Don’t wait for any significant browning, or they’ll likely be overbaked. 12 minutes is usually the sweet spot for me, but every oven is different.
#Salt gun jam plus
The jam will often settle a bit while baking, so I lean toward overfilling, plus I love when it bubbles over the edge. Fill to level with the top of the cookie if you want a tidy pool of jam, or, mound it a bit for a pool that might overfloweth. If any cracks form, they can usually be mended by pinching. If you don’t like the cracks, work with a warm and moist dough and while you’re making the “thumbprint” with one hand, gently hold the edges of the cookie together in the other. I, personally, kind of like the cracks, especially when the jam runs down into them and sort of caramelizes.
#Salt gun jam crack
The edges of the cookie may crack depending on the moisture and temperate of your dough.
Center the belly of the spoon over the center of the dough ball and push gently down into the spoon with your thumb. Here’s where most people use their thumb, which I used to do, but I actually find it easier and more effective to use the bottom of the ½-teaspoon measuring spoon.Place no less than one inch apart on the baking sheet. Scoop dough by the rounded tablespoon and roll into a ball with your hands.Turn the mixer off and scrape down sides and bottom of bowl to make sure all the little bits get incorporated.Turn the speed all the way to low and add the flour mixture slowly.Turn the speed down a notch and add egg mixture.With either a stand mixer or in a large bowl with a hand mixer, cream the butter, sugar, and salt until fluffy (about 4 minutes).In a small bowl, whisk together egg and vanilla or almond extract.Whisk together flour and baking powder in a medium bowl.Preheat oven to 350☏ and line two baking sheets with parchment (parchment optional, just nice for jam spills.).For long-term storage, you can water bath can for 10 minutes. If you’re going to use it soon, you can just let it cool and pop it into the fridge.
When you reach 220☏, pour your hot jam, through a funnel, into a sterilized jar, leaving about ½-inch headspace.After 35 minutes, start checking the temperature with a candy thermometer or a digital read thermometer-you want to reach 220☏ for jam.Bring this mixture to a rapid boil and then lower slightly to set at a high simmer for roughly 45 minutes, but check every 15 minutes or so to stir, skim foam, and adjust the heat so as not to scald the bottom.Return your liquid to a pot and add the sugar, pectin, and lemon juice.This part is rather tedious but necessary to get the seeds and fine hairs out that would otherwise be very irritating to the eater. Run the softened hips, first, through a food mill or strainer and then again through a fine sieve.Put rosehips in a stainless steel pot, preferably with a heavy bottom, and simmer until hips are soft-about 30 minutes.Rinse your rosehips and trim off all stems and leaves.
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