Professional Baker Teaches You How To Make BREAKFAST!

Chef Anna Olson shows you how to make your own Strawberry Jam and then how to turn it into an amazing breakfast dessert! Follow along with the recipe below and you'll be baking in no time!

Classic Strawberry Jam

Makes about 4 cups (1 L)

Ingredients

4 cups (1L) fresh, very ripe strawberries
2 Tbsp (30 mL) lemon juice
3 ½ cups (700 g) granulated sugar
1 tsp (5 g) butter (optional)
3 Tbsp (45 mL) liquid pectin

Directions

1. Hull the strawberries and crush them using a potato masher in a medium saucepan. Add the lemon juice and bring this to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally. Add the sugar and return to a simmer over medium heat, stirring often. If the mixture begins to foam, add the butter, let the foam subside, but skim off any that remains. Stir in the pectin, simmer for 1 minute, then pour into a clean jar or container, cool and then refrigerate.

Alternatively the jam can be jarred for storage in your pantry, following safe canning procedures.

The refrigerated jam will keep for up to 6 months.

Bostock

Serves 6

Ingredients

5 Tbsp (75 g) unsalted butter, at room temperature
1/3 cup (70 g) granulated sugar
1 large egg
dash vanilla & almond extract
¾ cup (90 g) ground almonds
6 thick slices of day-old brioche or egg bread, toasted
2/3 cup (160 mL) strawberry jam (recipe follows)
¼ cup (25 g) sliced almonds
icing sugar, for dusting

1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.

2. In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.

3. Lay the slices of toasted bread onto the prepared baking tray. Spread each generously with strawberry jam. Dollop the almond paste over each piece and spread (no need to be fussy and make it perfect – it spreads as it bakes). Sprinkle sliced almonds on each piece and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Dust generously with icing sugar and serve (but be careful – the jam is really hot right out of the oven!).

The bostock is best served warm or at room temperature, on the day it is baked.

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Видео Professional Baker Teaches You How To Make BREAKFAST! канала Oh Yum with Anna Olson