I recently took inventory of my chest freezer and the shelves where we keep my canned goods. As it turns out, we haven’t been eating nearly enough fruit preserves. Or I made way too many. Or a combination of the two. Because I’m pretty sure we aren’t going to eat 15 half-pint jars of strawberry red wine jam before strawberries come into season again…though it is a challenge I’m certainly willing to take on!
So I’m playing with some new creative ways to use my preserves. We have a ton of apple and peach butters, so I’ve been playing around with a recipe for fruit butter waffles. The first time around, they were too soft, almost crumbly. Then they were tough and overly chewy. And so on and so on, until I finally nailed down the texture I was going for. Now, they are perfect: nice and fluffy, not at all dry, and with a subtle fruit flavor.
Here’s to delicious recipes using homemade fruit preserves. Especially those that are easily frozen!