Why am I sharing my Christmas Jam for 2016 already? Becasue tonight at midnight - we kick off a SPECIAL CHRISTMAS PROMOTION!! Yep! Make sure to TUNE IN TUESDAY 11/1 for ALL the details! In the meantime, I thougth I would share my Christmas Jam for 2016! Enjoy! ~Diane
Four Fruit Jam (Christmas 2016 Jam)
6 cups frozen or fresh fruit (1-1/2 cups raspberries, 1/2 cup sliced *nectarines (or peaches), 2 cups blueberries, 2 cups strawberries)
2-1/2 cups sugar (save 1/2 cup to mix with pectin)
2 cups honey
2 Tbs fresh lemon juice
1 tsp vanilla bean paste *optional
1 packet low sugar (pink box) sure jel
Recipe Note: *Traditional Four Fruit Jam would use blackberries in place of the nectarines.
Set fruit in pot with 1-1/2 cups sugar on low, let fruit simmer and macerate in sugar until juices start releasing - about 30 minutes. Stir in 1/2 cup sugar and 2 cups honey and let dissolve into fruit mixture - about 10 minutes. Immersion blend fruit until your desired consistency is reached. Stir in fresh lemon juice. Add in final 1/2 cup sugar with pectin mixed in and bring mixture up to a hard boil for 1-2 mins until boil cannot be sitrred away (do plate test to ensure gel stage has been reached) Stir in vanilla bean paste before jarring jam.
Jar jam with 1/4" headspace and Water Bath process for 10 mins *or according to your altitude.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Easy & Healthy! Choose your 'Milk', your fruit, and your yogurt! Blend and Enjoy!
Fruit Yogurt Smoothies
2 Cups Milk
2 Cups Fruit
1 Cup Yogurt
**use frozen fruit instead of ice so it doesn't dilute your drink.
**add in any sweeteners you chose: Splenda, stevia, honey, agave
**I do add a drop of vanilla bean paste for a bit of richness. You can try any flavored extracts.
**pictured is my fresh pineapple fruit yogurt smoothie
By: Diane Baker for Canning and Cooking at Home.
Old Glory Pie Filling
(makes one 9" pie - approx 1 quart)
3 Cups Cherries
1 Cup Blueberries
1 Cup Sugar
1 tsp vanilla extract (or vanilla bean paste)
1/4 tsp almond extract
1/4 cup tapioca flour (use cook type *clear jel if canning 1/4 cup +1 Tbs & 1 1/3 cold water)
1 Tbs + 1 tsp Bottled lemon juice
Place cleaned berries in pot (cherries should be pitted and stemmed) and let cook 10-15 mins until juices are released.
Stir together 1/4 *tapioca flour and 1 cup sugar and add to hot berries.
Lower heat and stir in 1/4 tsp almond extract, 1 tsp vanilla bean paste or extract. Cook & stir for approx.
2-3 minutes, until thickened. Remove from heat and let cool, use as pie filling.
Bakes One 9-inch pie. Bake at fruit pie at 375 for 50 mins. or until top is golden brown.
Want to Waterbath "Can" your Pie Filling? follow the attached link provided by
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
The Easiest Fruit Cobbler
2-3 slices white bread
1 stick butter (1/2 Cup)
1 Cup sugar
2 Tbs Flour
Pam cooking Spray
29 oz of canned fruit, drained
Spray 9" baking pan with "Pam spray with flour". Place all drained fruit into bottom of baking pan, remove crust from bread and cut into 1" strips, place over the fruit as if making a pie crust. Melt butter in saucepan and add sugar and flour, blend well. Let butter/sugar/flour mixture slightly cool and gradually add in one beaten egg. Pour entire mixture over bread. Bake at 350 for 25-30mins or until crust is golden.
*I used peaches, crushed pineapple and maraschino cherries in my cobbler.
Recipe by: Margie S.
Photo by: Diane Baker for Canning and Cooking at Home