I don’t make elaborate breakfasts. Breakfast to me is something quick and easy, nothing fancy and not more than one dish to clean (which happens to be the dish I ate in). But this weekend, I made an exception and decided to make something special for us.
I made some Soda Bread Scones and we had them with some vegan butter and homemade mango-raspberry jam. I found the recipe in Vegetarian times magazine. It has vegan with no-fat what-so-ever and is quick and easy to make too.
Notes: Leftover scones can be wrapped in aluminum foil and kept in the refrigerator for upto 3 days. Microwave for about 30secs and enjoy the scone while still warm.
I made this jam when we had an abundance of mangoes and raspberries and I had no clue what to do with both the fruit before they go bad. Then I decided to make a jam with both and I’m glad I did. I got a total of 4 medium size bottles of jam that we have been enjoying thoroughly ever since. I bought sugar with pectin from Sweden and I used in this jam.
Microwave chopped Mango and Raspberry until almost cooked, about 6-8 minutes. I microwaved Mango for about 5 minutes before adding the raspberries.
Add the fruits to a saucepan along with Sugar. Cook until sugar melts and starts to thicken, about 25-30 minutes.
Store in a air-tight jar in the refrigerator. I sterilize my jars following DK'scanning 101 tutorial to the T.