CANNING MULBERRY JELLY

 Canning mulberry jelly is a delightful way to preserve the essence of summer's bounty. Imagine capturing the sweet-tart flavor of ripe mulberries in a glossy, jewel-toned jelly that can be enjoyed long after the season has passed. 

JELLY INGREDIENTS 

• 3-3/4 cups prepared juice ( about 2-1/2 qt. fully ripe blackberries)
• 1 box SURE-JELL Fruit Pectin
• 4-1/2 cups sugar, measured into separate bowl
• 1/2 Tsp butter or margarine 

COOKING INSTRUCTIONS

Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepan.

Stir pectin and butter into juice in pan.  Bring mixture to full rolling boil (boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat.

Skim off any foam. (If you will let the jelly sit for a couple of minutes, it is easier to remove the foam).  I carefully run my spoon over the top of the jelly and try to push it into a small area (see above photo) which makes it easy to remove.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids.

Process 10 min.

HOT FUDGE SUNDAE CUPCAKES

 

I've been thinking about hot fudge cupcakes for a while, but with my busy schedule, I rely on shortcuts. Though I usually prefer baking from scratch, this quick and easy recipe is perfect for when I'm short on time.

FRESH PEAR CAKE

I am always on the lookout for pear recipes, especially this year since the apple trees didn’t produce.

Enter…..delicious cake.  I’m mean really delicious cake.

CAKE INGREDIENTS

• 4 cups peeled, cored and chopped pears
• 2 cups white sugar
• 3 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoon ground cinnamon
• 3 eggs
• 2/3 cup vegetable oil
• 1 cup chopped pecans or walnuts

ICING INGREDIENTS

• 1 teaspoon vanilla extract
• 1-1/4 cups confectioners’ sugar
• 2 tablespoons milk

HOW TO MAKE FIG JAM

It's that time of year when fig trees yield their beautiful fruits. I adore the taste of figs but can not tolerate  the texture, so this is a perfect outcome for me — enjoying the flavor without the need to bite into the fruit itself. If you're a fig enthusiast, making jam might be a great option for you.

INGREDIENTS

5 pounds figs

6 cups sugar

3/4 cup water

1/4 cup lemon juice

DIRECTIONS

EASY 2 INGREDIENT STRAWBERRY JAM

INGREDIENTS

2 quarts strawberries

6 cups of sugar

DIRECTIONS

Wash strawberries and drain.  Remove stems.  Crush berries by hand, use a food processor, or potato masher.  Combine strawberries and sugar in a large pot.  Bring slowly 

to a boil, stirring until sugar dissolves.  Cook rapidly to a gelling point.  As mixture thickens, stir frequently to prevent stick.  Remove from heat.  Skim foam if necessary. Ladle hot jam into jars, leaving 1/4 in headspace.  Adjust 2 piece caps.  Process 15 minutes in a boiling water canner.

HOW TO MAKE HOMEMADE ROTEL

Every year, I preserve my own version of Rotel tomatoes. While a quick Google search will yield a plethora of recipes, I aimed to stay as true as possible to the original ingredients found in the can. Many recipes I came across included sugar and various peppers not present in the classic Rotel blend. Although there's nothing wrong with adding your own twist, this time I wanted to keep things simple and stick to the basics.