Now I know about "Freezer Jam"!!
With my food processor, some sweetening agent, a bottle of easy lemon, fruit of choice and the Miracle of Pectin I have fresh tasting fruit purees thick enough to stay on my english muffin.
I was going to make regular peach jam but came across the magic pectin while cruising the grocery on a sugar quest.
|strawberry (from my garden)|
|both jams with the magic ingredient. These containers |
started out full.
the first few peaches I peeled. But boiling the fruit did not make the peel any easier to remove. So after that I dipped the fruit in hot water to scald then just chopped it up into the food processor. This worked out well, the skins adding extra color.
For every 2 cups of fruit I added 1 tablespoon of lemon juice, 1 cup of sugar and 2 tablespoons of pectin. Stir to combine and thicken slightly - kind of like instant pudding - then into containers for the freezer. (I understand that sweetener such as Equal are also effective.)
I have plastic containers from hot and sour soup that I reused for this. The freezer jars for jam are just too small for this stuff. This isn't as sweet as cooked jam and retains the taste of fresh fruit. I made some poundcake, which I covered with fruit. Bought some plain yogurt, which got layered with fruit. Ice cream - fruit. Toast - fruit. Cereal - fruit.
Sometimes I'm slow but do catch on eventually.