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.)

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

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

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*Bring mixture to a full rolling boil while stirring

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*Add 7 cups sugar (I use organic)

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

1 full minute

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

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

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

process in boiling water bath for 10 minutes.

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*Remove jars and place on a towel to cool

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

Music to my ears!

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

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!