Early this spring decided to try to freeze fruits and make jam as each fruit came into season. It is now mid summer and so far have rhubarb, strawberries , raspberries, cherries in
the freezer and batches of different jams , ready for those cold winter days when a taste of summer is a necessity.
Won't it be nice to have a summer taste on those cold days.
Blueberries and Peaches are mid summer fruits in season right now. Last pint of fresh raspberries too.
Packages ready for the freezer.
Love making batches of freezer jam which in my opinion has the best fresh flavour.Doesn't heat up the kitchen either which is a good thing this summer. I do have some black currants which require cooking, in the freezer ready to be made into jam on a cool fall day.
I have been making 1 batch of each fruit as it comes in season seems to suit , only the 2 of us in the family now. This is the first time I have spices to Blueberry Jam. Purist that I am.
4 cups prepared blueberries
3 1/4 cups sugar,
1/2 tsp. ground nutmeg and cinnamon
1 pkg light CERTO Fruit Pectin
1 Tbsp. fresh lemon juice
RINSE clean jars and lids with boiling water. Dry thoroughly.
Clean, stem , and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into large bowl.Stir 1/4 cup sugar and pectin together Add to fruit, stir let stand 30 minutes , stirring occasionally.
Add remaining sugar , spices and lemon juice , stir for 3 minutes.
FILL jars immediately to within 1/4inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Click here for Printable Recipe.
A favourite dessert from childhood has always been Pineapple Upside Down cake .
I found a version using blueberries and peaches ( a fabulous pairing) from Foodland Ontario web site. Had to try it.. I had one last basket of fresh raspberries so included some of them in the recipe..
1/4 cup butter, melted
1/2 cup packed light brown sugar
1/2 tsp each of cinnamon and ground ginger (used nutmeg and cinnamon)
2 Peaches, peeled,cut into1/2 inch wedges (Used 3)
1/2 cup Blueberries
1/2 cup Raspberries
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter
2/3 cup granulated sugar
Finely grated rind of 1 lemon
1 tsp vanilla
1/2 cup milk
Butter 8 inch square pan.Preheat oven to 350.
In small bowl, stir together butter, brown sugar, cinnamon and ginger; spread pan. Top with circles of peach wedges, leaving a little space between peaches. Sprinkle blueberries and raspberries between peach slices.
In small bowl, stir together flour, baking powder and salt until well combined. In large bowl and using electric mixer, beat butter with sugar and lemon rind until light and creamy.
Add eggs one at a time, beating well after each addition. Beat in vanilla. Gradually beat in flour mixture alternately with milk, beginning and ending with flour, until well blended. Spoon batter over fruit, spreading to edges.
Bake in centre of 350°F oven 50to 55 minutes /until cake tester inserted in centre comes out clean. Run knife around edge of cake, then carefully invert onto platter. Click Here for Printable Recipe.
Serve with ice cream or whipping cream.
My cake is not so pretty as I used more fruit than original recipe.
However the cake is light, moist and lightly lemon flavoured.
Next time I would not "over "add on the fruit.
Tastes great anyway..especially with some whipped cream.......