Berries and recipes that capture the summer scent of “red”. – Low Calorie Diets Tips

The summer months in LA don’t feel very different from spring. I know it really is summer in Los Angeles when all the beautiful berries hit the market. Blueberries, blackberries, strawberries and raspberries are present in the markets almost all year round, but in the summer the varieties and stalls quadruple.

The air smells of sweet-tart raspberries and sweet-sweet strawberries – that unmistakable smell of “red”. And don’t forget the blueberries and blackberries, with their inky, vinous flavors and juices that will turn your fingers deep purple from snacking on the punnets.

I wanted to capture that thrill of eating berries in the final part of my series on preserving Southern California’s finest fruits. In this series called LA in a Jar, I’ve covered stone fruit jam, apple butter, citrus marmalade and now, to wrap things up, berry jelly. I developed my favorite recipe so far, blackberry jelly with amaro. It’s my favorite because it flips expectations of what people think of as a jelly and tastes even better.

I hope you’ll click through and read all about the process, and even if you’re not a fruit preserver yourself, you’ll learn a little about why Southern California’s fruit is worth enjoying all season long.

And for those of you who love berries but don’t have the idea of ​​stirring them in pots of sugar, here are a few other ideas to whet your appetite for the best fruits of late spring and early summer.

The easiest dessert you can make is to bake berries under a blanket of cookie dough, like in this Mixed Berry Cobbler With Orange Scented Cookies. Orange brings out the sweet-tart balance in most berries, livening up their flavor after they’ve been cooked down and jammed beneath that pillowy foam of golden-brown batter.

If you like your berries less cooked and fresher, then toss them over this Berry Pavlova with Vanilla Whipped Cream and Pistachios. Making a meringue is easy and only requires a little freehand time. The crunchy, sugary base is a perfect contrast to fluffy whipped cream and those tart, juicy berries.

And if you want a fun twist on a classic, Genevieve Ko’s Strawberry Shortcake Cookies are for you. They give you the taste of the classic summer dessert, but with a lot less work. Strawberries are, of course, the berry to use here, but feel free to switch them up and go all-out with blackberry or blueberry — or, as is the thrill of the season, a mix of whatever berries you find in your fingers can get. Each bite surprises you with a different burst of summery sweetness.

Blackberry Jelly with Amaro

The dark, inky sweetness of blackberries pairs beautifully with a refreshingly bitter shot of amaro in this grown-up berry jelly. Chopped green apples are added to the berries to provide pectin that helps set the jelly with its characteristic wobblyness.
Get the recipe.
Cooking time: 2½ hours, plus overnight refrigeration

(Silvia Razgova / For the Time)

Summer pudding jam

This jam is a great fix for those times when you come home from the farmers market with half a pint of each berry that you couldn’t resist buying but aren’t sure what to do with it. When you can buy half a pint more of berries every time you go to the market, throw them in the freezer and come November, when you face the true onset of winter, you can make a mix that tastes like British summer pudding coated in juicy sweetened berries of soft white bread.
Get the recipe.
Cooking time: 1 hour

Buttered English muffins with Summer Pudding Jam

(Silvia Razgova / For the Time)

Mixed Berry Cobbler with orange scented biscuits

This cobbler topping comes together in just minutes. It’s basically just a cream cookie dough that you dump on berries with big spoons before baking. Flavor the batter with orange zest or slivers of basil to pair best with berries.
Get the recipe.
Cooking time: 55 minutes

Berry pavlova with vanilla whipped cream and pistachios

A pavlova is a disarmingly simple dessert. The trick to a good meringue is a meringue that has a crunchy exterior and a tender, airy interior with a texture like homemade marshmallow but isn’t gooey. The trick to achieving this is incredibly simple: adding some cornstarch and vinegar.
Get the recipe.
Cooking time: 20 minutes

Strawberry Shortcake Cookies

Toasted on top and tender in the middle, these shortbread cookies are filled with juicy strawberries. Sprinkle with sand or coarse raw sugar for an even crunchier surface.
Get the recipe.
Cooking time: 45 minutes

Strawberry Shortcake Cookies

(Mariah Tauger / Los Angeles Times)

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