Archive | 6:34 pm

SO…why?

1 Jan

Okay, so…starting this off right.  Just setting up…again, so please just humor me.  I’m a momma of four & about to embark on a new adventure…so, naturally…I thought I’d take you along with me.  I’m going to start actually recording things on this blog…I mean, really start.  I have had it for awhile, but life always leads me rabbit trailing.

I used to be a vegetarian, but when I had my babies, it was determined that my diet did not reflect enough protein by far & I was not a big fan of vegetarian options.  Since getting off the vegetable path, I have been diagnosed with Colon Cancer and Celiac Markers.  Strictly sticking to Celiac diets can be very boring.  If I’m going to eat, I’m going to enjoy it.  Chemo makes that hard.  I struggle like I never have before & day to day seems very mundane & not too flavorful.  My kids are meat-aholics.  So, with all of this…there has to be a balance.

It’s time for change.  I’m pretty enthusiastic & have some super supportive friends on my side…  I’m sure there will be ups, downs & craziness around every corner.  I’m up for the challenge…won’t you join me?

I have so many thoughts, creations, interests…I guess that’s why I thought this would be an awesome way to share them & be accountable.

Why bunnies???  Besides they’re pure awesomeness.  I just relate to them.  I can’t stay concentrated on one thing for super long & it drives me nuts to not do everything, all the time.  I will literally probably spend the rest of the night up thinking about what I’m neglecting while I restart this blog.  I will never stop learning & definitely not going to stop trying…

Love & hugs, ‘lil buns.  :0)

Christmas Jam

1 Jan

Before you start, please make sure that all your canning components are sterilized, especially if they are new. It will save a lot of time and frustration. Also, you can pre-write your labels, however do not attach them to the jars yet. You can do that after the jam has cooled. I personally like the biodegradable ones. They wash off easily and don’t leave a residue.

What you Need:

  • Food Processor
  • 2 Large Heavy Bottom Pots
  • Wire Rack for 1 of your pots (Not necessary, but nice to have)
  • Tongs
  • Funnel
  • Ladle
  • Spatula
  • 14 Half Pint Mason Jars with lids
  • Self Adhering Labels (Biodegradable work great)
  • 40 oz. Fresh or Frozen Strawberries
  • 1 lb. Fresh or Frozen Cranberries
  • 5 Lbs. Sugar
  • 6 oz Liquid Fruit Pectin

Using your food processor, place both the strawberries and cranberries in and pulse to the desired consistency. I personally prefer a smoother jam, but it’s just as yummy with chunks. You could also puree most of the fruit and keep some to the side to pulse separately to desired chunkiness and add in to the pot later.

Pour the fruit into your pot. Add all of the sugar and bring to a full rapid boil over medium high heat. Stir to keep the mixture from burning or sticking to the bottom of the pot. No messy clean-up necessary. Once to a full rapid boil, cook for 1 minute.

Remove your pot from the heat and add in the pectin. Make sure to mix it well and make sure the pectin has melted in completely.

Set aside the jam, away from the heat and let it cool for about 5 minutes. You should notice a skin of foam on the top forming. Make sure to skim this foam off with a spatula and discard. This makes your jam look cleaner and taste better!

Next, you’ll want to ladle the hot jam mixture into your mason jars, leaving about ΒΌ-inch from jam to top of the mason jar. It works well with a funnel, then you don’t usually have to clean the rims then. If your rims get dirty, use a clean washcloth to wipe your mason jar rims clean before you attach the lids. Once clean, cover with your lids and screw on the jar bands.

To finish the canning process, place the jars into a water bath for about 10 minutes. The heating process should vacuum out the air between the jam and the lid. To check that it’s sealed, the center of the lid should be sucked in and not pop when pushed on. If you’re in a rush, like I usually am, you can place the jars in the fridge and that will cool them off faster. You can attach the labels at this time.

Happy eating. This jam is delicious and useful in lots of recipes. Feel free to mess around with the amount or type of sugar that works best for you. Just realize it could change your outcome.