Frugal Living: Frugal Recipes for the Summer
Here’s a few great recipes for Almond Butter, Blueberry-Strawberry Jam and Easy Summer Salsa.
Almond Butter (Thanks, Vanessa)
1 cup of almonds (raw or roasted- roasted really brings out the flavor of the nuts!)
¼ teaspoon sea salt
1 tablespoon vegetable oil
Blend the almonds and sea salt in a food processor until finely ground. Add the vegetable oil and continue to blend until it reaches a smooth, butter-like consistency. Add chopped almonds for a more “chunky-like” texture.
If you prefer, you can substitute the almonds for other types of nuts. For example: cashews or hazelnuts.
Blueberry-Strawberry Jam (from 5dollardinners.com)
2 quarts of strawberries
3 pints of blueberries
4 cups of sugar
1/4 cup lemon juice
1 package pectin
Follow the directions for canning that are found on the pectin packaging! Be sure to read the directions for your pressure canner as well! And keep jars and lids in HOT (not boiling water) water before adding jelly. All important canning instructions can be found HERE!)
1. Wash and dry blueberries and strawberries. Remove stems from strawberries and any strays on the blueberries.
2. In large saucepan, crush blueberries and strawberries with potato masher. Add pectin and lemon juice. Bring to a boil. Add sugar and return to bowl for 1 minute, stirring constantly.
4. Add sealed jars to pressure canner and process at 5 lbs of pressure for 10 minutes. Follow cooling instructions in your pressure canner’s manual.
Easy Summertime Salsa
2 fresh peaches or 3 nectarines, peeled, & cut in small cubes
1/4 cup orange juice
1 teaspoon balsamic vinegar
1/2 teaspoon McCormick® Ground Cinnamon
2 teaspoons chopped fresh mint (optional)
1 cup fresh raspberries
Combine peaches with orange juice, balsamic vinegar, cinnamon and mint, if desired. Add raspberries and mix gently.