Late summer and early autumn are often dedicated to jams. Homemade jams to preserve the taste of the best fruit we have available. Have you already experimented and did it seem simple enough? Well, then preparing homemade baby food is even more so.
Have you ever done this and the jam you buy on vacation is twice as good with those local blueberries? Well, prepare theomogenizzato homemade it is light years away from the commitment of jams and the like. However, the satisfaction is double. Yours and the baby's.
Of course, you can alternate with the comfortable baby food bought or freshly grated fruit, but opening a jar with pears from your grandfather's garden or finding sweet and soft at the right point from your trusted greengrocer is priceless.
I gave myself to the baby food last week: I prepared some with September plums and thigh pears. Both fruits are now almost at the end of their season. So I wanted to have some available in a couple of months (or maybe even earlier, let's see :-)) when Lea is tired of apples and pears and bananas or I want to use them to quickly enrich a snack.
I got some pretty small jars, just for a serving or two, washed them thoroughly, then boiled them in water to sterilize them..
I switched to fruit. I cut the plums in half (I made about a kilo), removed the internal core and put them to cook in a pot with a couple of tablespoons of 100% apple juice (therefore no added sugars!) and a drop of water. I covered the pot with a lid, put it on a low heat and let it cook for about 40 minutes.
I then passed the plums through a vegetable mill, thus removing the peel and obtaining only the pulp. I filled the jars, closed hermetically with the lid and put the jars back to boil in water for a good half hour. I turned off and left the jars to cool in the pot. Obviously, the same procedure also applies to pears, which I immediately peeled and cooked with only a drop of water and a small, small piece of vanilla pod.
Piesse: once opened, the contents of the jars should be kept in the fridge and consumed the next day, while the jars are kept closed for a few months.
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Miralda Colombo she is a journalist and author of the blog www.ilcucchiainodialice.com, born on the occasion of the weaning of her daughter Alice and from which the recipe book for children "The spoon", ed. Gallucci. In recent months she has restarted the weaning adventure with her second child Lea and she has agreed to accompany the mothers of mymodernparents.com with practical advice, tricks and indications from the most accredited scientific societies on baby feeding.
The photos are from Cevì (Cecilia Viganò), artist, photographer and illustrator graduated from the Brera Academy.
Read also the weaning guide of mymodernparents.com with the latest indications from the scientific community and watch the video on Weaning vs self-weaning
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