Peach Jam

Last week, Brian and I decided to make Peach Jam, because a local store had peaches on sale for .87/lb.  This is an amazing price, and I figured, why not give it a try.  We didn't really know how many peaches it would take to get it all to work out, so we bought 20 peaches which came to around $8.00.

We then started cutting and realized that we had overbought, but that allowed us to make a second batch of jam and then left me with four peaches to enjoy on their own.

I am trying to get better about taking pictures, but decided all of that after making the jam.

I have given a jar to my parents (my dad loves peach jam) and he loved it.  When my mom brought it home, he immediately opened it up to taste it and said it was good.  They then enjoyed it on Sunday morning and my mom called raving about it.

The best part about making the jam is that I know exactly what is in it!  This is worth the cost even though for this jam, it is pretty cheap compared to the store bought stuff!

This recipe was taken from a few different recipes that I compiled together.

Peach Jam

Ingredients:

• 6 cups of peaches (peeled and diced)
• 1/4 cup lemon juice
• 1/2 cup water
• 4.5 cups sugar
• 3-4 tablespoons of Pectin (I use the container from Walmart and then it tells you that 3 tablespoons equal a box

Supplies:

• Canning Jars
• Canning jar holder
• Canning Pot (or a big pot to sterilize and process)
• Pot to cook the jam in (we use a dutch oven)
• Laddle
• Funnel

Directions:

1. Sanitize your jars in boiling water for 15 minutes.  Then place them in a warm oven until you are ready for them.  We place them in an 9x13 pyrex dish with a towel under them.  Pull them out when your jam is done.
2.  While sanitizing, wash your fruit in cold water, peel your fruit with a potato peeler and dice them up.  We made pretty small dices as you will have these in your jam later on.
3. Once this is done equally combine the lemon juice over the peaches to prevent them from browning.
4.  Measure out your sugar.
5. Reserve 1/2 a cup of sugar to mix with 3 tablespoons of pectin (or a box).
6.  Put your 6 cups of peaches and the sugar/pectin combination in your cooking dutch oven/pot.  While you do that mash the peaches up with a potato masher (this will help release some of the natural pectin and also make them smaller from the jam).
7. Then add in 1/2 a cup of water.
8.  Let this come to a hard boil (where you can't stir it away)--takes anywhere from 5-10 minutes.
9.  Then add the rest of your sugar and let it come to a rolling boil.
10. Test the thickness by coating a spoon that has been sitting in ice water with the jam and wait for it to come to room temperature.  From here you will know if you have the right consistency.  (we had to add about 2 teaspoons more of pectin).  Then test again in 2 minutes.
11.  Go ahead and pull your jars out of the oven and fill them up.  Use the laddle and the jar funnel for ease.
12. Put the lids on and tighten to a fingertip tightness.
13. Process the jars in boiling water for 10 minutes. (We leave the water on simmer after sanitizing the jars and then place the jam jars in and bring it up to a boil and then go for ten minutes.
14.  Place them on a towel after the 10 minutes and wait to hear the popping sound.  This means that the jar has sealed.  If it doesn't pop, place in the fridge and eat immediately.  If it pops it is good for about a year in your pantry.

Enjoy!

Raspberry Jam

Well, I have been thinking a while about canning.  I have pinned some ideas and then worked on getting my supplies ready.  I already had pots, canning jars, so I picked up a canning funnel, and a jar holder.

My wonderful husband actually  made the jam for me, because I was taking care of our 8 week old, but I helped by finding the recipe!

I have read a lot that canning really doesn't save you money.  As the avid couponer that I am, I would probably agree that for the price of everything, I might have saved a dollar, but that would get eaten up in time, energy, etc.

For me, canning is not about savings, but what is going in to the food that you eat.  I am trying really hard to make sure that we are eating healthy food and keeping things natural when we can.  I found raspberries on sale at a local store, and for the price figured that I could try canning!The original recipe is linked, below are my changes! I love the simplicity of this recipe and that you don't have to use pectin.  The fruit has enough pectin in it.


Raspberry Jam

Ingredients:
4 cups mashed raspberries
4 cups sugar


**You can use any combination as long as fruit and sugar are equal.

• Directions:
• 1. Sterilize your jars in boiling water for 10 minutes.  Then store in a warm oven to keep them sterile!
• 2. While that is happening heat the berries until they reach a full rolling boil.
• 3. Boil for two minutes.
• 4. Add the sugar and stir well.
• 5. Bring to a boil, stirring constantly and boil for 6 minutes.
• 6. Remove from heat and add to your sterile jars (mine made 3 pint sized jars).
• 7. Seal jars by placing in water and bring to a boil and let sit for 10 minutes.
• 8. Take out with your jar holder, and set in a draft free place for 24 hours.
• **You need the 24 hours for the jam to set completely.  It will look running, but wait the whole 24 hours and you will have the right consistency!

Kicked Up A Notch Black Beans

Yesterday we had dinner with our neighbors to thank them for all of the help they have given us.  They are amazing and we are so blessed to live next to them.  I had a King Ranch Chicken in the freezer so I made that and then we had chips and salsa, but I needed a side dish, so what did I have in the pantry was the question.  We found some black beans and went from there!

Kicked Up A Notch Black Beans



Ingredients:
2 cans Black Beans (drain one)
1 can Rotel (drained)
Reserved liquid from cans

Directions:
1. Open the black beans and put one directly in the pot, drain the other and add.
2. Drain the Rotel and add to the beans.
3. Cook until warmed through.
4. If you need more liquid add from your reserved stash.

This is an easy dish that is quick to prepare and just adds a little bit to Black Beans.  We had the leftovers with chips today as a snack and it was even more yummy the second day!

Banana Bread

Haven't been doing much cooking lately with the arrival of Andrew six weeks ago. Here is my new favorite for banana bread. Hope you enjoy! Banana bread 1 1/2 cups sugar 1/2 cup butter 2 eggs 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups flour 3 large very ripe bananas, mashed 1/2 cup nuts, chopped 1 teaspoon vanilla extract Blend together sugar, butter, and eggs. Add dry ingredients, which have been sifted together. Add mashed bananas, chopped nuts, and vanilla extract. Pour into a greased loaf pan. Bake at 375°F degrees for 1 hour. Brush top with melted butter or glaze with confectioners icing, if desired, while loaf is still warm.

Chocolate Chip Muffins

Yesterday I decided to actually be a little more domestic and made Brian chocolate chip muffins to take with him to work. I found a great recipe from joy of baking, that can be adapted to make any kind of muffins by just switching out the chocolate chips for another flavor. Enjoy! Chocolate Chip Muffins: 1/2 cup (113 grams) unsalted butter, melted and cooled 2 large eggs 2/3 cup (180 ml) milk (whole or reduced fat) 1 1/2 teaspoons pure vanilla extract 2 cups (260 grams) all-purpose flour 2/3 cups (135 grams) granulated white sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips) Cinnamon Sugar Topping: 1 tablespoon granulated white sugar 1/2 teaspoon ground cinnamon Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. Butter, or line with paper liners, 12 muffin cups. In a bowl whisk together the eggs, milk, and vanilla extract.  In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.) Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen. Makes 12 regular sized muffins.

Breakfast Casserole

So I finally was able to cook in the New Year and it happened to be for faculty breakfast this morning.  It was a really easy recipe that can be adapted in so many ways and only has one set that actually has to be measured.  My favorite kind of recipes!

Breakfast Casserole

Egg Mixture
12 eggs
1 cup of milk
1 1/4 cup of Bisquick
Salt and Pepper to taste

Casserole Fillings:
You can choose to use any amount of anything that you want, this is what the original recipe called for.

Tomatoes
Onions
Mushrooms
2 cups of Cheese (any kind)

You could also add/substitute:
Rotel
Green Pepper
Spinach

Layer in this order:
fillings
Cheese
Egg Mixture

Cook in a 9 x 13 dish at 350 for 30-45 minutes until set.

Fruit dip

Another one of our easy appetizers was a fruit tray with this yummy dip. I first found out about this from a church friend. It is easy and simple to add to sliced fruit.

Ingredients:
1 brick of cream cheese
1 7oz. Jar of marshmallow fluff

Directions:
With an electric mixer, mix the two ingredients together until incorporated.

Serve with fruit.

Enjoy!