Enjoy Summer All Year Long with Raspberry Freezer Jam

Raspberry freezer jam

One of my mom's favorites and mine too, this quick and simple raspberry freezer jam makes the most of your summer fruit bounty. It's also great as a topping for ice cream, blintzes and whatever else you can think of.

I stash a few of each flavor in the freezer to enjoy a bit of summer when it's chilly and wet outside. You can find recipes for all types of fruit on the Sure Jell website.

Easy freezer jam (raspberry)

• 3 cups crushed berries

• 5 1/4 cups sugar

• 1 box Sure Jell pectin

  
  

Wash and rinse berries then crush about half (some lumpy fruit is ok.) Measure exact amount of sugar and add to the berries. Stir well and let sit for 10 minutes.

Stir one box of pectin into 3/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil one minute, remove from heat.

Stir pectin mixture into the fruit until the sugar dissolves completely. About 3 minutes.

Pour the fruit mixture into clean containers. Let stand at room temperature for 24 hour to set. Refrigerate up to 3 weeks.

Freeze up to one year and thaw in the refrigerator.

My Oh My! It’s time for Blueberry Pie

This pie is, hands down, a winning treat when fruit is at its peak. You can also freeze berries from your local farmer's market to enjoy during the colder months.

There's just something about the bounty of summer fruit and my need to make pies. Topped with a little ice cream you have the perfect dessert or breakfast depending upon the time of day.

This year I started my "pie season" with blueberries because they seem to be abundant at the local farmer's markets or my neighborhood store. Plus, they are really easy to work with; no peeling or chopping. I simply wash and drain, then smash a few to ensure there is adequate juice in the final product (it's a personal preference).

The following recipe is from the Joy of Cooking: All About Pies and Tarts. What I like best about this recipe is the simplicity which allows the fruit to be the star of the show. I must say the one variation is that depending on the tartness of the fruit - and your palate - it's best to taste, taste, taste once all the ingredients are mixed together. If the flavor seems too sweet and you want a bit of "sparkle" simply add a smidge more lemon juice.

Blueberry (or any fruit) pie

• Pie crust

• 5 cups fruit (sliced or peeled if necessary)

• 3/4 cup sugar

• 3 tablespoons quick-cooking tapioca or cornstarch

• 1 tablespoon strained fresh lemon juice

• 1/8 teaspoon salt

• 2 to 3 tablespoons unsalted butter, cut into small pieces

Mix the fruit, sugar, thickener, lemon juice and salt and let stand for 15 minutes before pouring into the crust. This is where I taste the filling and make adjustments if needed. Dot the butter over the filling. Brush the edge of the bottom crust with cold water, then cover with the top crust or lattice. Seal the edge, trim and crimp or flute. Cut steam vents in the top crust.

Bake the pie in the lower third of a 425 degree oven for 30 minute; then slip a baking sheet beneath it, reduce the oven temperature to 350 degrees, and bake the pie until thick juices bubble through the vents, about 30 minutes more.

If you like peach pie, here's another great recipe. From funfeasts, of course!

Sinfully Delicious Devil's Food Buttermilk Cake

Nothing makes a birthday happier than a chocolate-y devil's food cake (and candles too!

A birthday provides the perfect excuse to bake a cake, and the devil's food buttermilk cake recipe below is guaranteed to delight. With its moist and flavorful texture, it will even charm those who claim "I rarely eat dessert." (As if I've ever encountered a cheese I didn't enjoy...)

For a little festive flair add stiffly whipped cream and fruit (in this case, sliced bing cherries.) Or just go with the decadent and delightful buttercream frosting. Oh, and don't forget the candles!

Deluxe Devil’s Food Buttermilk Cake

2 cups sugar

1 cup butter (softened)

1 t clear vanilla

¾ t almond extract

2 large eggs

2 ½ cups Pillsbury Softasilk cake flour

1 cup dutch processed cocoa powder or unsweetened cocoa powder (valrhona)

2 t baking soda

½ teaspoon salt

2 ¼ cups buttermilk

Heat oven to 350 F.

Place paper cupcake fillers in a pan (approx. 24-30).

Beat sugar, 1 cup butter, 1 t clear vanilla and ¾ teaspoon almond extract in a large bowl with electric mixed on medium speed until light and fluffy. Beat eggs on at a time. Mix cake flour, cocoa powder, baking soda and salt in medium bowl; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into cupcake liners.

Bake 18 to 24 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.

Makes approx. 24 – 28 cupcakes.

Recipe courtesy of Pillsbury - http://www.pillsburybaking.com/default.aspx

Chocolate Buttercream Frosting

8 ounces unsalted butter (1 cup) cut into cubes, room temperature

2 pounds powdered sugar (8 cups)

½ cup milk (start with ¼ cup, add more until desired consistency)

1 Tablespoon + 1 teaspoon vanilla extract

¼ teaspoon salt

6 oz. melted bittersweet chocolate, cooled

In the bowl of an electric mixer, mix butter until smooth. Add powdered sugar and milk, alternately then add vanilla and salt. Mix on low speed until fluffy and smooth.

Melt chocolate until smooth. Cool. Add to the buttercream.

A nice strip of whipped cream keeps it fresh and makes it that much richer for all.