homemade jam – Kacey Tess

Black Currant-Grape-Lime Jam

What you’ll need:

2 C black currants cleaned and stems removed

2 C red grapes cleaned

1 lime (juice)

1 1/2 C pure cane sugar

1 packet pectin

5 canning jars (I use the smaller size for jam)

What you’ll do:

Combine currants and grapes in a food processor

In a separate bowl combine sugar and pectin

Add sugar mixture to fruit

Add juice from the lime and combine thoroughly

Spoon into jars

Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks

Enjoy!!

Homemade Pop Tarts

I made these tasty treats from a recipe I found in Martha Stewart Living. I posted the link below but have also posted the changes I made. Please try these, you will not be disappointed!

http://www.marthastewart.com/1078662/graham-flour-and-jam-pastry-squares

Instead of graham flour which I could not find, I used 1 C whole wheat flour and 1/4 C coconut flour

Instead of raspberry jam I used blueberry nectarine jam I had already made

I didn’t have a pastry crimper (I don’t bake too often) so I folded the crust over with my fingers and then pressed the tongs of a fork all around the edge

I added raspberry jam to the frosting to give it a pretty color and a bit more flavor

I hope you enjoy it as much as I did!!

Peach-Raspberry Jam

What you’ll need:

2 C fresh raspberries washed

2 C fresh peaches peeled and chopped (about 4 peaches)

1/2 Lemon

1 1/2 C cane sugar

1 packet of pectin

5 canning jars for jelly