Berry & Chocolate Pastries
This post is sponsored by the makers of Ball® home canning products.*
Using my mixed berry jam I canned back in the summer using an awesome recipe from the makers of Ball® home canning products to fill these hand pie style pastries. Despite making several batches of this mixed berry jam we now only have two left. We have thoroughly enjoyed every last bit of it. The chocolate glaze can only be described as thick and luscious hot cocoa turned into a frosting.
These pastries are an easy breakfast that you can make over the holiday season with your kiddos. They also double as an unexpected gift for friends and family! Imagine being your neighbor and getting one of these with some canned jam, coffee and a couple mugs! The perfect gift!
Below you will find the recipe for both the jam as well the pastries. This recipe makes 16 hand pies, but can easily be halved or doubled depending on your needs! I couldn’t resist the urge to cover them in sweet little mushroom sprinkles, but you can decorate them however you’d like!
Mixed Berry Jam:
4 cups crushed berries, mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
4 ½ Tbsp Ball® RealFruit™ Classic Pectin
3 cups sugar
Prepare boiling water canner. Heat jars (I used these) in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into hot jars, one at a time, leaving a ¼ inch headspace. Wipe rims. Center lids on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Hand Pies:
Your favorite double batch of pie dough, or store bought
Mixed Berry Jam
Heavy cream
Preheat oven to 375°.
Roll out the pie crust to 1/4” thick. Cut out 16 evenly sized rectangles - mine are 4.5”x3”. You may need to combine and roll back out the scrap pieces to get 16. Place a tablespoon of the mixed berry jam in the center of 8 of the rectangles. Make sure to leave a 1/2 inch of exposed border around the edges. Brush heavy cream on the exposed pie dough edges. Place another rectangle on top. Seal the edges of the top and bottom crusts together and crimp with a spoon or fork. Place on a parchment lined cookie sheet and repeat until you have 8 pastries made. Brush the tops of each pastry with heavy cream. Make a small slit in the center. Bake for 15-18 minutes or until golden brown. Allow to cool.
Chocolate Glaze
2 cups sifted powdered sugar
¼ cup unsweetened cocoa powder
4-6+ tablespoons heavy cream
Sift powdered sugar and unsweetened cocoa powder into a bowl.
Add in heavy cream 1 tablespoon at a time until you reach a thick drizzling consistency.
Spoon the glaze over cooked pop tarts. Enjoy immediately or store in an air tight container in the fridge until ready to eat.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
