If possible, eating homemade bread with homemade jam is truly the best

Introduction

Due to the recent rise in rice prices, I have been eating more bread and pasta than before. Of course, I often buy them, but since I always have a rolling stock of flour, I occasionally knead and bake bread to use it up. Making it myself is best because I can control the salt content. It is even better when paired with homemade jam.

Today is a story about that.

Since it is the rainy season

The humidity has been high lately. I would like to refresh my rolling stock of room-temperature items during this period if possible. I happen to have just enough flour left for one batch of bread. There is nothing better than baking bread. I started right away. As usual, I took out a rice paddle and kneaded the dough.

I set the oven range to the fermentation temperature for the first proofing, then divided it into small pieces, folded them, rounded them, and did the second proofing. With it being this hot outside, it seems fine even in a room without air conditioning. I raised the oven temperature to 180°C and baked it for 20 minutes. Today it is raisin bread. I added a little rum. I used less salt.

With this method, it hardens quickly once it cools after baking. I have already accounted for this. I store it all together in a plastic container in the refrigerator. I eat it by reheating it little by little.

Blueberry harvest too

It is just the right time for the blueberry harvest. I usually harvest and eat them every other day, but the harvest gradually accumulates in the refrigerator. They ripen one after another, and I cannot keep up with the consumption. So, I decided to make them into jam all at once. This time, it looks like I can make enough to fill the number of empty jars I have. It seems I will be able to get by without buying jam for more than half a year.

If you follow key points like hygiene, homemade products are safe, and delicious store-bought jam is reasonably priced. Once you get used to making it, it is not that much trouble, and you only need to buy sugar. Of course, I do not add anything extra other than amanatsu juice. With this method, refrigerated, boiled-and-sealed jars can be stored for almost a year.

Homemade

Eating homemade bread with homemade jam. There is nothing more to say. Since I do not add any extra ingredients, both have a simple and gentle flavor. While spreading blueberry jam, I suddenly thought that I should also make marmalade while amanatsu is still in season. If I add that, I might be able to go without buying store-bought jam throughout the year.

It is easy to keep track of how much sugar I have consumed, and as long as I grasp the tips for preservation, I can adjust and control the amount of sugar. I might even prefer it to have a bit of acidity.

As for fruits that can be expected to have such acidity, I could probably make it with strawberries, plums, or apricots right now. The apricot jam from a manufacturer that I bought on sale the other day was delicious. It would be ideal if I could make it just like that. The season for selling apricots is short, so I must make sure not to miss it.

Conclusion

After all, besides cheese, having jam ready for bread and using them alternately allows you to eat bread without getting tired of it. Moreover, it is even better if it is homemade.

Used jam jars can be reused if they are washed well, boiled, and dried. Actually, I had thought about bottling various agricultural products when I was growing them, but since vegetables were being produced one after another, I did not have that much mental space to make them. Now is the time to utilize them to help the household budget and enrich my meals.

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