Apricot & Pineapple Jam

Wash your half-pint or pint jars, lids and rings in soapy, water. Sterilize them, covered 10 minutes, in boiling water.

Apricot 🍑 Pineapple🍍Jam
Yield: 10 cups (or half-pints)

Print Recipe
5 1/2 cups apricots, crushed (4 lbs apricot halves)
1 (20-oz) can crushed pineapple, undrained
3 1/2 cups granulated sugar or Whey Low D Sweetener – 2 lbs
7 Tbsp regular cooked-type ClearJel® (for canning)
OR 4 Tbsp Instant ClearJel® ® (if freezing, see Notes*)
1/4 cup lemon juice, bottled (or 2 lemons)
1 Tbsp corn syrup (aids w/storage, if freezing in bags)
1. In a food processor, pulse to crush apricots.
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Great Year: Top Ten Blog Posts… 2010 – 2011

To celebrate the NEW YEAR allow me to list last year’s “Top Ten Posts”.
10. Wheat flour’s ALWAYS BEST GROUND fresh at home;
I’ve helped several get their own Magic Mill (stone grinder)
grinds the very best flours… really it just does!… Read the rest

Microwave Jelly (small amounts)

Best to microwave only one batch at a time. Since it’s such a small amount, simply refrigerate, rather than processing.

Microwave Jelly (small amounts)
by Sharon Anne
Yield: about 1 1/2 (half-pints)

1 Tbsp REGULAR pectin powder
3/4 Tbsp REGULAR ClearJel® powder
1 cup granulated sugar, divided (or Whey Low D granular)
9-ounces grape juice concentrate, thawed & undiluted
1 tsp fresh lemon juice

In a small bowl, mix together the pectin and ClearJel powder with 2-4 Tablespoons of your choice of sweetener and set aside.

Combine the juices in a 3-quart microwave-safe bowl, and then whisk in the remaining sweetener, plus the pectin-powdered mixture.
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