Adventures in Jam

I am by no means an expert in the topic of preserves, but I compensate for this with exuberant enthusiasm. Is there anything more satisfying than eating jam that you created, I think not. These jewel jars of bright red fresh raspberry jam were my first attempt at preserves. I have been thinking of doing this for many years and am so happy I finally did. I already have plans for my next three canning extravaganzas.

I did not create this recipe, it's purely the one you get inside the Certo package. The trick is to be exact in your timing and measurement. Chemist's do make great cooks!
The source of your berries is also very important. Do try to buy local. We have so much variety here on the west coast...paradise on earth. I went to a you pick raspberry farm in Cobble Hill, just 5 min off the HWY#1. See map link below.


View Larger Map">


Raspberry season ends mid August, so hurry up to get yours soon. Growers may still have frozen berries later, which are great for preserves.

5 cups crushed raspberries-sieve half of pulp
1 box Certo
7 cups sugar

1. Boil 4 X 500mL or 8 X 250mL canning jars for 10 min
2. Stir together prepared fruit and and Certo in a large pot. Bring to boil over high heat.
3. Add all the sugar and return to boil for 1 min.
4. Remove from heat. Stir and skim for 5 min.
5. Toss lids and rings in the boiling water with the jars for last 2 min.
6. Remove jars/lids/rings/ from boiling water and place on a clean tea towel. Be sure to keep everything sterile. I even put my tongs in the boiling water.
7. Pour jam into warm sterilized jars 1/2 inch from top. Add lids and rings, finger tight.

Let come to room temp 12-24 hrs, store in fridge, keeps 6 months.
or
Process jars 10 min completely submerged in the boiling water, then cool to room temp for 12-24 hrs, store at room temp, keeps 1 yr.

The photo above is three batches of jam made consecutively. Never double or triple batches of jam as I have heard from many people, it just doesn't work.

Mum's Penne and Cheese

Mulling over which recipe should come first, it is plain to see, only one should have the honour. It's wholesome, so easy and I know it off by heart. Homemade Mac and Cheese can be whipped up even on a hard work night. This recipe is very old, one of my girls absolute favorites and always a hit. My mother in law passed this recipe down to me when I was newly married.

Thank-you Kathy :P

Mum's Penne and Cheese
1/4 cup butter
1/4 cup flour
2 cups milk
2-3 cups grated sharp cheddar cheese (any kind of cheese on hand will be fine )
2-3 tbsp Parmesan cheese
500 grams al dente' cooked penne pasta (just over half of a bag)

1. Set pasta to boil.


2. Place butter and flour in a small saucepan over med heat. Stir with a wooden spoon and cook until smooth and bubbly.


3. Pour in 2 cups milk and mix with a whisk for ~30sec. Continue stirring with the spoon until the mixture starts to steam and gets slightly thicker.


4. Place all but ~1/4 of the grated cheese into the white sauce.


5. Stir until smooth with whisk/spoon.


6. Drain pasta when al dente'.


7. Pour pasta into lightly oiled, large casserole dish (mine is 2.8L)


8. Pour cheese sauce over pasta and slightly stir with spoon (so some sauce gets to the bottom).


9. Sprinkle with remaining cheddar and Parmesan cheese.


10. Bake at 350 degrees for 30 min.

Serve with a nice salad. We do serve ketchup with ours....so yummy.

(source: Kathy Brereton)