Blueberry Cherry Jam

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Blueberry Cherry Jam

2 cups blueberries
1 1/2 pounds cherries
4 cups sugar
1 box pectin

Crush blueberries one layer at a time. Stem and chop cherries. Combine fruit. You should have 3 1/2 cups of fruit. Put fruit in large pot*.

Measure sugar and set aside. Add pectin to the fruit in the pot. Stir and bring to a boil. Add sugar all at once. Bring back to a full boil
and boil for one minute. Remove from heat and skim any foam. Pour into hot, prepared jars and BWB (boiling water bath) for 10 minutes.

*you can stir in 1/2 tsp butter with the fruit to lessen foaming.

Makes 5 half-pint jars


Triple Berry Jam

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Triple Berry Jam

6 cups strawberries
3 cups raspberries
2 cups blackberries
1/2 tsp butter
1 box pectin
7 cups sugar

Wash berries. Mix pectin with 1/4 cup of the sugar. Combine berries and sugar-pectin mix to a full boil. Add butter and remaining sugar. Bring back to a full boil and boil hard for 1 minute. Let stand for 5 minutes, stirring once a minute. Ladle into hot, properly prepared jars. Process in a boiling water bath for 10 minutes.

Makes 4 pints

Honey Lemon Jelly

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Honey Lemon Jelly

5-6 lemons
2 1/2 cups honey
1 (3 oz) pkg liquid pectin

Zest lemon rind to measure 4 tsp. Set aside. Squeeze juice to measure 3/4 cup. Strain. Combine juice, honey and rind in a large pot. Stir well.

Bring to a boil over high heat. Stir in pectin. Return to a boil and boil hard for 1 minute. Remove from heat. Skim foam. Pour into hot, properly prepared jars. Boil water bath for 10 minutes.

Makes 4 half-pints

Strawberry Lemon Marmalade

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Strawberry Lemon Marmalade

1 lemon
1/4 tsp baking soda
2 quarts strawberries
1 package pectin
6 cups sugar

Peel lemon and slice very thinly. Squeeze 1 Tbsp juice. Combine peel and baking soda in small pan with just enough water to cover. Simmer five minutes. Remove from heat, drain, and set aside.

Slice or crush strawberries to measure 4 1/2 cups. Combine berries, lemon juice, peel and pectin in a large pot. Bring to a boil. Add sugar, stir to dissolve, bring to a boil and boil hard for 1 minute. Ladle into hot, properly prepared jars. Process in a boiling water bath for 10 minutes.

Makes 8 half-pint jars

Strawberry Jam

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Strawberry Jam

7 1/2 cups crushed. hulled strawberries
1/2 cup lemon juice
14 cups granulated sugar
2 pouches liquid pectin

Prepare jars properly, sterilizing and keeping them hot. Simmer flats. In large stainless steel pot, combine berries, lemon juice and sugar. Bring to a boil that can NOT be stirred down. Stir in liquid pectin. Return to a hard boil. Boil, stirring, for one minute. Remove from heat and skim.

Fill hot jars to 1/4" headspace. Remove air bubbles. Wipe rims and cap with flats and rings. Process 10 minutes in a boiling water bath.

Makes about 8 pints

Homemade Wheat Thin Crackers

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I found this at Mahlzeit. It sounds SO good!!!


Homemade wheat thins

1 cup plain flour
1 cup wheat flour
¼ teaspoon salt
2 tablespoons softened butter
approximately 1 cup of milk

Seasonings- oregano, sea salt, cracked pepper, sesame, etc.

Preheat oven to 150'C/ 300'F.

Add the salt to the flour, and in a mixing bowl or food processor, cut the butter in until the mixture looks like fine breadcrumbs.

Slowly mix in enough milk to form a soft, but not sticky, dough.

Divide the dough into four portions and roll out one at a time, until paper thin (Really really thin. I did the first batch too thick- maybe a milimeter, and they came out chewy instead of crisp). You can do this on a lightly floured board, or you can do it straight onto a large ungreased cookie sheet. This recipe made enough for four 10" x 15" trays and a little more, so divide your dough accordingly.

Lightly brush the sheet with a flavorful oil (nut or olive), then season with sea salt, freshly ground pepper and oregano, sesame or other herb. I also made some with ground ginger (no salt on that one).

Using a sharp knife or pizza roller, cut the dough into crackers. Line cookie sheet with parchment, then transfer crackers to the cookie sheet if you rolled it out on a board.

Bake for 20 minutes, until lightly browned and crisp. Allow to cool on the tray and then store in an air tight container for up to a week. This recipe made about 200 1" square crackers.

Homemade Toothpaste

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Homemade Toothpaste

2 Tbsp coconut oil
3 Tbsp baking soda
1/2 small packet of stevia, or liquid drops to taste

Mix well, then flavor with:

5 or more drops peppermint oil
OR
5 or more drops spearmint oil
OR
1 tsp cinnamon + 3-4 drops clove oil

I bought some anise oil. We are going to try that next time. I store mine in a wide mouth food container with a tiny little samplespoon I snagged from Target. I'd love to find an easier to use, more practical way to store it. Any suggestions?