Homemade Triple Berry Jam

My mom always made and canned her own homemade jam.  I recently started making my own after realizing how much better it actually tastes.  Plus it is so easy.  This recipe is for a triple berry jam consisting of strawberries, blackberries and blueberries.  It will make approximately 17 small jars.

Ingredients

10 lbs of the mixed fruit
10 lbs of sugar (32 cups)
5 packages of pectin

First you want to wash and boil your jars and lids.

Then put the fruit in a stock pot and turn on high.  Mash the fruit as it cooks.  It should be almost liquid with some fruit chunks.  Once the fruit is cooked down add the 5 packages of pectin.  Turn until mixed well and then add the 10 lbs of sugar.  Stir until sugar dissolves and let the mixture come to a boil.  If any foam forms on the top skim it off.  Let boil for several minutes and then turn heat off.

Dry off all your jars.  To get a good seal make sure the lids and the ring around the top of the jar are dry.  I use a large spouted funnel to fill my jars.  Fill your jars one at a time.  Make sure your lids are good and tight.  I boil my jars for about 5 minutes a piece to get a good seal.  Make sure the water is about an inch over your jar.  After 5 minutes of boiling turn the jars upside down on the counter and let them cool overnight.

Cheesy Potato Soup

     My favorite potato soup is from O'charley's.  I've tasted several types but for me the cheesier the better.  Here is a recipe for a cheesy potato soup similar to O'charley's with a little extra ingredients like onions and celery.

Ingredients:

5 Potatoes
1/2 package of velvetta
8 oz package of cheddar cheese
2 onions
2 stalks of celery
2 tsp of hot sauce
1/2 cup butter
4 cups of half and half
2 cups of milk ( if you like yours soupier rather than stewy add 2 more cups of milk)
chives to taste
garlic to taste
parsley to taste
hot pepper seasoning to taste


Chop your potatoes into pieces.  Put in large pot and cover with water.  Dice the onions and celery into small pieces.  Add to potatoes and boil for about 10 to 15 minutes.

Melt velvetta, cheddar and butter is small pan.  Add half and half and milk.  Stir until well mixed.  Add your dry ingredients to taste.

After cooking potato mixture for about 10 minutes drain the water completely.  Return the mixture to pot.  Slowly stir in your cheese mixture.  Cook on medium until potatoes done.

Let sit for about 15 minutes before serving.  Top with a bit of cheddar and pieces of bacon if you like.

Firecracker Dip

     For Josie's birthday I made a dip that I had never made before.  I basically combined several other dip recipes and omitted the ingredients that I didn't like.  It turned out really good so I wanted to be sure to write it down.

Ingredients:

2 8oz packages of cream cheese
1 package of ranch dip mix
1 yellow pepper
1 red pepper
1 can Rotel chilis
1 cup sour cream
1 cup cheddar cheese
1 onion chopped and sauteed.
1 can corn

Tollhouse crackers or even tortilla chips go with this dip the best.

Zucchini Bread

  This recipe was one of my grandma's favorites.  She would always make bread and send it home with all her family and friends.  She taught me how to make it when I was very young.  The thought of zucchini in a bread scares off a lot of people but it only to takes one bite to win anyone over.

Ingredients:

3 cups flour
1 tsp baking soda
3/4 tsp baking powder
2 cups chopped zucchini (approx  1 1/2 zucchini)
1 cup chopped walnuts
1 cup raisins
2 cups sugar
2 tsp cinnamon
1 tsp salt
1 tbsp grated lemon zest
1 cup oil
2 tsp vanilla
4 eggs

Preheat your oven to 350 degree.  Grease and flour 2 loaf pans

Mix your eggs until they are fluffy.  Add your sugar and oil and mix well.  Add the zucchini and lemon zest and continue to mix.  In a separate bowl add all your dry ingredients and blend.  Slowly add your dry mixture to your other bowl while mixing.  Finally add your raisins and walnuts.

Split into your two loaf pans and bake for about 45 minutes.  At this time you want to start checking the bread every five minutes to make sure you don't overcook.  Stick a knife or toothpick into the center and see if it comes out clean.  It usually takes about 50 minutes or so depending on your oven.  Don't over cook your bread.  You want it to be moist.

I always make 3 loaves at a time so I up each ingredient as necessary.  

Breads are a good way to show your love.  I really enjoy making all types of bread and giving them to my friends and family. 

Below if an original picture of my grandmother's recipe in her handwriting.

Grandma's Famous Rum Cake

     For as long as I can remember my grandma has brought a delicious rum cake to every occasion.  She has since passed on and I'd like to share her cake recipe.  

     Grandma liked to put a little extra rum in her cakes.  I prefer to go light.  You can choose to up the rum according to your tastes.  


1 box Vanilla Cake Mix
1 box instant vanilla pudding mix
4 eggs
1/2 cup unsalted butter, melted
1/2 cup light or dark rum
1/2 cup water
1 cup chopped pecans

For glaze:
1/2 cup unsalted butter
1 cup sugar
pinch salt
1/4 cup water
1/2 cup light or dark rum

Mix together the cake mix, pudding mix, eggs, rum, water and melted butter.
Grease and flour your non-stick Bundt pan and sprinkle the chopped pecans evenly around the bottom of it.  Bake the cake in a preheated 325 degree oven for 1 hour.
While your cake is cooking you can make the rum glaze.  Mix together the sugar, butter, salt and water and bring to a boil.  Boil, stirring, for 5 minutes.  Remove from heat and stir in the rum.
Once the cake has cooled brush on first coat of glaze.  Add a layer of glaze every 20 minutes until gone.