Raspberry-Peach Freezer Jam

3 cups crushed raspberries (about 2 pints uncrushed)

1 cup finely chopped peaches (about 1 lb unchopped)

3 cups sugar

1 cup water

1 box Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin

Before you begin, wash and rinse freezer-safe 1 or 2 cup sized plastic containers.  Use a potato masher to crush raspberries.  Sieve ½ of the pulp to remove seeds, if desired.  Peel, pit and finely chop peaches. (Do not puree—jam should have chunks of fruit.)  Combine fruit in a bowl.  In a medium saucepan, combine pectin and sugar and stir until well mixed.  Stir in the water and bring the mixture to a boil over medium-high heat, stirring constantly. Let the mixture boil for 1 minute.  Remove from heat and pour immediately into the bowl with the fruit.  Stir the fruit and hot pectin mixture for 1 minute or until thoroughly mixed.  Pour into prepared containers, leaving ½ inch space at top for expansion during freezing.  Cover.  Let stand at room temperature 24 hours until set.  Makes 6 cups of jam.

Strawberry Freezer Jam

4 cups crushed strawberries (about 4 pints uncrushed)

3 cups sugar

1 cup water

1 box Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin

Before you begin, wash and rinse freezer-safe 1 or 2 cup sized plastic containers.  Using a potato masher or food processor, pulse to chop strawberries.  (Do not puree—jam should have chunks of fruit.)  Set aside fruit in a bowl.  In a medium saucepan, combine pectin and sugar and stir until well mixed.  Stir in the water and bring the mixture to a boil over medium-high heat, stirring constantly. Let the mixture boil for 1 minute.  Remove from heat and pour immediately into the bowl with the fruit.  Stir the fruit and hot pectin mixture for 1 minute or until thoroughly mixed.  Pour into prepared containers, leaving ½ inch space at top for expansion during freezing.  Cover.  Let stand at room temperature 24 hours until set.  Make 6 cups of jam. 

Refrigerate up to 3 weeks. Store in freezer up to 1 year.  Thaw in refrigerator.

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What You Need To Know About

Freezer Jam

Rachel A. was kind enough to teach us all about Freezer Jam, at our last RS Activity.  It was Delish! Thanks Rachel for the great tips and in case you missed it here is what she had to say


Rachel's Tips
Wear An Apron
Measure Exactly
Use a Funnel
Use a Timer
Not all Pectin behaves the same, use the brand of Pectin that is called for in the recipe

Strawberry-Blueberry Freezer Jam

2 ½ cups crushed strawberries (about 3 pints uncrushed)

1 ½ cups chopped blueberries (about 2 pints unchopped)

3 cups sugar

1 cup water

1 box Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin

Before you begin, wash and rinse freezer-safe 1 or 2 cup sized plastic containers.  Using a potato masher or food processor, pulse to chop strawberries and blueberries.  (Do not puree—jam should have chunks of fruit.)  Combine fruit in a bowl.  In a medium saucepan, combine pectin and sugar and stir until well mixed.  Stir in the water and bring the mixture to a boil over medium-high heat, stirring constantly. Let the mixture boil for 1 minute.  Remove from heat and pour immediately into the bowl with the fruit.  Stir the fruit and hot pectin mixture for 1 minute or until thoroughly mixed.  Pour into prepared containers, leaving ½ inch space at top for expansion during freezing.  Cover.  Let stand at room temperature 24 hours until set.  Make 6 cups of jam.  

Refrigerate up to 3 weeks. Store in freezer up to 1 year.  Thaw in refrigerator.

Keep Checking . . . More Great Freezer Jam Recipes To Come

Grilled White California Peaches with Almond-Mint Pesto

At our last RS Meeting, Phil from Harris Teeter recommended this wonderful recipe for your next Summer BBQ

Ingredients

• 1/2 cup skin-on almonds
• 1/2 cup packed fresh mint leaves, plus more for garnish
• 1/4 cup honey
• 6 just-under-ripe white peaches, halved and pitted
• 2 tablespoons canola oil
• 1 cup mascarpone cheese

Directions

Combine the almonds, mint and honey in a food processor and process until smooth.

Preheat the grill for high heat direct grilling.

Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1 1/2 minutes. Flip and continue grilling until just heated through, about 1 minute longer. Arrange the halves on a platter, cut-side up. Spoon some pesto into the pit hollows and then top with a little dollop of mascarpone. Garnish with torn mint leaves and serve immediately.

Recipe courtesy of Food Network, Bobby Flay Grilled White California Peaches with Almond-Mint Pesto on the Food Network

Produce LOVE

Tips for Picking and Keeping Produce Fresh 

For The Produce Lover  

In All Of Us

At our last RS meeting we were lucky enough to hear from the Master of Produce Philip W. from our Shirlington Harris Teeter.  He shared with us all the tricks of the trade.  For those of you who missed it, here are some of the great tips he shared with us.


Avocados: Speed up ripening by placing in a paper bag. Color does not indicate ripeness. Feel for one that is firm-- not too hard but not mushy.


Basil:  Store stem in a cup of water. If you grow fresh basil, pinch off flowers when they begin to grow.


Cantaloupe: When ripe it has an all-over golden color and will give a little on the ends. Will continue to ripen at home.

Cilantro: Remove from plastic bag and roll up in a damp napkin and store in fridge. 

Ginger: Fresh ginger freezes well

Herbs (fresh): Store rolled up in damp paper towel (except basil) Grow them yourself!

Honeydew melon: Color doesn't indicate ripeness. Push on the ends, which will give a little when ripe. If it gives all over it is probably over ripe.

Jalapenos: The smaller they are, the hotter they are.

Kiwis: If you buy hard kiwis and stick them  in the fridge they will keep for months! When ready to eat take out to ripen.

Lettuce: Store in fridge rolled up in a damp paper towel


Mangoes: Select by feel. Should give to pressure but peel should not wrinkle when you push on it.

Mushrooms: Do not rinse. Brush off dirt with a paper towel


Onions: Do not refrigerate.

Papayas: Should give to pressure but peel should not wrinkle when you push on it.

Parsley: Remove from plastic bag and roll up in a damp napkin and store in fridge.

Peaches: White peaches are usually firmer than yellow peaches and are great for grilling! Peaches will ripen in a paper bag.

Pineapples: Will not mature after picked. Signs of a good one: firm, with a golden and dry bottom, nice green leaves. Smell base for nice, non-sour pineapple smell. If it has no smell it is probably under ripe. (FYI, pineapples are grown for about 18-22 months!)

Potatoes: Do not refrigerate. Store in a cool, dark, dry place.

Tomatillos: Buy with leaves still on. Should be firm, more so than regular tomatoes.

Watermelons: Will not mature after picked. Hit with your palm and listen for resonance and a hollow sound.