Saturday, May 28, 2016

Strawberry Jam Recipe

Strawberry fields and Summer Jammin :) 




Strawberry Jam

5 cups strawberries (about 3 quarts)
7 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin

Discard strawberry core, stems and debris, wash, then mash.
Sterilize jars and lids
Bring strawberries, pectin and margarine to a full rolling boil for 1 minute.  Add sugar, return to full rolling boil for 1 minute.  Ladle into sterilized jars within 1/4 inch of top. Wipe jar rims and cover with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.

Notes: preheat the water in your pressure cooker or add hot water to avoid breakage.  Remove jars and allow to cool completely, then let stand at room temperature for 24 hours.  Check seals by pressing centers of lids.  If it springs back, lid is not sealed.

Store unopened jam in cool, dry, dark place for up to 1 year.  Refrigerate opened jam for up to 3 weeks.

Blueberry Jam Recipe

Love it when fresh fruit comes into season and homemade jam is on the shelf.  We use this blueberry jam recipe for one of our family favorites!

4 cups blueberries (3 1/2-4 pints)
4 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin

Discard blueberry stems and debris, wash, then mash.
Sterilize jars and lids
Bring blueberries, pectin and margarine to a full rolling boil for 1 minute.  Add sugar, return to full rolling boil for 1 minute.  Ladle into sterilized jars within 1/4 inch of top. Wipe jar rims and cover with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.

Notes: preheat the water in your pressure cooker or add hot water to avoid breakage.  Remove jars and allow to cool completely, then let stand at room temperature for 24 hours.  Check seals by pressing centers of lids.  If it springs back, lid is not sealed.

Store unopened jam in cool, dry, dark place for up to 1 year.  Refrigerate opened jam for up to 3 weeks.

Best Way to Clean a Grill

Best way to clean a BBQ grill? Clean out the debris on the bottom of the grill. Light it! Heat it up, then brush those grates with a wire brush. What will you do with all that spare time?

Tuesday, December 8, 2015

Free Chemo Hat

Update: Over 35 chemo hats were given out free in December, thanks to my fabric supplier and a little extra craziness here just trying to sew up extra hats.  I hope you had a blessed Christmas, and wishing you an awesome New Year!


Oops! One of my favorite fabric suppliers, High End Fabric, sent me the wrong fabric and generously donated it to me to make cancer chemo caps. This week and while supplies last, I'm giving away a free organic black bamboo chemo hat with every purchase.

My hats make great chemo gifts and are super soft. I love natural materials like cotton and bamboo because they are perfect for sensitive skin. You can shop my hat collection online at

My Website All Things Blooming, www.allthingsblooming.com

Etsy All Things Blooming, www.etsy.com/shop/AllThingsBlooming

All Things Blooming on Amazon, http://www.amazon.com/s/ref=sr_nr_p_89_0?fst=as%3Aoff&rh=n%3A7141123011%2Cp_4%3AAll+Things+Blooming%2Cp_89%3AAll+Things+Blooming&bbn=7141123011&ie=UTF8&qid=1448978167&rnid=2528832011&ajr=0


If your purchase is a gift, please send along a note you would like to include, and I will gift wrap for free.

Christmas Blessings!
Theresa

Wednesday, September 23, 2015

Suzy's Cheesy Potatoes


At a family reunion this summer, Hubby's cousin's daughters were chatting about Cheesy Potatoes saying things like, "they are so good I can eat the whole pan", and "we're hoping Suzy will bring a big batch" and "can't wait for the potatoes".

At mealtime I was able to scrape out one teaspoon of Cheesy Potatoes from the bottom of the dish, because that was all that was left of this delicious side dish. My son got about a tablespoon and Hubby didn't get any :(


Many thanks to Meadow and Willow for telling me great things about Cheesy Potatoes and special thanks to Suzzanne Campbell, for sharing her Cheesy Potatoes recipe with us, a new family favorite :)

Cheesy Potatoes 
   by Suzzanne Campbell
Note: This recipe is for 1 batch.  Suzy often doubles or triples it for a potluck.

2 lb. shredded hash browns
1 can cream of chicken soup
1 stick butter melted
8 oz. sour cream
12 oz. shredded cheddar cheese, plus about 2 oz. to sprinkle on top
about 5oz. of milk (or 1/2 of the soup can)
season as desired with onion powder, salt, pepper

Mix ingredients in a large bowl until combined then place in baking dish coated with cooking spray.
Bake at 350 degrees for 50 minutes, sprinkle top with cheddar cheese, continue baking for 10 minutes.

p.s. I reduced butter to 3/4 stick and added 1/2 cup double cheese Ragu sauce for the cheesiest.




Thursday, June 25, 2015

Black Raspberry Jam

Wild black raspberry bushes are taking over our back yard. They are pokey with thorns and usually grow with poison ivy tucked in around them.  But, oh my goodness, they are delicious. Here is how I make my Black Raspberry Jam.

To prepare or sterilize jars, I preheat my oven to 200 then turn it off. Then I bring a saucepan of water to a full boil.  In batches, I place washed jars in the boiling water and boil for 3 minutes; remove the jars from the pan with tongs and place them on a paper towel lined cookie sheet to drain.  Then I place the sterile jars in oven to keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.

If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.


Black Raspberry Jam 
makes 8-9 cups or half pint jelly jars

Ingredients:
5 cups of cleaned, washed, crushed and *sieved black raspberries
   *to remove some seeds, sieve or use a food mill on half of the pulp
1 package pectin
1 tsp margarine
6 1/2 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring.  Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute.  Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops.  Wipe jar rims and threads then place lids and rings on jars and tighten.  Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours.  Store unopened jams in a cool, dry, dark place up to 1 year.  Refrigerate opened jam up to 3 weeks.

Tried and True Triple Berry Jam Recipes

Lots and lots of jams and jellies are made with love at our house to sell at our local farm market.

Triple Berry Jam is one of my favorite jams. I've made it over and over with 6 cups of fruit, instead of the 5 cups of fruit that the Sure Jell box recipe recommends. More fruit = More goodness.  I've also made it with different kinds of berries, depending on what berries are ripening in my yard or what is on sale at the market.

To prepare or sterilize jars, I preheat my oven to 200 then turn it off. Then I bring a saucepan of water to a full boil.  In batches, I place washed jars in the boiling water and boil for 3 minutes; remove the jars from the pan with tongs and place them on a paper towel lined cookie sheet to drain.  Then I place the sterile jars in oven to keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.

If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.

Here are two of my recipes for Triple Berry Jam, each makes 10-11 cups or half pint jelly jars.

Triple Berry 
with Strawberries, Blueberries and Black Raspberries

Ingredients:
6 cups of cleaned, washed and crushed fruit as follows:
2 cups strawberries (remove hull and stem)
2 cups blueberries (remove stems)
2 cups black raspberries (remove seeds from 1 cup of black raspberries by processing in a food mill or sieve)
1 package pectin
1 tsp margarine
7 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring.  Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute.  Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops.  Wipe jar rims and threads then place lids and rings on jars and tighten.  Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours.  Store unopened jams in a cool, dry, dark place up to 1 year.  Refrigerate opened jam up to 3 weeks.

Triple Berry 
with Raspberries, Blueberries and Blackberries

Ingredients:
6 cups of cleaned, washed and crushed fruit as follows:
2 cups raspberries
2 cups blueberries (remove stems)
2 cups blackberries (remove seeds from 1 cup of black raspberries by processing in a food mill or sieve)
1 package pectin
1 tsp margarine
7 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring.  Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute.  Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops.  Wipe jar rims and threads then place lids and rings on jars and tighten.  Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours.  Store unopened jams in a cool, dry, dark place up to 1 year.  Refrigerate opened jam up to 3 weeks.