Blackberry Jam: A Seasonal Rite of Passage

There’s nothing more Oregon than blackberries spilling over the roadsides, the vines heavy and wild by late summer. They ripen faster than you can pick them, staining your fingers purple, and I can never resist turning at least a few baskets into jam. It’s the seasonal rite of passage that makes me feel like summer has truly settled in.

For me, blackberry jam should feel just as rich and moody as the fruit itself. That’s why I strain the seeds for a smooth, glossy texture and cook it down until it holds that perfect wrinkle on a chilled plate. I made sure the photos here tell the same story – dark wood, tangled vines, and jars of jam that look as royal as they taste.

What I love most is how little trouble it takes to get there. Three ingredients – blackberries, sugar, and lemon juice are all you need. No pectin packets, no real complicated steps, just a pot of berries and a little patience while it bubbles away into something worth spooning onto everything in sight, or baking into my peanut butter and jelly cookies, which are always the perfect back-to-school treat.

The Little Things That Make This Jam Recipe Shine

• Three ingredients, nothing else.
• Smooth and seedless.
• Sugar that sets and keeps it thick.
• The wrinkle test never misses.
• Good on everything from English muffins to cheese.

Ingredients for Blackberry Jam

It doesn’t take much to pull this off. Just a few basics and you’re on your way to jars of glossy jam that taste like summer.

• Blackberries – ripe, juicy, and worth staining your fingers for.
• Granulated sugar – not just sweet, it’s what makes the jam set and keeps it holding up.
• Fresh lemon juice – a splash that sharpens the flavor and helps everything gel.

How to Make Blackberry Jam

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the plate and berries)
  Slip a little plate or bowl into the freezer now. It feels silly, but later that plate is going to tell you more than a thermometer ever will. Rinse your blackberries, drain them well, and dump them into a big heavy pot. Mash them lightly, just enough to get them started, and let them cook for about five minutes until the juice really shows up.
• Step Two (strain out the seeds)
  Here’s where it gets messy. Pour everything through a fine mesh sieve over a big bowl and start pressing. Push hard, scrape, keep going until you’ve stolen every bit of juice and pulp you can. Do it in batches so the sieve does not get too crowded. And yes, you will probably splash purple spots everywhere.
• Step Three (weigh the good stuff)
  Set a jug or bowl on your kitchen scale and zero it. Pour in the strained juice and grab the weight in grams. This number is the boss and it tells you how much sugar to add.
• Step Four (back to the pot)
  Give the pot a wash so you are not cooking with stray seeds. Set it on the scale, zero it again, pour the juice back in, and zero once more. Now dump in the sugar until the numbers match. For example, I had 481 g of juice, so in went 481 g of sugar. A squeeze of lemon juice too, and you are ready.
• Step Five (let it bubble)
  Back on the heat it goes. Stir until the sugar melts, then let it bubble away at a full boil. Sometimes it hits 220°F (104°C) in ten minutes, sometimes twenty. It keeps you guessing but that is jam for you.
• Step Six (the wrinkle test)
  Here is the magic trick. Take out that frosty plate, drop a spoonful of jam on it, and wait half a minute. Push the edge with your finger. If it wrinkles and holds a neat little line where you dragged, you are in business. If it slides right back like nothing happened, it needs more time.
• Step Seven (fill the jars)
  Let the jam rest about ten minutes off the heat so it relaxes. Ladle it into sterilized jars, leaving about ¼ inch (6 mm) of headspace at the top. Seal them while hot and let them cool down.
• Step Eight (enjoy it)
  Honestly, the best part. Thick on toast, dripping off English muffins, smeared between cake layers, or sitting pretty on a fall harvest appetizer board. I also use it for jam thumbprint cookies when I want a quick sweet.

Tips for Making Blackberry Jam

Here are the little details I pay attention to every summer. They keep the jam smooth, safe, and worth every purple stain.

• Sterilize your jars the right way. For refrigerator jam, clean jars from the dishwasher or oven-warmed jars are fine as long as they’re hot when the jam goes in. If you want pantry-stable jam, stick with a boiling water bath. That is the USDA-approved way to sterilize and seal, and you can find full details on the National Center for Home Food Preservation.
• Weigh after straining. Always measure sugar against the juice and pulp you end up with, not the starting weight of the berries. Blackberries vary in juiciness, and this is how you get the ratio right.
• Keep the ratio. Equal parts fruit and sugar feels like a lot, but it sets the jam, protects the color, and helps it last. If you cut the sugar, plan to keep it in the fridge and eat it faster.
• Pick the right pot. Use a heavy-bottomed pot with tall sides. Jam foams up as it boils and a roomy pot stops spills and scorching.
• Use a long spoon. Boiling jam spits, and the splatters are no joke. A long wooden spoon or spatula keeps your hands safe.
• Double-check doneness. A thermometer will tell you when you are close, but the wrinkle test on a cold plate is what really confirms it.
• Skip the pectin packets. Blackberries have enough natural pectin to gel on their own with sugar and lemon juice. The flavor stays pure this way.
• Try a swirl. This set is sturdy enough to ripple into my baseball nut ice cream without going icy.

Storage

The truth is, my blackberry jam rarely make it past the fridge shelf, but if you do want to keep a stash around, you have options. It all comes down to whether you are eating it soon, freezing it for later, or going the canning route for pantry storage.

• Refrigerator: Store cooled jam in clean, airtight jars for up to 1 month. Once opened, keep the lid tight and always dip in with a clean spoon so bacteria does not sneak in. It is also perfect layered into my peanut butter and jelly overnight oats
  for easy breakfasts.
• Freezer: Spoon cooled jam into freezer-safe containers or jars, leaving ¼ inch (6 mm) of headspace for expansion. Freeze for up to 6 months and thaw overnight in the fridge before serving.
• Canned (shelf-stable): Process jars in a boiling water bath for 10 minutes, adjusting for altitude. Properly sealed jars can be kept in a cool, dark pantry for up to 1 year. Once opened, move them to the fridge and use within 1 month.

Blackberry Jam FAQs

• Can I use frozen blackberries?
  Absolutely. Thaw them first and use them just like fresh. They release more liquid, so the cook time may run a little longer.
• What if I do not strain out the seeds?
  You can leave them in if you like a rustic jam, but the texture will be crunchier and not as smooth. Straining is the move if you want that glossy, spreadable finish.
• Why does my jam look dull instead of glossy?
  It often happens when the sugar ratio is cut back or the jam is overcooked. Sugar helps stabilize color, and cooking too long can push the fruit past that jewel-like shine.
• Why did my jam crystallize?
  Usually the sugar was not fully dissolved before boiling or the jam cooked down too quickly. Stir often at the start until the sugar is completely melted into the fruit.
• Do I need to skim the foam?
  Foam will not hurt the jam, but it can cloud the top. Skim it if you want a perfectly clear finish, or stir it back in before jarring.
• Why is my jam runny even though it hit 220°F (104°C)?
  Let it cool completely before judging. If it is still loose, it may need a few more minutes of boiling, or the juice-to-sugar ratio was off. The cold plate wrinkle test is your best backup.
• Can I serve blackberry jam with savory dishes?
  Yes. It is great with salty, rich food. Try a swipe on my Monte Cristo casserole or use it in my turkey Monte Cristo sandwiches instead of cranberry sauce..

More Ways to Use Up Blackberries

If you are staring down another basket of berries, here are a few other recipes I love pulling them into:

• Blackberry Crumble – with a golden oat topping.
• Blackberry Cobbler – rustic and buttery.
• Chocolate Blackberry Pavlovas – sweet meringue with blackberry compote.
• Blackberry Lemon Oat Muffins – finished with a lemon glaze.

Purple Stains and Summer Rewards

Blackberry jam always feels like the reward for late summer in Oregon. After a morning of purple-stained fingers and scratched arms from the vines, there’s nothing better than seeing those glossy jars lined up on the counter. Smooth, seedless, and made with just three ingredients, this is the recipe I enjoy making every year.

It is a little messy, a little sticky, but absolutely worth it. Whether I am slathering it on my sour cream biscuits, spooning it into yogurt, or setting it out next to a wedge of brie, this jam proves that the simplest recipes are often the ones we hang onto the most.

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Blackberry Jam

A smooth, seedless blackberry jam made with nothing more than berries, sugar, and lemon juice. No pectin just a classic homemade preserve that’s simple, glossy, and full of berry flavor.

Course Breakfast, Condiment, Preserves

Cuisine American

Keyword blackberry jam, blackberry jam without pectin, homemade blackberry preserves, seedless blackberry jam

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 3 cups

Calories 50kcal

Author Cathy Pollak

Equipment

• large pot Tall sides prevent boil-overs and scorching.
• large fine mesh sieve Strains out the seeds for a smooth glossy finish.
• long-handled wooden spoon Keeps hands safe from hot splatters.
• kitchen scale Makes sure of the exact sugar-to-fruit ratio.
• canning jars and lids For storing in fridge, freezer or processing in a water bath.
• clip thermometer Makes it easy to track the temperature.

Ingredients

• 2 lbs ( ~6 cups / 900 g) fresh blackberries
• granulated sugar equal weight to strained juice and pulp (1:1 by weight; see Step 5). Example: if you have 480 g juice/pulp, add 480 g sugar
• 2 tbsp (30 ml) fresh lemon juice

Instructions

• Place a small plate or bowl in the freezer for the wrinkle test.
• Rinse the blackberries gently and drain well. Add them to a large heavy-bottomed pot and lightly mash with a potato masher or fork. Cook over medium heat for 5 minutes, stirring occasionally, until the berries release their juices.
  2 lbs ( ~6 cups / 900 g) fresh blackberries
• Remove from the heat and pour the mixture through a fine mesh sieve set over a large bowl. Press firmly with the back of a spoon to extract as much juice and pulp as possible. Work in batches so the sieve isn’t overcrowded.
• Place a clean jug or bowl on a kitchen scale and press zero/tare. Pour in the strained juice to get the exact weight, preferably in grams. Make a note of this number.
• Wash out the pot to remove any seeds. Place the pot back on the scale, zero it again, and pour the juice back in. Press zero once more before adding an equal weight of granulated sugar. For example, I ended up with 481 g of blackberry juice so I added 481 g of sugar to it.
  granulated sugar
• Stir in the lemon juice. Set the pot over medium heat and bring to a boil, stirring often to dissolve the sugar. Continue boiling, stirring occasionally, until the mixture thickens and reaches 220°F (104°C) on a thermometer, usually 10–20 minutes.
  2 tbsp (30 ml) fresh lemon juice
• Test for doneness by spooning a little jam onto the chilled plate. Let it sit for 30 seconds, then push the edge of the jam with your fingertip. If the surface wrinkles and a clear line stays where your finger moved it, the jam is ready. If the line disappears and the jam flows back together, cook a few minutes longer and test again.
• Remove from the heat and let the jam cool for 10 minutes. Ladle into sterilized jars, leaving ¼ inch (6 mm) headspace. Seal and cool completely.
• Spread over toast, English muffins, or layered into cakes. Serve on a charcuterie board for a sweet element.

Notes

• Sterilize jars if you want to store jam outside the fridge. Hot jars from the dishwasher or oven are fine for refrigerator jam, but for pantry storage they need to be processed in a boiling water bath.
• Always weigh the juice and pulp after straining instead of going by the starting berry weight. Every batch of berries is different, so this is the only way to keep the sugar ratio correct.
• The one-to-one ratio of fruit to sugar is what makes this jam set and last. If you reduce the sugar, keep it in the fridge and eat it sooner.
• A large, heavy-bottomed pot with tall sides helps prevent scorching and gives the jam plenty of room to foam up while boiling.
• Use both a thermometer and the wrinkle test to confirm doneness. The plate test tells you what the finished texture will really be once cooled.

 

For optimal outcomes when preparing this blackberry jam, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 20g | Calories: 50kcal | Carbohydrates: 13g | Potassium: 17mg | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 2mg

Have you made this Blackberry Jam? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Blackberry Jam appeared first on Noble Pig.

These Pie Crust Pop Tarts Hit That Perfect Lemon Glaze Moment

Getting a box of those foil-wrapped Pop-Tarts in the house as a kid always felt like hitting the jackpot. These days, grabbing them from the store is easy enough, but I figured out a much better way to get my fix. I just make my own.

My version will bring back that same breakfast pastry feeling, only it tastes far better than anything you will buy at the supermarket. It starts with a crisp, buttery base, uses store-bought pie crust for simplicity, packs in a generous amount of tangy lemon curd, and, of course, gets topped with a sweet, smooth layer of glaze.

The best homemade toaster pastries start with a simple dough, and here, that means using that dependable store-bought crust. It gives a flaky bite with a buttery taste that perfectly complements the lemon filling and the sweet icing on top. Using pie dough also means the pastry holds together nicely and does not crumble when you take a bite. This recipe makes sure the filling stays contained and keeps well for days without the crust getting soggy.

Why These Lemon Pastries Work

I use store-bought pie crust for these homemade pop tarts for a couple of reasons: it skips the dough work and still gives me that crisp, tender, buttery pastry. It also bakes up with reliable, flaky layers every time—no chilling, no guessing, just a solid base for these lemon pastries.

The filling’s no slouch either. That thick, tart lemon curd has a real citrus punch that cuts right through the sweet glaze. It’s the kind of contrast you don’t get in boxed toaster pastries, and it’s what makes these flaky lemon treats worth making at home.

Why You’ll Love These Easy Lemon Toaster Pastries

• So perfect for an impromptu baking session.
• A great project to involve kids in the kitchen.
• You’ll make it more often because it uses store-bought pie crust.
• Easy to customize with different sprinkles and other fruit curds or jams.
• And if you’re looking for more lemon-forward breakfast ideas, I’ve also got lemon muffins with lime-scented sugar and lemon buns with lemon cream cheese icing worth checking out.

Ingredients for Homemade Lemon Pop Tarts

There’s nothing complicated here, just a handful of smart shortcuts that turn into something way better than the box.

• Refrigerated Pie Crusts – The ultimate shortcut for flaky pastry.
• All-Purpose Flour – Just a little for rolling out the dough.
• Beaten Egg – Helps seal the edges and gives that golden finish on top.
• Lemon Curd – The tasty filling; tangy and full of pow.
• Confectioners’ Sugar – What makes the glaze smooth and sweet.
• Lemon Juice – Just enough to get the glaze to the right consistency.
• Tiny Pinch of Salt – Keeps the glaze from leaning too sweet.
• Yellow Sprinkles (or any sprinkles) – For a fun, classic finish.

How to Make Lemon Pop Tarts with Glaze

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep your baking sheet)
  Get your oven going at 375°F (190°C) and line a baking sheet with parchment so nothing sticks.
• Step Two (roll and cut your dough)
  Unroll the pie crusts onto a lightly floured surface. Use a pizza cutter or sharp knife to cut rectangles about 3×4 inches (7.5×10 cm). You’ll want an even number—grab the scraps and re-roll once if you need a few more.
• Step Three (fill and seal the pop tarts)
  Lay half the rectangles on your baking sheet. Brush the edges with the beaten egg so they stick. Spoon about 2 tablespoons (30 g) of lemon curd into the center of each one, keeping a ½-inch (1.25 cm) border. Top with another rectangle and press the edges to seal. Crimp all the way around with a fork.
• Step Four (poke and brush)
  Poke the tops of each one 2–3 times with a fork so steam can escape. Brush the tops with a little more egg wash to help them brown in the oven.
• Step Five (bake until golden)
  Pop the tray in the oven and bake for 15–20 minutes, until they’re puffed and golden brown. Let them cool on the pan for a few minutes, then move to a rack to cool completely.
• Step Six (make the glaze)
  While they’re cooling, whisk together the confectioners’ sugar, salt, and 2 teaspoons (10 ml) of lemon juice. Add more lemon juice a little at a time until the glaze is thick but smooth and pourable.
• Step Seven (glaze and finish)
  Once the pop tarts are completely cool, spread or drizzle on the glaze. Add sprinkles right away so they stick before it sets.

Tips for Perfect Lemon Pop Tarts

These little things can make a big difference between a decent batch and one that turns out exactly right.

• Cool Completely Before Glazing – If they’re even a little warm, the glaze will melt and slide right off.
• Don’t Overfill – It’s tempting, but too much lemon curd will ooze out the sides.
• Seal the Edges Well – Press firmly and crimp all the way around so the filling stays where it should.
• Poke Holes – Just a couple fork pricks on top help the steam escape and keep the pastry from ballooning.
• Re-Rolling Scraps – Gather the dough scraps and gently press them together. You can re-roll once to cut a few more rectangles.
• Glaze Consistency – If it’s too thick, add lemon juice a few drops at a time. If it’s too thin, mix in a little more confectioners’ sugar.
• Use a Baking Rack – Cooling them on a rack keeps the bottoms from steaming and getting soft.
• Make-Ahead Glaze – You can whisk the glaze a little ahead of time and cover it, but give it another stir before using in case it tightens up.

How to Store, Reheat, and Freeze Homemade Pop Tarts

These lemon pop tarts are best the day they’re made, but they’ll hold up well for a bit if you store them right.

• Storage – Keep them in an airtight container at room temperature for up to 2 days. The crust stays crisp as long as they’re completely cool before you glaze and store.
• Reheating – To bring back a little crispness, pop them on a baking sheet in a 325–350°F (160–175°C) oven for about 5–7 minutes. If they’re already glazed, watch closely so the icing doesn’t melt.
• Freezing – Not recommended if they’re already glazed, but you can freeze the unglazed pastries once they’re fully baked and cooled. Just reheat straight from frozen and glaze after warming.

Lemon Pop Tarts FAQ

• Can I use homemade lemon curd instead of store-bought? Yes, just make sure it’s thick enough to stay put during baking. If it’s too loose, it’ll leak out and make a mess.
• What kind of pie crust works best? Any standard refrigerated pie crust will do. I stick with store-bought because it’s consistent and easy to work with.
• Can I make these with other fillings? Absolutely. These work well with other thick fruit curds like lime or raspberry, or a good-quality jam. Just avoid anything too runny or thin.
• Do I need to refrigerate leftover pop tarts? Not unless you used a homemade curd that requires it. Otherwise, store them in an airtight container at room temp for up to 2 days.
• Why did my glaze melt off? They were likely still warm when glazed. Let them cool completely before adding the icing so it sets properly.
• Can I use puff pastry instead of pie crust? You can, but puff pastry shatters with every bite and gives a totally different texture. I prefer pie dough because it holds together and gives that classic pop tart feel.

More Lemon Treats I Can’t Stop Making

If you’re on a lemon streak, here are a few more of my favorites that hit that same tangy-sweet spot.

• Coconut-Lemon Loaf with Coconut Lemon Glaze – Tender cake with a perfect zing of lemon and coconut.
• Lemon Tiramisu – A citrusy take on the classic, with layers of lemon curd and mascarpone.
• Lemon Blueberry Crumble Bars – Juicy berries, creamy lemon filling, and a buttery oat streusel.
• Lemon Cornmeal Cake – Soaked in a tangy lemon glaze and topped with crushed blueberry sauce.

Bake Your Own Lemon Pop Tarts

These homemade lemon pop tarts are simple to make, fun to customize, and way more satisfying than anything that comes in a box. You don’t need special tools or fancy ingredients—just pie crust, lemon curd, and a quick glaze.

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Lemon Pop Tarts with Glaze (Made from Pie Crust and Lemon Curd)

These homemade lemon pop tarts are flaky, buttery, and filled with tangy lemon curd, then finished with a smooth lemon glaze. Made with store-bought pie dough and a jar of curd, this simple recipe delivers the flavor and texture of classic toaster pastries—only better.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword DIY pop tarts, homemade lemon pop tarts, homemade pop tarts, homemade pop tarts recipe, lemon curd pop tarts, lemon pop tarts, lemon toaster pastries, pie crust pop tarts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling + Glazing 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 to 8 pop tarts (depending on size)

Calories 295kcal

Author Cathy Pollak

Equipment

• baking sheet For baking the pop tarts; a standard rimmed sheet works best.
• parchment paper Keeps the pastries from sticking and makes cleanup easier.
• rolling pin For gently flattening and reshaping the pie crust as needed.
• Pizza Cutter or sharp knife. Makes it easy to cut even rectangles from the dough.
• pastry brush To apply egg wash around the edges and on top before baking.
• cooling rack Helps the pop tarts cool evenly without softening the bottoms.

Ingredients

Pop Tarts:

• 1 package refrigerated pie crusts (usually 2 rounds)
• all-purpose flour for rolling
• 1 large egg beaten
• 3/4 to 1 cup (about 180-240 g) lemon curd

Glaze:

• 1 cup (120 g) confectioners' sugar
• pinch of salt
• 2-3 tsps. (10-15 ml) fresh lemon juice plus more if needed
• yellow sprinkles or any sprinkles you like

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Unroll the pie crusts onto a lightly floured surface.
  1 package refrigerated pie crusts, all-purpose flour
• Using a pizza cutter or sharp knife, cut each pie crust into rectangles about 3x4 inches (7.5x10 cm). Make sure to cut an even number—you can re-roll the scraps once to cut more rectangles if needed.
• Arrange half of the pastry rectangles on the prepared baking sheet.
• Lightly brush the edges of each bottom piece with the beaten egg wash.
  1 large egg
• Spoon about 2 tablespoons (30 g) of lemon curd into the center of each bottom rectangle, leaving a ½-inch (1.25 cm) border all around.
  3/4 to 1 cup (about 180-240 g) lemon curd
• Place the remaining pastry rectangles on top of the filled ones.
• Press the edges together gently with your fingers, then seal completely using the tines of a fork to crimp all the way around.
• Use the fork to poke 2–3 small holes in the top of each pastry to let steam escape during baking.
• Brush the tops lightly with the remaining egg wash.
• Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
• Let them cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. They need to be fully cool before glazing.
• In a small bowl, whisk together the confectioners' sugar, tiny pinch of salt, and 2 teaspoons (10 ml) of lemon juice.
  1 cup (120 g) confectioners' sugar, 2-3 tsps. (10-15 ml) fresh lemon juice, pinch of salt
• Add more lemon juice, about ½ teaspoon (2.5 ml) at a time, whisking after each addition until the glaze is smooth and thick but pourable.
• Once the pastries are completely cool, drizzle or spread the glaze generously over the top of each one.
• Immediately add the sprinkles before the glaze sets.
  yellow sprinkles

Notes

• Cool completely before glazing—if they’re even slightly warm, the glaze will melt.
• Don’t overfill or the curd will leak during baking.
• Press and crimp edges firmly to keep the filling inside.
• Poking holes on top helps prevent steam buildup and puffing.
• Re-roll pie crust scraps only once to keep the texture flaky.
• If glaze is too thick, add lemon juice a few drops at a time. Too thin? Mix in a little more confectioners' sugar.
• For the most accurate glaze results, weigh your sugar.
• Store in an airtight container at room temperature for up to 2 days.
• Reheat briefly in a 325–350°F (160–175°C) oven to restore crispness.
• Freezing is not recommended once glazed, but unglazed baked tarts can be frozen and glazed after reheating.
• Nutrition was estimated based on average pie dough, jarred lemon curd, and glaze with sprinkles. Final values will vary by brand. Glaze absorption and curd type affect sugar and fat content.

 

For the best results when making these homemade lemon pop tarts, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 80g | Calories: 295kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 190mg | Potassium: 46mg | Fiber: 1g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Have you made these homemade lemon pop tarts? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Pop Tarts with Glaze (Made from Pie Crust and Lemon Curd) appeared first on Noble Pig.

Air Fryer French Toast 

Ingredients 

For this air fryer French toast, you’ll need:

• Vanilla Extract: Adds a warm, sweet flavor to the egg mixture.
• Ground Cinnamon: Gives that classic French toast spice and flavor.
• Granulated Sugar: Sweetens the egg mixture and helps create a crispy coating.
• Cooking Spray: Prevents the French toast from sticking to the air fryer basket.
• Confectioners’ Sugar (optional): A light dusting for extra sweetness and a nice finishing touch.
• Bread: Thick white bread (I prefer something rustic), like Texas toast or freshly sliced bakery bread, works best for a sturdy texture.
• Eggs: Large eggs create the rich, creamy base for the French toast batter.
• Milk: Any milk works here to add creaminess to the egg mixture.

How To Make French Toast in the Air Fryer

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prep the Air Fryer)
  Spray the air fryer basket generously with cooking spray.
• Step Two (Heat the Air Fryer)
  Preheat the air fryer to 350°F for about 5 minutes.
• Step Three (Prepare the Bread)
  Slice each piece of bread into four pieces by cutting it in half vertically, then horizontally.
• Step Four (Make the Egg Mixture)
  In a medium bowl, whisk together eggs, milk, vanilla extract, and ¼ teaspoon cinnamon until it’s all blended together.
• Step Five (Make the Cinnamon-Sugar)
  In a small bowl, mix the sugar and the remaining 1 teaspoon cinnamon to make your cinnamon-sugar mixture.
• Step Six (Dip the Bread)
  Working in batches of 6, dunk each bread piece into the egg mixture, soaking it for about 10 seconds on each side to make sure it’s fully coated.
• Step Seven (Coat with Cinnamon-Sugar)
  Sprinkle each side of the bread with the cinnamon-sugar mixture.
• Step Eight (Cook the French Toast)
  Place the bread pieces in the air fryer, making sure there’s space between them. Cook for 4 minutes, flip them over, then cook for another 4 minutes.
• Step Nine (Serve and Enjoy)
  Serve with syrup, confectioners’ sugar, or whipped cream.

Recipe Tips

Storage and Freezing

Here’s how to store and reheat your French toast:

• Storage: Store any leftover French toast in an airtight container in the fridge for up to 2-3 days.
• Reheating: Reheat in the air fryer at 350°F for 2-3 minutes to crisp it back up. You can also warm it in a microwave, but the texture won’t be as crispy.
• Freezing: Freeze any leftovers in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. Reheat directly from frozen in the air fryer at 350°F for about 5-6 minutes.

Frequently Asked Questions

• Can I make the egg mixture ahead of time? Yes, you can prepare the egg mixture a day in advance and store it in the refrigerator.
• Can I use a different type of milk? Yes, you can substitute whole milk with almond milk, oat milk, or any other milk of your choice.
• How do I prevent the French toast from being too soggy? Avoid soaking the bread slices for too long in the egg mixture. A quick dip on each side is sufficient.

More Air Fryer Breakfast Recipes 

Here are a few more easy and delicious air fryer breakfast recipes you’re going to love:

• Air Fryer Cinnamon Sugar Donut Holes
• Air Fryer Cinnamon Raisin Bagels
• Air Fryer Pumpkin Donut Holes

This post may contain affiliate links. Please read my disclosure policy.

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Air Fryer French Toast

Air fryer French toast offers a quick and easy way to enjoy a classic breakfast with a crispy exterior and soft interior. Made with simple ingredients like eggs, milk, cinnamon, and your choice of bread, this breakfast recipe is perfect for busy mornings. The air fryer makes sure of even cooking without the need for excessive oil, resulting in a healthier version of traditional French toast. Customize it with your favorite toppings such as maple syrup, fresh berries, or powdered sugar for a delightful meal.

Course Breakfast

Cuisine American

Keyword Air Fryer French Toast

Prep Time 5 minutes minutes

Cook Time 32 minutes minutes

Total Time 37 minutes minutes

Servings 4 people

Calories 353kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls For putting together egg mixture.
• Air Fryer Cooks the French toast evenly and crisply.
• Knife For slicing the bread.
• whisk For combining the egg mixture.

Ingredients

• cooking spray
• 6 slices thick white bread
• 4 large eggs
• 2 tbsps. milk
• 1/2 tsp vanilla extract
• 1-1/4 tsp ground cinnamon divided
• 1/2 cup granulated sugar
• confectioners' sugar (optional)

Instructions

• Spray the air fryer basket generously with cooking spray.
  cooking spray
• Preheat the air fryer to 350°F for about 5 minutes. While it heats up, slice each piece of bread into four pieces by cutting it in half vertically, then horizontally. 
  6 slices thick white bread
• In a medium bowl, combine eggs, milk, vanilla extract, and ¼ teaspoon cinnamon. Whisk until well blended.
  4 large eggs, 2 tbsps. milk , 1/2 tsp vanilla extract, 1-1/4 tsp ground cinnamon
• In a small bowl, mix the sugar and remaining 1 teaspoon cinnamon to make the cinnamon-sugar mixture.
  1/2 cup granulated sugar
• Working in batches of 6, dunk the bread pieces into the egg mixture, soaking each side for about 10 seconds to ensure the bread is coated evenly.
• Sprinkle each side of the bread with the cinnamon sugar mixture and place them in the air fryer, leaving space between each.
• Cook for 4 minutes, flip the bread, then cook for another 4 minutes.
• Sprinkle with confectioners' sugar. Serve with maple syrup and/or whipped cream.
  confectioners' sugar

Notes

For optimal outcomes when making these air fryer French toast, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 148g | Calories: 353kcal | Carbohydrates: 58g | Protein: 12g | Fat: 7.6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.5g | Cholesterol: 187mg | Sodium: 381mg | Potassium: 161mg | Fiber: 2g | Sugar: 29g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 3mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Air Fryer French Toast appeared first on Noble Pig.

Air Fryer Cinnamon Raisin Bagels – 30 Minutes to Breakfast

How To Make Air Fryer Cinnamon Raisin Bagels

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Soak the Raisins
  Place the raisins in a small bowl and cover them with hot water. Let them soak for about 5-10 minutes.
• Step Two: Prep the Dough
  In a medium-sized bowl, mix together your all-purpose flour, baking powder, cinnamon, and salt. Then, grab your Greek yogurt and stir it into the dry ingredients with a wooden spoon.
• Step Three: Add the Raisins
  Rinse your raisins and fold them into the yogurt mixture. Then, use your hands to knead the dough into a ball. If the dough feels too dry, add a teaspoon of yogurt. If it’s too sticky, sprinkle in a little more flour.
• Step Four: Shape the Bagels
  Dust your counter or some parchment paper with a little flour. Place the dough on the surface and cut it into four equal sections using a knife or dough cutter. Roll each section into a rope about 8 inches long, then pinch the ends together to make a circle.
• Step Five: Air Fry the Bagels
  Place all four bagels in your air fryer basket. If you’re using a basket-type air fryer, you might need to cook them in two batches. Set the air fryer to 300°F and cook for about 12-14 minutes.
• Step Six: Cool and Serve
  Let the bagels cool for 10-15 minutes. Once they’re cool, slice them up and spread on some cream cheese, or toast them for that perfect bagel crunch!

Recipe Tips

Here are a few tips to make these bagels even better:

• Use self-rising flour – If you have it, you can skip the baking powder and salt by using 1 cup of self-rising flour instead.
• Watch the dough consistency – If it feels too dry, add a little more yogurt; if it’s too sticky, sprinkle in some extra flour.
• Don’t overcrowd the air fryer – If you’re using a basket-style air fryer, cook in two batches to give the bagels space to crisp up.
• Let them cool before slicing – Giving them a little time to cool makes slicing easier and keeps them from falling apart.

Storage and Freezer Instructions

Here’s how to store and freeze your bagels:

• Storing – Keep any leftover bagels in an airtight container at room temperature for up to 2-3 days. They’ll stay fresh and soft for a couple of days, but I recommend toasting them for that just-baked feel.
• Freezing – For longer storage, freeze the bagels. Just let them cool completely, then wrap them individually in plastic wrap or foil and place them in a freezer bag. When you’re ready to eat, pop them in the toaster or air fryer to warm them up.

Frequently Asked Questions

• Can I use a different type of yogurt? Yes, you can use any type of Greek yogurt (different flavors or fat percentages). Regular yogurt is too runny and thin for this recipe.
• Can I make these bagels without raisins? You can leave out the raisins completely or swap them for another mix-in like dried cranberries or chocolate chips.
• Can I bake these in the oven instead? Yes. If you don’t have an air fryer, bake the bagels at 375°F for about 25 minutes until golden brown.
• Can I make the dough ahead of time? You can prep the dough ahead of time and store it in the fridge for up to 24 hours. Just let it come to room temperature before shaping and air frying.

More Air Fryer Breakfast Recipes 

Here are a few more easy and delicious air fryer breakfast recipes you’re going to love:

• Air Fryer Cinnamon Sugar Donut Holes
• Air Fryer French Toast
• Air Fryer Pumpkin Donut Holes

This post may contain affiliate links. Please read my disclosure policy.

Print

Air Fryer Cinnamon Raisin Bagels

These air fryer cinnamon raisin bagels are a quick and easy breakfast option, ready in just 30 minutes. Made with simple ingredients like Greek yogurt and raisins, there’s no boiling required. They’re soft on the inside with a perfectly crisp exterior, and you can enjoy them as-is, with cream cheese, or toasted for that classic bagel crunch.

Course Breakfast

Cuisine American

Keyword Air Fryer Cinnamon Raisin Bagels

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 bagels

Calories 183kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• mixing bowls For soaking raisins and mixing dry ingredients.
• Air Fryer To air fry the bagels.
• wooden spoon To mix the dough.

Ingredients

• 1/4 cup raisins
• 1 cup all-purpose flour
• 2 tsps. baking powder
• 2 tsps. ground cinnamon
• 3/4 tsp. kosher salt
• 1 cup 0% (fat-free) Greek yogurt Fage is preferred

Instructions

• Place the raisins in a small bowl and add enough hot water to cover them. Let them soak for 5-10 minutes.
  1/4 cup raisins
• In a medium-sized bowl, combine all-purpose flour, baking powder, cinnamon, and salt. Mix in the Greek yogurt with a wooden spoon.
  1 cup all-purpose flour, 2 tsps. baking powder, 2 tsps. ground cinnamon, 3/4 tsp. kosher salt
• Rinse the raisins and fold them into the yogurt mixture. Use your hands to knead the dough into a ball. (If the dough is dry, add another teaspoon of yogurt. If it's too sticky, add a little more flour.)
  1 cup 0% (fat-free) Greek yogurt
• On a clean counter or parchment paper (for easy cleanup), dust a little flour. Place the dough on the counter and use a knife or dough cutter/scraper to cut the ball into four equal sections.
• Take one of the four sections and with your hands roll it out into a rope about 8 inches long. Pinch the ends together to form a circle.
• Place all four bagels in the basket of your air fryer. If you're using a basket-type air fryer, you may need to do two batches. Set the air fryer to 300 degrees and cook for 12-14 minutes.
• Let them cool for 10-15 minutes. At this point, you can slice them and spread with cream cheese or toast them for that perfect toasted bagel experience.

Video

Notes

Self-Rising Flour: If you have self-rising flour on hand, you can skip the all-purpose flour, baking powder, and salt and use just the self-rising flour instead. 

Oven: If you don’t have an air fryer, you can bake the bagels in a 375°F oven for 25 minutes.

Variation: Leave out the raisins and cinnamon for a plain-flavored bagel.

For optimal outcomes when making these air fryer cinnamon raisin bagels, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 106g | Calories: 183kcal | Carbohydrates: 34g | Protein: 10g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.8mg | Sodium: 480mg | Potassium: 201mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Air Fryer Cinnamon Raisin Bagels appeared first on Noble Pig.

BACON JAM!! Can you hear me, I just yelled that. Have you ever tried bacon jam? I’m sorry if you haven’t, because it’s amazing. And once you taste it, you will have a hard time having breakfast without it. My mouth waters every time I think of it.

There are many different ways and ingredients you can use to prepare bacon jam, but I prefer a smokey version. I love melting cheese on top of an English muffin and spreading it right on top, while topping the other side of the muffin with an egg. Sometimes I just dollop a spoonful right on top of my scrambled eggs, it’s just as delicious either way. You must try this!!

While I love traditional jams, my Quick Banana-Lime Jam and Strawberry Jam and Pepper Jelly come to mind, this Smokey Bacon Jam is something different. Honestly this jam is incomparable and superior to all other jams in my opinion. I mean, how could you go wrong with spreadable bacon?

I love Bacon (and pork) so much, I’ve put together my own Pork Bucket List.

What’s a Pork Bucket List? It’s a list of ways to enjoy pork, whether it’s creating a new recipe or mastering an old one, experiencing pork in a new way or traveling to a pork-inspired restaurant in or out of your area. The sky is the limit when it comes to creating this dream list. Making and stocking my fridge with Smokey Bacon Jam was at the top of my Pork Bucket List. I know, I’m a weirdo.

It feels so good to finally check something off.

Can you even handle how good this is going to be?

I promise you will love the flavors of this Smokey Bacon Jam, we could barely stop eating it. It looks like I’ll have to make another batch very soon. I’m not complaining.

The post Smokey Bacon Jam appeared first on Noble Pig.

 I know I keep saying it but I’m really enjoying all the summer cherries. It seems I can’t eat less than 50 in any one setting!! Hey, it’s fruit, it’s good for me right?

Anyway, the family and I are enjoying our cherry jam on toast, with roast pork, on ice cream and drizzled over cheesecake. I hope you can make some too. I just received another 10 pounds of cherries yesterday…back to the drawing board!

The post Sweet Cherry Freezer Jam appeared first on Noble Pig.

This jam and jelly maker allows the busy cook, like you and me, the ability to multitask while it consistently stirs the jam with a few presses of a button. I also loved the nonstick interior which made it very easy to clean. It was honestly one of the nicest appliances I have used in the kitchen and required only a leisurely effort on my part to make it all happen.

While the jam and jelly was cooking I had the time to clean up the kitchen, I loved that! When done, it was just a matter of filling the jars. From there you can go on to preserving them if that is what you want to do. These jams and jellies will not last long in my house so into the refrigerator they went.

A nice little cookbook was provided and you can choose either jam or jelly on the keypad which sets the timer. Recipes are also written for regular and reduced sugar choices.

If you are a jam maker this is a nice way to free up your hands with FreshTECH’s SmartStir technology that constantly and consistently stirs the jam. This eliminates any guesswork as to whether your jam is finished. This also means you do not have to turn on the stove, a plus during the summer months.

For the strawberry jam I chopped up my strawberries and mashed them slightly with a potato masher.

I added pectin to the bottom of the jam maker with my mashed strawberries on top. A 1/2 teaspoon of butter is added to reduce foaming. Sugar is added before the lid is placed on and twenty minutes later the jam is ready for the jars. It was that easy! No standing at the stove and stirring and sweating over a hot pan was necessary.

My boys have been smothering this over their breakfast toast. I really don’t mind it since it’s so easy to make another batch.

Served on a rice cracker with some cheese it is an irresistible little bite. You can’t eat just one or four…very addictive flavor if you ask me.

The post Strawberry Jam and Pepper Jelly appeared first on Noble Pig.

This is so easy to make and will take breakfast to a whole new level, giving it some zing. We had this on English muffins, then on peanut butter sandwiches for lunch and drizzled over ice cream for dessert. Then we went to the vineyard and worked it all off. What a day.

You’ll want to use very ripe bananas, as they will be sweeter. Remember that old saying, “Bananas like the climate of the very, very tropical equator, so you should never put bananas, in the refrigerator.” WRONG!!

Putting bananas in the refrigerator will cause their skins to turn dark brown in 24 hours, since the cold damages tissues in the peel, and these tissues then release browning enzymes. But the dark skin won’t affect the texture or flavor of the flesh, which in fact will ripen more slowly because of the enzymes that convert starch into sugar work more slowly in the cold. So, if you have bananas that are already as ripe as you want them to be, go ahead and refrigerate them.

Anyway, you will love this jam, it’s excellent and a great combination of flavors.

Combine brown sugar, granulated sugar and fresh lime juice in a saucepan; bring to a boil.

Add 3 medium peeled and sliced overripe bananas. Reduce heat to medium-low; cook for 45 minutes or until slightly thick, mashing bananas occasionally with the back of a spoon. Stir in butter. The mixture will thicken as it cools.

I think it would have been incredible with cream cheese on the English muffins as well.

The post Quick Banana-Lime Jam appeared first on Noble Pig.

I think as cooks we are always searching for the next best recipe and tend to overlook simplicity.  I am amazed how these three ingredients make up one of my favorite breakfasts.  The result is this creamy, sweet bread that melts in your mouth.

Every time I serve this, people are amazed at how yummy a combination this turns out to be.  It just hits the spot, either served alone or accompanied by other breakfast items.  It is also great on a brunch buffet and will have your friends and family asking for seconds…make sure you have enough bread and pears on hand.

This easily turns a dull weekday breakfast into weekend status.  Give it a try, you won’t be disappointed.

If you have never tried mascarpone, this is your chance to finally indulge.

This is all you need: Cinnamon swirl bread, Bosc pears and a tub of mascarpone cheese.

Toast your bread to desired level of crispness and schmear on the mascarpone.  Top with thinly sliced Bosc pear.

Enjoy your breakfast.

Cinnamon Swirl Toast with Pears and Mascarpone

Cinnamon swirl bread
Bosc pears
Mascarpone cheese

Toast your bread to desired level of crispness and schmear on the mascarpone.  Top with thinly sliced Bosc pear.

If you are serving this on a brunch buffet and are concerned with the pears browning, dip the slices in pineapple juice and remove quickly.

The post Cinnamon Swirl Toast with Pears and Mascarpone appeared first on Noble Pig.

If you love someone…don’t set them free…make these.

If the worshiping of “you” is what you crave…make these.

If you are able to endure endless hours of merciless praise and wonderment from the love of your life…make these.

Does your lover need a little nudge remembering you belong on a pedestal high up in the sky….make these…they will never forget about you and your special perch again.

These Breakfast Bruschetta with Strawberries and Tangy Cream are the answer to all things bliss.

Mornings are not always the easiest part of the day but these lovely twists on an Italian classic will help start your day off sweet.

Now go place your crown on top of your head and get ready to take your rightful place as King or Queen of the kitchen and don’t forget your scepter too!

Here’s all you need to make these happen:  Granulated sugar, ground cinnamon, ciabatta bread, fresh strawberries, fresh basil, fresh lemon juice, butter, sour cream, plain yogurt, honey and vanilla extract.

Preheat broiler to HIGH with rack 6″ from the heating element.

Combine 2 Tablespoons sugar and 1/2 teaspoon ground cinnamon in a dish.  Cut ciabatta roll or loaf in half and cut into triangles.  Generously butter each slice of bread.  Sprinkle the cinnamon-sugar mixture on the buttered sides of the bread and broil on a baking sheet until toasted, about 2-3 minutes.

Stir 1/4 cup sour cream, 2 Tablespoons plain yogurt, 2 teaspoons honey and 1/4 teaspoon vanilla extract together in a bowl.

Toss 1 cup of fresh, diced strawberries, 2 Tablespoons sugar, 1 Tablespoon fresh chopped basil and juice of 1/2 a lemon in a bowl.

To assemble the bruschetta place 2 Tablespoons berries with juice on each piece of toast.  Dollop with 1 teaspoon sour cream mixture.  Add more basil for garnish.

Can you really think of a better way to start your day?  I didn’t think so.

Breakfast Bruschetta with Strawberries and Tangy Cream
adapted from Cuisine at Home

Combine, Sprinkle With, And Broil:
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
2 small ciabatta rolls or one small loaf, split, buttered on cut sides, and halved diagonally

Toss Together; Stir Together:
1 cup fresh strawberries, hulled and diced
2 Tablespoons sugar
1 Tablespoon chopped fresh basil leaves
Juice of 1/2 a lemon
1/4 cup sour cream
2 Tablespoons plain yogurt
2 teaspoons honey
1/4 teaspoon vanilla extract

Garnish Bruschetta With:
Sprigs of fresh basil

Preheat broiler to High with rack 6″ from the heating element.

Combine sugar and cinnamon in a dish.  Sprinkle mixture on buttered sides of bread, then broil on a baking sheet until toasted, 2-3 minutes.

Toss strawberries with sugar, basil and lemon juice.  Stir sour cream, yogurt, honey and vanilla together in a separate bowl.  To assemble bruschetta, spoon 2 Tablespoons berries with juice on each piece of toast; dollop with 1 teaspoon sour cream mixture.

Garnish with basil before serving.

Enjoy!

Don’t forget your entries for the Potato Ho-Down Roundup are due by July 14th so get them in!

The post Breakfast Bruschetta with Strawberries and Tangy Cream appeared first on Noble Pig.