2 qts. popped popcorn
1 c. light corn syrup
1 c. creamy peanut butter
3 tbsp. fruit jam

Place popped corn in a large bowl; set aside. In a medium saucepan, over medium-high heat, bring corn syrup to a boil. Boil for 3 minutes; remove from heat. Stir in peanut butter.

Working quickly, pour peanut butter mixture over popcorn, tossing gently to coat. Allow to cool 10 minutes. Roll popcorn mixture into eighteen 2 inch balls. Press thumb firmly into center of each ball. Fill each cookie center with 1/2 teaspoon of your favorite jam. Store in an air-tight container. Makes 18 cookies.