Schwartau Jams

For Schwartau extra only selected fruits are good enough. The processing is coordinated completely to retain the natural flavour. Schwartau extra belongs on the breakfast table for the fruity start into each day.

Product Range

  • Schwartau Jam Strawberry 340g
  • Schwartau Jam Rasberry 340g
  • Schwartau Jam Cherry 340g
  • Schwartau Jam Forest Fruits 340g
  • Schwartau Jam Apricot 340g
  • Schwartau Jam Pineapple 340g

Recipes from Jams

Hanseatic biscuits
 


Ingredients

For the biscuits:

300gr wholemeal flour
1 tsp baking powder
90gr sugar
1 sachet vanilla
1 egg
200gr unsalted butter
(cold and cut into small pieces)
     
For the filling:

1 cup Schwartau jam
(berry or strawberry)
1 packet Schwartau Feiner Zuckergrass frosting/fondant icing
(for coating)
A very small amount of red food colouring (Schwartau) coloured fondant icing
     

Method

Preheat the oven to 180 oC. Mix the flour with the baking powder and sugar and then add the vanilla the egg and butter. Beat in a food processor until a soft dough is formed.
Wrap the mixture in some aluminium foil and refrigerate for 30 minutes. Roll out the dough and using a round biscuit cutter cut out some biscuits measuring ½ inch thick and 8-10 centimetres in diameter. Place the biscuits on a baking tray and bake for 10-12 minutes – until they become golden in colour.
Leave them to cool.
Heat the jam and strain using a sieve. Place 1 spoonful onto a biscuit and join with another to make a ‘sandwich’.
Prepare the icing according to the instructions on the packet or make your own. Coat one side of the biscuit with the frosting. Cover the other side of the biscuit with some of the coloured icing. Leave them to dry.


 

‘Rogue’ Biscuits


  



Ingredients

For the dough:

400gr wholemeal flour
100gr sugar
1 sachet vanilla
1 Schwartau citro-black
(or grated lemon rind
from ½ lemon)
4 egg yolks
½ packet ground hazelnuts
or 50gr toasted hazelnuts,
roughly chopped
250gr unsalted butter
     

For the coating:

Icing sugar
1 jar (340gr) Schwartau berry,
strawberry, or cherry jam
     

Method

Preheat the oven to 200 oC. Place the 6 ingredients in a food processor and add the cold butter cut into small pieces. Mix until it becomes smooth in consistency. Wrap in aluminium foil and refrigerate for 2 hours.
Cut the dough into equal pieces and create ring shapes. Place the biscuits on a baking tray and bake for 10-12 minutes until they become a golden colour.
Leave the biscuits to cool and then decorate with some icing sugar and warm Schwartau jam (preferably strawberry). Join 2 pieces together and once they have cooled sprinkle with icing sugar and fill with jam.


 

Hussar Doughnuts



  




Ingredients

For the dough:

100gr sugar
1 pinch salt
1 sachet vanilla
2 egg yolks
1 packet hazelnuts (100gr)
or 100gr toasted hazelnuts,
roughly chopped
250gr wholewheat flour
200gr unsalted butter
     
For the coating:

Icing sugar
1 jar (340gr) Schwartau strawberry, berry or fruits of the forest jam
     

Method

Preheat the oven to 200 oC. Place the 6 ingredients in a food processor and add the cold butter cut into small pieces. Mix until it becomes smooth in consistency. Wrap in aluminium foil and refrigerate for 2 hours.
Create a roll 5cm in diameter. Cut 2cm and make balls. Using a wooden spoon press the middle of the balls to create a small hole. Place the balls onto a baking tray and bake for 15-20 minutes. Leave the Doughnuts to cool and sprinkle with icing sugar. Heat the jam and fill the hole with the jam. Leave them to harden for 1-2 days.
Note: If you want the biscuits to be more colourful, create 3 holes to fill them depending on which jam you prefer.


 

Linzer Kranze (discs)




Ingredients

For the biscuits:

4 hard boiled eggs
80gr icing sugar
200gr unsalted butter
1 sachet vanilla
1 pinch salt
300gr wholewheat flour
     
For the coating:

1 packet chopped almonds
or toasted almonds,
roughly chopped
100gr sugar
2 egg yolks
½ cup Schwartau berry jam
     
 

Method

Preheat the oven to 200  oC. Mash the hard boiled egg yolks and mix them with the sugar and the butter until creamy in consistency.  Add the vanilla, salt and flour and knead well.
Wrap the dough in aluminium foil and refrigerate for 2 hours. Roll out the dough in the foil and cut it into round discs measuring 4-5 centimetres in diameter.
Mix 1 egg yolk with 1 tablespoon of water and coat the discs. Mix the almonds with the sugar and press down one side of the discs into the mixture.
Place the discs onto a baking tray and bake them in the oven for 10-15 minutes. Heat the jam and join 2 discs together using the jam as a filling. Leave to cool before serving.
Note: If you prefer to see the jam on the biscuits don’t join with another biscuit. Simply add whatever flavour Schwartau jam you prefer on top of each and sprinkle with some almonds or hazelnuts.


Macaroon Fruit Bars


Ingredients

For the macaroon fruit bars:

250gr wholemeal flour
1 pinch salt
160gr unsalted butter or margarine
70gr sugar
1 small egg
     

For the coating:

200gr Schwartau Feine Marzipan Rohmasse or marzipan
30gr icing sugar
2 egg yolks, 1 egg white
25gr wholemeal flour
1 packet Schwartau Citro-Black (lemon flavour) or grated lemon rind
1 cup Schwartau cherry jam
1 cup Schwartau apricot jam
 

Method

Preheat the oven to 180 oC. Mix all the ingredients for the macaroons together. Wrap the dough in aluminium foil and refrigerate for 2 hours. Roll out the dough and bake for 10 minutes. Using an electric whisk mix the marzipan with the icing sugar, egg yolks, flour and citro-black. Add the egg white and mix again. Using a pastry bag pipe out the mixture onto the macaroon in straight lines. Fill in between the lines with some jam and bake for another 10 minutes.
Cut the bars into pieces whilst still hot. They can also be eaten cold.

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