Blueberry Jam

After finding a sweet little berry patch around town and picking loads of fresh blueberries, I made this delicious blueberry jam for us to enjoy.  The kids have loved it on their peanut butter and jam sandwiches, and it's great on toast, too!  I have made a few batches of this and have used both liquid and powdered pectin, both of which yield a great jam.

8 cups fresh blueberries

6 cups sugar

3 Tbsp lemon juice

2 tsp ground cinnamon

2 pouches (3oz each) liquid fruit pectin -OR 2 boxes of dry pectin

8-9 half pint jars with bands and lids

Clean and sterilize your glass jars, bands, and lids.  Process berries in a food processor or blender, until blended.  Transfer to a stockpot.  Stir in sugar, lemon juice, and cinnamon.  (If using powdered pectin, stir that in, too.)  Bring to a full rolling boil over high heat, stirring constantly.  Stir in liquid pectin.  Boil for 1 minute more, stirring constantly.  Remove from heat and skim off foam.  Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4" headspace.  Remove air bubbles.  Wipe rims of jars and place lids on.  Process in a hot water bath for 10 minutes.

See below for a detailed step by step of this recipe...

Assemble ingredients.

Sterilize clean jars and lids.

Process/blend berries until blended and then transfer to a stockpot.

Add sugar,

cinnamon,

and lemon juice.  Stir ingredients together well.

Bring to a boil.

Stir in liquid pectin. And bring back to a boil.  Boil 1 minute, stirring constantly.

Remove from heat and skim off foam.

Ladle hot jam into hot, sterlized jars.

Wipe the rims of the jars before placing the lids on.

Then process in a hot water bath for 10 minutes.

Recipe modified by Meredith (original found HERE)

Crockpot Apple Butter

5-6 lbs apples; peeled, cored, and chopped
1 1/2 cup sugar (I used brown and tastes great!)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Put all ingredients into crockpot and cover.  Cook on high for 1 hour.  Reduce to low and cook overnight for 8 or so hours (or all day).  Stir, use hand-held immersion blender to get desired consistency.  Removed lid, cook on high until as thick as you want it.  Process in sterile jars in hot water bath.  Or put in airtight container to freeze.  Makes 5 pints.

Recipe modified by Meredith from one found HERE.

Jalapeno Jelly

8 oz jalapenos,
4 oz red pepper
2 cups apple cider vinegar
6 cups sugar
2 (3oz) packets of liquid pectin
canning supplies

Slice peppers into chunks, removing veins and seeds.  (Save some seeds to give the jelly some heat.)  Use food processor to chop peppers (with seeds) finely.  Use some of the vinegar in the food processor to get peppers finely chopped.  Put almost-pureed peppers, sugar, and vinegar into pot on stovetop.  Bring mixture to a boil.  Boil 10 minutes, stirring frequently.  Add in packets of pectin and boil one more minute.  Transfer to sterile jars.  Then can and process jars.  To evenly distribute peppers in jelly, after processing, while jars are sitting out on counter, turn jar over every 30 minutes for about an hour and a half, or until jelly is set.

Serving suggestion:  spread over a block of cream cheese and serve with crackers.

 

Recipe compiled from several online sources as well as basic instructions included with the liquid pectin.

Whitman's Decorating Icing

1/2 cup butter flavored Crisco
1/2 cup butter, softened
splash vanilla
4 cups C&H powdered sugar
milk

Mix Crisco, butter, and vanilla until blended. Slowly add powdered sugar. It may look a little dry. Add a little milk to desired consistency.

For Chocolate Frosting: Add 1/2 cup cocoa (or more/less to taste) while adding powdered sugar.

Recipe from Heidi

Buttercream Frosting

• 1/2 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 cups confectioners' sugar, sifted
• 2 tablespoons milk
• 3 drops food coloring, or as needed (optional)

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Recipe from Allrecipes.com

Pumpkin Cream Cheese Icing

1 Tbsp butter, softened
2 oz cream cheese, softened
1 1/2 Tbsp pumpkin
1/4 tsp cinnamon
2 cups powdered sugar

Mix all ingredients. Spread over cooled cookies or cakes.

An Original recipe by Meredith

Peach Preserves

3 cups peaches, diced and peeled
2 cups sugar
2 Tbsp lemon juice
3-4 maraschino cherries, crushed or diced

In a 10 inch skillet, boil all ingredients slowly, stirring constantly. Boil 10 minutes or until desired thickness. Let cool in skillet. When cool, pour into sterile jars and seal.

Recipe from Mary

Pumpkin Butter

1 (29oz) can pumpkin puree
3/4 cup apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 cups sugar
2 tsp ground cinnamon
2 tsp ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan. Stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

Recipe from Allrecipes.com