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Raspberry Jam & English Muffins

Homemade jam is one of those things that seems like it would be a lot harder to make than it is. This past weekend I had a craving for english muffins and jam, so I decided to make them myself and the result was even better than I anticipated. I have made jam in the past, but the raspberries are so deliciously sweet right now that it made it even better and the best part – this recipe just calls for four simple ingredients and no added pectin. English muffins are another baked good that seems time consuming, but the hardest part is being patient while waiting for the dough to rise, everything else is pretty much smooth sailing. A hot english muffin with a little butter and fresh raspberry jam – nothing better on a Sunday morning!

English Muffin Recipe 

  • 2 cups whole milk
  • 3 tablespoons honey
  • One packet active dry yeast
  • 1 egg
  • 4 tbsp. unsalted butter – melted
  • 5 1/2 cups bread flour 
  • 1 1/2 teaspoon salt
  • Cornmeal – used for dusting

In a saucepan, heat milk and over low heat until combined. Remove from heat, stir in the yeast and set aside for approx. 5 mins – whisk in the egg and melted butter. While the milk is sitting add flour and salt to the bowl of a stand mixer fitted with the dough hook. Once the milk mixture is done sitting gradually pour into the flour with the mixer on low sleep. Beat until the mixture is combined then turn up the speed until the dough is smooth and sticky.

Place is the dough ball in a bowl coated with light oil. Brush a littler oil on top of the dough, cover and set aside for approx. one hour or until it has doubled in size. When it’s ready – place dough on lightly floured surface (don’t use too much or it can dry out the dough) knead the dough together and then divide it in half. Roughly cut each dough ball into eight qual pieces. Roll each piece into a ball and then flatten into a disk.

Place dough disk on a baking sheet lined with parchment paper and a light dusting of cornmeal. Sprinkle cornmeal over the top and cover with a towel for a half hour or until the discs have doubled in size.

Preheat oven to 325 degrees. Heat a cast iron skillet or large griddle and place each disk on the skillet – cook for about two minutes on each side until lightly browned. Place the english muffins back on the cookie sheet and bake for ten minutes.Raspberry Jam Recipe 

4 cups raspberries

4 cups granulated sugar

Two squeezes of fresh lemon juice

1 tsp. orange zest

Directions: Using a large pot (I use my dutch oven) place raspberries over medium high heat and mash berries until they begin to boil. Boil for two minutes (I like to whisk the mixture at this point so it doesn’t burn) whisk in sugar, lemon juice and orange zest stirring consistently at a boil for two minutes. Remove from hear and whisk until the jam mixture begins to stick to the back of the whisk. Carefully ladle into sanitized jars, cover and let sit until jam begins to firm. I used these cute jam jars which makes them great to give as gifts!

 

  1. Eileen Stafsberg

    April 5th, 2018 at 2:31 am

    Wow. I never thought of making my own fresh English muffins. I am now! Great idea!

  2. Chrissy McDonald

    April 5th, 2018 at 2:47 am

    It’s worth the time it takes for the dough to rise. So good right out of the oven!!

  3. Jessica

    April 5th, 2018 at 2:39 pm

    I love the idea of homemade jam, would’ve never thought to do it!

  4. Chrissy McDonald

    April 6th, 2018 at 3:21 am

    It is so good Jessica and surprisingly so easy!!

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