breakfast,sourdough crumpets with raspberry and apple jam

Hmmm…. What’s for breakfast ??? Time to use some of the starter in the fridge and the the cold weather warrants , and the fact there’s no more jam or jelly, to use some of the raspberry frozen harvest .
Put the frozen raspberries in a sauce pan over low heat.

20130118-174043.jpgadd a small amount of lemon juice. A diced apple was added, a #4152 Macintosh , with the skin.


20130118-174509.jpgnow, add some sugar to your liking, this allows you to tailor the sweetness , I like mine slightly tart not over sweet, also you can use sweeteners of your choice, like some honey.

20130118-174856.jpgcook the jam till it starts to thicken, watch out for a boil over, oops ! Take a small amount of the jam over time and put it on a plate. Put the plate in the freezer to rapid cool to gauge the density of the jam. Thick enough ?


20130118-175434.jpgmix up a quick batch of batter for crumpets, I have previously posted a recipe for crumpets so I won’t be repetitive, this one used sourdough starter as a base with flour sugar salt and an egg, with some butter mixed together. Also just a pinch of yeast after I warmed up the starter from the fridge. It didn’t take long for it to bubble up a bit. The rest is in the photos….





20130118-180342.jpgtime to peruse some of the many gardening catalogs I recently received, must have signed up for many as from just before Christmas till now still receiving many catalogs, I’ll list them on a future blog. BTW it’s close to 1 pm, a sleep in vacation day! Where’s the coffee!!!!

1 Response to “breakfast,sourdough crumpets with raspberry and apple jam”

  1. January 20, 2013 at 12:26

    your crumpets look great! I have a crumpet recipe which I use, turns out nothing like crumpets but is very good.


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