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This is an easy and tasty way to store all of those raspberries you have been picking this summer! These preserves are great on ice cream, pie, with whipping cream, pancakes, and so much more!
1. Sterilize your jars and your lids/sealers. You will need 12 500ml jars for canning. Preheat your oven to 350F.
2. Make a simple syrup by combining the water and the sugar in a saucepan and bring it to a boil so that all of the sugar dissolves. Set the simple syrup aside.
3. Wash all of your raspberries thoroughly and fill up your jars, leaving about 1 inch of space at the top. 8 liters of raspberries is about 2 full ice cream pails worth of fruit.
4. Pour the simple syrup into each jar, again leaving 1 inch of space at the top (we had a couple cups of simple syrup left over).
5. Carefully place the lids and sealers on top of the jars and close tightly.
6. Place your jars in a couple of shallow pans or rectangular casserole dishes that have about 1 inch of water in each of them, and then place the dishes with the jars in the oven for 30 minutes.
7. Remove the pans from the oven and set the jars on a cooling rack, then wait for the ‘pop!’
Note: If some of the jars do not seal (if the top moves when you press on it), just place these ones in the fridge to eat first!
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!