I’ve been on a jam making kick this week. I read about a really easy recipe in Jennifer Farley’s book, The Gourmet Kitchen and had to give it a go. I am now on my third batch, in as many days. Skillet jam is a super simple way to make fruit jam without the pectin and there’s no need to figure out the whole canning process, since this jam will disappear in a snap. Honestly, I just eat it out of the jar with a spoon. Today I made just enough blueberry jam to fill this brioche based coffee cake. Depending on the season and where you live, you can use fresh or frozen berries for the jam. I used frozen wild blueberries and they have a lovely tartness. This layered coffee cake is a perfect treat to serve at Brunch or pack for a 4th of July picnic.
Yeasted Coffee Cake with Blueberry Jam and Stuesel Topping
Blueberry Skillet Jam
~inspired by Jennifer Farley’s Cherry Jam recipe in The Gourmet Kitchen
- 5 cups fresh or frozen wild blueberries (6 cups if you aren’t using the wild ones, since they are bigger)
- 1 cup sugar