The race is on to eat all my berries before they go bad!

Berries are cheap and plentiful in summer, and only in summer, here in Toronto. Outside of a six week window they are about double the price they are currently, and only pack half the flavor. During the peak berry season I buy as many as possible and gorge on 'em. You can never have too much of a superfood... can you?

This week the stock I had squirreled away in the fridge started to go bad so I figured I should do something with them to stretch their life. I decided to make a jam and a spread. Something I could top my toast with but also stir into my morning oatmeal for extra flavor. I came up with 2 recipes...

Simple Strawberry + Raspberry Jam

1 pint strawberries, cut into quarters
1/2 pint raspberries
1 tbsp powdered sugar
1/2 tsp pure vanilla extract
1 tbsp water

Free from peanuts, nuts, dairy, soy, egg, wheat, fish/shellfish. Vegan

Add all the ingredients to a small pot and stir well. Let simmer on medium-low heat for about a half hour. Stir occasionally and mash roughly with a fork. The mixture should begin to congeal from the cornstarch in the powdered sugar, and will become much more spreadable once chilled. You can puree it if you prefer a smoother consistency, but personally I like mine chunky.

Strawberry-Chocolate Spread

1 pint strawberries
1 tbsp powdered sugar
1/2 tsp pure vanilla extract
1 tbsp water
4 tbsp Enjoy Life mini chocolate chips

Free from peanuts, nuts, dairy, soy, egg, wheat, fish/shellfish. Vegan

Add all the ingredients to a small pot and stir well. Let simmer on medium-low heat for about a half hour. Stir occasionally and mash roughly with a fork. When it has reduced and is a nice syrupy consistency, turn the heat off and add the chocolate. Stir it in quickly until well combined.

This tastes nice on toast but can also be used as a cake filling, or simply eaten on its own for an indulgent treat.

How do you like to eat your summer berries? Are you as berry-crazed as we are?