How To Time: Raspberry Jam

Some of the raspberries are ripening! I am so excited. The best thing to do with raspberries (in my never to be humble opinion) is to make freezer jam to enjoy on the cold winter mornings on hot toast.

Freezer jam is easy and takes under
1/2 hour if you know what you are doing.
See instructions below:

flowers in pic from here

Prep Time:

30 min

Total Time:

24 hr 30 min

Makes:

About 5 (1-cup) containers or 80 servings, ...

What You Need

2 cups prepared fruit (buy about 2 pt. fully ripe red raspberries)

4 cups sugar, measured into separate bowl

1 pouch CERTO Fruit Pectin

2 Tbsp. fresh lemon juice

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all 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.

While I am working on this quick project I have left the sprouts out in the garden to pull weeds - oh the weeds are plentiful as the complaints (about weeding).

Yummy - Easy

Do to the fact that I have been either gone or snoozing today with the plan to leave again for the evening... (Unbelievable, I KNOW! If I am not careful some may think I have a life :)

Ok, so, for these reasons, I am going to link to another blog today. I also don't want to forget this idea come Valentine's Day.

CindyLou at Skip to My Lou has a great EASY idea for these cute V-Day treats. Think teachers, classmates, friends, or crushes .....

Candy Cane Heart Suckers.

A Zipper Pouch

I love this idea from Skip to my Lou. It is a tutorial on how to make a lined zipper pouch. I think even I (who has a fear of sewing zippers) could do this. Check it out: Skip to my Lou

Biscottis

Grab your apron... (Auntie Peggy made this one.)
Making Biscottis is easy.
Recipe:
2 1/4 C Flour
1 C sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
2 egg whites
1 Tbs almond or vanilla extract
3/4 C sliced almonds
1 (6 ounce) package dried cranberries

Heat oven to 325 degrees

Combine dry ingredients in medium mixing bowl



I like to use fresh cranberries

Chop cranberries with Pampered Chef food chopper. You can get yours here. Set cranberries aside.


Whisk together eggs, egg whites and extract in a separate mixing bowl. Add dry ingredients, mixing just until moist, using an electric mixer on med. speed. Add cranberries.


Add almonds. Pulse mixer a few times.



On a floured surface, divide batter in half. Pat each half into a log. Bake on a parchment lined pan in oven for about 12 minutes (just until firm)



Remove from oven. Cool for five minutes. Slice log every 2 inches.



Returned to parchment lined pan. Place biscottis cut end up. Bake at 300 degrees for 5-15 minutes longer (depending on how crisp you like your biscotti)



Cool on wire rack. Enjoy with coffee or tea.

How to Time

Cindylou at Skip to my Lou has a great idea for your #6 plastic. ~~~ShrinkyDinks~~~ I love this idea. You can find the instructions here .