Need a new dessert in a hurry? Stumped by how to make that something special? Blue Seal can help. Take a look at these great recipes!
Syrup Recipes for Freezing or Canning Fruits
Canning using your own syrup is so easy with Mrs. Wages.
- Mrs. Wages Fresh Fruit Preserver
- For Light Syrup (Best for: apples, pears, grapes)
- Sugar: 2 cups per quart water
- Yield: 5 cups
- For Medium Syrup (Best for: apricots, cherries, grapefruit, prunes)
- Sugar: 3 cups per quart water
- Yield: 5 ½ cups
- For Heavy Syrup (Best for: berries, figs, peaches, plums)
- Sugar: 4 ¾ cups per quart water
- Yield: 6 ½ cups
- Dissolve sugar in hot water and cool.
- Dissolve 1 teaspoon Mrs. Wages Fresh Fruit Preserver in 1 cup syrup.
- Prepare and pack fruit according to recipe.
- For Fresh Fruit:
- Sprinkle ½ teaspoon Mrs. Wages Fresh Fruit Preserver on 1 cup sliced fruit and toss.
- To Freeze Without Syrup:
- Dissolve 3 tablespoons Mrs. Wages Fresh Fruit Preserver in ½ gallon water.
- Peel and slice fruit and place in solution. Drain.
- Mix 3 tsp Fresh Fruit Preserver with 1 cup sugar. Sprinkle fruit to form protective coating.
- Seal and freeze.
Layers of rich brownie and strawberry filling covered in a heavenly whipped cream frosting. This treat is sure to satisfy any sweet tooth.
- 1 cup butter, melted
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- 1 quart strawberry ice cream, softened
- 1 cup prepared Mrs. Wages Strawberry Freezer Jam, thawed
- 1 cup heavy whipping cream
- 2 Tbsp confectioners’ sugar
- ¼ tsp vanilla extract
- Sliced Strawberries
- Preheat oven to 350°F
- Coat two 8-in. round baking pans with cooking spray and line with waxed paper set aside.
- In a large mixing bowl, combine the butter, sugar, eggs and vanilla extract.
- In another bowl, combine the flour, cocoa powder, salt and baking soda.
- Beat until smooth.
- Divide batter between prepared pans.
- Bake for 22-26 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely in pans on wire racks.
- Line a 1½ quart metal bowl with plastic wrap.
- Layer 1 brownie inside prepared bowl (brownie will crack).
- Cover and freeze for 20 minutes.
- Spoon ice cream into brownie-lined bowl smooth top.
- Spread prepared Mrs. Wages Strawberry Freezer Jam over ice cream.
- Place remaining brownie layer over jam.
- Cover and freeze for 4 hours or until ice cream is firm.
- Invert brownie onto a serving plate. Remove bowl and foil. Return to freezer.
- In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla extract continue to beat until soft peaks form.
- Spread whipped cream over top and sides of Strawberry Bombe.
- Garnish with sliced strawberries.
*Cook’s Note: Make the strawberry freezer jam from fresh strawberries and Mrs. Wages Freezer Jam Fruit Pectin before hand or buy prepared strawberry jam at the store to save time.