“Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit.”
– Yotam Ottolenghi
Since childhood, I had never been a morning person let alone a breakfast person. Everyday, at the crack of dawn, that raving appetite never woke up with me. It stayed sound asleep, until it was suddenly jolted by increased levels of physical activity sometime later during the day. Hence, before leaving for school, college or work, it was always a case of gulping down a quick glass of milk, a bar of chocolate or leftover brownie from the previous night. But never a proper meal.
A decade and two kids later, it’s a different story altogether. After waking up, I actually look forward to having a nutritious breakfast (oreos dunked in milk count!) with that mandatory cup of Joe. If I happen to miss my breakfast and coffee on some godforsaken day, it is advisable to maintain a 14 feet distance from the mom-zilla in me lol.
And since we are on the subject of the most important meal of the day, let me share an insignificant achievement with you. A couple of weeks back, I mastered the art of making this luscious fig jam and wanted to get my hands messy with mixed berry jam. And so I did. And guess what? It turned out awesome! A better, healthier, more delicious version of the store-bought ones that we usually consume.
Dear peeps, when life gives you berries, make this mouthwatering, easy peasy, home-made mixed berry jam (without pectin and without canning…yaay!)
Mixed Berry Jam
4 cups of mixed berries of your choice (I used strawberries, blackberries, blueberries and raspberries)
1 1/2 cup granulated sugar
1/2 cup water
Juice of a lemon
1/2 tbsp lemon zest
2 pieces of whole cinnamon
Wash all the berries thoroughly and slice the strawberries. The other berries can be used as is.
Transfer the berries into a saucepan, along with the rest of ingredients.
Keep cooking on medium heat until the mixture starts to boil. The mixture will start to thicken and the berries will begin to soften in around 20 minutes.
Simmer on low heat for 10 minutes. By now the mixture should have gotten concentrated then when you started off but it will still be loose. To check the right consistency, see if it coats the back of the stirring spoon. It will firm up as it cools.
Once cooled, remove the whole cinnamon pieces and give the jam mixture a blitz with a hand blender. If you prefer a chunkier version, skip this step.
Transfer to a jam jar. Keep refrigerated.
The jam should stay good in refrigerator for 2 months.