And the perfect antidote for cold, windy weather is something hot and bubbling on the stove. When it reminds you of that day in summer, when it was so hot and the berries were ripe, it is so much sweeter. I like to flash freeze my berries by laying them on a cookie sheet and freezing them for a couple hours. Bigger fruits I tend to stick to what the book says, usually it involves peeling but hardly ever blanching. Then I freeze them in 4 cup increments for crumbles, crisps, jams and jellies.
You can use them the same way you use fresh, simply thaw them first. Then proceed with your jam or jelly recipe. If you are using pectin I ALWAYS recommend Pomona Pectin because you can use no sugar, low sugar, honey or fake sugar (yick!). I look at it this way, regular store bought pectin has recipes calling for 9 cups of sugar and 5 cups of juice, that's almost 2:1 sugar to juice, that's CRAZY! Plus you end up with 6-7 jars of sugary jelly when want you really want is 2-3 jars of intensely flavored jelly, I know what I want.
Now let's just say you didn't put away any fruit or berries this summer because you don't grow them or didn't get them in season. First I'd like to say join the club, we all do that! For goodness sake I live in Alaska, there is no way I can pick all the blueberries my family eats so I buy them frozen from Azure Standard or Costco. No shame in that, they are sustainably farmed and organic. They have more air miles than I'd like but we do what we can do, right? So get out and buy some fruit or dig some out of the deep freeze and put a little sunshine in your day.
|summer memories for this boy|
Peace and Love--