Tuesday, May 31, 2016

We Be Jammin'... Dandelion Jam



Dandelion Jam
Found on Pinterest

1 large organic orange

1 large organic lemon 

2 cups of freshly-picked dandelion petals (only the yellow part, no green bits) 

2 cups cane sugar 

2 cups water 

1/2 box Sure-Jell 

Pick full dandelion blossoms immediately before making the recipe. Pull out the petals from each blossom, discarding the green parts. Remove the citrus rinds with a peeler (discard the thick white part between the rind and the fruit). Chop the rinds finely. Chop the peeled lemon and orange into small pieces. Place chopped rinds and fruit with water and sugar in a small saucepan and boil for about 10 minutes. Add the sure-jell and dandelion petals and boil until thickened slightly, about 10 more minutes. 

Remove from heat. Sterilize 4 half-pint / 8 oz canning jars and ladle the hot marmalade into the jars, filling to 1/4 inch headspace. (My batch only filled 3 jars, probably because I kept tasting and sampling the jam!) Process the jars using boiling water bath for 15 minutes. Make sure the tops have sealed properly.

Monday, May 30, 2016

We Be Jammin'... Curried Onion Jam



Curried Onion Jam 
Found on 200birdies.wordpress 

Makes 2 half pints 

2 lbs yellow onions, thinly sliced (10 cups) 

3 tbsp olive oil 

1/2 cup turbinado or demerara sugar 

1-2 Tbsp raisins 

1-1/4 tsps spicy curry powder 

2/3 cup cider vinegar 

1/2 tsp canning salt or to taste 

Black pepper 

Place the onions in oil in a large, heavy-bottomed saucepan and cook, covered, over low heat for about 40 minutes. Remove the lid, add the sugar, curry and raisins and increase the heat to medium high. Cook for about 30 minutes, or until much of the liquid has evaporated and the mixture is a dark golden color. Remove from the heat to cool. (The next step involves adding vinegar and you don’t want to add it to a hot pan because it will evaporate in a noxious cloud.) 

Return the pan to the stove, add the vinegar and cook at high heat, stirring, for 7-10 minutes until the mixture is thick and gooey. Season to taste with salt and pepper. 

Ladle into hot jars to 1/2 inch headspace, wipe rims, assemble lids, and process in a water bath canner for 10 minutes. Remove canner’s lid and let sit for 5 minutes before removing jars to the counter to cool.

Sunday, May 29, 2016

We Be Jammin'... Cranberry Jams Galore!



Cranberry Jam
Found on pinterest

Makes 2 half pints
1¼ pounds (5 cups) frozen or fresh Cranberries 

1 cup sugar finely grated zest and juice of 

1 lemon 

1 small apple, peeled and cored

Rinse the berries, if necessary, then drain well and put them in a nonreactive bowl with the sugar and lemon juice. Leave overnight, turning once or twice.

Coarsely grate the apple and add with the lemon zest to a pot. Strain in all the juice from the berries and add 2 heaping spoonfuls of berries (about 1/4 to 1/2 cup), leaving the rest of the berries in the bowl. Add 1/2 cup of water and simmer for 20 to 30 minutes, or until the apple is very soft and the entire mixture has thickened. Add the rest of the berries and heat through for 5 to 8 minutes. Pour into jars to 1/4 inch headspae, wipe rims, and assemble lids.

Process in a boiling water canner for 10 minutes.

Cranberry Pear Jam – Traditional Recipe
Adapted from the Ball Complete Book of Home Preserving

Make 6-7 half pints 

Ingredients 

3 cups pears – cored, finely chopped and crushed (I kept the peels on – your choice) 

2/3 cup dried cranberries, coarsely chopped 

1/4 cup pomegranate juice or unsweetened apple juice or cider 

1/4 cup bottled lemon juice 

1 teaspoon cinnamon, organic preferred 

2 tablespoons powdered pectin 

1/2 teaspoon butter, to reduce foaming 

5 cups granulated sugar 

Directions In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, butter and powdered pectin. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat and skim off foam, if desired.

Ladle into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until snug. Process for 10 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate any jars that did not seal and use them first.

Cranberry Pear Lemon Jam
Submitted by Dawn R Crone-Rasmussen

Makes 8 - 4 oz jars.

4 large Bartlett Pears, peeled cored and diced (4 cups) 

3 cups coarsely chopped fresh or frozen cranberries 

½ cup water 

2 t. grated lemon rind 

2 T. bottled lemon juice 

1 ¼ cups sugar 

Combine pears, cranberries, water, and lemon rind in a large stainless steel pot. Bring to a boil over high heat, cover, reduce heat and cook for 5 minutes stirring frequently. Gradually add lemon juice and sugar, stirring until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat. Ladle into hot jars, leaving ¼ headspace and process for 10 minutes at a full boil.

Cranberry Persimmon Jam
Adapted from recipe found on myvegetariankitchen

1 grapefruit, juice squeezed 

1/4 cup water 

1/2 cup sugar 

18 oz fresh cranberries 

6 ripe persimmons, peeled and cut into chunks 

Squeeze the juice from the grapefruit into a medium sized pan. Add the water and sugar to the pan, and set it to simmer until the sugar is dissolved – this is an important step to ensure the pectin in the cranberries is activated to create the jam. Add the cranberries and persimmons to the mix – simmer until the cranberries have popped open and the persimmons have cooked up well. Run mix through a food mill to strain. Add mixture into the jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in boiling water bath for 10 minutes.

Cranberry Potpourri Jam
Found on Pinterest

Makes 6 half pints 

2 cups frozen or fresh cranberries 

1 pound of sugar, divided 

1/4 cup orange zest, from 4 to 6 large oranges 

3 tablespoons lemon juice from about 2 lemons 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/2 teaspoon ground nutmeg 

1/8 teaspoon ground cayenne pepper 

1/4 teaspoon table salt (or 1/2 teaspoon kosher alt) 

1/4 cup brown sugar 

1/2 teaspoon butter 

Defrost the cranberries, if using frozen. Wash and dry the cranberries, then place them in a bowl. Mash them slightly with a potato masher, then sprinkle them with 1/4 cup of sugar. Cover and let sit for 30 minutes. While the cranberries are sitting, place a small plate in the freezer so you can test the jam for proper thickness later.

Add the cranberries, orange zest, lemon juice, cinnamon, allspice, nutmeg, cayenne, and salt to a food processor and pulse a few times until the cranberries are chunky but not completely liquefied. Pour the fruit into a large, deep, heavy-bottomed pot. Add brown sugar and butter, stirring well to combine. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Skim off any foam that forms. Cook for about 20 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot. Begin testing the jam for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker jam, place the plate back in the freezer and cook the fruit for another 3 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam. Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.

Cranberry Walnut Jam
Found on kraftrecipes

Makes 7 half pints

2-2/3 cups prepared fruit (1 bag (12 oz.) cranberries, about 3 cups) 

1-1/2 cups water 

2/3 cup chopped Walnuts 

6-1/2 cups sugar 

1/2 tsp. butter or margarine (optional) 

1 pouch CERTO Fruit Pectin

PLACE cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.

STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and assemble lids.

Process 10 minutes in a boiling water bath canner.

Saturday, May 28, 2016

We Be Jammin'... Cranberry-Champagne Jam with Ginger



Cranberry-Champagne Jam with Ginger 
Found on Pinterest

Makes 6 half pints 

1 (12-ounce) bag fresh cranberries (about 3 cups) 

2 cups Champagne or other sparkling wine 

1 (1-3/4 ounce) package regular powdered fruit pectin 

1/4 teaspoon butter 

1/2 cup chopped dried cranberries 

1/2 cup chopped crystallized ginger 

4-1/2 cups sugar 

Pulse the cranberries in a food processor until they are coarsely chopped. Transfer them to a large, heavy-bottomed pot and add the Champagne. Bring them to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes. Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil.

Add the dried cranberries, the crystallized ginger, and then the sugar all at once. Return the mixture to a boil and boil hard for 1 minute. Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into half pints to 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.

Friday, May 27, 2016

We Be Jammin'... A Few Fruit Jams with Cinnamon



Cranapple Cinnamon Jam
Found on sbcanning

2 cups fresh cranberries

2 cups chopped apples 

2 cups apple juice or water 

2 - 3" cinnamon sticks 

2 T. bottled lemon juice 

1-1/2 cup sugar 

2 T. Ball flex batch low sugar no sugar pectin 

Prepare 4 half pint jars, lids, and rings. 

In a stainless steel pot combine cranberries, apples, and juice/water. Bring to a boil stirring occasionally. Once at a boil reduce heat and cook for 20 minutes until cranberries start popping and apples are becoming soft. Add cinnamon sticks and cook an additional 15 minutes stirring occasionally at a simmer. Add sugar and bottled lemon juice to the mixture and bring back to a boil. Remove cinnamon sticks. Add pectin and boil for an additional minute without stirring. Turn off heat and remove from flame. Stir recipe and it should be thicker than before. Ladle into your sterilized jars and fill to 1/4" headspace. Remove air bubbles and refill to proper headspace if needed. Wipe rims, add hot lids and rings and place jars in water bath canner. Process jars in canner for 10 minutes once the water come back to a full rolling boil.

Cinnamon Peach Jam
Found on Food

YIELDS 6-8 pints

INGREDIENTS


* 4 cups finely chopped peaches 

* 2 tablespoons lemon juice

* 1(1 3/4 ounce) box ball original fruit pectin 

* 1⁄2 teaspoon butter (optional) or 1⁄2 teaspoon margarine(optional) 

* 5 cups sugar 

* 1⁄4 teaspoon ground cinnamon

DIRECTIONS

* Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

* Add entire measure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.

* Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth to remove any residue.

* Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.


Cinnamon Cranana Jam
Found on puttinupwitherin

Yield: 8-9 half pints

Ingredients


* 4 cups organic cranberries (de-stemmed)

* 1-1/2 cups mashed bananas (4-6 bananas)

* 6 cups sugar

* 1-1/2 cup water

* 2 cinnamon sticks

* 1 pouch liquid pectin (3oz)

Instructions
1. In a small pot combine water and cinnamon sticks, bring to a simmer and cook for 5mins.

2. In a large-sized, non-ionized pot combine cinnamon sticks, cinnamon water, and cranberries. Cook over medium heat for 10 minutes. (squish cranberries with back of a wooden spoon for smoother consistency).

3. Stir in sugar, and mashed bananas. Bring to a hard boil for 1 minute. Mix in pectin (real good).

4. Remove cinnamon sticks.

5. Ladle jam into prepared jars leaving approximately 1/2 inch headspace. Wipe rims (they'll be sticky), apply lids and rings (finger tight). Process in a hot water bath for 15 minutes (start timer once water is boiling).

6. Remove jars from canner and let cool on a folded towel for 12-24 hours.

7. Remove rings and store in a cool dry place for up to 1 year.


Cinnamon Blueberry Jam Recipe
From tasteofhome.com

Yield: 4 half-pints

Ingredients


* 1 pound fresh or frozen blueberries (about 1 quart)

* 3-1/2 cups sugar

* 1 tablespoon bottled lemon juice

* 1/4 teaspoon ground cinnamon

* 1/8 teaspoon ground cloves

* 1 pouch (3 ounces) liquid fruit pectin

Directions

1. Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Thursday, May 26, 2016

We Be Jammin'... Christmas Jam X3



Christmas Jam with 
Cherries, Pineapple, and Raspberries 
Found on tasteofhome

Makes 12 half pints 

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped 

2 cans (8 ounces each) unsweetened crushed pineapple, drained 

1 package (12 ounces) frozen unsweetened raspberries, thawed 

9 cups sugar 

1/4 cup lemon juice 

1/4 cup orange juice 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon butter 

2 pouches (3 ounces each) liquid fruit pectin 

In a Dutch oven or large pot, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 5 minutes in a boiling water bath canner.

Christmas Jam with 
Cranberries, Strawberries, and Oranges 
Found on tasteofhome

Ingredients: 

Yield: 6 half pints 

3 cups cranberries 

1 orange, peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped.

Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. (I left mine a bit chunkier) Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half-pint jars leaving 1/4 inch headspace. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes. Remove from water bath and cool away from drafts until jars seal. 

NOTE: The color of the jam depends greatly on how fine or coarse you chop the ingredients for the jam. The finer the darker the color is.

Christmas Jam 
submitted by Theresa Bolle Lemke 

Makes: 6 half pints 

3 cups cranberries 

1 orange,peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add strawberries,zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full,rolling boil. Stir in liquid pectin. 9 Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half ­pint jars leaving 1/4 inch headspace. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes.

Wednesday, May 25, 2016

We Be Jammin'... Chocolate Raspberry Jam



Chocolate Raspberry Jam 
Found on Pinterest



6 cups frozen raspberries, crushed or 7 pints fresh raspberries 

3 (1 ounce) unsweetened chocolate squares 

4 cups granulated sugar 

1 (1-3/4 ounce) box dry pectin, for lower sugar recipes 

1/2 teaspoon margarine or 1/2 teaspoon butter 

Make 6 or 7 half pints 

Directions: 

Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.). 

Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan. Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. 

Boil for EXACTLY 1 MINUTE, stirring constantly. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. 

Process for 10 minutes in a boiling water canner. Label the jars and store in a cool dry place for up to 1 year.

Tuesday, May 24, 2016

We Be Jammin'... Chocolate Pear Jam



Chocolate Pear Jam
Found on Pinterest

Makes 6 half pints 

3-1/2 cups granulated sugar 

1 box Pectin

2-1/4 pounds ripe, juicy pears 

1/4 cup freshly squeezed lemon juice from about 2 lemons 

1/4 cup almond liqueur, such as amaretto 

1/2 teaspoon almond extract (optional) 

5 ounces extra-dark chocolate (at least 70%), chopped 

Combine the sugar and pectin in a medium bowl and whisk to blend. Peel, core, and chop the pears. Transfer them to a food processor and pulse until they are coarsely pureed, about 10 pulses. Combine the pears, lemon juice, amaretto, and almond extract (if using) in a large, heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently. 

Add the sugar-pectin mixture and return the mixture to a full rolling boil. Boil for one minute. 

Remove the pot from the heat and skim any foam from the surface of the jam. Stir in the chocolate until melted and smooth. 

Ladle the hot jam into hot, clean jars to 1/2 inch headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 mins.

Monday, May 23, 2016

We Be Jammin'... Chocolate Blueberry Jam



Chocolate Blueberry Jam
Found on puttinupwitherin
Yield: 4 half pints

Ingredients


* 30oz blueberries (I used frozen)

* 1-1/2 cup white sugar

* 3-1/4 tsp fruit pectin

* 6oz semi sweet dark chocolate

* 6-1/2 ml orange juice

* 2/3 juice of 1 lemon

* 2/3 juice of 1 lime

Instructions

1. In a medium-sized, non-reactive pot, combine sugar and blueberries (if you use frozen blueberries use the juices too.)

2. Squish the blueberries as you cook with a masher or fork and stir occasionally. Cook for about 10-12 minutes till the sugar is completely dissolved. Pour the entire mixture through a fine mesh strainer or sieve and process to remove all the blueberry skins.

3. Pour the blueberry syrup back into a clean pot and bring it a gentle simmer. Stir in the chocolate chips. Add the chocolate chips, lemon and orange juices to the blueberry juice. Stir continuously (to ensure the chocolate doesn't burn) for 15 minutes.

4. Add the pectin to the mixture and mix until it is completely dissolved. Perform the wrinkle test or spoon test to make sure that the jam is ready to set.

5. Pour the jam into 4 clean 1/2 pint jars and process for 10 minutes.

6. Remove from hot water bath and let set over night on a folded towel.

Sunday, May 22, 2016

We Be Jammin'... Chili Jam


Chili Jam
Found on Food

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

YIELDS 1 medium jar

INGREDIENTS
 

* 1 head garlic, peeled and chopped 

* 2 onions, roughly chopped

* 2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste) 

* 3 tablespoons tamarind paste 

* 2 -3 tablespoons fish sauce 

* 3 tablespoons white sugar

* 3⁄4 cup peanut oil

DIRECTIONS

* Heat the oil in a saucepan.

* Add garlic and onion and cook on a low slow heat until the onions are transparent.

* Note: do not brown the onions and garlic.

* Add chillies to the garlic and onion mixture and cook until the chillies are soft.

* Again being careful not to brown or burn the garlic, onion and chili mixture.

* Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.

* Simmer for ten minutes then turn off heat.

* Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam. (Blend to a smoothish texture) 

Pour into sterilized jam jar and store in fridge.

* The Chili Jam will last for a couple of weeks in the fridge.

Saturday, May 21, 2016

We Be Jammin'... Cherry Jam



Cherry Jam
Found on Canning Craze

4 cups finely chopped cherries 

6-1/4 cups sugar 

2 pouches of liquid pectin (I used CERTO) 

Wash, stem and pit cherries. Cut up into small pieces. Add to pot. Add sugar and heat until rapid boil. Add pectin, bring back to a boil and cook 1 minute. Pour jam into hot jars. Remove air bubbles and fill to 1/4" headspace. Add hot lids/rings. Process in water bath at a full boil for 10 minutes. Remove and cool on a dish towel on the counter overnight. Check for seal. Remove rings and store in pantry.

Friday, May 20, 2016

We Be Jammin'... Cherries Jubilee Jam



Cherries Jubilee Jam
Found on foodfanatic

Recipe Yields: 5 half-pint jars

Ingredients


* 3 cups fresh cherries, red

* 2 cups red currants

* 2 tablespoons lemon juice

* 1/4 cup kirsch brandy

* 1 3/4 ounces powdered pectin, (one package)

* 4 cups granulated sugar

Directions

1. In a large sauce pan, combine the cherries, currants, lemon juice, and kirsch. Crush the fruit and then bring the mixture to a boil.

2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.

3. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.

4. Place the full jars back into the boiling water and process 10 minutes.

5. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).

Thursday, May 19, 2016

We Be Jammin'... Carrot Carrot Carrot... Three Carrot Jams



Carrot Cake Jam 
Susan Small 

Yield about 6 250 ml (half pint) jars

1-1/2 cups finely grated carrots 

1-1/2 cups peeled, chopped pears 

1 can (14 oz) crushed pineapple, undrained 

3 tablespoons bottled lemon juice 

1 teaspoon ground cinnamon 

1/2 teaspoon EACH of ground nutmeg and ground cloves 

1 package Bernardin original fruit pectin (note from Granny-I've made this using Sure-Jel)

6-1/2 cups granulated sugar 

2/3 cups chopped toasted pecans (optional) 

1 T. Vanilla 

Large pinch Grated orange peel 

Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside. Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes. I use sure jel and skipped the nuts. Very good


Carrot Jam
Found on Pinterest

1 Quart grated carrots 

2⁄3 Cup lemon juice 

3 Cups Sugar 

1⁄2 tsp Cloves 

1/2 tsp Allspice 

1/2 tsp Cinnamon

Combine all ingredients in a large sauce pot.

Bring slowly to a boil.

Reduce heat; and simmer, stirring constantly until thick.

Pour hot into hot jars, leaving 1/4 inch head space.

Adjust caps.

Process 10 minutes in boiling water bath.

Carrot-Apple Jam
Found on autumnscopperpot.blogspot 

3 c. grated carrots (about 8 medium carrots, grated) 

2 green apples, diced in half-inch cubes 

3 c. white cane sugar 

1/2 c. freshly squeezed lemon juice (approx. 2 med. to large lemons) 

Grated zest of 2 lemons 

3 Tbsp. low-sugar pectin 

Prepare 6 half-pint jars and lids by sterilizing. Bring canning water bath to a boil. Combine all ingredients except pectin into large, wide pan. Bring ingredients to a boil. Add pectin, continually stirring mixture. Boil for 1-2 minutes, lower to a simmer. Check set. Turn heat off, ladle mixture into sterilized jars to 1/4 inch headspace. Secure lids, using jar grip to place jars onto rack in water bath. Boil for 10 minutes. Turn heat off, remove jars from water bath and allow to set to cool and seal.

Wednesday, May 18, 2016

We Be Jammin'... Caramelized Onion and Coffee Jam



Caramelized Onion and Coffee Jam
Found on Pinterest

NOTE: Use this savory, coffee-flavored onion jam as a topping for beef or pork.

Makes about 2 or 3 half pints

3 large yellow onions, sliced abt 1/4 inch thick

6 tablespoons oil

1/2 cup hot strong brewed coffee

1/4 cup sugar

1/4 cup vinegar

1/2 tsp canning salt

1/4 tsp black pepper

Cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Stir in all remaining ingredients, and cook, stirring occasionally, 5 to 10 more minutes or until mixture has reduced by about half and thickened.

Add to jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids.

Process in a boiling water bath canner for 15 mins for half pints and quarter pints.

Tuesday, May 17, 2016

We Be Jammin'... Caramelized Banana Jam



Vanilla Bean and Brown Sugar 
Caramelized Banana Jam
Found on averiecooks

Makes 1 - 1/2 pint 

When you have too many ripe bananas and just can't make one more banana smoothie or loaf of banana bread, make banana jam. It's fast, easy, and it isn't traditional jam, and there're no water bath or canning involved. Keep an eye on mixture while it's boiling, stirring frequently, so it doesn't burn. Paradoxically, the jam isn't overly banana-ey, because the lemon juice really brightens and balances the flavors. The cinnamon flavor is present, yet subtle enough to let the vanilla flavor really shine. If you don't have vanilla bean paste or vanilla beans, substitute with vanilla extract.

INGREDIENTS

2 medium/large or 3 small ripe bananas, mashed (about 1-1/4 to 1-1/2 cups, mashed) 

1/2 cup light brown sugar, packed 

1/4 cup unsalted butter or vegan buttery spread (half of 1 stick) 

3 tablespoons lemon juice (juice of half of 1 juicy lemon) 

2 teaspoons cinnamon, or to taste 

1 tablespoon vanilla extract, or to taste 

2 teaspoons vanilla bean paste or the scrapings of 1 or 2 vanilla beans (or substitute with extra vanilla extract, to taste) 

DIRECTIONS: 

In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil. Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn't burn. Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed. Transfer jam to 8-ounce glass jar or heat-safe container with a lid. 

Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven't tested it. I have no idea about canning jam in a water bath if it will work or how long to process. Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.

Note from Canning Granny: The above recipe is NOT safe for canning, neither waterbath nor pressure canning... just making sure you know this so you don't jump on me (because, let's face it, some folks seem to like to find fault)! But it would be a yummy way to use up bananas... I would refrigerate.

Monday, May 16, 2016

We Be Jammin'... Carambola (Star Fruit) Pepper Jam



Carambola (Star Fruit) Pepper Jam
Found on flamingomusings

(Makes 1 half-pint plus a little for the fridge)

Ingredients:


2 cups of finely chopped carambola, seeds removed (plus a few whole slices, for fun) 

1 Tbs. lemon juice 

3/4 cup granulated sugar 

2 Tbs. honey (I used a local orange blossom honey) 

1 ripe (red) habanero pepper (seeds & pith removed and chopped super-fine)

Preparation:

Put a small plate in the freezer for gel-testing later. If the carambola has any brown on the “fins”(perfectly normal!), trim that part off with a sharp knife before chopping the fruit.

In a medium saucepan over medium-high heat, put the carambola, lemon juice, and sugar. Bring to a boil, stirring occasionally, and add the habanero pepper and honey. Continue to boil and stir periodically for about 15 minutes. Remove from the heat and do a gel test. (Put a small amount of the liquid on the frozen plate, return to the freezer for 2 minutes, and push it with the tip of a spoon or your fingernail. It’s ready to can when it’s no longer runny and wrinkles on the plate.)

Don’t forget to sterilize your jar (10 minutes in boiling water) and prepare a new lid appropriately! Pour the jam into the sterilized jar, leaving 1/2″ head space, twist on your lid finger-tight, and boiling water process for 5 minutes. Remove the jar to a towel or newspaper-covered surface to cool. And ping. Allow to sit for 24 hours and test your seal. Put the little bit remaining into a container and refrigerate.

Note: The honey makes this jam pretty stiff when refrigerated, so, while you should refrigerate this after opening, allow it to warm up a bit at room temperature before using.

Sweet, with a little bit of tartness from the carambola, and even though I used a habanero pepper, it was a red one (a lot of flavor!) and I did cut out the pith and seeds. You get the heat, but it’s not overwhelming, and the honey really mellows and rounds out the flavor on your tongue.

My favorite way to eat this is as a snack on crackers with cream cheese, but it’s equally awesome with a crusty slice of baguette and a sliver of brie. Try melting a little in the microwave and brushing it on chicken or fish as a glaze, too!

Sunday, May 15, 2016

We Be Jammin'... Cantaloupe Jam with Vanilla



Cantaloupe Jam with Vanilla
From Food in Jars: Preserving in Small Batches Year-Round

Make 3--1/2 pints 

Ingredients 

2-1/2 cups chopped peeled cantaloupe 

1-1/2 cups granulated sugar 

1 vanilla bean 

zest of 1 lemon 

1 tablespoon lemon juice 

1 packet liquid pectin 

Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes. Add the lemon zest, lemon juice, and the pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick. Remove the vanilla bean pod and discard. Remove the pot from the heat and ladle the jam into the prepared jars to 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Saturday, May 14, 2016

We Be Jammin'... Butterscotch Peach Jam



Butterscotch Peach Jam 
Recipe from wellpreserved com

Recipe does not state how much it makes but you use 1/2 pint or 1/4 pint jars. 

Procedure

Core, peal and chop 6 cups of fresh peaches. 

Add 1/3 Cup of lemon juice. 

Crush lightly with a potato masher and bring to a boil and then cover and simmer for 10 minutes. 

Stir in 5 Cups brown sugar and cook at a light boil for 20-25 minutes, stirring frequently (almost constantly). 

Remove from heat, skim off any foam. Ladle into jars to 1/4 inch headspeace, wipe and seal and process in a water bath canner for 10 minutes

Friday, May 13, 2016

We Be Jammin'... Bumbleberry Jam



Bumbleberry Jam
Found on mennonite girls can cook

We quite enjoy throwing several kinds of berries together to make a pie or a crisp. Why not combine a few varieties of berries to make bumbleberry jam? I used blackberries, blueberries and raspberries...equal amounts of each...and we quite enjoyed the combo.

* 6 cups berries, crushed with a potato masher or pulsed in the food processor or blender

* 1/2 cup water

* 4 cups sugar, divided

* 1 box Certo Light pectin crystals (If you prefer a runnier jam, use only half the package of pectin.)

* 1 teaspoon butter, optional (prevents jam from foaming)

1. Place crushed berries and water in a large pot. (Add water to berries when processing in blender.)

2. Combine pectin crystals with 1/4 cup of the measured sugar. Add to prepared fruit.

3. Bring mixture to a boil over high heat, stirring with a long wooden spoon.

4. Add remaining sugar and 1 teaspoon butter.

5. Return to a hard boil; boil while stirring for one minute.

6. Remove from heat. Stir for several minutes to prevent fruit from floating.

7. Pour into warm sterilized jars* to 1/4" from top.

8. Cover with lids and screw rings on tightly.

*Wash jars and lids in hot soapy water and rinse well. Sterilize jars, lids and rings by placing in a large baking pan and placing in oven at 225ºF for 10 minutes. Keep warm until filling time. By using warm jars and hot lids, the jam jars will seal without processing in a hot water bath. (According to the Kraft Certo guidelines... however it is recommended by USDA guidelines to process jams in a boiling water bath for 10 minutes ~~per Canning Granny) Cooked jams and jellies can be stored on the shelf unopened for 6 to 8 months.

Thursday, May 12, 2016

We Be Jammin'... Peach Bourbon Jam



Peach Bourbon Jam

6 cups peaches (about 3 lbs) , washed, pitted, peeled and chopped (Save pits & peels for jelly) 

1-3/4 cup packed light brown sugar 

6 tablespoon lemon juice 

1/4 cup bourbon 

1-1/2 cups sugar 

1 package powdered pectin

Combine peaches with brown sugar, bourbon and lemon juice and let sit on the counter overnight, covered.

Transfer peach mixture to a large non-reactive saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes, stirring occasionally. Remove lid, add granulated sugar and cook rapidly, constantly stirring until it reaches 220 degrees on a thermometer. Remove pan from heat and stir in pectin, return and boil for 2 minutes more. Ladle into hot jars and seal according to canning jar directions.

Wednesday, May 11, 2016

We Be Jammin'... Boozy Amaretto Cherry Jam



Boozy Amaretto Cherry Jam
Found on stephchows.blogspot

NOTE: The Alcohol DOES NOT cook out of this jam. 

Makes 8, 1/2 pint jars 

5-1/3 cups pitted and halved cherries (chop more if you want a less chunky jam) 

1-1/3 cup water 

1/4 cup lemon juice 

6 Tbs Ball RealFruit Low or No Sugar Pectin 

1-1/2 cups white sugar 

3 oz amaretto 

PREPARE 

Prepare and measure ingredients for recipe. 

COMBINE prepared fruit with water and lemon juice in a large saucepan. Gradually stir in Ball RealFruit Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 

ADD sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in amaretto. Skim foam if necessary. Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. 

Process jars in a water bath canner for 10 minutes.

Tuesday, May 10, 2016

We Be Jammin'... Blushing Peach Jam(s)



Blushing Peach Banana Jam
Found on Pinterest

3-1/4 cups peaches, ripe peeled and mashed (roughly 2 pounds) 

1 cup banana, ripe and mashed (about 3 medium sized) 

1/2 cup maraschino cherry, drained and diced 

2 tablespoons lemon juice 

6 cups sugar 

1 (1-3/4 ounce) package dry pectin 

Makes 8 - 1/2 pints 

Directions: 

Mix peaches, bananas, cherries, and lemon juice into a large saucepan. Mix pectin into fruit in pan.

Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down). Add and stir in the sugar. Bring to a full rolling boil once again. Stir constantly and boil. Boil rapidly for one minute. Remove from heat. Skim off foam. Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit. Ladle into sterilized canning jars, leaving 1/4 inch headspace. Make sure jar rims are clean and cover with two piece metal lids and rings. Hot water bath for 5 minutes.


Blushing Peach Jam Recipe
From tasteofhome.com

Yield: 4 pints

Ingredients


* 2 cups crushed peeled peaches

* 2 cups red raspberries, crushed

* 1/4 cup bottled lemon juice

* 7 cups sugar

* 2 pouches (3 ounces each) liquid fruit pectin

* 1/8 teaspoon almond extract

Directions

1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.





Blushing Peach Jam with 
Strawberries or Raspberries 
Found on Pinterest

2 cups crushed, peeled peaches 

2 cups crushed, peeled raspberries or strawberries 

1/4 cup lemon juice 

7 cups sugar 

2 pouches Certo liquid fruit pectin 

1/8 tsp almond extract 

In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute. Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yield: 4 pints

Monday, May 9, 2016

We Be Jammin'... A Couple More Blueberry Jams



Blueberry Peach Jam
Found on Pinterest

Makes 5 to 6 half pints

5 large or 12 small peaches (white, yellow or a combination), washed

1 pint (about 2 cups) blueberries, washed and stemmed

3 tablespoons lemon juice

3 tablespoons low-sugar pectin

1 cup granulated sugar

Bring a medium-sized (3 quart) saucepan of water to a boil over high heat. While you wait for the water to boil, prepare an ice bath by filling a large bowl with ice cubes and cold water.

Using a paring knife, score an "X" shape on to the bottom of each peach and gently drop, 2-3 at a time, into the boiling water. Once the water returns to a boil, remove the peaches to the ice bath using a slotted spoon.

Once blanched peaches have cooled slightly, remove their skins and crush the skinned peaches into a heat-proof measuring cup. Discard pits. Repeat blanching, skinning, and crushing with remaining peaches until you have 2 cups (16 ounces) of peach pulp. Keep any remaining peaches for another use.

In a heavy-bottomed saucepan or Dutch oven, combine peach pulp with lemon juice and bring to a boil over high heat. Stir together sugar and pectin in a small bowl, then stir mixture into Dutch oven and return to a boil. Add blueberries and cook until the mixture registers 220°F on a candy or instant read thermometer.

Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Process in a water bath canner for 10 minutes.


Blueberry Vanilla Chia Seed Jam
Found on One Hundred dollars a month club

Ingredients

2 cups fresh blueberries

1/4 cup honey

1 tablespoon lemon juice

1/4 cup + 2 tsp Chia Seeds

1 teaspoon vanilla extract

Canning Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Blend all ingredients and pour into a bowl to gel {about 15 minutes}. Stir, then ladle immediately into 1/2 pint jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

Sunday, May 8, 2016

We Be Jammin'... Blueberry Mojito Jam



Blueberry Mojito Jam
Found on flamingomusings

(makes about 10 half-pint jars)

Ingredients:


3 limes 

3-3/4 cups water (divided) 

3 cups sugar 

1/4 cup lemon juice 

1/8 tsp. baking soda 

3 dry pints (about 6 cups) blueberries, washed and de-stemmed 

1 pkg. pectin 

1/2 cup rum 

10 4″-5″ sprigs of fresh mint

Preparation:

Wash and dry the limes and slice a thin strip off of each end. With a mandoline or hand slicer (don’t forget your cut-glove!), shred the limes finely and place into a large, non-reactive saucepan. Add 3 cups of the water and bring to a boil. Continue to cook at a boil for 10 minutes.

Add the sugar and lemon juice, and stir until the sugar is dissolved. Add the baking soda. The mixture will foam up suddenly, but will subside.

Add the blueberries, cover the pan, lower the heat to medium and cook for an additional 20 minutes.

In the meantime, wash and dry the mint sprigs, and cut or pinch off the top 1-1/2″-2″ of each sprig. Reserve those tips you just cut off.

Add the large mint sprigs and the rum to the jam, stir, and return to a boil on medium, for another 5 minutes.

In a small saucepan, dissolve the pectin in 3/4 cup cold water, and bring to a boil, stirring constantly for 2 minutes. Remove from heat.

Stir the hot pectin liquid into the still-boiling jam for one minute. Remove from the heat while you perform the “freezer wrinkle test”. Place a small amount of the jam on small dish and put it in the freezer for 5 minutes, after which you push the mixture with the tip of a spoon or your fingernail. If the jam wrinkles up, you’re ready to jar. If it’s runny, put the pan back on the heat and cook at a boil on medium for another 5 minutes. Repeat the wrinkle test.

Remove the large mint sprigs before ladling the hot jam into the hot, sterilized jars. Push one of the reserved mint sprig tips into each jar of jam. Seal each jar with appropriately prepared new lids, screw on the rings finger-tight, and process in a boiling-water canner for 10 minutes.

Remove the jars from the boiling water, allow to cool, and wait 24 hours to test your seals.

Saturday, May 7, 2016

We Be Jammin'... Blueberry Jam with Mint



Blueberry Jam with Mint 
Found on localkitchenblog

4 lbs blueberries 

1 lb (2 cups) sugar 

zest & juice of 1 lemon 

1 box of pectin 

4 – 6 sprigs fresh mint (Peppermint, Chocolate Mint, Pineapple Mint, Citrus Mint....Spearmint can be a little strong); reserve a few perfect leaves to add to jars 

Wash and drain blueberries and transfer to a pot; add just enough water to cover the bottom of the pot. Bring berries to a simmer over medium-high heat; reduce heat to low and simmer until softened, about 10 – 15 minutes. Press through a food mill to remove any stems, etc. Rinse out the pot and return blueberry pulp to the pot. Add sugar, lemon, pectin, and mint; bring to a simmer over medium-high heat, stirring until sugar is dissolved, then raise heat to a boil and boil, stirring only minimally for 1 min. Pick out the mint stems. Add 1 or 2 perfect mint leaves to each jar, then ladle hot jam into hot jars to 1/4-inch headspace. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. 

Yields about 5 cups or 5 half pints

Friday, May 6, 2016

My Heroes

My little Mama who went to heaven in 2008
I'm at the start of a new journey in my life this Mother's Day. It's a little scary... and I'm just at the beginning. I was diagnosed with diabetes in mid-April, just a few short weeks ago... yes, I know people deal with this hateful disease all the time, and live full, rich, wonderful lives... they get it under control, learn to eat right, exercise, and all that stuff... and I'm working toward all that as well... but right now, at this moment... I'm a little mad... a little scared...

I've always been the "healthy as a horse" one... and now I have insanely high glucose levels, cholesterol levels, and REALLY high triglycerides!!!! Yikes!!! I'll get it all down, it's manageable, but I'm still kinda mad! And my eyes are doing weird things... vision keeps changing... and now... the one who hates going to the doctor with a passion... is now becoming best friends with him!

My Mama developed diabetes when she was a few years younger than I am now... she had a doctor who made some dreadful mistakes with her medication (said doctor actually left the country for awhile to escape lawsuits)... causing my Mama's pancreas to die and digest itself and having to be removed... all Mama's body systems began shutting down... none of the doctors in ICU expected her to live... but she did... for seven more years... but she was full blown, insulin dependent diabetic, plus TONS of other health issues.

Because of what Mama went through... I'm a little scared...

Mama has always been my hero... and now that I'm dealing with just a fraction of the "D-word" stuff she had to deal with, she's even MORE my hero! And I miss her!

My sister, Beth (right) and me
Another hero in my life right now is my sister, Beth. She has dealt with gestational diabetes during her pregnancies and has a child with juvenile diabetes. She's the one I've been calling when the fear takes hold, when I get good news, or bad news, or when I have questions... she's the BEST!!!! I honestly don't know what I'd do without her right now!

(One day after my diagnosis with the big "D" we lost our youngest brother to an unexpected heart attack, he was only 51... We love and miss you so much, Kevin!)

Kevin
At this point in time, I'm in awe of the people who have dealt with this ugly disease for years... I've only been here for weeks and I'm already tired of my fingertips feeling like pin cushions, I'm tired of my vision changing every day (though they tell me this is normal and it will level out soon... my biggest fear is going blind... even more so than death I think!), I'm tired of thinking about and analyzing every bite I put into my mouth, tired of the nausea, headaches, dizziness, digestive issues... tired of being tired, tired of remembering to take medicine at regular intervals... EVERY DAY!!!!

This girl...

My beautiful niece, Cassie
... has been living with juvenile diabetes since she was in elementary school (eight years old, I think, when diagnosed)... she's now 15 and gorgeous, smart, and funny... active... soccer star, great student, has a boyfriend who thinks she's the best... she's AMAZING!!!!!! And another of my heroes! My sister assures me that Cass gets down, gets angry at the D-word, gets frustrated, and emotional... but I've only ever seen her taking it in stride as she pricks her fingers and gives herself her insulin injections... and keeping on keeping on! She's something else! (and we share the same birthday, so she's super special!) I want to be like her when I grow up!

And then there's my hero that takes care of me every day, who holds me when I cry over this frustrating curve ball life has thrown me... who lifts my spirits, makes me laugh, treats me like a queen... my husband... better known to you all as Mr. G! I love him!!!! He is my rock, my lifeline, my world!

Papa (Mr. G) and granddaughter, Carissa
Happy Mother's Day! 

Call your Mama if you can... tell everyone you love that you love them TODAY!... you may not have tomorrow!











We Be Jammin'... Blueberry Chardonnay Jam



Blueberry Chardonnay Jam
Found on midwestliving

Makes 8 half pints 

5 cups fresh blueberries 

2 cups Chardonnay 

1-1 3/4 - ounce package regular powdered fruit pectin (1/3 cup) 

1 tablespoon lemon juice 

1 teaspoon butter 

5-1/2 cups sugar 

Place berries in a 6-quart heavy pot. Using a potato masher coarsely crush berries. (You should have 3 cups.) Stir in Chardonnay, pectin, lemon juice and butter. Bring to a full rolling boil over high heat; stirring constantly. Add sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly or until jam sheets off a metal spoon. Remove from heat; skim off foam with a metal spoon. Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes.

Thursday, May 5, 2016

We Be Jammin'... Blueberry Nectarine Jam



Blueberry & Nectarine Jam 
2 cups Blueberries 

2 cups Nectarines, peeled and chopped 

1 cup Cantaloupe Puree 

1/4 cup Orange Juice 

1/4 cup Lemon Juice 

4 tsp. Calcium Water 

3 tsp. Pomona Pectin 

1 to 1-1/2 cup Granulated Sugar, divided 

Combine 1/2 cup sugar and 3 tsp. pectin into a bowl, set aside. Measure out remaining sugar into a separate bowl, set aside. In large pot combine blueberries, nectarines, cantaloupe, orange juice, lemon juice and calcium water. Cook over medium/­high heat and mash with a potato masher (or your equivalent) until you are happy with the size of the remaining fruit pieces. Bring to a boil. Add sugar/pectin mixture. Stir for a minute to dissolve pectin. Add remaining sugar and bring back to a boil. Boil for a minute. Pour into prepared canning jars with 1/4 inch headspace. I use 1/2 pint jars. Process in a hot water bath canner for 10 minutes. Turn of heat to canner, wait 5 minutes. Remove jars and allow to cool and ensure the lids have sealed.


What the heck is calcium water?

Fair question.

Calcium water is a mixture that helps the Pomona's pectin gel without the tons of sugar required in conventional pectin brands. It comes in a little packet inside the Pomona's box. You simply mix the contents of the packet with the required amount of water. It stores in the refrigerator for a number of months.

Wednesday, May 4, 2016

We Be Jammin'... Bluebarb Jam



“Bluebarb” Jam
Found on sugarcrafter



* 3-1/2 cups chopped fresh or frozen rhubarb

* 1/2 cup water

* 2-1/4 cups coarsely chopped fresh or frozen blueberries

* 1 Tbsp lemon juice

* 1 package (1.75 oz) powdered pectin

* 5-1/2 cups sugar

Place the rhubarb in a large pot with the water. Bring to a boil over high heat. Cover and reduce the heat to low and simmer for about 5 minutes.

Add in the blueberries, lemon juice, and pectin, and mix well. Bring to a boil over high heat, stirring constantly. Add in the sugar, then return to a full boil and boil hard for one minute, stirring constantly.

When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.

Remove the rhubarb mixture from heat. You can pour it into the jars now, or process in your food processor like I did if you want the mixture to be a little smoother. When the jars are ready, fill them with the jam to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 6 eight-ounce jars.

Tuesday, May 3, 2016

We Be Jammin'... Blackberry-Port Jam



Blackberry-Port Jam 
Found on www.bhg.com

Yields: 6 half-pints

Ingredients 

4 cups blackberries

5-1/2 cups sugar

1-1 3/4 ounce package regular powdered fruit pectin

1 cup vintage port (such as Graham's Six Grapes brand)

1/4 teaspoon ground cloves

Directions 

1. Place the blackberries in an 8- to 10-quart heavy pot. Using a potato masher, crush the berries slightly. In a small bowl, combine 1/4 cup of the sugar and the pectin; gradually stir into the berries. Stir in port and cloves.

2. Bring to a full rolling boil, stirring constantly. Add the remaining 5-1/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil, uncovered, for about 1 minute or until jam sheets off a metal spoon, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. (If you have any extra jam, place in an aitright container and store in refrigerator for up 2 weeks.)

4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks until set.

Monday, May 2, 2016

We Be Jammin'... Blackberry Vanilla Basil Jam



Blackberry Vanilla Basil Jam
Found on Pinterest

2-1/2 lbs fresh blackberries, washed and dried as much as possible (weigh berries before washing) 

3-3/4 cups granulated white sugar 

juice from 1 lemon 

zest from lemon. 

1 large clove of roasted garlic 

1/4 cup finely minced fresh basil 

1 Tbsp dried basil in a tied cheesecloth pouch 

1 Tbsp vanilla extract 

Add all ingredients into a large stock pot and bring to a boil over medium high heat while stirring to combine...it will quickly change from sugary thick lumpy to nice macerated blackberry moosh. 

Cook, stirring and skimming foam from surface...i skimmed towards the end. Take your cheese cloth basil sachet out before the mixture gets to thick. Cook until temperature reaches 220 F degrees on a candy thermometer. Lower heat to lowest and do a plate test. If mixture sets on plate to your liking then you are ready to fill sterilized jars. If not...bring back to medium heat and do another plate test. Process in a water bath for safe pantry storage up to a year. 

Fill jars to 1/4 inch headspace and process for 15 mins for half pints and pints. OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.
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