I love this time of year and the abundance of fresh fruit. Sometimes though you might not finish all the fruit. If you are like me, you might have few lonely raspberries left in the fridge, you know the one’s that have been squished or a few over ripe peaches sitting on the counter. Give these fruits new life by making this delicious and easy refrigerator jam. This jam has only three ingredients. It’s perfect to eat with toast, on top of ice cream or try making these little yogurt parfaits for breakfast, the recipe follows below. Starting looking for some fruit now and make yourself some jam!
From by the bay, wishing you jammy food memories!
Summer Fruit Refrigerator Jam
2 cups fruit, such as peeled, pitted stone fruit chopped and or berries
1/2 cup granulated sugar
1 tablespoon lemon juice
Toss fruit and sugar in a non reactive medium sauce pan and let sit an hour. Add lemon juice and bring to a boil. Reduce heat and simmer for about 25 to 30 minutes, stirring occasionally. It’s ready when it’s thicken and runs off the spoon in big drops. Place in clean jam jar , cover and let rest to room temperature. Leave in the refrigerator until ready to use up to two months.
Yogurt Parfait with Jam and Pine Nuts
2 tablespoons summer fruit refrigerator jam
6 ounces low fat greek yogurt
1 teaspoon toasted pine nuts
In a small jar layer the jam, yogurt and top with pine nuts. Serve immediately or cover overnight and serve for breakfast the next day.
There is a new favorite summer dessert here by the bay and it’s a cobbler! What makes this cobbler different is that I make little individual portions. This is the perfect combination of fruit, juice and biscuit topping. Out shopping one day, I fell in love with these little ramekins. Of course I had to own them. So when these ramekins ended up on my pantry shelf , they were just begging to be used. I went through my usual quick dessert list and cobbler seemed a natural, rolling out the dough and using my biscuit cutter to make the perfect size biscuit to place on top of my dessert. Sometimes cobbler can be too juicy and the biscuit can become soggy, but not this version. I experiment with the fruit combinations depending on availability but the tartness of rhubarb combined with sweet raspberries is our favorite. Don’t get me wrong here, no one is refusing this little gem of a dessert made with other fruits. It’s that good!
From by the bay wishing you sweet cobbler food memories!
Raspberry Rhubarb Cobbler
2 cups chopped rhubarb
1/2 cup red raspberries
1 teaspoon fresh lemon juice
1/4 teaspoon almond extract
6 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cubed
4 tablespoons buttermilk, plus extra to brush top of biscuit
Preheat oven to 375 degree F. In a bowl mix all the filling ingredients together. Divide filling between 6- 4 ounce ramekins, placed on parchment lined baking sheet. To make the biscuit topping place flour, baking powder, sugar and salt into a food processor and pulse. Add the butter and pulse until butter is pea size. Add the buttermilk and combine. Turn dough out onto a floured surface and roll or pat dough into a rectangle about 1 inch thick. Cut into 6 rounds using a 2 1/2 inch biscuit cutter. Place one round on top of filling in each ramekin. Brush the top of each biscuit with buttermilk and place into the oven for about 1 hour. The biscuit should be golden brown and the filling bubbling. Let stand to cool for at least 30 minutes. Serve warm or at room temperature.
These happy little pots of cream and berries are the perfect springtime dessert! These little pots are a light end to a meal and utilizes the berries that start to become readily available this time of year. You can use blueberries as well for this recipe. It’s like being in Paris for the spring!
From by the bay wishing you very berry food memories!
Raspberry Citrus Cream
½ pint raspberries
2 large eggs
1/3 cup fine sugar
1 tablespoon lemon juice
½ teaspoon lemon zest
½ cup heavy cream
1 tablespoon framboise liquor
Confectionary sugar for top
Preheat over to 300F. Use four 6 oz. ramekins and divide berries into each. Keep a few berries aside to garnish later. In a bowl whisk together eggs, sugar, lemon zest and juice until well combined. Next add the cream and framboise liquor and whisk again until smooth. Pour mixture into the ramekins. Take a small roasting pan place ramekins into pan, enough hot water to reach half way up to the ramekins. Bake until set approximately 30 minutes. Serve warm or keep in refrigerator covered until ready to serve. Cream can be eaten cool. When serving shift some confectionary sugar on top and garnish with extra raspberries.