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Dessert

Jam Turnover

A pastry made from flour, dripping, and water, filled with jam and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Jam Turnover

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the dough

  1. In a bowl, mix the flour and dripping until crumbly.

  2. Add water gradually until a dough forms.

  3. Roll the dough to the desired size and shape.

Fill and bake

  1. Place a dessertspoon of jam in the center.

  2. Fold the dough over the jam and seal the edges.

  3. Bake in the preheated oven for about 15-20 minutes until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Forms the structure of the dough once mixed with liquid.
Dripping
Fat that coats the flour, giving a short, tender, crumbly texture.
Jam
Provides sweetness and fruity flavour inside the turnover.

The step that matters

Add water gradually until a dough forms. Too much water makes the dough sticky and tough, while working the dough too much develops gluten and toughens it. Adding water slowly lets you stop as soon as the dough holds together, keeping it tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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