Sweet Creamy Jam Balls
About This Recipe
Sweet Creamy Jam Balls are a no-bake confection consisting of a creamy, often nut-based dough that is formed into balls, indented, filled with jam, and then rolled in coatings such as powdered sugar or coconut. This type of dessert is common in various European cuisines, particularly as a festive treat or cookie. The recipe requires no special equipment and relies on chilling to set the balls.
Why You’ll Love This Recipe
This recipe is straightforward and does not require an oven. The process is simple, making it suitable for cooks of all skill levels. The combination of a rich, creamy center with a sweet jam filling and a delicate outer coating creates a balanced texture and flavor. The finished balls are visually appealing and easily portable for gatherings.
Ingredients
- 200 grams (about 2 cups) fine graham cracker crumbs or digestive biscuit crumbs
- 100 grams (1 cup) finely ground nuts, such as walnuts, hazelnuts, or almonds
- 200 grams (about 1 ¾ cups) powdered sugar, plus extra for rolling
- 2 tablespoons unsweetened cocoa powder (optional)
- 200 grams (about 7 oz) full-fat cream cheese, at room temperature
- 100 grams (7 tablespoons) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- Approximately ½ cup thick jam or preserves (such as raspberry, apricot, or red currant)
- Additional coatings: desiccated coconut, extra ground nuts, or cocoa powder
Step by Step Instructions
- Prepare the Dough: In a large mixing bowl, combine the fine crumbs, ground nuts, 200 grams of powdered sugar, and cocoa powder (if using). Stir until evenly mixed.
- Cream Wet Ingredients: In a separate bowl, beat the softened cream cheese, softened butter, and vanilla extract together until completely smooth and creamy.
- Combine: Add the dry ingredient mixture to the wet ingredients. Mix thoroughly, first with a spatula and then with your hands, until a uniform, pliable dough forms. If the dough is too soft, refrigerate it for 20-30 minutes until firm enough to handle.
- Form the Balls: Scoop out portions of dough (about 1 tablespoon each) and roll them into smooth, even balls. Place them on a tray or plate lined with parchment paper.
- Create Jam Pockets: Use your thumb or the back of a small spoon to make a deep indentation in the center of each ball. Fill each indentation with about ½ teaspoon of thick jam, taking care not to overfill.
- Seal and Re-roll: Gently pinch the dough over the jam filling to seal it completely. Roll the ball between your palms again to smooth its surface. Place it back on the tray.
- Chill: Once all balls are formed and filled, refrigerate the entire tray for at least 1 hour, or until very firm.
- Coat the Balls: After chilling, roll each ball in a coating of your choice: sifted powdered sugar, desiccated coconut, or a mixture of cocoa and powdered sugar. Ensure an even, generous coating.
- Final Set: Place the coated balls back on the tray and chill for another 15-30 minutes before serving to allow the coatings to set.
FAQ
Can I use a different type of nut?
Yes. Walnuts, hazelnuts, almonds, or even pecans are suitable. Ensure they are finely ground for a consistent dough texture.
My dough is too sticky to handle. What should I do?
Refrigerate the dough for 20-30 minutes. If it remains sticky, you can incorporate a small additional amount of fine crumbs or powdered sugar.
What kind of jam works best?
A thick, seedless jam or preserve with high fruit content is ideal. Very runny jams can leak and make the dough difficult to seal.
Are these treats freezer-friendly?
Yes. After the final coating, place them in a single layer on a tray to freeze solid, then transfer to an airtight container. Thaw in the refrigerator before serving.
You Must Know
The consistency of the butter and cream cheese is crucial. Both must be fully softened to room temperature to create a smooth, lump-free dough that is easy to shape. Using them cold will result in a grainy texture and make mixing difficult.
Storage Tips
- Store Sweet Creamy Jam Balls in a single layer or separated by parchment paper in an airtight container in the refrigerator.
- They will keep for up to 5 days when refrigerated. The powdered sugar coating may gradually be absorbed into the dough over time.
- For longer storage, freeze for up to 2 months. Do not coat in powdered sugar before freezing; apply that coating after thawing.
- Allow chilled balls to sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
