Smoky and Sweet Strawberry Chipotle Jam

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lbs. fresh strawberries, hulled
2 tsp. grated lemon peel
3 Tbsp. lemon juice
2-3 chipotle peppers in adobo sauce, finely chipped
1/4 tsp. salt
1 pkg. (1 3/4 oz.) powdered fruit pectin
3 c. sugar

Directions:
Place half of the strawberries in a food processor; process until pureed.  Chop remaining strawberries.

In a large saucepan, combine the strawberries, lemon peel, lemon juice, peppers and salt.  Stir in pectin.  Bring to a rolling boil over high heat, stirring constantly.  Stir in sugar; return to a rolling boil.  Boil and stir 1 minute.

Remove from the heat; skim off foam.  Ladle mixture into 5 hot half-pint jars, leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot mixture.  Wipe rims.  Center lids on jars; screw on bands until fingertip tight.

Place jars in canner with simmering water, ensuring they are completely covered with water.  Bring to a boil; process 10 minutes.  Remove jars; cool.

Easy Strawberry Butter

(Courtesy of Taste of Home)

Ingredients:
6 large fresh strawberries, room temperature, stems removed
1 c. butter, softened
3/4-1 c. confectioners' sugar

Directions:
Pulse strawberries in food processor until chopped.  Add butter and 1/2 c. confectioners' sugar; process until blended.  Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness.  Store in the refrigerator.

Blueberry Patch Jam

(Courtesy of Mr Food)

Ingredients:
4 c. fresh blueberries
3 c. sugar
1/2 tsp. salt
1 Tbsp. lemon juice

Directions:
In a large pot, combine all ingredients.  Using a potato masher or wooden spoon, smash the blueberries.

Cook the blueberry mixture over medium heat for 30-35 minutes, or until thickened.  Let cool then pour into a glass bowl, cover and refrigerate overnight.

http://www.mrfood.com/Relishes-Sauces-Seasonings/Blueberry-Patch-Jam

Jelly Donuts

(Courtesy of Mr Food)

Ingredients:
1 container (16.3 oz.) refrigerated butter-flavor biscuits (8 biscuits)
1/4 c. strawberry jam
2 c. vegetable oil
1/4 c. confectioners' sugar

Directions:
Carefully separate each biscuit into 3 layers.  Place and equal amount of jam in the center of half of the biscuit layers, then top with the remaining biscuit layers.  Pinch the edges together to seal well.

In a large deep skillet, heat the oil over medium-low heat until hot but not smoking.  Cook the dounuts in batches for 4-5 minutes, turning to brown on both sides.  Drain on a paper towel-lined platter.  Sprinkle with the confectioners' sugar and serve warm, or allow to cool completely before serving.

Note~ Can sprinkle with a cinnamon-sugar mixture instead of the confectioners' sugar if you prefer.

http://www.mrfood.com/Misc-Desserts/Homemade-Jelly-Donuts

Slow Cooker Apple Butter

(Courtesy of Midwest Living)

Ingredients:
12 cooking apples, peeled, cored and sliced (14 cups)
2 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

Directions:
Place apple slices in a 5-6 quart slow cooker.  Stir in sugar, cinnamon, cloves and allspice.

Cover; cook on high-heat setting for 4 hours.  Stir.  Uncover and cook on high-heat setting for 2-2 1/2 hours more or until apples are very tender and most of the liquid has evaporated.  Cool mixture at least 1 hour or cover and chill overnight.  Process with an immersion blender or run mixture through a food mill.

Ladle apple butter into half-pint freezer containers, leaving a 1/2 inch head space.  Seal and label.  Store 3 weeks in the refrigerator or for 1 year in the freezer.  Makes 4 half-pints.

Quick and Easy Strawberry Jam

Ingredients:
1 quart ripe strawberries, mashed
4 c. sugar 
3/4 c. water
1 box sure jell fruit pectin


Directions:
Measure 2 c. mashed strawberries into a large bowl (save the rest of the strawberries for another use).  Stir in sugar.  Let stand 10 minutes, stirring occasionally.


Mix water and pectin in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Continue boiling and stirring for 1 minute.  Stir into fruit mixture.  Stir 3 minutes or until sugar is completely dissolved.


Fill plastic containers quickly to with 1/2 inch of the tops; cover with lids.  Let stand at room temperature for 24 hours.  Jam is ready to use.  Refrigerate up to 3 weeks or freeze up to 1 year; thaw in the refrigerator.

Blueberry Cinnamon Jam

(Courtesy of stephchows.blogspot.com)
Ingredients:
10 c. fresh blueberries, washed and stems removed
2 c. raw sugar cane
2 c. splenda (if you dont want to use splenda, add 2 c. more raw sugar cane)
1 packet sure gel low sugar jam
1 tsp. cinnamon
1/2 c. water
1/4 c. lemon juice

Directions:
Rinse blueberries and place into a heavy bottom pot and add in 1/4 cup of white sugar mixed with the package of sure gel and lemon juice. Slowly bring to a boil while stirring constantly.

Once boiling add in splenda and remaining sugar and cinnamon all at once. Keep stirring constantly and bring back to a rolling boil. Boil for one minute and then remove from heat and place into sanitized mason jars (fill up to a 1/2 inch from the top of the jar. Carefully wipe off any spills and place lids and rings on the jars. Use your tongs and place filled jars back into the large pot of hot water, bring to a boil and let boil for 10 minutes. Remove jars with the tongs and let dry on a cooling rack undisturbed overnight. Then label the jars.

Blueberry Jam

Ingredients:
1/3 c. thawed apple juice concentrate
1 envelope plain gelatin
5 c. fresh or frozen blueberries
1 Tbsp. lemon juice
1/4 tsp. ground nutmeg
1/8 tsp. ground cinnamon
Directions:
Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks.