Ya' don't need it! ..... It's Just That Simple!™
As many of you may know, I am a fruit and berry fanatic. I adore all fruit in any preparation, hence the addition of it in the majority of recipes in my new cookbook, Refreshed, and the center of attention in my third cookbook yet to be released.
I have enjoyed the addition of all types of fruit products from savory dishes to desserts.
Although there may be just as much sugar in(for example) real apple or orange juice as granulated sugar, you are enjoying the benefits of vitamins and fiber that is found in both fruits and berries.
I hold nothing back when I say that I frequently use prepared all-fruit(similar to preserves)found in all supermarkets because of its cost and convenience. And if you ever look on the ingredient list, you will see that it only contains fruit or berries, along with pectin and citric acid. Citric acid helps it from turning color while on the store shelves, plus it aides in a "side of the tongue" tartness. Many will substitute lemon juice when making it at home, but I leave it out below because I do NOT want to mask the flavor of any fruit or berry in my all-fruit.
Anyway, enjoy these 5 recipes for your very own Homemade All-Fruit to use on all types of dishes, or simply on a good ol' peanut butter sandwich, knowing that there is not a trace of added sugar.....none needed!
Each of the following recipes gives you about 1 1/2 cups total product when done. You will also notice that I use only a half of a box of pectin per recipe. You will have to open the envelope inside the box and measure out what you need into a bowl, closing up remainder to use again. Why do I do this?
I would much, much rather have to make this all-fruit again if I need more.
You can also make two different kinds of all fruit at the same time, without making too much.
From left to right we have Blackberry, Mango, Strawberry, Blueberry and Peach All Fruit.
2 cups fresh or frozen(and thawed) blackberries *
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Puree all ingredients in a food processor or blender until as chunky or smooth as desired. Transfer to a small saucepan and bring to a boil over high heat. Let rapidly boil for 1 minute, and remove from heat. Let cool for a few minutes before transferring to a container. Cover and refrigerate until set, about 3 hours.
* If you desire no seeds, then puree blackberries with juice and strain before cooking, resulting in a more jelly-like end result.
2 cups chopped mangoes(about 2 small mangoes)
6 tablespoons mango nectar or juice
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Follow same directions as in Blackberry All-Fruit
2 cups chopped strawberries
6 tablespoons frozen apple juice concentrate, thawed
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Follow same directions as in Blackberry All-Fruit
2 cup frozen, but thawed, blueberries
1/4 cup dried cranberries
Follow same directions as in Blackberry All-Fruit, but without the pectin.
You can use any blend of juice with peaches, but make sure it is 100% juice blend.
2 cups chopped, fresh peaches(4 peaches)
6 tablespoons peach nectar or juice
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Follow same directions as in Blackberry All-Fruit
As many of you may know, I am a fruit and berry fanatic. I adore all fruit in any preparation, hence the addition of it in the majority of recipes in my new cookbook, Refreshed, and the center of attention in my third cookbook yet to be released.
I have enjoyed the addition of all types of fruit products from savory dishes to desserts.
Although there may be just as much sugar in(for example) real apple or orange juice as granulated sugar, you are enjoying the benefits of vitamins and fiber that is found in both fruits and berries.
I hold nothing back when I say that I frequently use prepared all-fruit(similar to preserves)found in all supermarkets because of its cost and convenience. And if you ever look on the ingredient list, you will see that it only contains fruit or berries, along with pectin and citric acid. Citric acid helps it from turning color while on the store shelves, plus it aides in a "side of the tongue" tartness. Many will substitute lemon juice when making it at home, but I leave it out below because I do NOT want to mask the flavor of any fruit or berry in my all-fruit.
Anyway, enjoy these 5 recipes for your very own Homemade All-Fruit to use on all types of dishes, or simply on a good ol' peanut butter sandwich, knowing that there is not a trace of added sugar.....none needed!
Each of the following recipes gives you about 1 1/2 cups total product when done. You will also notice that I use only a half of a box of pectin per recipe. You will have to open the envelope inside the box and measure out what you need into a bowl, closing up remainder to use again. Why do I do this?
I would much, much rather have to make this all-fruit again if I need more.
You can also make two different kinds of all fruit at the same time, without making too much.
From left to right we have Blackberry, Mango, Strawberry, Blueberry and Peach All Fruit.
Blackberry All-Fruit
2 cups fresh or frozen(and thawed) blackberries *
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Puree all ingredients in a food processor or blender until as chunky or smooth as desired. Transfer to a small saucepan and bring to a boil over high heat. Let rapidly boil for 1 minute, and remove from heat. Let cool for a few minutes before transferring to a container. Cover and refrigerate until set, about 3 hours.
* If you desire no seeds, then puree blackberries with juice and strain before cooking, resulting in a more jelly-like end result.
Mango All-Fruit
2 cups chopped mangoes(about 2 small mangoes)
6 tablespoons mango nectar or juice
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Follow same directions as in Blackberry All-Fruit
Strawberry All-Fruit
2 cups chopped strawberries
6 tablespoons frozen apple juice concentrate, thawed
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Follow same directions as in Blackberry All-Fruit
Blueberry All Fruit
2 cup frozen, but thawed, blueberries
1/4 cup dried cranberries
Follow same directions as in Blackberry All-Fruit, but without the pectin.
Peach All-Fruit
You can use any blend of juice with peaches, but make sure it is 100% juice blend.
2 cups chopped, fresh peaches(4 peaches)
6 tablespoons peach nectar or juice
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin
Follow same directions as in Blackberry All-Fruit
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