Friday, August 8, 2008
Preserving summer's freshness
I might go on and on about fall, but I must say that summer has a certain level of fondness in my heart. I just love all the fresh fruit, berries, and veggies at this time of year. I've been going to farmer's markets and buying locally produced food. It feels good to buy locally. The food hasn't travelled hundreds of miles, tastes fresher, lasts longer, and if that weren't enough, a local farmer gets income at the same time.
One of the things I've been doing with all the fresh food is making freezer jam. It's surprisingly very easy and the result is to die for. If you use freezer jam pectin, you don't need to put as much sugar into it. Points-wise, they're not too bad. Depending on the recipe, it can be as little as half a point for one tablespoon.
Here's some of the recipes I made recently:
A batch of Blueberry Freezer Jam, cooling on the counter
And what's jam without a biscuit or scone to slather it on? I haven't tried these recipes from Weight Watchers yet, but plan to soon. They're low on points and look easy to make: