“And raspberry jam and apple tart,” said Bifur.-Chapter 1, An Unexpected Party, The Hobbit, J.R.R. Tolkien
The Hobbit; Raspberry Jam Recipe
- Yield: 250ml 1x
- 250g raspberries
- 220g white sugar
- 1 tsp lemon juice
- In a saucepan, add in raspberries, white sugar and lemon juice, over high heat.
- Stir with a wooden spoon, keeping the mixture moving to ensure it doesn’t burn.
- Slowly it’ll break down and mix together, and come to a boil.
- Keep the slow boil going, stirring slowly, for about 10-15 minutes, until thickened.
- Turn off the stove, place the jam into clean glass jars and pop into the fridge.
This recipe makes comfortably made just over 250ml of the most fragrant jam, just enough for a party serving. Any leftover can be stored in the fridge for a week or two, ready to be smothered on toast, dolloped over ice cream and dunked in your mouth by the spoonful.
The Hobbit; Apple Tart and Raspberry Jam Recipes
- 1 ½ cup (8oz) flour
- ¼ tsp salt
- 115g (4oz) of cold butter
- cold water
- Raspberry jam
- 3 medium-sized apples, peeled, cored, sliced
- brown sugar
- Sift together the flour and salt, before cutting the cold butter into the flour.
- Mix the flour and butter together until it resembles breadcrumbs.
- Then add cold water, drop by drop, and mix until a dry dough is formed.
- If you make it too wet, add more flour.
- Roll out the dough thinly and use to line pie shells.
- Spoon in a teaspoon of raspberry jam and spread to cover base of pie shell, then layer sliced apples.
- Sprinkle with brown sugar between apple layers.
- Bake at 220C/ 425F until apples are cooked/soft and pastry is browned [30 minutes].
An apple tart is open, while apple pie has a pastry cover.
Recipe adapted from (Woman’s Own Cookbook, page 145, 1964)