Macsween Haggis | Haggis Jam
Savoury haggis jam makes a great Easter treat when slathered on freshly baked hot cross buns.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macsween.co.uk.
Cooking tools:
- Stand mixer
- Piping bag
- Pastry brush
- Mason jar
- Nonstick skillet
- Saucepan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Kitchen towel
- Plastic wrap
- Baking sheet
- Parchment paper
- Oven
- Stove
- Refrigerator
Ingredients
- 2 Tablespoons Cold-Pressed Scottish Rapeseed Oil
- 50g Unsalted Butter
- 290ml Semi-Skimmed Milk
- 1 Egg, Beaten
- 500g Bread Flour
- 7g Dried Yeast
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Salt
- 1 Tablespoon Caster Sugar
- 50g Plain Flour
- 50g Icing Sugar
- 100g Raisins
- 100ml Peaty/Smoky Single Malt Whisky (Optional)
- 1 Star Anise
- 150g MacSween Haggis (Meat Or Highland Veggie Crumble work equally well!)
- 4 Garlic Cloves, Finely Diced
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons Light Brown Sugar
- 2 Banana Shallots, Finely Diced
- ½ Teaspoon Dried Chilli Flakes
- 330ml Irn Bru (Or Cola)
- 100ml Apple Cider Vinegar
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