It’s strawberry season, and what better way to celebrate the first signs of summer than by sharing our favourite strawberry jam recipe? Making your own jam is relatively quick and easy (even for the not so confident of cooks!), so if you have a spare half an hour this week, why not give it a go? We are confident that after making your own homemade jam, you won’t ever want to buy jam from the supermarket again! This strawberry jam is bursting with flavour, making it the perfect addition on your toast, in scones or to fill a victoria sponge.
- 300g frozen strawberries
Guest Blog by Pam The Jam
With the jingle of Santa’s sleigh bells in the distance, and with little fresh fruit available customarily December, isn’t the month to make preserves. However, with the festive season just around the corner it’s a perfect time to indulge in, and celebrate these jars of joy. For generations past, and very much with a heartfelt ‘waste not, want not’ approach to life these valuable stalwarts of the larder were made using seasonal fruit and veg gluts over the summer, stored away and then enjoyed, spoonful by spoonful, for many months to come. Home-made jams and preserves have been intrinsically linked to the festive season gracing the Christmas table; sometimes the star of the meal, other times simply there to brighten up left overs, but always prized.
Is there really anything better than a roast dinner with the family on a cold Sunday afternoon? We have put together some recipes below for some of our favourite fruit sauces using our frozen fruits that will make the perfect accompaniment to your roast dinner!
Our apple sauce recipe is so quick and easy to make, even for the most inexperienced chefs and it is made with only 3 ingredients. We think it goes really well with pork - you’ll never want to buy shop bought apple sauce again.
- 250g frozen b
With autumn well and truly here, temperatures dropping and the wetter weather incoming, what better way to warm up your morning than with a bowl of tasty porridge for breakfast? Once you have mastered our simple, quick and easy recipe, you will be all set to create your own variety of delicious porridge bowls by adding an assortment of different frozen fruits and other tasty toppings - the options are endless!
Basic Porridge Recipe
- 80g rolled porridge oats
- 300ml semi skimmed milk, water or alternative milks such as oat milk, soya
Here at British Frozen Fruits, we have been supplying Yeo Valley with our Organic Blackcurrants for around 20 years! We are incredibly excited to introduce you to the Yeo Valley Organic RHS Limited Edition British Blackcurrant Yogurt. It is made with 100% British organic milk and our organic blackcurrants and you can find it nationwide in Waitrose and Sainsbury's stores.
Yeo Valley Organic is a family-owned organic dairy company and will highlight the importance of our soil in reversing climate change with their first-ever show garden at the 2021 RHS Chelsea Flower Show. The Yeo Valley Organic Garden at the Chelsea Flower
How to infuse your favourite spirit with soft fruit
Infusing your favourite spirit, we would recommend gin or vodka, is a great way to experiment with flavours or diversify your drinks trolley, plus they can make perfect gifts or wedding favours!
For some fruit inspiration, we'd recommend trying some of the below, but you can trial most fruits and see how it goes:
Jam is one of our favourite things to make on the weekend, so we have fresh jam all week made out of our favourite berries. However, we know that you don't always have the time to make your own so we are sharing a delicious alternative to homemade jam: Blackcurrant and Chia Seed Jam.
This jam takes 15-20 minutes, so it's easy to have on the go in the morning and will last up to 5 days in your fridge. Plus it's full of antioxidants and fiber thanks to the blackcurrants and chia seeds.
This recipe is also super adaptable, so switch out your blackcurrants for another of your favourite berries and enjoy!
Blackcurrant and Chia Seed Jam
500g of our Frozen Organic Blackcurrants
3 tbsp chia seeds
1tsp vanilla extract
2 tbsp of honey/maple syrup (optional)
The Chuckleberry is not a commonly known fruit and for that reason, often results in people not knowing much about it or how to even use it. We understand this struggle so we are here to help you learn about this incredible fruit, and hopefully inspire you to use it in your cooking or baking.
First things first - what is a Chuckleberry?
A chuckleberry is a hybrid between a redcurrant, gooseberry and jostaberry (a jostaberry already being a hybrid of a gooseberry and blackcurrant). This large mix of different flavour profiles has resulted in a dark red/purple fruit around the size of a blackcurrant, with a complex, yet delicious taste. It provides vibrancy and sharpness to cooking, whilst simultaneously being sweet - making it an incredibly exciting ingredient to use.
How to use it?
Jam is an obvious,
November 13, 2020
Buying your fruit frozen has numerous benefits, which is why we are so proud to be able to offer it to you, they include:
1. Less food Waste
This is because you only use what you need, when you need it, and don’t have to worry about your fruit going off quicker than you are ready to use it.
You can enjoy all the seasonal fruits you love throughout the year without having to compromise on quality and flavour.
3. Better Flavour
Freezing fruit from fresh means all the nutrition that was present at the time of picking is locked in and preserved - providing you with amazing, fresh-tasting f
November 27, 2019
For the cake:
For the icing:
- 225g butter
- 225g caster sugar
- 3 eggs
- zest of 1 lemon
- juice of 1/2 lemon
- 225g self raising flour
- 200g frozen blueberries (coated in flour)
- 70g icing sugar
- few drops of lemon juice
- water if needed
Total time required: 45 minutes
Preparation time: 10 minutes
Cooking time: 30-35 minutes
- Preheat the oven to 190C/170C fan/gas mark 5.
- Grease & line a loaf tin with baking parchment.
- Cream together the butter & caster sugar in a bowl until light & fluffy.
- Add the 3 eggs, zest & juice -