SUMMERTIME YUM!!!

100 recipes with those yummy summertime berries.  A few of my favorites I found I am going to have to try.

DOUBLE BERRY FREEZER JAM

Ingredients

4 cups fresh whole blueberries
3 cups fresh strawberries
1 1/2 cups sugar
1 (1.59-oz.) envelope freezer jam pectin
Preparation
1. Pulse blueberries in food processor 2 to 4 times or until finely chopped, stopping to scrape down sides. Place in a medium-size bowl. Pulse strawberries in food processor 8 to 10 times or until finely chopped, stopping to scrape down sides. Add to blueberries in bowl. Stir in sugar, and let stand 15 minutes.
2. Gradually stir in pectin. Stir for 3 minutes; let stand 5 minutes.
3. Spoon mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean. Cover with metal lids, and screw on bands. Place in freezer.

VANILLA STUFFED STRAWBERRY CUPCAKES

Ingredients

Vanilla Bean Custard
24 paper baking cups
1 (16-oz.) package angel food cake mix
2 teaspoons vanilla bean paste*
3 cups halved fresh strawberries
Garnish: fresh mint sprigs
Preparation
1. Prepare Vanilla Bean Custard.
2. Meanwhile, preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions using a paddle attachment. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full.
3. Bake at 325° on middle oven rack 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
4. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes).
5. Scoop out centers of cupcakes, leaving a 1/2-inch border on bottom and sides. Spoon or pipe Vanilla Bean Custard into centers of cupcakes. Top with strawberries. Cover and chill until ready to serve. Garnish, if desired.
*2 tsp. vanilla extract may be substituted.
Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.

VANILLA BEAN CUSTARD
Ingredients

2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 teaspoons vanilla bean paste*
Preparation
1. Whisk together first 4 ingredients in a heavy 3-qt. saucepan. Cook over medium-heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla bean paste. Cover and chill 3 hours.
*2 tsp. vanilla extract may be substituted.


See all other 100 recipes at Southern Living.