Homemade berry jam and toast are the bees knees. I made a simple three ingredient variation that you’re going to love!
Aside from this delicious jam, I’m recommending this simple no knead bread recipe from Playful Kitchen. It uses active yeast rather than the sourdough starter I typically use. I love sourdough, but it was nice to start and finish bread baking within three hours, compared to the twenty four hours of sourdough.
After I made my loaf, I did some research on how to help your bread rise! Although delicious, my slices were a bit narrow. Next time I’m going to put a sheet pan on the bottom rack with a bit of water in it. The humidity should help my bread rise more! To keep fresh the days following, try slicing your bread down the middle so you can keep the open ends together and seal in the moisture, then place in an air-tight bag away from the sunlight.
Clearly we have a jam recipe below. Now we have a bread recipe. So what’s next is a few suggestions on how to enjoy the berry jam and toast together! I experimented with some deliciously creative ways to enjoy your jam and toast.
First up is a schmear of ricotta, a dollop of blackberry jam, an over easy fried egg with salt, black pepper and red pepper flakes, and a sprinkle of chopped scallions. The red pepper flakes are very important on this ricotta toast. I love the kick it gives to an otherwise sweet toast. Of course, the yolky deliciousness can do no wrong when mixed with ricotta and jam. Unless you don’t like soft yolks. In which case you should try out scrambled or over hard eggs and I hope it’s equally as delicious. Ricotta toast for the win here.
Second, I subbed blackberries for strawberries in this same jam recipe! Yes, strawberry jam is just as easy. I also gave toast in the air fryer a go. I recommend air frying toast for 3-4 minutes at 400°F for the perfect crisp. Then slather on your toppings. I love this sweet salty combination of mashed avocado, a sprinkle of salt, strawberry jam, and warm crispy bacon.
Lastly, a favorite sweet, citrusy berry jam and toast. This toast I crisped up in the oven. I toast bread in the oven for about 10 minutes at 350°F. Topped with plain Greek yogurt, blackberry jam, granola, lemon zest, and a drizzle of honey. Perfection!
Snag the recipe for berry jam below. If using frozen berries, it’s best to rinse and pat dry before cooking, to reduce excess water. Skip this step and you’ll just have to let your jam simmer a bit longer is all.
If you’re still in a berry mood, I can’t recommend these BLUEBERRY CRUMBLE MUFFINS enough. They’re like dessert for breakfast!
- 4 c berries
- 1 c white sugar
- 1/4 lemon, juiced
- In a saucepan, combine berries, sugar, and lemon juice over medium heat. Mash berries for a chunky texture as desired.
- Bring the mixture up to a boil, stirring frequently. Continue to boil, stirring frequently, until the fruit is jammy and thick, about 20-30 minutes.
- Remove from heat and allow the jam to cool before transferring to a jar for storage.
Keeps in the refrigerator for up to 3 weeks.
Amount Per Serving: Calories: 130Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 33gFiber: 3gSugar: 29gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.