Month: July 2021

Baked Tortilla Egg Muffins

Last Updated on December 28, 2021 by Jess

A few months ago, we had guests coming up for the weekend. The week prior had been hectic and crazy and meal prep was not in the cards. Because of this, I didn’t have a whole lot planned besides baking fresh cherry donuts (get the recipe by clicking the link. They are amazing and have been a request for guests around here). However, the guests also raise chickens so we were gifted a few dozen eggs. I developed these baked tortilla egg muffins with various leftovers in the fridge. 

Let me tell you, they were a huge hit. I was able to customize them for different preferences: drop the tortilla for those watching their carbs, skip the spinach for the kids, etc. I couldn’t believe how fast they came together. Beyond the speed, they were beautiful and looked like I had to have worked hard putting them together (Let them believe it, right?). Oh, and the tortilla egg muffins were no fuss with minimal mess. All the winning. 

I tweaked it a little for this recipe, using street taco sized tortillas. If you can’t find them, you can cut regular shells into thick strips and layer them (what I did the first time). I am impressed with the crisp tortilla shells and how the egg bakes up perfectly. Okay, enough talk. I hope you all enjoy baked tortilla egg muffins as much as my family did! 

Your Ingredients for Baked Tortilla Egg Muffins

  • 18 street taco size tortillas
  • 10 eggs
  • ¼ teaspoon each of salt, pepper, garlic powder, onion powder, and paprika 
  • ⅛-¼ cup milk 
  • ½ cup diced ham or browned breakfast sausage
  • ½ cup each spinach, diced peppers, tomatoes
  • Shredded cheese

Your Steps

Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray. Press tortillas into the muffin tin, folding in get them to form a cup. 

Begin by In a large liquid measuring cup (or bowl with a pour spout), whisk eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour into tortilla cups, filling approximately ¾ of the way full. 

Here, you can personalize each cup by dropping pieces of ham or sausage, spinach, peppers, and tomatoes. For a final touch, sprinkle them with the shredded cheese of your choice.

Finally, bake at 350 degrees for 20-25 minutes. The shells will become perfectly crispy and delicious. Serve immediately. 

  • Sprayed and lined with shells.
  • Pro tip: Mix in a liquid measuring cup!
  • Check that fun tool!
  • Pour!
  • Top!
  • Bake!
  • Eat!

Baked Tortilla Egg Muffins

Tortilla shells, eggs, some basic pantry and refrigerator items come together to make these quick and filling baked tortilla egg muffins.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Ingredients
  

  • 18 street taco size tortillas
  • 10 eggs
  • ¼ teaspoon each of salt pepper, garlic powder, onion powder, and paprika
  • ⅛-¼ cup milk
  • ½ cup diced ham or browned breakfast sausage
  • ½ cup each spinach diced peppers, tomatoes
  • Shredded cheese

Instructions
 

  • Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray. Press tortillas into the muffin tin, folding in get them to form a cup.
  • In a large liquid measuring cup (or bowl with a pour spout), whisk eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour into tortilla cups, filling approximately ¾ of the way full.
  • Personalize each cup by dropping pieces of ham or sausage, spinach, peppers, and tomatoes. For a final touch, sprinkle them with the shredded cheese of your choice.
  • Bake at 350 degrees for 20-25 minutes, until the egg is cooked through. The shells will become perfectly crispy and delicious. Serve immediately.
Keyword baked eggs, Breakfast, Eggs
Tried this recipe?Let us know how it was!

Jess2 Comments

Raspberry and Nectarine Sorbet

Last Updated on July 18, 2023 by Jess

Oh my goodness friends. I think you may be to the point of, “Enough with the raspberries!” But this year, they just keep coming and I’m beyond grateful for the harvest and all I have created using them. If you have missed it, you can check out regular raspberry jam, raspberry cherry jam, and raspberry jalapeño jam by clicking their links. Now, it’s raspberry and nectarine sorbet. Let me tell you, it’s a heavenly summertime treat. 

As a long distance runner (Training for my 5th marathon this summer!), I need a snack that will provide a quick refuel but will also cool me down when I get done with a long run. These little guys have been the answer to that need. I have been known to make a training partner’s stomachs growl as I describe raspberry and nectarine sorbet as we near mile 20. Sorry, not sorry, right? 

Beyond myself, my kids love sorbet and will default to that even at the best ice cream shops. But I also love being able to control the amount of sugar they consume, and while this does still have some added sugar, it is far less than I have seen in a number of recipes. You can cut it even further if you care to, which I do from time to time.

The color alone brings me immense joy. It is simply summer in a jar. Even in the bitter cold of Wisconsin winters, I crave little jars of sorbet to bring back that “sunburned lips and summer” feeling. I hope you enjoy these jars of sunshine as much as my family does! 

PS…Don’t have raspberries or nectarines? I have such good news! This recipe is totally moldable to your favorite flavor combination. Ultimately, you will need 4 cups of chopped soft fruit. Think berries, peaches, nectarines, etc. 

Your Ingredients for Raspberry Nectarine Sorbet

  • 2 cups raspberries
  • 2 cups diced nectarines, about 2 nectarines
  • ½ cup orange juice
  • 2 tablespoons lemon juice 
  • ¼ – ½ cup sugar 

Your steps to Sorbet

Combine fruit. Use a blender or immersion blender to break fruit down. I use an immersion blender and blend right in the kettle I will be heating them in. Add remaining ingredients. Use the immersion blender to mix everything together once more. Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid. I generally wait overnight.

Once fully frozen, remove and allow to sit at room temperature for 5 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet. There are lots of options for this. You can use a blender, a food processor, or an immersion blender. I dig the immersion blender because clean up is so easy. Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go! Be sure to label and return to the freezer until you’re ready to enjoy them! 

I just love the color!
Blend it up right in the kettle!
Pour it up!
There are a few chunks. That’s okay, we have a second blend!
Getting prepared to blend again!
Second blending.
1/2 cup containers are perfect.
But first a bowl for myself!

A few notes

When I initially found this recipe, I wanted to cut the second blending of the sorbet. It is critical to complete if you want fluffy sorbet that you remember from childhood. It’s worth the extra step. Don’t skip it! 

I did love this with freshly picked raspberries so feel free to mix it up in terms of fruit. Ultimately, you need 4 cups of chopped/crushed fruit so let your taste buds do the work here. 

Looking for an adult version? I found that adding ½ cup of lime twisted gin was a delight to the raspberry sorbet! Be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze. 

Have a sweeter tooth? The recipe originally calls for 2 cups of sugar. Feel free to add more to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar. 

Hoping to use some of the tools I love for creating these? Here’s the link for the 4 ounce jelly jars I used as well as an immersion blender. Seriously, the immersion blender is an underrated tool in the kitchen and it hardly takes up any storage space! If you don’t have one yet, I highly recommend investing. You’ll thank me! 

Raspberry and Nectarine Sorbet

A "Summer in a jar" treat no matter the time of year
Print Recipe
Prep Time 30 minutes
Freeze Time 4 hours
Course Dessert
Cuisine Canning
Servings 6 1/2 cup servings

Equipment

Ingredients
  

  • 2 cups raspberries
  • 2 cups nectarines diced
  • ½ cup orange juice
  • 2 tablespoons lemon juice
  • ¼-½ cup sugar to taste

Instructions
 

  • Combine fruit.
  • Use a blender or immersion blender to break fruit down into a puree.
  • Add remaining ingredients. Blend once more to fully break down the fruit and incorporate added ingredients.
  • Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often.
  • Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid.
  • Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes to make it easier to remove from pan. Working in small batches, puree frozen sorbet using food processor, blender or immersion blender.
  • Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. Label and return to freezer if not enjoying immediately.

Notes

This recipe works for any soft fruit so feel free to combine strawberries, blueberries, peaches, the options are endless! 
You may be tempted to skip the second blend step. Don’t! It’s critical for the sorbet to be fluffy, just the way you remember it. 
Keyword nectarines, Raspberry, sorbet, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Raspberry Cherry Jam

Last Updated on August 2, 2021 by Jess

We are knee deep into berry season around our garden. The red and black raspberries are in full force. The blueberries are starting, and I just stripped the gooseberries and the naking cherries (which are super versatile! Learn more by clicking here!) Normally, the cherries grow in abundance, but with the near drought we have experienced this year, they just didn’t produce as much. That meant we had some to eat, and just a little to process. Enter a beautiful raspberry cherry jam.

Don’t worry if you don’t have access to naking cherries (but seriously, a great plant that is low maintenance with fun tart cherries that grow through zone 3!). Any tart cherry will do. I recommend using fresh red raspberries so the two fruits blend together nicely. I made the mistake of mixing red and black raspberries in a jam once, and let me just say, it looked as though there were some insects I didn’t quite clean out of the berries. Yuck! 

While we are here, I will give you all the information you need to successfully can a batch of jam. However, if you are new to canning, you may likely want to gather additional information. My favorite places to learn more are The Ball’s Book of Canning or the National Center for Home Food Preservation. 

Your Supplies

This recipe will result in approximately nine 8 ounce jelly jars. Be sure you have rings and lids for them.

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

Your Ingredients

  • 4 cups raspberries (If frozen, measure first. Then thaw)
  • 1 ½ cups pitted tart cherries
  • 4 cups sugar 
  • 6 tablespoons powdered pectin 
  • ¼ teaspoon butter, optional

Your Steps to Raspberry Cherry Jam

Begin by measuring out your sugar in a large bowl and set aside. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. I also highly recommend reading through the steps more than once before beginning (I know that we are all guilty of flying by the seat of our pants when cooking). 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to Create the Raspberry Cherry Jam 

In a large, preferably shallow kettle, smash the raspberries and cherries with a potato masher. Stir in powder pectin. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat raspberries and pectin over medium high heat, stirring consistently. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is finger tip tight. Finger tip tight means you know its tight but you aren’t sealing it so much so that it wouln’t leak on it’s side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Place the cover on the kettle and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

  • Measure the raspberries and pit the cherries
  • Get everything measured ahead of time!
  • Cook it up!
  • Ladle it in!
  • Look at that beautiful jam!

Afterward

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Looking for other canning and preserving recipes? Check out my page below!

Canning and Preserving

Raspberry Cherry Jam

The flavor of summer in a jar: raspberries and cherries, oh my!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning

Equipment

Ingredients
  

  • 4 cups raspberries
  • 1 ½ cups pitted cherries
  • 4 cups sugar
  • ¼ teaspoon butter optional
  • 4 ½ tablespoons powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Set aside.
  • Place the raspberries and cherries in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
  • Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Jalapeño, Jam, Jam Recipes, Raspberry
Tried this recipe?Let us know how it was!

Jess1 Comment

Red Currant and Lemon Muffins

Last Updated on July 18, 2021 by Jess

A crazy amount of years ago, I was at a farmer’s market and tasted a small red berry. It was tart and delicious. I promptly brought a container. I remember loving them so much. What I don’t remember, however, is what type of berry they were. I was sure they were gooseberries, so I bought some bushes. Nope, not it. Then I was sure they had to have been currants. I planted a few bushes of currants, and now that they have come to fruition (haha, see what I did there? Fruition? Fruit. I am not that witty), I am still not sure that was it. So who knows what fruit I loved. But what I know is that I now have currant bushes and with them, I have created these beautifully light and sweet-tart red currant and lemon muffins. 

I developed this recipe by tweaking and adjusting my favorite strawberry bread. You can find that bread by clicking here. These muffins started as currant, but screamed for some lemon zest. I dropped the cinnamon in the strawberry bread and adjusted the moisture just a little bit. 

I hope you enjoy them as much as my family and I did. They were a delight to enjoy over the Fourth of July and bring me joy with a perfectly creatd cup of coffee. (I mean, is there much better than a well baked breakfast sweet with a cup of coffee? I think not.)

Your Ingredients

  • ½ cup butter, softened
  • ½ cup white sugar
  • ¼ cup brown sugar, packed
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ cup Vanilla Greek yogurt (I dig Oikos Triple Zero Yogurt for zero added sugar)
  • Zest of one large lemon
  • 1 ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt 
  • 1 cup currants

Your Steps to Red Currant and Lemon Currant Muffins

Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray. 

In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy. Add vanilla. Mix in eggs one at a time. Whisk in yogurt and lemon zest until well combined. Combine flour, baking powder, baking soda, and salt. Mix until just blended in. Fold in currants. 

Divide the batter among the 12-15 muffin cups, filling about 3/4 of the way full. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

  • Cream it up. Don’t quit early!
  • Eggs and vanilla.
  • Add that yogurt for the extra moisture!
  • And some lemon zest!
  • Aren’t they such a pretty ruby red?
  • It’s baking time!
  • Dang good!

Looking for other great baking recipes? Check out my baking page by clicking the button below!

Baking

Red Currant and Lemon Muffins

The zest of lemon and tartness of currants combine to make a red currant and lemon muffins that are moist and full of pockets of delight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • ½ cup butter softened
  • ½ cup white sugar
  • ¼ cup brown sugar packed
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ cup Vanilla Greek yogurt
  • Zest of one large lemon
  • 1 ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup currants

Instructions
 

  • Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray.
  • In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy.
  • Add vanilla. Mix in eggs one at a time.
  • Whisk in yogurt and lemon zest until well combined.
  • Combine flour, baking powder, baking soda, and salt. Mix until just blended in.
  • Fold in currants.
  • Scoop batter into the muffin tins, filling the wells ¾ of the way full.
  • Bake at 350 degrees for 20-25 minutes, until baked through.
Keyword currant muffins, currants, lemon, muffins
Tried this recipe?Let us know how it was!

JessLeave a comment

Razzle Dazzle Raspberry Jam

Last Updated on September 28, 2021 by Jess

That’s our pet name for “my” raspberries. The red raspberries. I love red raspberries with my entire soul and there isn’t much better than fresh from the kettle razzle dazzle raspberry jam. Put that on freshly baked sourdough bread and guys, my taste buds sing. 

I have a long history with raspberries. Some of my earliest memories are going to scout for deer hunting areas with my dad, containers in tow, harvesting wild raspberries along the hidden dirt road. I always had a rule that I couldn’t try one until I finished harvesting. If I broke that rule, I was sure I would eat ALLL the berries. I still try to follow that silly rule to this day. 

Raspberries are also a favorite fruit of my grandma’s, who is quite possibly my biggest cheerleader and closest relative. For so many holidays, She would bake schaum torte (apparently a specialty in Wisconsin! I never knew! Check it out here!), and we topped it with raspberries. Needless to say, it was the dessert I always chose growing up. 

Now, I have a larger than life patch of raspberries that are my babies. I find it almost meditative to harvest them alone and silently. Weaving and ducking through the leaves to make sure I don’t miss a ripe berry. And that patch? It produces like none other. That means I eat a ton. Freeze a ton. And oh my gosh, the jam! I do both this razzle dazzle raspberry jam. I also do a raspberry jalapeño jam for a little fun. You can find it by clicking here if you need a little kick! 

For now, let’s get canning some beautiful raspberry jam! Oh quick…

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂 

Your Ingredients:

  • 8 cups fresh or frozen raspberries (If frozen, measure first. Then thaw)
  • 7 cups sugar
  • 1 box powder pectin 
  • ¼ teaspoon butter (optional)

Your Supplies

This recipe will result in approximately nine 8 ounce jelly jars. Be sure you have rings and lids for them.

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

Your Steps to Razzle Dazzle Raspberry Jam

Begin by measuring out your sugar in a large bowl and set aside. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked on the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm so that when you fill them to prevent breaking. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to create the jam

In a large, preferably shallow kettle, smash the raspberries with a potato masher. Stir in powder pectin. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat raspberries and pectin over medium high heat, stirring consistently. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is finger tip tight. Finger tip tight means you know its tight but you aren’t sealing it so much so that it wouln’t leak on it’s side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Cover and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

Afterward…

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

  • Gather the raspberries.
  • Mash them up!
  • Stir in the sugar!
  • Ladle it in!
  • Isn’t it beautiful?
  • And you must lick out the pot!
  • Messy and so tasty!

Raspberry Jam

The flavor of summer in a jar ready for your next breakfast or peanut butter and jelly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 12

Equipment

Ingredients
  

  • 8 cups raspberries
  • 6 cups sugar
  • ¼ teaspoon butter optional
  • 1 box powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Set aside.
  • Place the raspberries in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jelly into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
  • Once the jelly is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Jalapeño, Jam, Jam Recipes, Raspberry
Tried this recipe?Let us know how it was!

Jess1 Comment

Fudge Brownies

Last Updated on July 1, 2021 by Jess

As a high school teacher, I get invited to a lot of graduation parties. That equals all the arrays of food from walking tacos to pulled pork to catered pasta. It also means cake, or if I am lucky brownies or Rice Krispy treats. Gosh, I am a sucker for either of those and I get excited when the parties have them. This is my take on a quick made from scratch fudge brownies. 

You see, my daughter doesn’t fall far from the tree and when it was her birthday, she asked for mama to bake homemade brownies. I love a good black bean brownie, but she didn’t want the “healthy” ones. Well, her brother didn’t want the healthy ones, and if you have kids, you know. If you don’t, perhaps you were once a sibling who always did what you could to convince your brother or sister to cave to your wims. Either way, black bean brownies weren’t happening. 

And so, these little beauties were born. Simple and delicious. And even a tweak or two to maybe, maybe make them a wee bit healthier. But really, who goes into a brownie trying to be healthy? I don’t know about you, but I am all about a warm fudge brownie with a little vanilla ice cream. Maybe it’s the result of working at a beloved drive in for years. Maybe it’s just because it’s darn good. We will never know. 

So if you are a sucker for brownies like I am, let’s get baking friends. You’ll have warm, wonderful fudge brownies in under 40 minutes. 

Your Ingredients

  • ½ cup coconut oil 
  • 3 ounces semisweet chocolate 
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ cup + 2 tablespoons whole wheat flour (all purpose would work too!) (Check the whole wheat flour from Sunrise Flour Mill. It’s amazing!)
  • ¼ cup cocoa powder
  • 1 teaspoon salt 

Your Steps

Preheat the oven to 350 degrees. Prepare a 9×9 baking dish by spraying with non stick cooking spray. 

Add chocolate to a microwave safe bowl. Microwave in 30 second increments, stirring in between. Add the coconut oil after 1 minute and melt as well. Stir until well combined. Mix in  brown sugar and vanilla. Allow to cool slightly before whisking in eggs. 

Add flour, cocoa powder, and salt. Mix until just combined. If you are an extra chocolate lover, you could totally add ¼ cup of chocolate chips here as well. 

Pour brownie batter into prepared pan. Bake in the middle of your oven for 23-27 minutes, until a toothpick inserted in the center comes out clean. 

And if I may recommend, slice a warm brownie (okay, wait just a little bit) and add just a small scoop of plain vanilla ice cream. And maybe some chopped peanuts? I mean, how can that be bad?! 

Enjoy! 

  • Little chocolate. Little coconut oil.
  • See how smooth? Add the sugar and vanilla.
  • Then some eggs!
  • I refuse to dirty another bowl for dry ingredients.
  • Let’s get our bake on!
  • My guilty pleasure!

Looking for other baked goodies to try? Check out my baking page by clicking below!

Baking

Fudge Brownies

Eight simple ingredients come together in these quick from scratch fudge brownies that are sure to bring smiles to the whole family!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 16 brownies

Ingredients
  

  • ½ cup coconut oil
  • 3 ounces semisweet chocolate
  • 1 cup brown sugar packed
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ cup + 2 tablespoons whole wheat flour all purpose would work too!
  • ¼ cup cocoa powder
  • 1 teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×9 baking dish by spraying with non stick cooking spray.
  • Add chocolate to a microwave safe bowl. Microwave in 30 second increments, stirring in between. Add the coconut oil after 1 minute and melt as well. Stir until well combined. Mix in brown sugar and vanilla. Allow to cool slightly before whisking in eggs.
  • Add flour, cocoa powder, and salt. Mix until just combined.
  • Pour brownie batter into prepared pan. Bake in the middle of your oven for 23-27 minutes, until a toothpick inserted in the center comes out clean.

Notes

Feel free to add in extra surprises for the brownies: 1/2 cup chocolate chips, chocolate chunks, or even walnuts would be great! 
Keyword brownies, chocolate, dessert
Tried this recipe?Let us know how it was!

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