Dinner daily: Corn Chowder. I got lot's of complaining because there were no rolls with this soup. I thought... http://t.co/4SnB3FAk
247 days ago
Thanks! I loved Family Day!RT @CASAFamilyDay: Thanks to our Bloggers. We appreciate your support of Family Day & fun, family-friendly posts!
247 days ago
5 Simple Rules For Super Immunity! {Plus Giveaway}: I am a long time fan of the books written by Dr. Joel Fuhrma... http://t.co/Z6IgRR4e
247 days ago
Find out the 5 rules to having SUPER IMMUNITY and enter to win a new book!... http://t.co/ICOSiy6Y
247 days ago
We had our super-easy- poor-man’s homemade jam , and now we have our real berry, thick, no sugar added homemade jam. This jam isn’t exactly cheap to make. I bought a package of pectin that was $3, and I got this jar plus another 1 cup of jam. Plus the cost of the berries, and jam made with high fructose corn syrup somehow becomes the cheaper alternative. When compared with commercial-all-fruit style jams however, it is definitely cheaper. J-Week continues with JAM~!
5 cups berries (I used frozen strawberries and blackberries)
1 package “No Sugar Needed” Fruit Pectin (Sure-Jell 1.75 ounces)
3/4 cup water
Place frozen berries in a pot and begin to simmer. Once berries begin to break down and defrost, pour berries into a blender and pulse until desired consistency. Return berries to pot, add water and pectin and bring to a boil. Boil for 1 minute. Skim foam off the top. Pour into prepared jars.
This jam set up super quickly. I tried it with using only a few teaspoons of regular pectin, and 12 hours later, it was still runny. Other than that, I don’t see how you could go wrong. This jam is perfect for peanut butter and jelly sandwiches, and should last us quite awhile!
I used those herb labels again for my jar, found here . For a bunch of ideas on getting creative with your PB&J, see Sticking with the PB&J.
Place frozen berries in a pot and begin to simmer. Once berries begin to break down and defrost, pour berries into a blender and pulse until desired consistency. Return berries to pot, add water and pectin and bring to a boil. Boil for 1 minute. Skim foam off the top. Pour into prepared jars.
This jam set up super quickly. I tried it with using only a few teaspoons of regular pectin, and 12 hours later, it was still runny. Other than that, I don’t see how you could go wrong. This jam is perfect for peanut butter and jelly sandwiches, and should last us quite awhile!
I used those herb labels again for my jar, found here . For a bunch of ideas on getting creative with your PB&J, see Sticking with the PB&J.