With a wintery nip in the air, you’re probably dreaming of spring and wishing the mild season would hurry up and make it’s way around. Trust us, you wouldn’t be the only one!
We’ve got the perfect recipe to keep your belly warm and your mind off the chilly temperature - a filling pot of porridge with a delicious dollop of raspberry jam.
There’s nothing quite like the taste of a spoonful of delicious, homemade fruit jam. For many years, raspberry jam has been swirled into rice pudding, spread onto a slice of toast, and even wedged in the middle of a victoria sponge. But have you ever tried raspberry jam with your porridge in the morning? It’s an utterly awesome combination!
For all of the jam making novices out there, the idea of making your own jams or preserves can be a little daunting, but that’s where we can help! We’ve got a super speedy recipe for you, with which you can make your own raspberry jam in as little as 15 minutes. Make at the weekend ready for the perfect porridge breakfast throughout the week.
MOMA’s Speedy 15 Minute Raspberry Quick Jam
These measurements should make enough to fill a standard jam jar and will keep in the fridge for around 3 weeks - much longer than fresh raspberries usually last!
Put the washed raspberries and cane sugar into a bowl together and set them aside for 10 minute or so, until you begin to see the sugar dissolving into the raspberries.
Set a saucepan on the hob over a low heat. Add the raspberry mixture to the pan and simmer for 15 minutes.
Top Tip: Keep checking the pan to see if the fruit is breaking down. If you think it could do with a little helping hand, simply push the fruit against the side of your pan with the back of a spatula or wooden spoon. If you like a smooth jam, it’s a good idea to do this as much as possible, whereas if you like a chunky jam, leave it be.
Check the jam is done by looking to see if the mixture sticks to the back of the spoon.
From here, simply pour the jam into a jar and leave it to cool down - it will thicken as it cools. Once fully cooled, pop it in the fridge!
Stored in a jar in the fridge, this jam is the perfect ‘make and forget’ recipe. Keep it nice and cool, sealed in the fridge for 3 weeks, or you could even freeze it for up to 6 months!
Pop a spoonful into your prepared Plain Porridge Pot and swirl through for a sweet addition to your morning. It also works perfectly with our Plain (No Added Sugar) Porridge Pots for those who can’t resist the sweet delight of jam, but are keeping their sugar intake to a minimum.
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- 250g fresh raspberries, washed and drained
- 65g pure cane sugar
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice