I made this on @Fusion_power 's request.
I took some of our softer fruits and cut them in half horizontally, then scooped the insides into a blender. Afterwards I pureed the fruit.
Next I mixed in 1 Tbsp of lemon juice per cup of puree and poured the liquid into 1/2 pint jars, leaving at least a half inch of headroom for frozen expansion.
After settling on the counter for 1/2 hour, into the deep freeze (0 F) they went.
I’ll start checking them out in a month or so.
