If you're like me, one of the highlights of summer is all the fresh produce readily available at farm stands and grocery stores. After months of citrus fruits, apples and bananas, summer fruit is a staple for almost every meal.
I love to get a few flats of berries or visit the local u-pick farm. But sometimes I find that I got a little over my head and buy more fruit that we’re able to eat before it goes bad.
Luckily, I've found a few quick ways to extend the fruit for use throughout the year. In addition to freezing it whole for syrups, smoothies and baking, here are a couple of my “go to” recipes for stretching your bounty.
Strawberry Freezer Jam
When we first moved into our house, there was a strawberry patch in the backyard. They were the best surprise and perfectly ripe within days of moving in. Pretty soon we had bowls upon bowls of berries. Delicious but they didn't keep too long.
I remembered growing up, a neighbor making freezer jam. It seemed like a fresher, easier recipe (from what my 8 year old mind recorded) - no cooking the jam mixture, no boiling the jars to seal them, and fewer ingredients.
I set off to find a recipe and decided on a hybrid from The Pioneer Woman and Matt's aunt's recipe.
3 cups of Strawberries
4 cups of Sugar
1 Box Sure-Jell fruit pectin
Juice of 1 lemon 3/4 cup water
Crush strawberries. I used a potato masher. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally.
(If you are like me, you taste test as you go along. Mixture will taste VERY sweet. Don't panic! Jam is supposed to be sweet and the flavor will mellow out a lot as it settles. The lemon will also help to offset the sweetness. I was concerned about the quantity, but it turned out perfectly)
Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat. Add lemon juice. Pour lemon pectin mixture over crushed berries and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.
(I used Le Parfait's Super Terrine for the jam jars - I love their classic look and they make darling gifts with a ribbon tied around the neck)
Peach Puree
This recipe is even simpler. This quick and easy process tastes just like biting into a sun ripened peach.
The puree is great for smoothies, cocktails, as baby/ toddler food, even a summer caprese salad of mozzarella and basil drizzled with balsamic and this puree)
Boil water in a dutch oven. Score peaches in a cross pattern and blanch for 1-2 minutes. Submerge into an ice bath. Peel skin off each peach and de-pit.
Puree peaches with a tbsp of water or milk.
Use immediately or freeze in jam jars.
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