Jam sauce

This is so simple, this is so tart yet sweet (depending on the flavour jam) and cooking it long enough to evaporate some of the water off, ensures a concentrated flavour. I used apricot jam with my recipe and it was a perfect sauce to serve with Brown Betty..

You can use any flavour jam depending on what pudding or pie you have!

Jam sauce

  • 4 tablespoons of jam
  • 6 – 8 tablespoons of water (or fruit juice)
  • 1 dessertspoon of cornstarch


  1. Place the jam in a pan and slowly mix in the water
  2. Turn on the heat to about 3/4’s and gently heat up the water and jam, stirring, until as much of the jam as you can has dissolved. Add more water if the mixture is too thick…
  3. Once melted and heated, pour through a sieve and then return the strained liquid to the pan, back on the heat
  4. Turn it down to 1/2
  5. Mix the cornstarch with a little water to make a thin paste
  6. Slowly mix in to jam/water and stir all the time until the mixture has thickened
  7. Turn it down to 1/4, continue stirring and reduce the liquid a little until the desired consistency
  8. Use to drizzle over a dessert or serve on the plate alongside

5 thoughts on “Jam sauce

  1. I could see doing this with ginger marmelade. It’s a great way to eke out the last bit of jam and make a really special dessert. Thanks!

  2. Ah now, this is a very useful idea. I have four pots of crab apple jelly I made last autumn, which absolutely refused to set. I could add a bit more water, and some cornflour, and turn it into a sauce instead. I’d hate to waste it. Thanks for the tip.

  3. I’ve also seen the recipe done with arrowroot rather than cornstarch- the reason being that the arrowroot (used to thicken) ensures the jam sauce remains clear so aesthetically arrowroot is better. Not sure though how supplies would have been during the war though xxxx

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