- The recipe uses ingredients that I always have in the house: oats, peanut butter, honey and a little pat of butter. That's it.
- It took me about 2 minutes to mix and then just 15 minutes to cook.
- It made the whole house smell amazing while it baked.
- Cam did a quality control test once it was cooled, and I had to physically remove the spoon from his hand in order to stop him from eating the WHOLE BATCH.
I had some for breakfast this morning with yogurt, banana and fridge jam. It was one of the nicest breakfasts I've had in months.
The fridge jam is a cross between a sauce and a jam. It needs to be kept in the fridge, and is a lovely thing to have on hand as the basis for a fruity breakfast, a smoothie or a pudding. This one is made from half a punnet of blackcurrants - left over from an enthusiastic session at the PYO farm last week - a few shakes of caster sugar, and two tablespoons of water. I put everything in a pan, brought it to the boil, and left it to bubble for a few minutes before cooling and putting it in a clean jar.
|Blackcurrant fridge jam|
It is nice and sharp, and a wonderful colour. You can make this from any fruit, but berries and stone fruits work particularly well. The key to making fridge jam is just to use a very small spoonful or two of water in your mixture. Proper jam uses much more sugar and no water; stewed fruit (or fruit compote) uses less sugar but more water - fridge jam falls somewhere in the middle.
I love blackcurrants so much - such an interesting, feisty fruit. This jar of them tastes like distilled summer.