Toast Recipe

Prepare fruit

If using larger fruit (apricots, strawberries), hull and chop into roughly 1/2-inch pieces. Smaller berries can be left whole or halved if very large.

Cook the jam

Place the prepared fruit, sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. As the fruit heats, press some pieces against the side of the pan with a wooden spoon to release juices and break up larger pieces for a spreadable texture.

Reduce and finish

Continue to simmer, stirring occasionally, until the mixture thickens and coats the back of a spoon — about 10–12 minutes. If you prefer a smoother jam, mash more with the spoon or pulse briefly with an immersion blender (off the heat). Remove from heat and stir in lemon zest and a pinch of sea salt. Let cool to room temperature; jam will thicken further as it cools.

Transfer jam to a small jar. Store in the refrigerator and use within 7–10 days.

Choose bread

Decide between sourdough or wheat. Use 2 slices per serving. (The ingredients list includes sourdough by default; if you prefer wheat, swap the slices accordingly.)

Toast

Preheat a toaster or a heavy skillet over medium-high heat. If using a toaster, toast the bread until golden and edges are crisp, about 2–4 minutes depending on thickness. If using a skillet, melt 1/2 tablespoon of butter in the skillet and toast each side for 2–3 minutes until golden and slightly caramelized.

Butter the toast

While the toast is still hot, spread about 1 tablespoon (per slice) of unsalted butter over each slice so it melts into the crumb. Reserve remaining butter for the second slice or additional servings.

Spread jam

Spoon 1–2 tablespoons of the cooled house-made seasonal jam onto each buttered slice and spread evenly. Adjust quantity to taste.

Finish and serve

If desired, sprinkle a very small pinch of coarse sea salt over the jam for contrast, or a light dusting of lemon zest for brightness. Serve immediately while toast is warm and jam is at room temperature.