Ice Kitchen jam

30 MINUTES | MAKES 3 x 340G

JARS | EASY |

GF

Who knew you could make jam without having to cook it? This soft-set beauty is so simple and perfect for a mass of berries that are slightly past their best. You can flavour it with spices such as cinnamon, allspice and ginger, or even herbs – try a little basil. If you can find mini jars or small freezer-proof containers, I would suggest using these to store the jam. That way you can take out and defrost smaller portions as you need them.

berries (such as strawberries, raspberries or blackberries) 500g, defrosted if frozen

jam sugar 500g

vanilla extract 1 tsp

lemon juice 2 tbsp

• Roughly crush the berries in a large bowl, then add the sugar, vanilla and lemon juice, and stir well for 3 minutes until properly combined. Ladle the mixture into a jug and then pour into clean jam jars or small freezerproof containers with lids. Be sure to leave 2-3cm of space at the top of the jars or containers (this can be 1-2cm if you are using mini jars or containers) for the jam to expand into as it freezes.

• Put the lids on and leave at room temperature for 24 hours, then put the containers into the freezer. Take the jam out to defrost at room temperature an hour before you want to use it. Store in the fridge after it has defrosted and use within three weeks.

PER TBSP 34 KCALS | FAT 0G

SATURATES 0G | CARBS 8.1G | SUGARS 8.1G

FIBRE 0.3G | PROTEIN 0.1G | SALT 0G 100g, melted and cooled unsalted butter eggs natural yogurt 5 tbsp

runny honey 6-9 tbsp, depending on how sweet you like it

vanilla extract 1 tsp wholemeal or plain flour 200g

baking powder 2 tsp

bicarbonate of soda 1 tsp

ground cinnamon 1Ω tsp

rolled porridge oats 10 tbsp, plus extra for sprinkling fresh or frozen berries 200g

seeds (such as pumpkin, sunflower, poppy) a handful for the toppings

• Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper cases.

• In a jug, whisk together the butter, eggs, yoghurt, honey and vanilla extract.

• In a large bowl, mix together the flour, baking powder, bicarb, cinnamon and a pinch of salt with the porridge oats.

• Fold the wet ingredients into the dry ingredients, being careful to not overmix the batter. Finally, fold in the berries. Divide the batter between the 12 muffin cases and top with a few oats and seeds on each.

• Bake in the oven for 20-25 minutes or until golden, risen and a skewer inserted into the middles comes out clean. Pop out the paper-cased muffins to cool on a wire rack. Cool the muffins completely before putting into a reusable freezer bag or container and into the freezer.

• To serve, put a frozen muffin in the microwave on high for 45 seconds-1 minute or until softened and warmed through (check every 20 seconds), or wrap in foil and bake in a 200C/fan 180C/gas 6 oven for 5 minutes or until heated through. If you want to defrost overnight in the fridge, simply ‘refresh’ them in the microwave for 10-20 seconds on high. than studding fruit and nuts into a smooth lake of thick yogurt. Make it as decadent – try adding toffee pieces or swirls of salted caramel – or as wholesome as you like. You can also swap the berries for tropical fruit, such mango and kiwi, or switch the cinnamon and vanilla for a sprinkle of cardamom.

greek yogurt 1kg

runny honey 6 tbsp

ground cinnamon 2 tsp

vanilla extract 2 tsp

desiccated coconut 2 large handfuls

dark chocolate chips (or roughly chop a dark chocolate bar) 2 large handfuls fresh or frozen mixed berries

2 large handfuls

chopped nuts (pecans, walnuts or hazelnuts all work well) 2 large handfuls

• Mix together all the ingredients, except the chocolate, berries and nuts.

• Line a baking tray with baking paper. Spread the mixture onto the paper, to a thickness of 1cm. Stud with the chocolate chips, berries and nuts.

• Cover the baking tray with foil and put into the freezer for 4-6 hours or until firm. Break into shards and store in a reusable freezer bag or container.

• To serve, put the shards in the fridge to defrost and soften for a couple of minutes before serving (if left out of the freezer for more than 10 minutes, the bark will melt).

PER SERVING 301 KCALS | FAT 20.7G

SATURATES 11.7G | CARBS 18.7G | SUGARS 17.9G

FIBRE 2.1G | PROTEIN 8.4G | SALT 0.2G