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Old Fashioned Jam Drops

An old-fashioned jam drops recipe.
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or scroll for tips (and a little nostalgia).

jam drops on cooling tray

They may be old-fashioned, but who can resist Jam Drops?

No wonder they are still so popular on supermarket shelves and in suburban bakeries today.

This recipe is one of Nana Ling’s original handwritten recipes and these little Jam Drop biscuits are super simple to prepare and bake off.

As always, I’ve tested and tweaked the original recipe for modern times.

You’ll see the original recipe also included below but keep scrolling right until the end to find the recipe card which includes a precise list of ingredients and instructions.

jam drops

Jam Drop Biscuits (the way you like them)

It’s always tempting to take the easy road and buy some of your favourite biscuits.

But making your own own jam drops is worth the effort.

First, they’ll ALWAYS taste even better than any store-bought version.

Second, you can make them just how you like them.

You can go sparse with the jam. Or if you prefer a little extra jam, go right ahead. (Though make sure you read the instructions below so your jam doesn’t run during the baking process.)

If you prefer raspberry jam instead of strawberry jam, raspberry it is.

You could even make them extra special by making up a batch of Nana Ling’s Super Simple Strawberry Jam and using your own jam in the recipe.

Isn’t that the best thing about home cooking – making things to suit your liking?

Tips on using this old fashioned Jam Drops Recipe

It’s the rounded shape and neat little drop of jam that makes these biscuits so adorable.

While it’s a relatively simple recipe, there are a few things to keep in mind to make sure your biscuits come out of the oven looking just right.

Tip 1. Bring the butter and eggs to room temperature first

This will help the ingredients combine better and create a smoother biscuit mixture – which means a better textured biscuit.

Tip 2. Don’t cut corners: chill the biscuit mixture

The recipe requires the mixture to be chilled for 10 minutes before rolling into balls. This will make it a lot easier to roll the mixture into balls.

You will also place the baking trays into the fridge for 30 minutes before baking. This helps the biscuits keep their lovely rounded shape.

Please, don’t skip these steps!

Tip 3: Don’t overfill with jam

As you follow the recipe, you’ll use your finger to make a small indent in the top of each ball.

If you prefer only a tiny amount of jam, use your pinkie to create a smaller indent. Use your thumb to create a larger indent if you prefer more jam.

Whatever size the indent, just be sure that you DO NOT go past the top of the indent when filling with jam. If you do, the jam may spill over and run during the baking process.

jam drops on baking tray

Enjoying your biscuits

Nana Ling’s Jam drops can be enjoyed for up to one week if you store the biscuits in an airtight container.

If you love these old-fashioned biscuits, you might like these ones too:

Nana Ling’s old fashioned Jam Drops Recipe

This is the original recipe.

Please keep scrolling for the recipe card which is the tested and tweaked version. It includes precise ingredients and instructions.

jam drops recipe
jam drops on cooling tray

Jam Drops

An old-fashioned jam drops recipe.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian, British
Keyword: jam drops
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 24 biscuits
Calories: 106kcal

Ingredients

  • 3/4 cup caster sugar
  • 115 grams butter
  • 1/4 cup milk
  • 1 egg
  • 1 3/4 cups plain flour (all purpose flour)
  • 1/2 cup cornflour (cornstarch)
  • 1 1/2 teaspoon baking powder
  • pinch salt
  • 1/4 cup strawberry or raspberry jam

Instructions

  • Pre-heat oven to moderate (170 degrees celsius, fan-forced).
  • Cream butter and sugar.
  • Slowly add whisked egg and milk. Beat mixture for a few minutes.
  • Sift dry ingredients and add to mixture. Stir well to combine.
  • Place mixture into fridge for 10 minutes.
  • Roll into small balls, with a little less than a tablespoon of mixture in each ball. Place balls at least 5 cm apart on a baking tray lined with baking paper.
  • Use your finger to make a small indent in the top of each ball. Make a smaller indent if you prefer less jam and a larger indent if you prefer more jam. Fill the indent with jam, but do not fill past the top of the indent (otherwise the jam may spill over and run during the baking process).
  • Place baking trays in fridge for half an hour.
  • Once chilled, place in the pre-heated oven and bake for 17 minutes or until a pale golden colour.
  • Allow to cool for 10 minutes on baking tray and then transfer to a cooling rack.

Notes

Tips for better Jam Drops

  1. Bring the butter and eggs to room temperature first to help the ingredients combine better and create a smoother biscuit mixture – meaning a better textured biscuit.
  2. Chill mixture for 10 minutes before rolling into balls. This will make it a lot easier to roll the mixture into balls. Also place the baking trays into the fridge for 30 minutes before baking to help drops keep their shape during baking.
  3.  Don’t overfill with jam. You want the jam to be contained in the indent rather than bubbling up, overflowing and running down the sides of the biscuits.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 39mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 134IU | Calcium: 17mg | Iron: 1mg
Recipe Rating




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Mezza

Wednesday 9th of June 2021

Hi . Can the dough be refrigerated for later use or frozen?

Mezza

Wednesday 9th of June 2021

Thanks so much. Made a batch today , just lessened the sugar...they sure are a hit!😉

Libby

Wednesday 9th of June 2021

Hi. You should be able to refrigerate for a few days and freeze for a few months (thawing first) before baking off. Happy cooking!

H

Wednesday 28th of April 2021

What is a moderate oven? Why not just say the number Fahrenheit?

Libby

Thursday 29th of April 2021

Hi. A moderate oven is 180°C = 350-375°F = Gas Mark 4-5. If I said the number in Fahrenheit most of my readers who are located in Australia would have to convert it to celsius :)

Kim

Thursday 15th of February 2018

I love the story behind your blog. Plus I love jam drops too as they remind me of growing up in the 80's.

Cheryl

Thursday 2nd of July 2020

How do you stop the jam from bleeding or leaking, please

Libby

Thursday 15th of February 2018

Hi Kim. Thanks for stopping by and commenting. The 80s were a terrific time to be growing up!

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