Tuesday, July 3, 2012
I'm a genius! I've started making smoothies for breakfast every once in awhile, but I never measure anything so I always have leftovers. Thus, breakfast popsicles were born. I pour leftover smoothie batter (? would that be a batter? i don't fucking know) into my popsicle molds. Unsurprisingly, my 3 year old LOVES these. "Mama! Can I have a popsicle for breakfast?" "Of course, dear!"
I always use frozen, over ripe bananas as the base for smoothies because I hate ice in them. The bananas make them almost like a milkshake in consistency. Then, I throw in whatever else I have laying around like protein powder, steel cut oats, other frozen fruits, greek yogurt, nut butters, etc, etc. Very easy, no recipe required!
I love the molds I linked above, by the way. They don't make huge popsicles, and they're so easy to unmold. I also love that they're individual, so once my popsicles are frozen, I can take them out of the stand and put them in the freezer laying down to save space.
Peach Pear Jam (more pear than peach)
- 3 large pears
- 1 large peach
- 1/2 cup fruit juice or water
- 3 1/2 tbsp BOTTLED lemon juice
- 1 3/4 tbsp Ball low sugar pectin
- 1/3 cup sugar, or sweetener of choice
- Peel, core, and chop fruit into large chunks. Combine with lemon juice and water/fruit juice in a medium sized pot. If your fruit is soft enough, mash with a potato masher or blend to chunky with an immersion blender now. If it's still hard, cook for a bit until the fruit can be mashed or pulverized. Gradually stir in pectin, no clumping!
- While constantly stirring, bring fruit to a rolling boil that cannot be stirred down.
- Add sweetener now if desired. Bring back to a boil and boil hard for 1 minute.
- Pack into hot, sterilized jars, process for 10 min. Let sit for 12-24 hours before moving the jars. Put any jars that didn't seal in the fridge and eat within a week. Makes three 8 oz jars of jam.