You know the drill. The alarm goes off, your feet touch the floor, and you’re off and running, racing against the clock to get the kids dressed, the lunches packed, the dog walked and fed, yourself pulled together, and last—and sadly often least—breakfast on the table. If weekday mornings have become a scramble of cereal boxes and cartons of milk, gulps of juice and half-eaten toast, or worse—a breakfast bar stuffed in one pocket and a juice box in the other—it’s time to fill your freezer with the healthy, home-cooked dishes in this chapter. Prepare them on weekend mornings, when you have a bit more time to spend in the kitchen. Put together Breakfast Burritos for Sunday brunch and triple the recipe so you can freeze two batches. During the week, bake one—slide the dish into the oven the minute you wake up and serve it 35 minutes later—after having taken it out to thaw the night before. Bake three batches of Corn Bread Muffins instead of one, seal them in a resealable freezer bag and freeze. Pull them from your freezer as needed and reheat them in the oven while you shower and dress. There are plenty of recipes here, from Breakfast Eggs with Potato Crust to Breakfast Eggs and Chile Bake that can be ready to eat on busy weekday mornings. There are also freezer-friendly offerings for special brunch gatherings and celebrations, such as English Muffin and Ham Strata and Huevos Rancheros that, when prepared in multiples, will go from oven to table in less than 2 hours.
Classic Breakfast Strata
We lovingly call this our “wedding breakfast,” because whenever there is a wedding in our families, we make this up “times three” and feed a crowd before the big event. Because this recipe is made a day ahead and refrigerated overnight, it’s perfect for big occasions.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
3 cups |
9 cups |
nonfat egg substitute |
|
2 cups |
6 cups |
nonfat milk |
|
1 teaspoon |
1 tablespoon |
dry mustard |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1 |
3 |
1-pound loaf (loaves) sourdough bread, cut into 2-inch cubes |
|
3 cups (1 pound) |
9 cups (3 pounds) |
ham, cut into 1-inch cubes |
|
3 cups (12 ounces) |
9 cups (2¼ pounds) |
grated Cheddar cheese |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the breakfast together
Combine the egg substitute, milk, dry mustard, salt, and pepper in a large bowl. Set aside.
Line the bottom of the prepared baking dish(es) with enough bread cubes to cover. Follow with 1 cup of the ham and 1 cup of the cheese. Repeat two more times, ending with the cheese. Pour the egg mixture over the strata, dividing the mixture equally if you are preparing a triple batch. Cover with plastic wrap and refrigerate overnight.
For breakfast or brunch tomorrow morning
Preheat the oven to 350°F. Remove the plastic wrap and bake for 1½ hours or until the center is set and the cheese has melted and is bubbly.
To freeze
Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Remove from the freezer 2 days before baking, thaw in the refrigerator, and bake according to the directions above.
English Muffin and Ham Strata
The texture and flavor of English muffins gives this dish a crunchy twist. For the ham, substitute any leftover cooked meat you have on hand, such as chicken. Try jazzing up the recipe with steamed broccoli or asparagus.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
6 |
18 |
English muffins, cut into small pieces |
|
3 cups (1 pound) |
9 cups (3 pounds) |
diced ham |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
low-fat shredded cheese blend |
|
1½ cups |
4½ cups |
nonfat milk |
|
1½ cups |
4½ cups |
nonfat egg substitute |
|
¼ cup |
¾ cup |
Dijon mustard |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the breakfast together
Spread the English muffins over the bottom of the prepared baking dish(es) to cover. Sprinkle with half the ham and half the cheese. Repeat to make a second layer, ending with the cheese. In a bowl, whisk together the milk, egg substitute, mustard, kosher salt, and pepper.
For breakfast, brunch, or dinner tomorrow
Pour one-third of the egg and milk mixture over the strata, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 350°F. Remove the plastic wrap and bake for 1½ hours or until the center is set and the cheese is browned and bubbly.
To freeze
Divide the remaining egg and milk mixture equally between two resealable freezer bags. Place one bag in each dish directly on the top layer of cheese. Cover with plastic wrap and aluminum foil. Label, date, and freeze for up to 3 months. Before you bake the strata, transfer it to the refrigerator to thaw for 2 days. Pour the egg mixture over the strata and let it soak overnight in the refrigerator before baking.
Note: Bake dishes uncovered if you prefer a crispy topping; bake covered if you don’t.
Breakfast Eggs with Potato Crust
This is essentially a quiche with a hash-brown crust, perfect for busy weekend mornings. Frozen shredded hash browns work best in this dish. You could use any type of grated cheese, but we like the nutty flavor Swiss cheese imparts.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
4 cups (2 pounds) |
12 cups (6 pounds) |
frozen hash browns |
|
2 cups (1 pound) |
6 cups (3 pounds) |
nonfat cottage cheese |
|
4 dashes |
12 dashes |
Tabasco sauce |
|
3 |
9 |
scallions, chopped |
|
1 cup (6 ounces) |
3 cups (1 pound, 2 ounces) |
diced ham |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
grated Swiss cheese |
|
1½ cups |
4½ cups |
nonfat egg substitute |
Spray one (three) 9-inch deep-dish pie plate(s) with nonstick cooking spray.
Putting the breakfast together
Spread the hash browns evenly on the bottom and up the sides of the pie plate(s) and set aside. In a bowl, mix together the cottage cheese, Tabasco, scallions, ham, salt, and pepper. Spread evenly on top of the hash browns and sprinkle the Swiss cheese on top. Pour the egg substitute over the cheese if you are preparing a triple batch.
For breakfast this morning
Preheat the oven to 350°F. Bake until puffed and golden brown, 30 to 45 minutes.
To freeze
Place one bag of egg substitute on top of each dish and cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. The quiche must be thawed in the refrigerator for 1 to 2 days before baking. Pour the egg mixture over the cheese mixture before baking as directed above.
HOW TO GET THEM TO THE TABLE
Rather than raising your voice to get everyone to the dinner table, make it fun. For example, play a family theme song that signals what time it is, with the unspoken (or sung) rule that everyone must sit down by the time the song ends. Or give young children a reward for getting to the table first to get things rolling. Perhaps the prize is a special seat or having the chance to pick the menu for the following night. A chart with stars tracking the first one to the table is also effective, especially if the reward is deciding what the next big family outing will be.
Huevos Rancheros
Serve this make-ahead breakfast dish with a dollop of salsa and sour cream or yogurt. You could use precooked sausage links, cut into bite-sized pieces. Green chiles lend a mild, sweet flavor. For a spicy kick, add a few drops of Tabasco sauce to the eggs.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
15 |
45 |
5-inch corn tortillas |
|
3 cups |
9 cups |
cooked, crumbled sausage |
|
1 |
3 |
7-ounce can(s) diced mild green chiles |
|
3 cups (12 ounces) |
9 cups (2¼ pounds) |
low-fat shredded cheese blend |
|
2 cups |
6 cups |
nonfat egg substitute |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the breakfast together
Arrange 5 corn tortillas in the bottom of the baking dish(es). Layer one-third of the sausage, one-third of the chiles, and one-third of the cheese over the tortillas, dividing the ingredients equally among the three dishes if you are preparing a triple batch. Repeat to make a second and third layer, ending with the cheese. Pour the egg substitute over the top cheese layer, cover with plastic wrap, and refrigerate overnight.
For breakfast tomorrow
When ready to bake, preheat the oven to 375°F. Cover the dish with aluminum foil and bake for about 1½ hours, until the center is set and the cheese is melted and bubbly. Let sit for 10 minutes before serving.
To freeze
If preparing a triple batch, divide the remaining two-thirds of the egg substitute equally between two resealable freezer bags. Place one bag of egg substitute on top of each baking dish and cover with plastic wrap and aluminum foil. Label, date, and freeze for up to 3 months.
The huevos rancheros must be thawed in the refrigerator for 1 to 2 days before baking.
Pour the egg mixture over the cheese mixture before baking as directed above.
Breakfast Burritos
These seasoned scrambled egg- and ham-filled tortillas topped with chile-spiked cream sauce are a great choice for family gatherings. There are two time-saving tricks here: scramble the eggs and cook the bacon before you assemble the burritos and serve them with prepared salsa and sour cream. You can even invite guests to get into the act by making these in assembly-line fashion.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1½ cups |
4½ cups |
nonfat egg substitute |
|
1 cup (6 ounces) |
3 cups (1 pound, 2 ounces) |
diced ham |
|
½ cup (5 ounces) |
1½ cups (1 pound) |
cooked and crumbled bacon |
|
3 cups (12 ounces) |
9 cups (2¼ pounds) |
low-fat shredded cheese blend |
|
1 cup (8 ounces) |
3 cups (1½ pounds) |
nonfat cottage cheese |
|
2 dashes |
6 dashes |
Tabasco sauce |
|
8 |
24 |
9-inch flour tortillas |
|
1½ cups |
4½ cups |
sour cream |
|
1 |
3 |
7-ounce can(s) diced mild green chiles |
|
3 |
9 |
scallions, chopped |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the breakfast together
Spray a large skillet and add the egg substitute. Cook over medium-low heat, stirring often to scramble. In a large bowl, combine the scrambled eggs, ham, bacon, 2 cups of the shredded cheese, cottage cheese, and Tabasco and mix together. Fill each tortilla with a rounded ½ cup of the filling. Roll up the tortillas and place 6 of them seam side down in the prepared baking dish(es). In a small bowl, mix together the sour cream and green chiles and spread the mixture over the tortilla rolls, dividing it evenly among the three dishes if you are preparing a triple batch. Sprinkle the remaining cheese and scallions evenly over the top of each dish.
For breakfast this morning
Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 15 minutes more or until the cheese is melted and bubbly.
To freeze
Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before baking as directed above.
Breakfast Eggs and Chile Bake
This brunch dish is ready to serve your overnight guests in the time it takes everyone to make it to the breakfast table. What’s more, you get to spend time with your guests, drinking coffee and catching up. Serve this with fresh fruit, coffee, and juice.
|
For One |
For Three |
Ingredients |
|
½ cup |
1½ cups |
low-fat yogurt-based spread or butter, melted |
|
1 |
3 |
7-ounce can(s) diced mild green chiles |
|
4 cups (1 pound) |
12 cups (3 pounds) |
low-fat shredded cheese blend |
|
2 cups |
6 cups |
nonfat egg substitute |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
2 cups |
6 cups |
nonfat milk |
|
1 cup |
3 cups |
biscuit mix |
Putting the breakfast together
Pour the melted spread into one (three) 9 × 13-inch baking dish(es). Layer the chiles on the bottom of the dish(es). Layer the cheese on top of the chiles. In a separate bowl, combine the egg substitute, salt, milk, and biscuit mix and stir until incorporated. Pour the mixture over the chiles and cheese, dividing the mixture equally among the three dishes if you are preparing a triple batch.
For breakfast today
Preheat the oven to 350°F. Bake for 35 to 45 minutes, until browned and the eggs are set.
To freeze
Cover with a layer of plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
Karlene’s Cottage Cheese Pancakes
Stephanie’s daughter, Karlene, created this protein-filled pancake recipe. The batter is so delicious, you’ll be tempted to lick it right out of the bowl! Serve the pancakes with maple syrup or a spread and Berry Freezer Jam.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 cups |
6 cups |
pancake mix |
|
1½ cups |
4½ cups |
club soda |
|
2 tablespoons |
6 tablespoons |
lemon juice |
|
1 tablespoon |
3 tablespoons |
baking soda |
|
2 teaspoons |
2 tablespoons |
ground cinnamon |
|
1/8 teaspoon |
½ teaspoon |
ground nutmeg |
|
2 cups (1 pound) |
6 cups (3 pounds) |
nonfat cottage cheese |
|
1 teaspoon |
3 teaspoons |
vanilla extract |
|
1 teaspoon |
3 teaspoons |
almond extract |
Spray a griddle with nonstick cooking spray.
Putting the breakfast together
In a bowl, whisk together the pancake mix, club soda, and lemon juice. Add the baking soda, cinnamon, nutmeg, cottage cheese, vanilla extract, and almond extract. Stir just until blended.
For breakfast today
Heat a griddle over medium heat to about 375°F. Pour ¼ cup of the mixture onto the griddle for each pancake. Cook the pancakes for 1 minute and 15 seconds per side or until golden brown, turning once. Respray the griddle as necessary.
To freeze
Pour the batter into resealable freezer bags. Label, date, and freeze for up to 3 months. Thaw the batter in the refrigerator before cooking as directed above.
Baked Stuffed French Toast
Pull this out of your freezer when you really want to WOW the people at your breakfast table! Raspberry jam and cream cheese are stuffed into French bread pockets, then topped with an almond streusel crumble. Bake as directed or pan-grill it just like French toast by heating a griddle to medium-high heat, spraying with nonstick cooking spray, and browning each piece of bread for 3 to 5 minutes per side.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
8 |
24 |
2-inch slices French bread |
|
¼ cup |
¾ cup |
low-fat yogurt-based spread or butter, softened |
|
¼ cup (2 ounces) |
¾ cup (6 ounces) |
nonfat cream cheese |
|
½ cup |
1½ cups |
raspberry jam |
|
1½ cups |
4½ cups |
nonfat egg substitute |
|
1 cup |
3 cups |
nonfat milk |
|
½ cup |
1½ cups |
granulated sugar |
|
½ teaspoon |
1½ teaspoons |
ground cinnamon |
|
1 cup |
3 cups |
sliced almonds |
|
¼ cup |
¾ cup |
dark brown sugar |
|
¼ cup |
¾ cup |
rolled oats |
|
¼ cup plus |
all-purpose flour | |
|
¼ teaspoon |
¾ teaspoon |
vanilla extract |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the breakfast together
Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese, and jam and mix together. Spoon 2 tablespoons of the jam mixture onto each slice of bread and lay it in the prepared baking dish(es). Set aside.
In another bowl, combine the egg substitute, milk, granulated sugar, and cinnamon and stir to combine. Pour over the bread, dividing the mixture evenly among the three dishes if you are preparing three batches.
In a bowl, combine the almonds, brown sugar, oats, flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread, dividing it evenly among the three dishes if you are preparing a triple batch. If you are making breakfast today wait to add the topping until the egg is soaked up.
For breakfast today
Preheat the oven to 325°F. Let the dish sit on the counter for 30 minutes, until one-quarter of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 more minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is browned.
To freeze
Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Breakfast Apple Bread Pudding
This moist, thick bread pudding will make your home smell like the corner bakery. You can peel the apples or, for a more rustic texture, leave the skins on. To prepare the apples, use an apple slicer, and then cut each slice in half, creating approximately 1 × 2-inch pieces. This dish must be refrigerated overnight before baking.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 |
3 |
1½ pound loaf (loaves) raisin bread, cut into 2-inch cubes |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
chopped walnuts |
|
2 |
6 |
Granny Smith apples, cut into 1 × 2-inch pieces |
|
1 tablespoon |
3 tablespoons |
lemon juice |
|
½ cup |
1½ cups |
low-fat yogurt-based spread or butter, melted |
|
½ cup |
1½ cups |
granulated sugar |
|
1 tablespoon |
3 tablespoons |
ground cinnamon |
|
1¼ cups |
3¾ cups |
nonfat egg substitute |
|
1 cup |
3 cups |
brown sugar |
|
1¼ cups |
3¾ cups |
nonfat half-and-half |
|
3¾ cups |
nonfat milk | |
|
1 teaspoon |
1 tablespoon |
vanilla extract |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the breakfast together
In a large bowl, combine the bread and walnuts. Spread the mixture on the bottom of the prepared baking dish(es), dividing it equally if you are preparing a triple batch. In a large bowl, combine the apples and lemon juice and toss to coat. Add the melted spread, sugar, and half of the cinnamon. Gently toss with the bread and walnuts in the baking dish(es), dividing the mixture equally among the three dishes if you are preparing a triple batch. In a separate bowl, mix together the egg substitute, brown sugar, half-and-half, milk, vanilla, and remaining cinnamon.
For breakfast tomorrow morning
Pour the egg mixture over the bread mixture, using only one-third of it if you have prepared a triple batch. Cover with aluminum foil and refrigerate overnight. Set the remaining egg mixture aside. In the morning, preheat the oven to 375°F. Bake for 1½ hours or until set and the top is puffy and browned. Let sit for 10 minutes before serving.
To freeze
Divide the remaining egg mixture equally between two resealable freezer bags. Place one bag on top of each baking dish and cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. The bread pudding must be thawed in the refrigerator for 1 to 2 days before baking. To bake, pour the egg mixture evenly over the bread mixture in the pan and bake as directed above.
Zucchini-Cranberry Bread or Muffins
The combination of green zucchini and red cranberries makes this the perfect holiday bread. This batter can also be poured into lined muffin tins and frozen.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 teaspoons |
6 teaspoons |
granulated sugar |
|
2½ cups |
7½ cups |
all-purpose flour |
|
2 teaspoons |
6 teaspoons |
baking powder |
|
¼ teaspoon |
¾ teaspoon |
kosher salt |
|
1½ cups |
4½ cups |
confectioners’ sugar |
|
1 cup |
3 cups |
low-fat yogurt-based spread or butter |
|
1 cup |
3 cups |
nonfat egg substitute |
|
¼ teaspoon |
¾ teaspoon |
almond extract |
|
½ teaspoon |
1½ teaspoons |
vanilla extract |
|
zest of 1 |
zest of 3 |
orange(s), grated |
|
2 cups |
6 cups |
zucchini, grated |
|
1 cup |
3 cups |
fresh or frozen cranberries |
Spray one (three) 10-inch Bundt pan(s) with nonstick cooking spray.
Putting the breakfast together
Sprinkle the inside of the pan(s) with granulated sugar to coat. Set aside. In a bowl, combine the flour, baking powder, and salt. In a large bowl, beat the confectioners’ sugar and the spread until light and fluffy with a standing mixer. Add the egg substitute, beating until thoroughly incorporated. Beat in the vanilla and almond extracts and the orange zest. Slowly add the flour mixture, beating to incorporate after each addition. Fold the zucchini and cranberries into the batter with a rubber spatula.
For breakfast this morning
Preheat the oven to 350°F. Fill the prepared Bundt pan with batter, dividing it equally among the three pans if you are preparing a triple batch. Alternatively, fill prepared muffin tins in a similar fashion. Bake for 1 hour or until the bread springs back when you press it.
To freeze
Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Ham and Tomato Biscuits
Black Forest ham gives an assertive flavor but any ham will work. Cooked and crumbled bacon is a good substitute.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 cups |
6 cups |
all-purpose flour |
|
1 teaspoon |
3 teaspoons |
dry mustard |
|
1 teaspoon |
3 teaspoons |
paprika, plus extra for sprinkling |
|
2 teaspoon |
6 teaspoons |
kosher salt |
|
2 tablespoons |
6 tablespoons |
baking powder |
|
2 tablespoons |
¼ cup plus |
low-fat yogurt-based spread or butter |
|
1 tablespoon |
3 tablespoons |
fresh basil, chopped |
|
1/3 cup |
1 cup |
sun-dried tomatoes packed in oil, drained and chopped |
|
½ cup (3 ounces) |
1½ cups (8 ounces) |
Black Forest ham, chopped |
|
2/3 cup |
2 cups |
nonfat milk |
Spray one (three) baking sheet(s) with nonstick cooking spray.
Putting the breakfast together
In a bowl, mix together the flour, mustard, paprika, salt, and baking powder. Cut in the spread with two knives or a pastry cutter until the mixture resembles coarse meal. Stir in the basil, sun-dried tomatoes, and ham and mix lightly. Add enough milk to make soft dough. Turn the dough onto a lightly floured surface, knead lightly, and roll out to one (three) 8 × 6-inch rectangle(s). Cut the dough into 2-inch squares and arrange the biscuits on the baking sheet. Brush the top with milk and sprinkle with paprika.
For dinner tonight
Preheat the oven to 400°F. Bake the biscuits for 12 to 15 minutes, until browned around the edges.
To freeze
Bake the biscuits as directed above, cool, and place in resealable freezer bags. To rewarm, preheat the oven to 350°F. Wrap the biscuits in aluminum foil and bake until heated through, 10 to 20 minutes.
Coffee Mocha Punch
Treat your family or guests to a coffee indulgence. Mix together all of the ingredients except the club soda and ice and keep frozen. To serve, partially thaw the mixture and place it in a punch bowl. Add the club soda and ice at the last minute. If you prefer to make this without the coffee liqueur, replace it with an equal amount of coffee.
|
For One |
For Three |
Ingredients |
|
4 cups |
12 cups |
strong coffee |
|
½ quart |
1½ quarts |
nonfat vanilla ice cream |
|
½ quart |
1½ quarts |
nonfat chocolate ice cream |
|
2 cups |
6 cups |
coffee liqueur such as Kahlúa, optional |
|
½ cup |
1½ cups |
nonfat milk |
|
¼ cup |
¾ cup |
sugar |
|
1/8 teaspoon |
¼ teaspoon plus |
salt |
|
½ teaspoon |
1½ teaspoons |
vanilla extract |
|
4 cups |
12 cups |
crushed ice |
|
½ liter |
1½ liters |
club soda |
|
¼ teaspoon |
¾ teaspoon |
ground nutmeg or ground cinnamon, optional |
Putting the punch together
Brew the coffee and allow it to cool to room temperature. Scoop the ice cream into a punch bowl using a small ice cream scoop. Pour the coffee over the ice cream. Add the coffee liqueur, milk, sugar, salt, and vanilla and stir gently to incorporate.
For brunch today
Just before serving, add the crushed ice and club soda and garnish with nutmeg or cinnamon.
To freeze
Pour the mixture into resealable freezer bags. Label, date, and freeze for up to 3 months. To serve, partially thaw the mixture and place it in a punch bowl. Add the club soda and ice just before serving and garnish with nutmeg or cinnamon.
DREAM GIFT
How can you make someone’s life easier? Take them a Dream Dinner.
Berry Freezer Jam
You can use any type of berry or a blend of several different berries for this simple jam. We love raspberry and use it for the filling in Baked Stuffed French Toast. Make it in the summer when berry season is at its height. This also makes a wonderful gift.
|
For One |
For Three |
Ingredients |
|
4 cups |
12 cups |
12 half-pint jars berries, picked over and washed |
|
3 cups |
9 cups |
sugar |
|
½ teaspoon |
1½ teaspoons |
grated lemon zest |
|
½ cup |
1½ cups |
freezer jam pectin |
|
1 tablespoon |
3 tablespoons |
lemon juice |
Putting the jam together
Inspect the jars, lids, and rings, making sure they are clean and rust free. Place the berries in a large bowl. Crush them in a blender or food processor. Add the sugar and lemon zest. Mix until combined. Let stand for 5 minutes, then add the pectin and lemon juice and mix until incorporated. Ladle the jam into the jars, leaving a ½-inch space at the top of each jar. Place the lids and rings on the jars.
Refrigerate the jars for 24 hours. Label, date, and freeze. The jam tastes best if served after it has been frozen for 3 weeks. It can be frozen for up to 1 year. Use the jam straight from the freezer and refreeze any remaining jam.