Friday, July 17, 2009

Wild Black Cap Jam

Prepare jars and lids.

Bring water to a boil in a water bath canner

or a large pot with lid.

(Filled jars need to be covered by 1-2 inches of boiling water.)


* Measure 5 cups of crushed/mashed Wild Black Caps (black raspberries) into a large, heavy pot


*Stir in one box of fruit pectin and 1/2 teaspoon butter


*Bring mixture to a full rolling boil while stirring


*Add 7 cups sugar (I use organic)


*Return mixture to a full boil and continue to STIR CONSTANTLY for

1 full minute


*Remove from heat and skim off any foam (to an awaiting saucer for

an awaiting child to enjoy ~ preferably with homemade bread!)


*Ladle into jars, wipe rims with damp cloth, cover with lids and bands and

process in boiling water bath for 10 minutes.


*Remove jars and place on a towel to cool


*Listen to the music of 9 jars of beautiful jam sealing!

Music to my ears!

Edited on June 4, 2012
to join laura Williams' Musings
Carnival of Home Preserving

Saturday, July 11, 2009

Farmhouse Quiche


Into a baked pie crust add:
1/4 sweet onion, chopped & sauteed

cooked, chopped vegetable of your choice
ie. asparagus, spinach
(I used steamed broccoli)
about 3/4 cup
a nice handful of cut up ham, sausage or crumbled bacon
3 three eggs, beaten with one cup milk
salt & pepper
Cheese (lots!)
Bake in a 350* oven for 35-40 minutes or until a knife inserted into center
comes out clean
Great for breakfast, lunch or dinner!