Mixed Berry Jam

 Most mixed berry jam is blueberries, raspberries, strawberries, and blackberries.   I subbed the blackberries with cherries.   It's so good.

MIXED BERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries, blueberries, cherries, and strawberries (1 1/4 cups of each)  (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries, raspberries, blueberries, and cherries (or use a blender or food processor).

~Add 5 1/2 cups of crushed fruit into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Raspberry Jam

 This is my favorite jam.   Delicious on toast, pancakes, waffles, French toast or a PB&J sandwich. 

RASPBERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 1/2 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Raspberry Pie

 This is my favorite pie.   I probably could eat the entire pie, but I won't.  I put aluminum foil around the pie's edge to prevent over browning.   I remove the foil about 10 minutes before it's done baking.

RASPBERRY PIE

(serves 8)

Ingredients:

* 2 pie crusts (you can use store bought)

*5 cups fresh raspberries (or frozen that has been thawed)

*1 cup granulated sugar

*4 tablespoons cornstarch (6 tablespoons if using frozen berries).

*1 tablespoon lemon juice

*1 tablespoon butter, cut into small pieces

*1-2 teaspoons granulated sugar

Directions:

~Preheat oven to 425 degrees.

~Line a 9-inch pie place with 1 crust.

~In a large bowl, stir 5 cups fresh raspberries, 1 cup granulated sugar, 4 tablespoons cornstarch, and 1 tablespoon lemon juice, until well combined.

~Spoon filling into pie crust.

~Place 1 tablespoon cut up butter over top of filling (optional).

~Place top crust over top of filling.

~Seal top crust and bottom crust together.

~Sprinkle top crust with 1-2 teaspoons granulated sugar.

~Bake for 10 minutes in preheated oven.

~Turn heat down to 350 and bake for another 45-50 minutes or the crust is a golden color and filing is bubbling.

~Remove from oven and allow to cool completely before cutting.

• 
  

Fluffy Dinner Rolls

 These are so soft and flabby.  They are large, but you can cut them in half to make 12 instead of 6.

FLUFFY DINNER ROLLS

(makes 6 jumbo or 12 large)

Ingredients:

*3 cups bread flour

*1/2 cup granulated sugar

*1/2 teaspoon salt

*2 1/4 teaspoons active dry yeast

*1 1/2 cups warm milk (not hot)

*6 tablespoons butter, softened

*1 large egg, room temperature is best

Directions:

~Place 3 cups bread flour, 1/2 teaspoon salt, 2 1/4 teaspoons active dry years and whisk until well combined.

~Stir in 1 1/2 cups warm milk.

~Add in 6 tablespoons softened butter and 1 large egg and mix until well combined.

~Stir in 1 1/2 cups bread flour.

~Add remaining 1 1/2 cups bread flour add only 1/2 cup at a time.

~Knead until dough is smooth and elastic.

~Place dough into a well greased bowl and cover with plastic wrap or a clean damp tea towel.

~All to rise until doubled in size (60-90 minutes).

~Gently punch down dough.

~Grease a 9x13 inch baking dish.

~Divide the dough into 6 or 12 equal balls.

~Place into prepared pan.

~Cover with plastic wrap and allow to rise until doubled in size (30-40 minutes).

~Preheat oven to 375 degrees.

~Bake uncovered for 12-14 minutes.

~Cover lightly with aluminum foil and bake another 5 minutes.

~Remove from oven and brush some butter over top of rolls.

Small Batch Hamburger Helper

 This is great for 2 to 3 people.   Easy to make.

SMALL BATCH HAMBURGER HELPER

(serves 2)

Ingredients:

*1/2 pound ground beef

*1/2 yellow onion, chopped

*1/2 green bell pepper, chopped

*1 cup whole milk

*1/2 cup water

*1/2 teaspoon Worcestershire sauce 

*1 cup dry macaroni noodles 

*1/4 teaspoon sugar

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried oregano

*1/2 teaspoon parsley flakes

*1/2 teaspoon garlic powder

*1/4 teaspoon chili powder

*1/2 teaspoon paprika

*1 cup sharp cheddar cheese, shredded 

*4 slices provolone cheese

Directions:

~Preheat oven to 350 degrees.

~In a large skillet, brown 1/2 pound ground beef, 1/2 chopped small onion, and 1/2 chopped green bell pepper until meat is browned and veggies are tender.

~Drain any fat from the skillet.

~Add 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon ground paprika, and 1/4 teaspoon chili powder and stir for 20-30 seconds.

~Add in 1/2 cup water, 1 cups whole milk, 1/4 teaspoon granulated sugar, and 1/2 teaspoon Worcestershire sauce and stir until well incorporated.

~Add in 1 cup dry macaroni noodles and stir.

~Bring mixture to a low boil.

~Reduce heat to simmer and cover.

~Cook for about 9-10 minutes, or until the macaroni is tender.

~Remove from heat and stir in 1 cup sharp shredded cheese.

~Add 4 slices of provolone cheese over top of mixture.

~Bake uncovered for 10-15 minutes or until cheese is melted and bubbly.