I love variety in breakfast choices. I think about that
during fruit growing season when I envision the cold darkness of a winter
morning, like we’re having these days. So while our raspberries were growing, I
froze handfuls in small bags. When we found beautifully ripe plums, I tried to
make jelly. The freezing turned out well (hard for it not to). The jelly-making,
however, gave me jars of plum syrup and jars of a hard, could’ve-been-jelly-at-one-point,
substance. I didn’t get any true plum jelly.
Fear not, plum fans. I have found a couple of good ways to
use that jelly to add a little bit of local fruit to breakfast. One is as a
syrup for French Toast. Another is as a
sweetener in oatmeal.
This morning, I made steel-cut oats for breakfast. As I
neared the end of the cooking cycle, I thought about adding honey to give them
a little sweetness. Then I remembered the hard, plum jelly. I spooned out a
little bit and added it to the oatmeal. It dissolved into the oats so I added a
Next, I took one of those small bags of raspberries out of
the freezer. In hot oatmeal, it doesn’t take long for them to unthaw. I also
toasted a few pumpkin seeds to top my breakfast. After eating a healthy bowl of
it, I knew it was a success.
My other experiences came last week when I made French
Toast, which some of you know from my past postings is a breakfast favorite of
mine. To turn the jelly into a thick syrup, I reconstituted it in a warm
skillet, adding small amounts of water until it was almost the consistency I
sought. I also added raspberries from the freezer into the syrup then topped
the treat with lightly toast walnuts and pumpkin seeds.
I’m already wondering what else I can do with that hard
jelly because there’s still plenty hanging around on my shelf.