#breakfastspread

Homemade banana jam is a delightful and unique spread that captures the sweet essence of ripe bananas with a hint of spice. It's a perfect way to use up overripe bananas and add a tropical twist to your breakfast or snacks.

Ingredients: 4 ripe bananas, mashed. 1 cup granulated sugar. 1/4 cup lemon juice. 1/2 teaspoon cinnamon powder. 1/4 teaspoon nutmeg. 1/4 cup water.

Instructions: Mashed bananas, sugar, lemon juice, nutmeg, cinnamon powder, and water should all be combined in a saucepan. Over medium heat, thoroughly stir and bring the mixture to a boil. After lowering the heat to low, simmer the jam for 30 to 40 minutes, stirring now and then, until it thickens and reaches the right consistency. Take it off the heat and allow it to cool a little. After filling and sealing the sterilized jars with the banana jam, let them cool fully. Keep the container cold and dark. Savor it as a topping for desserts or on toast or pancakes!

Prep Time: 15 minutes

Cook Time: 40 minutes

Browse wild huckleberry preserve with rich berry flavor and smooth texture. Our gourmet fruit spread, pairs well with toast, desserts and breakfast dishes.

This Rhubarb Cinnamon Jam is a delightful combination of tart rhubarb and warm cinnamon flavors. It's perfect for spreading on your morning toast or using as a topping for desserts.

Ingredients: 4 cups chopped rhubarb. 4 cups granulated sugar. 1 lemon, juiced and zested. 1 teaspoon ground cinnamon. 1/2 teaspoon butter optional.

Instructions: Combine the chopped rhubarb and sugar in a large bowl, cover, and let it sit overnight to macerate. The next day, sterilize your canning jars and lids by placing them in boiling water for 10 minutes. In a large, heavy-bottomed pot, add the macerated rhubarb mixture and bring it to a boil over medium-high heat. Add the lemon juice, lemon zest, and ground cinnamon to the pot, stirring well. If the jam foams up too much, you can add a small amount of butter to reduce foaming optional. Cook the jam, stirring frequently, until it thickens and reaches 220F 104C on a candy thermometer. This should take about 20-25 minutes. Once the jam reaches the desired consistency, remove it from heat. Carefully ladle the hot jam into the sterilized canning jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean with a damp cloth, place the lids on top, and screw on the bands until they are fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. You should hear the lids pop as they seal. Once completely cool, check the seals by pressing down on the center of the lids. If they don't pop back, the jars are sealed and can be stored in a cool, dark place. If any jars did not seal, refrigerate them and use them within a few weeks. Enjoy your homemade Rhubarb Cinnamon Jam on toast, biscuits, or as a sweet condiment!

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy wild blueberry spreadable fruit made with rich berry flavor, perfect for toast, pastries, desserts, and adding a naturally sweet touch to your favorite recipes.

A sweet and fragrant jam made with ripe plums and the aromatic essence of vanilla beans. Perfect for spreading on breakfast treats or as a gourmet gift.

Ingredients: 1 kg ripe plums, pitted and chopped. 500g granulated sugar. 2 vanilla beans, split and seeds scraped. Juice of 1 lemon.

Instructions: The sugar and chopped plums should be combined in a large saucepan. Give it an hour to macerate. After an hour, combine the split vanilla bean pods and the scraped vanilla bean seeds with the sugar mixture and plums. After the sugar has dissolved entirely, place the saucepan over medium heat and stir. Stir thoroughly after adding the lemon juice to the mixture. After bringing the mixture to a boil, lower the heat so that it simmers. Cook, stirring occasionally, until the jam thickens and reaches the desired consistency, about 30 to 40 minutes. Take out and discard the pods of vanilla beans. Fill sterilized jars with the hot plum and vanilla jam, leaving a quarter of an inch headspace. To guarantee appropriate preservation, firmly seal the jars and process them in a water bath for ten minutes. Before storing the jam in a cool, dark location, let it cool completely. Savor your homemade Plum and Vanilla Bean Jam as a delicious condiment or on toast or pastries!

Prep Time: 60 minutes

Cook Time: 40 minutes

Savor the deliciousness of homemade raspberry strawberry honey jam that is both sweet and tangy. This delicious jam is great as a spread on toast or biscuits or as a garnish for sweets.

Ingredients: 2 cups fresh raspberries. 2 cups fresh strawberries, hulled and sliced. 1 cup honey. 1/4 cup lemon juice. 1/4 cup water. 1 packet 1.75 oz fruit pectin.

Instructions: In a large saucepan, combine raspberries, strawberries, honey, lemon juice, and water. Mash the berries with a potato masher to release their juices. Stir in the fruit pectin and bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, let it cook for 1-2 minutes while continuing to stir. Remove from heat and let the jam cool for a few minutes, skimming off any foam that forms on the surface. Pour the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Seal the jars with lids and rings, then process them in a boiling water bath for 10 minutes to seal properly. Allow the jars to cool, and store them in a cool, dark place. Refrigerate after opening.

Prep Time: 20 minutes

Cook Time: 15 minutes