the yellow cake mix and instant French vanilla pudding mix and add to a big bowl. Next add the milk, vegetable oil, and eggs and mix with a whisk or an electric hand mixer. Keep going until the batter is smooth with no dry spots. Make sure to scrape the sides of the bowl.
3. Pour the batter into the prepared muffin tray, until half full.
4. Bake the cupcakes for 18-20 minutes, they will turn golden brown. Insert a toothpick into the middle of a cupcake, it is done if it comes out clean.
5. Let the cupcakes to cool.
6. Scoop out the centres, with ample cake at the bottom and sides, from each cupcake’s centre. Fill this depression with mixed fruit jam.
7. Sprinkle the cupcakes lightly with confectioners' sugar and serve.

2. Jam Crepe Cake

Ingredients

Crepes:

• 700ml whole milk
• 4 eggs
• 80 gm white sugar
• 400 gm all-purpose flour
• ½ tsp salt
• ½ tsp almond extract
• ½ tsp vanilla extract
• 120 gm butter, melted, divided

Filling

• 225 gm package of cream cheese, softened
• 450 ml heavy cream
• 65 gm confectioners' sugar
• 80 gm mixed fruit jam

Instructions

1. Take a big mixing bowl, add the milk, eggs, and sugar and whisk until combined. Then add the flour, salt, almond extract, and vanilla extract to it and whisk vigorously until the batter is smooth and free of lumps.
2. Scrape the batter into an airtight container and refrigerate for at least 4-6 hours.
3. Take the batter out and whisk once to combine again.
4. Take a small non-stick pan and keep it on medium heat. Add a little bit of the melted butter to the pan. Coat the pan and once it starts to sizzle, add the crepe batter and swirl to spread it all over the pan. Once the edges are brown and the middle turns golden, flip and repeat.
5. Take the crepe away from the pan and flip it onto a wire rack. Repeat with the butter followed by the batter to make 19 more crepes.
6. Line a flat dish, or baking tray with parchment paper and transfer the crepes to it.
7. Now to make the filling, whisk the cream cheese, until light and fluffy then add the heavy cream and sugar and whisk until soft peaks form. Add the mixed fruit jam next and combine.
8. Now, take one crepe, put it on your cake board or dish and spread a thin layer of the filling. Put a fresh crepe on top, add the filling and repeat until all crepes are used up.
9. Top with the remaining filling on the last crepe and dust with the confectioners' sugar.
10. Make sure to chill for 30 minutes at least before eating.

3. English Trifle with Jam(Serves 8)

Ingredients

• 1 (23cm) sponge cake, cubed
• 200 gm mixed fruit jam
• 225 gm fresh strawberries (cut into small pieces)
• 300 ml heavy cream
• 3 egg yolks
• 40 gm white sugar
• 300 ml heavy cream
• 60 gm sliced almonds

Instructions

1. Apply jam to both sides of the cubed cake pieces and place at the bottom of a trifle glass or big glass bowl.
2. Add the chopped strawberries next, the macerated ones work the best.
3. Heat the first batch of heavy cream in a saucepan over medium heat. Next, beat egg yolks in a bowl with sugar until pale and smooth and then strain into a fresh bowl. Remove the cream from the stove, let it cool a little and add to the eggs, whisking vigorously.
4. Add the whole thing back to the saucepan and heat on low. Stir continuously until the liquid is thick enough to coat the back of a spoon without sliding off.
5. Remove from heat and it it cool. Your custard is ready.
6. While the custard cools, take the second batch of heavy cream and whip till soft peaks form.
7. Take the almonds and toast them in the oven or on a nonstick pan. Skip this step, if you have toasted almonds.
8. Spread the cooled custard over the strawberries in the glass bowl.

9. Then layer the whipped cream, until the last bit is used and top with the toasted almonds.