Bostock & Classic Strawberry Jam

Bostock & Classic Strawberry Jam
6 servings

This easy-to-make pastry has become a regular weekend breakfast treat in our house.  Day-old bread is toasted and topped with jam and a frangipan filling.  When baked and served warm, it smells and tastes like a French pastry, almost croissant-like.

Click here to watch how to make this recipe.




Tbsp (75 g) unsalted butter, at room temperature
cup (70 g) granulated sugar
large egg
Dash of vaniilla and almond extract
cup (90 g) ground almonds
thick slices of day-old brioche or egg bread, toasted
cup (160 mL) strawberry jam (recipe follows)
cup (25 g) sliced almonds
Icing sugar, for dusting

Classic Strawberry Jam (Makes 4 cups/1 L)

cups (1 L) fresh, very ripe strawberries
Tbsp (30 mL) lemon juice
3 ½
cups (700 g) granulated sugar
tsp (5 g) butter (optional)
Tbsp (45 mL) liquid pectin



The bostock is best served warm or at room temperature, on the day it is baked.Alternatively the jam can be jarred for storage in your pantry, following safe canning procedures.The refrigerated jam will keep for up to 6 months.

Step 1

Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper.

Step 2

In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.

Step 3

Lay the slices of toasted bread onto the prepared baking tray. Spread each generously with strawberry jam. Dollop the almond paste over each piece and spread (no need to be fussy and make it perfect – it spreads as it bakes). Sprinkle sliced almonds on each piece and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Dust generously with icing sugar and serve (but be careful – the jam is really hot right out of the oven!).

Step 4

Hull the strawberries and crush them using a potato masher in a medium saucepan. Add the lemon juice and bring this to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally. Add the sugar and return to a simmer over medium heat, stirring often. If the mixture begins to foam, add the butter, let the foam subside, but skim off any that remains. Stir in the pectin, simmer for 1 minute, then pour into a clean jar or container, cool and then refrigerate.

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