Jamming It Up!

Yes, I've been jamming it up this week at my home! 

Microwave Strawberry Jam

I'm a homemade jam maker for years upon years, and always can my jam. 

Raspberry Jam

 

A few weeks before my dear hubby passed away, he requested pancakes. Doesn't our love for someone always involve food?  Our family has always loved German Pancakes and I made those for him. They're almost like a crepe, but somewhat thicker. I filled my sweethearts with sugar and cinnamon, and mine with some raspberry jam. 

This was my treat of crepes, which were served on a cut glass snack plate that I bought at our Trade Days.  The cup is perfect for holding fresh fruit or even a cup of soup.  The rose teacup is part of a set gifted to me from some dear friends. My faux roses are in a pretty container from Hobby Lobby.  All was served on my Southern Living wrought iron tray lined with a crocheted doily.   You can find that recipe for German Pancakes here. 

When I received my gift of Raspberry Jam, which was included with my special gifted  teacup from my friend Stephanie's teacup exchange of The Enchanting Rose, I wrote my gift giver, Debbie, and asked for the recipe.  She had shared with me that it was "her precious mother-in-law's ( Betty's )recipe" and she was most happy to give it to me.  I put a pretty muffin liner on top of the lid and then popped on the ring for a decorative touch.  These 4-ounce jars are perfect for gift-giving.   Raspberry Jam is my all-time favorite and I would like to share this with you:

Raspberry Jam

3 3/4 cups mashed raspberries (wild berries are best)

1/4 cup lemon juice

6 1/2 cups sugar (Betty said to stick with the exact amount of sugar)

1 teaspoon butter

1 pouch of Certo (Betty never used powdered pectin)

Mash the berries then stir in the lemon juice and sugar. Bring to a boil over high heat and boil for 1 minute. Remove from heat and add the butter (this removes the foam) and the pouch of Certo. Stir for 1 minute more, remove from heat. Fill jars, process,  and enjoy!

Would you care to join me?

                                                           Thank you for your visit!  xo

                                                                I am sharing this with:

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Tea in the Garden
Let's Dish!

Tips, Tutorials and Tidbits

Share Your Cup

Full Plate Thursday

Foodie Friday
Weekend Potluck

Seasonal Sundays

No-Cook Strawberry- Pineapple Freezer Jam

 

For my 4th of July table, I'm using my vintage-looking bike decked out with the flag, some patriotic ribbon, "Glory", the beanie bear and "Cody", the Brass Button Bear.

 

 

I finally found a deal at the thrift store!  The Liberty dishes, by Coventry, were all priced separately :  4 cups for $7.99, 4 bowls for $7.99, 4 salad plates for $14.99 and 4 dinner plates for $14.99.  I thought this can't be right...there's no way I'm paying that much!!  A worker there said to take them to the checker and see.  I moseyed up there and they sold all to me for $14.99.  Yea...a deal!!

 

 

I love the vintage look and color of this set!!

 

 

I made a table runner to compliment the dishes, with matching fringed napkins.  The jam/butter domed dish is from Mikasa.

  

 

 

 

I have been wanting to try a no-cook jam and wanted to use Certo, which I already had in my pantry.  I found this recipe from Kraftcanada.com.  It is so easy, doesn't require cooking over a hot stove and it's so fresh tasting.  It's like eating a little bit of strawberry heaven, with a tropical twist!  The best part is, you don't have to use a water bath canner, as you just freeze your jam in containers to keep or give away.  I hope you try it this Summer.

 3/4 cups crushed strawberries

1/2 cup crushed, drained pineapple (I used an 8-ounce can)     

4 1/2 cups sugar

1/4 cup lemon juice

1 pouch Certo Liquid Pectin

  

STIR together strawberries, pineapple, sugar and lemon juice in large bowl. Let stand for 10 min. )(NOTE:  Even though the recipe says "10 minutes", I left mine on the kitchen counter for 4-5 hours, stirring every once-in-while, to dissolve the sugar. I don't think the sugar would dissolve in 10 minutes.)
          
STIR in fruit pectin. Continue to stir for 3 min or until most of the sugar is dissolved. 
           
POUR jam into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set (up to 24 hrs).
            
STORE in freezer.

                                                              Happy 4th of July!!

I am sharing this with:

Make It Pretty Monday

HOME

Inspire Me Tuesday                                                                   
Let's Dish!
Tips, Tutorials and Tidbits
Share Your Cup

Full Plate Thursday
Open House
Tablescape Thursday

Foodie Friday
The Thrifty Grove
Anything Blue Friday
Weekend Potluck

Seasonal Sundays

               Thank you for your visit!  xo
 

Christmas Jam

 

A scone with this jam & a cup of tea...bliss!!!

My hubby & I have been making this every Christmas for probably over 35 years now.  It's a wonderful gift for co-workers, neighbors, friends & family.  We love it & it seems like everyone that receives it, loves it, too.  Here's the recipe, if you'd like to give it a try:

                                                                         
Before you start, make sure you have clean, sterilized jars & put the lids in a small pan  of boiling water.  I then keep the lids on simmer, while making the jam & keep hot water  in the jars until ready to use.
                                                                                                
1 (12-ounce) package fresh cranberries
2 (10-ounce) packages frozen strawberries, thawed (I now use a 23-24 oz container of sliced strawberries in sugar, thawed)
4 cups sugar
1 (3-ounce) package liquid pectin

Process cranberries in a food processor with the knife blade until they are coarsely chopped.

Combine cranberries, strawberries & sugar in a dutch oven; bring to a boil & cook for 1 minute, stirring occasionally.  Remove from heat; add pectin to mixture.  Return to a full rolling boil; boil 1 minute, stirring occasionally.

Remove from heat & skim off foam with a metal  spoon.

Quickly pour jam into hot sterilized jars, leaving 1/4" headspace.  Wipe jar rims.  Cover at once with metal lids, and screw on bands.  Process in boiling-water bath for 5 minutes (or see NOTE).

Yield:  7 half pints

NOTE:  For a quick way to process the jam, check this recipe here, and follow step #7.    It works for me every time!!

 

I am sharing with these delightful blog parties:

Tea Party Tuesday

Tabletop Tuesday

Tea Time Tuesday

Wow Us Wednesday

Rock 'n Share Party

Full Plate Thursday

Foodie Friday

Sweets for Saturday

Seasonal Sundays

Christmas in July Party at Cowgirl Up

A Homespun Christmas Recipes and Tablescapes

Triple Berry Jam

I had some frozen mixed berries in the freezer & decided to make some jam.  Jams makes such wonderful hostess gifts & they're so easy.  You can use fresh berries, but I just happened to want to use what I had in the freezer.  Here's what you do:

2 pints strawberries (2 cups crushed

1 pint raspberries (1 cup crushed)

1 pint blackberries or blueberries (1 cup crushed)

(I used 4 cups crushed triple berries, which are raspberries, blueberries & marionberries)

1/2 t. butter

7 cups sugar

1 pouch Certo (you get 2 pouches per box)

1.  Prepare jars & bands by washing in hot, soapy water. I usually sterilize them in the dishwasher.  Pour boiling water over the lids in a saucepan & let stand until ready to use.

2.  Prepare fruit by crushing with a potato masher.  I do this in a large dutch oven.

3.  Stir the sugar into the fruit & add the 1/2 t. butter to reduce foaming.

4.  Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 

5.  Stir in Certo quickly.  Return to a full rolling boil & boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a metal spoon.

6.  Ladle into prepared jars, filling to within 1/2" from the top.  Wipe the top of the jar with a clean, wet paper towel.  You want to have a clean seal.  Cover with the lid, using tongs to get from the hot water.  Tightly screw on the band. 

7.  You can now process in a canner or do a trick that someone told me about over 30 years ago.  Take the hot, lidded, tightly banded jars & turn upside down on a kitchen towel.  Let sit for around 10-15 minutes. Do not allow the jars to stay upside down past the time or the jam will have a gap at the bottom!  Immediately turn right side up on the towel.  You should "hear" the jar seal within a few minutes.  Check to see if the middle is down.  If lid springs back, it is not sealed & will need refrigeration.  This method for sealing jam has always worked for me.  You can also just freeze the jam, if you prefer to skip the sealing method.


8.  Let stand at room temperature for 24 hours.  Store in a cool, dark place.

Makes 8 cups of yummy, delicious jam