Baked Oatmeal

Baked Oatmeal 9I modified this recipe from Babble and made a great easy breakfast that can easily be played with and served in many ways. If you like the idea of an easy hot breakfast these little baked oatmeal squares are going to be a new staple for you. Plus you can reheat the squares later on for breakfast on the go. Feel free to play with the sugar amount if you want to take this dish from a breakfast to a nice dessert with ice cream! Start by preheating your oven to 375°F and butter up an 8″ x 8″ baking dish. In a bowl, mix together 3 cups rolled oats (not instant), 1/2 cup sugar1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and the zest of 1 lemon. Baked Oatmeal 1

In another bowl, mix together 2 tablespoons melted cooled butter, 2 cups milk, and 2 eggs.

Baked Oatmeal 2Spread half the oat mixture into the bottom of your dish. Spread 1 cup berries or fruit of your choice, fresh or frozen (I used 1 cup frozen service berries) over the oat mixture. Baked Oatmeal 4

Spread on the other half of the oat mixture, and then an additional 1 cup berries. Press the berries into the mix a little.

Baked Oatmeal 5Pour the milk mixture over the oats and berries and pop it in the oven for 35-45 minutes, until the centre is set and everything is starting to get lovely and golden. Baked Oatmeal 6

Let it rest for about ten minutes before you scoop out a piece and eat it because it will be molten.

Baked Oatmeal 7I bet these would be good with butter and maple syrup … Baked Oatmeal 8

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Jam Session: Saskatoon Berries

Saskatoon Berry Jam 27You may remember that last year I surreptitiously liberated several service or Saskatoon berries from city property. This year it rained on Canada Day, our national holiday, and between thunderstorms I went out and hauled in about 4 litres of them. Everyone who passed through the kitchen during our Canada Day get-together asked where I’d gotten so many cranberries. I got a little testy explaining that they were service berries each time. I guess they DO kind of look like cranberries, but whatever. Saskatoon Berry Jam 2

I decided to make jam out of all my berries (and I actually ended up with so many berries that I had some leftover even after two batches of jam). I bought two dozen of the wee 175mL Bernardin canning jars and popped them into my canner to sterilize. I turned on the stove and brought those to a low boil.

Saskatoon Berry Jam 4I put the rings aside and put the discs in a heatproof bowl. Saskatoon Berry Jam 3

I heated a kettle and poured almost boiling water over the discs to let the rubber soften.

Saskatoon Berry Jam 9I gathered my other canning tools and had them handy. Always use non-metallic implements when making jam. Saskatoon Berry Jam 12

I get very irritated when I make jam because I always end up either burning myself on boiling sugar or burning myself with steam or hot water and everything ends up sticky and it’s already hot making jam in the summer so I decided to double my batch so I wouldn’t have to repeat the process in the same day. When you do this you have to make sure that your proportions are exact so you don’t mess up your ratios of acid to sugar to pectin.

Saskatoon Berry Jam 23The recipe I used is from the Bernardin website and advocates the use of the crystallized pectin, but the liquid stuff had been on sale so I used that instead. The process is a little different using liquid pectin in terms of when you add the sugar and stuff so the process below reflects that. Saskatoon Berry Jam 7

It’s a good idea to pre-cut the packages and sit them upright in a cup so they’re handy when you need them.

Saskatoon Berry Jam 15

Now that all your canning stuff is ready to go, you can get onto the actual jam component. Grab your berries, about 9 cups service berries (for a single batch, though in these photos that’s doubled), and plop them in a pan. I like to use my Lee Valley maslin pan because it’s kind of designed for jam and candy making and I love it. Plus it has a great handle that is very useful. Mush up your berries with a potato masher so they don’t explode on you later and so all the berry goodness gets out there early on. Saskatoon Berry Jam 6

Tip in as well 4 tablespoons lemon juice and 1/2 teaspoon butter or margarine (apparently this helps prevent it from foaming too much but I don’t think it helped in my case).

Saskatoon Berry Jam 8Start heating the berries on medium-high and give them a good stirring. Measure out 6 cups granulated sugar and add that in as well. Saskatoon Berry Jam 10

You’ll find the berries very quickly become way more liquidy.

Saskatoon Berry Jam 14You want the berries to be at a decent boil that doesn’t go away when you stir (watch out for flying berry juice that can burn you). Saskatoon Berry Jam 16

When you get to that state, grab your pectin and quickly add it to the jam and give it a quick but thorough stirring.

Saskatoon Berry Jam 17Let it come back to a rolling boil again and leave that for 1 minute before removing the jam from the heat. Don’t burn yourself! Saskatoon Berry Jam 18

Skim off any foam with a non-metallic utensil. The jam foam was always a huge treat for us as kids to eat with a spoon. I offered it to the Pie and he refused it. I was miffed about that.

Saskatoon Berry Jam 19Grab your jars from the canner and drain them. Saskatoon Berry Jam 20

Fill them with your jam, leaving about 1/4″ of headspace between the jam and where the lid will go. Use a wet towel to wipe off any jam on the edge of the jar where the disc will need to be tightly sealed.

Saskatoon Berry Jam 22Plop the disks onto the jam jars and add the rings and tighten to fingertip tightness. Return the sealed jars to your canner and bring the water back to a boil and leave it for the time required by your canner and the number of jars you have in there. Saskatoon Berry Jam 21

I set my jars on a cookie rack to cool completely. These are the first batch of my DIY holiday gifts this year.

Saskatoon Berry Jam 26And I bought some overflow jars for myself, knowing I didn’t have enough jars for the jam I made. And I quickly filled the overflow jars, and then a bunch of plastic containers I had lying around. SO MUCH JAM. Saskatoon Berry Jam 25

Should I or Shouldn’t I? What Say You?

Service Berries 1

These are what we in Ontario call serviceberries.  You might know them in other parts of Canada as Saskatoon berries.  A member of the rose family, they grow on medium-sized shrubs or trees, and have a consistency not unlike a blueberry.  They’re a major ingredient in the Northern staple of pemmican.  And they’re delicious.

Service Berries 2

The housing developer in my neighbourhood seemed to like them as well, because you’ll find them planted in the front yard of every third or fourth house, and the various little parks throughout the development are scattered with them.  There are no less than six fully mature serviceberry trees in the main central park, and each one is absolutely loaded with nearly ripe berries.

Service Berries 3

My parents have a serviceberry tree, but every year the birds get to the fruit before my dad can pick it all.  For some reason that I don’t understand, the birds in my neighbourhood have not discovered these things yet, and they’re all getting nice and ripe (in fact, by the time this is posted they’ll be damned-near perfect).  I don’t think the people here have discovered them yet, either.  I think it has something to do with the fact that serviceberries are not sold commercially here and so may be hard to recognize as edible.

Service Berries 4

So the gist of it is this: there are all these lovely fruits dying to be put in pies and jams (and some nifty Northern recipes I have lying around), and nobody is taking them.  I would never pick the berries out of people’s yards, but the ones on City property I’m feeling more ambiguous about.  So I thought I’d ask you, in Ali Does It’s first ever poll: should I pick them or should I leave them be?

**UPDATE**

Due to the overwhelmingly “for it” responses I have received, I started bringing a little baggie with me on dog walks and picked some more while Gren rested under the trees.  This morning I discovered that the birds had finally figured out where all the good stuff was and there were only three trees left with any berries still attached (the rest will be gone by tomorrow, I guarantee it).  I went back out without the dog and now have a little over 3 1/2 lbs of berries in my freezer.  Stay tuned for serviceberry deliciousness to come!