Store bought jam is highly overrated. It's high on sugar, low on real fruit, and never really makes the mark in regard to taste. I like my fruit spread to taste like...fruit.
And there's something rather indecent about adding as many cups of sugar as fruit when making homemade confiture. Of course, in jams and jellies, sugar acts as a preservative, so is necessary when concocting large batches of your favorite bread spread for long-term keeping.
In my case, I can't promise that I'll want a particular flavor of jam next week, much less next year, so the preservative action of sugar isn't winning me over.
And there's something rather indecent about adding as many cups of sugar as fruit when making homemade confiture. Of course, in jams and jellies, sugar acts as a preservative, so is necessary when concocting large batches of your favorite bread spread for long-term keeping.
In my case, I can't promise that I'll want a particular flavor of jam next week, much less next year, so the preservative action of sugar isn't winning me over.
But when I picked these beauties last night, my thoughts immediately turned to jam. And bread. Remember, I'm a simple girl.
From our small patch of organic strawberry plants now in their third-year, I have gathered 7 cups of berries in two weeks. I'd be elated with 7 berries, especially since we leave the best fruit on the vine for the pair of doves that are in their third year of dining in the patch each morning.
The first two cups harvested, we enjoyed straight from the vines; however, last night's bounty was destined for a warm slice of my gluten-free vegan bread.
I've made these quick batches of fruit spread many times - with extra grapes that were becoming too ripe, with blueberries the birds overlooked, with mangoes on sale, and with the abundance of tomatoes and red peppers from the garden - the beauty is that the process is simple, the fruit is seasonal, and you have enough to enjoy for a few days. To me, that's what makes these in-season fruit spreads special, kind of like those soft peppermint sticks at Christmastime.
This really isn't a recipe. And if it is, it has the shortest ingredient list of all time. Adapt the idea for your favorite fruit. Serve it on bread or try it as a topping for this non-dairy ice cream. I find that it's best when shared with someone you love.
Naked Berry Bread Spread
Approximately 5 cups of fresh in-season fruit (that's it!)
Wash fruit and allow it to air dry. The fruit is best if it's never chilled, so stay away from the fridge.
In a medium saucepan, cook the fruit over medium-high heat until the juices begin to release and bubble. Reduce the heat to medium-low and stir occassionally.
The volume will reduce as the fruit cooks at a gentle simmer. When you occassionally stir the fruit, you will notice it becoming thicker - this is what you want to see. When you have a volume reduction of about half, reduce the heat once again (to low), stir, and begin to keep a closer eye on the fruit as it continues to cook. When the mixture is reduced by approximately half again, your fruit spread is ready to be removed from the heat and poured into a glass canning jar.
I use a 1-cup capacity jam jar and typically have about 1/4 cup spread left over - that's what you get to eat if you were a smart cookie and made the bread ahead of time!
I have stored fruit spreads prepared in this manner for up to 2 weeks in the fridge. They also freeze well in an airtight freezer container for up to 1 month (if I freeze fruit spread, it is nearly always destined for ice cream or gluten-free waffles as a topping).
Enjoy!
The first two cups harvested, we enjoyed straight from the vines; however, last night's bounty was destined for a warm slice of my gluten-free vegan bread.
I've made these quick batches of fruit spread many times - with extra grapes that were becoming too ripe, with blueberries the birds overlooked, with mangoes on sale, and with the abundance of tomatoes and red peppers from the garden - the beauty is that the process is simple, the fruit is seasonal, and you have enough to enjoy for a few days. To me, that's what makes these in-season fruit spreads special, kind of like those soft peppermint sticks at Christmastime.
This really isn't a recipe. And if it is, it has the shortest ingredient list of all time. Adapt the idea for your favorite fruit. Serve it on bread or try it as a topping for this non-dairy ice cream. I find that it's best when shared with someone you love.
Naked Berry Bread Spread
Approximately 5 cups of fresh in-season fruit (that's it!)
Wash fruit and allow it to air dry. The fruit is best if it's never chilled, so stay away from the fridge.
In a medium saucepan, cook the fruit over medium-high heat until the juices begin to release and bubble. Reduce the heat to medium-low and stir occassionally.
The volume will reduce as the fruit cooks at a gentle simmer. When you occassionally stir the fruit, you will notice it becoming thicker - this is what you want to see. When you have a volume reduction of about half, reduce the heat once again (to low), stir, and begin to keep a closer eye on the fruit as it continues to cook. When the mixture is reduced by approximately half again, your fruit spread is ready to be removed from the heat and poured into a glass canning jar.
I use a 1-cup capacity jam jar and typically have about 1/4 cup spread left over - that's what you get to eat if you were a smart cookie and made the bread ahead of time!
I have stored fruit spreads prepared in this manner for up to 2 weeks in the fridge. They also freeze well in an airtight freezer container for up to 1 month (if I freeze fruit spread, it is nearly always destined for ice cream or gluten-free waffles as a topping).
Enjoy!
I couldn't wait!
This post is linked to Gluten Free Homemaker Gluten-free Wednesday and Mingle Monday at Add a Pinch.
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