since breakfast is the most important meal of the day, let’s have an entire post dedicated to my favorite type of breakfast!
for once when i say this isn’t going to be a long post i actually mean it! it’s been a while since i’ve done a “the real sh*t i eat” post and i noticed that lately i’ve been making a lot of jam and a lot of muffins and it’s really been my go-to lately.
i’m not the biggest breakfast person so eating a little something rather than a huge meal is my penchant. i’m also not someone who would actually make muffins every morning. this is my make-ahead breakfast, when i’m not feeling well or when i know i will have work very early in the morning i’ll make muffins and jam on sunday and then have it ready for me for the rest of the week. i guess you can call this my fake-half ass attempt at meal prepping.
this isn’t a new habit and i’ve been doing this for a few years now that i have an adult-ish job. i have only in recent months been taking to making my own jam instead of buying it, but i do feel i have a method packed down for both jam and muffins. the trick is to make it easy for any adjustments. i can use the exact same muffin recipe and make bananas, chocolate, strawberries and other type of berries no problem and simply remove the vegetable oil from the base recipe. the same goes for the jam – i can make any type of jam with the exact same recipe and only adjusts the sugar – berries need less sugar and stone fruit needs a bit more.
this is all about ease and that is what i want this post to be: a base. in the photos it’s nectarines all the way. i usually go with whichever fruit is in season and on sale (as it usually means they’ll throw the fruit away if they don’t sell it and i’m not about waste) i did make it a bit prettier for this post, but if you’ve seen any of my other muffin recipes you’ll know i’m all about ease. muffins take no more than 40 minutes to be made – including baking time – and the jam takes slightly longer as the fruit needs to rest with all the other ingredients, but total of 60-90 minutes of work for an easy week of meals is worth it. i hope you all enjoy the remainder of your day and week and thanks for stopping by!
PERFECT JAM RECIPE || NFS
1 lb. |16 oz. | |453 g| chopped fruit of your choice
1 1/2 c. |300 g| sugar
3/4 c. |6 fl. oz. | |170 g| water
1/2 lemon – halved, juice with seeds removed
Helpful Hints & Suggestions
*certain fruits I highly doubt can become a proper jam – i.e. kiwis, lemons which actually can act as pectin but not become a jam in itself.
*under-ripe fruit contains more pectin and thus you would need less lemons.
*you can alter the amount of sugar needed based off the fruit you’re using. Very ripe strawberries, blueberries, blackberries – these fruit in general – are sweeter than others – nectarines, peaches, grapes, figs etc. – so you would want to add a bit less fruit with berries and maybe some more sugar with stone fruits.
*adding a pinch of salt can also help balance out flavors. You’d want to use a fine sea salt.
*you want to remove any of the foam while making your jam – not a lot forms and you’ll be able to tell just a simple bubble from a foam – but removing the foam, which can turn grey-ish and goopy after a while – helps perfect your jam.
Sterilize the jar and lids for canning by boiling them.
Place the fruit, sugar, water, and lemon juice and halves (they provide the necessary pectin) in a large bowl and set aside at room temperature for 1 hour.
After 1 hour, transfer the jam mixture into a pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim any foam from the surface of the jam as it cooks.
After 15 minutes, drop the heat to medium. You want to keep the jam at a constant simmer, stirring frequently, to make sure the jam isn’t scorched at the bottom of the pot. After a total of 30 to 45 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
Remove the lemon halves and place the jam your sterilized jar, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars, remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents, store in a cool, dark cupboard until ready to use for up to 6 months.
THE PERFECT MUFFIN RECIPE || NFS
1 1/2 cups (180 grams) All Purpose Flour
1/4 tsp. (2 grams) Baking Soda
1/2 tsp. (4 grams) Salt
1/3 c. (84 grams) Vegetable Oil (if not using a liquid of some sort)
1/4 c. (60 grams) Butter (melted and cooled)
1/2 c. (100 grams) White Sugar
2 eggs (100 grams)
1/3 c. (80 grams) Milk
Helpful Hints & Suggestions
*For this base recipe certain things are circumstantial – if you’re adding a component that may be considered a liquid (mashed bananas, berries, curd, jam) you’ll want to leave out the vegetable oil.
*I do personally find that vegetable oil does give it some heft and makes it a bit denser.
*These muffins last about a week in the fridge and a simple 10-25 second microwave blast will soften it up a bit. I encourage you to put a wet cloth or paper towel over it to create more of a steam effect and lock in some moisture.
*if you don’t have baking soda, baking powder works fine – you’ll just want to use 2 teaspoons instead. It can give off a bit of a tang to the muffins as well, but if you’re adding a sweet component to it then it should be able to offset it.
In one bowl, mix your dry ingredients together (flour, baking soda, sugar) and in another bowl add all of your liquids together, mix them together and bake at 350F for 20-25 minutes.