Monday, July 27, 2009
A ruby red jam and a hearty breakfast
Breakfasts are the first meals of the day and when it is weekend , they have to be hearty and delicious.
I am not a big egg fan... I cannot just cook 5 eggs in the morning and serve them... we both find them too heavy ..... they are better off for the later part of the day.....
So how to make the breakfasts special?.... No poached eggs, no scrambled eggs, C is not very fond of pancakes either...
And then I decided ....Why not give home made jam a try? That would be special..!
C always likes long lazy breakfasts especially on Sunday mornings when he can wake up late and sit at the table with his morning tea for hours and talk to me and twiddle with the his laptop at the same time. So I decided on a simple strawberry jam and warm baguette for breakfast....
The recipes I followed are here and here.
I combined the two for a yummy jam.....
What you need:
fresh strawberries-1 lb
lemon zest-2 tsp
lemon juice-6 tbsp
orange juice-2 tbsp
Wash the strawberries and hull them .
I quartered all the big berries and halved the smaller ones.
Now in a deep heavy bottomed saucepan,add the lemon juice and the zest.
Put the flame on medium low.
When the juice starts boiling add the strawberries.
Cook for 4-5 minutes until the strawberries soften and start releasing their juices.
Add the sugar slowly stirring each time.
Add the orange juice.
Now let the mix cook for 25- 30 minutes at low medium heat.
Skim off any foam that forms on top.
Pour in a glass bowl and let it cool.
When it has cooled, cover and store in refrigerator for 1-2 weeks.
We enjoyed ours on warm oven roasted baguette..:)