Monday, June 7, 2010
I do know how to can things, but sometime I just don't have the time. I love freezer jam. It's easy and it tastes great, it's cheap if you already have the jars or containers, and it uses up fruit that you froze for the winter last year with good intentions of using it and then discover it right around the time that said fruit becomes ripe again one year later. (English teachers have fun with that sentence.)
I Don't Have Time to Make Jam, Raspberry Jam
3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin Make It!
Run small canning jars or plastic containers through your dishwasher on a turbo heat, antibacterial cycle, be sure to use the dry cycle. Time it so jars are hot and dry when you're ready to fill them.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired. This is dumb, but it's in the original recipe, so if you really want to stain your hands your counter tops, and make a big mess, go ahead.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.) Make some toast and taste it. This is required.
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Be sure to put one in your fridge and make some Cream Biscuits (recipe below) for supper. You can thank me later.
The shortening is in the whipping cream, no need to cut it in. Makes biscuit making so easy. Great camping recipe, they bake up easily in your Dutch oven. You can cut or just make drop-style biscuits (drop from spoonfuls) if you could care less if Martha approves of your biscuits.
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
Taking a little time to play with words, to play with food, and just to play!