Venison Breakfast Sausage

A few weekends ago, I was at my sissy’s house when her husband was making some venison breakfast sausage. Our family has been making Italian sausage inspired venison for a number of years, but I had never thought to season venison with breakfast sausage seasoning. I gave it a try, and WOW! It was so dang tasty and better than I expected, to be sure. He had purchased a seasoning mixture at a local smoke shop, but I was determined to do it myself. 

Luckily, the Mr shot a deer shortly thereafter, and we had fresh venison to grind (we do the processing all ourselves). I started looking at what seasonings go into breakfast sausage, settling on 

  • Fennel
  • Kosher Salt 
  • Thyme 
  • Sage
  • Pepper 
  • Red Pepper Flakes 

To give it a test, I took ¼ pound of ground meat and mixed it with ¼ teaspoon of the seasoning mix and ½ tablespoon of lard from a half of a pig we purchased last year. While the seasoning mix wasn’t perfect, I was impressed with how it turned out. As were my babies.

A little more tweaking went into the seasoning and we found a perfect mixture that everyone in our house loved. Before we knew it, the Mr and I put up 20 pounds worth of venison breakfast sausage in 1 pound packages, and I couldn’t be more excited to eat it throughout the year as well as share it with all of you! 

If you are ready to make your own sausage, keep reading! 

Your Ingredients for 10 pounds of Venison Breakfast Sausage

  • 10 pounds ground venison
  • 5 tablespoons fennel seed
  • 8 teaspoons salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried thyme
  • 2 ½ teaspoons dried sage
  • 1 ¼ teaspoon red pepper flakes (or to taste) 
  • 1 cup lard, room temperature (preferably purchased from a meat market) 

Your Steps to Venison Breakfast Sausage

Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl. Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again. 

From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage. The Mr and I formed them into patties using a canning ring and an old lid and it worked perfectly. A regular mouth lid made a two ounce patty, so 8 patties (a typical package) comes out to be about a pound. How sweet is that? 

If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them. 

Spices mixed and meat ground!
Mix it up! Gloves aren’t a bad idea.
Form the meat into patties if you’d like
Crazy how perfect they are!
Ready for the freezer.
But first we have to give them a try!

Venison Breakfast Sausage

A handful of spices and lard combine with fresh ground venison to make delicious venison breakfast sausage perfect for any morning!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Course Breakfast, Homesteading, Meal Prep
Cuisine American
Servings 10 pounds

Equipment

Ingredients
  

  • 10 pounds ground venison
  • 5 tablespoons fennel seed
  • 8 teaspoons salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried thyme
  • 2 ½ teaspoons dried sage
  • 1 ¼ teaspoon red pepper flakes or to taste
  • 1 cup lard room temperature (preferably purchased from a meat market)

Instructions
 

  • Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl.
  • Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again.
  • From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage.
  • Alternatively, a regular mouth canning lid and ring make a perfect mold for forming 2 ounce patties.
  • If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them.
Keyword Breakfast, breakfast sausage, Ground venison, homemade fries, homesteading, venison, venison breakfast sausage, venison recipe
Tried this recipe?Let us know how it was!

Looking for other great venison recipes?

These are a few of our favorites around our household! You can also check out my canning and preserving page for other ways to preserve your venison!

Jess2 Comments

Tex Mex Burrito Bake

In Wisconsin, we are in the beginnings of deer hunting season. The time when deer hunters around the state are taking stock of what is left in their freezer from last season’s successful hunts and figuring out how much meat they need to eat to make room for a new deer or two. At our house, we found we had 40 (FORTY!) pounds of ground venison left. Oh man. Don’t get me wrong, that’s a great problem to have but at the same time, we need to use it up. We have our go to meals: tacos, Korean BBQ Inspired Beef, and pasta. But we are always looking for something new, and man, I think I hit the jackpot in the creation of this stupidly simple Tex Mex Burrito Bake. 

What I adore about this meal is two fold: My family LOVED it. Like, ‘my big kiddo couldn’t get enough’ loved it and it is honestly one of the easiest meals I have put together in a long time. 

Nearly every ingredient is a pantry item at our house. We love tacos so much that it’s a rare day that we don’t have soft shells in our pantry. Salsa is a constant in our fridge and we always have some Mexi-corn in our pantry for Kelly’s Texas Caviar. And I just started keeping Cotija cheese on hand as a great alternative to feta (It’s a Mexican take on a dry salty cheese). If you don’t have it, it’s optional anyway!

This Tex Mex Burrito Bake will be start to finish in under 40 minutes, including its bake time. I know my kids have been requesting it again and again. I hope your family will love it that much too!

Let’s get cooking! 

Your Ingredients

  • 1 tablespoon olive oil 
  • 1 pound ground protein (I did venison) 
  • 1 cup diced onion (about 2 small)
  • 2 cloves garlic, minced 
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Cayenne pepper and salt, to taste
  • 1 14 ounce can Mexicorn (corn with peppers), drained
  • 1 cup salsa, whatever level of heat you prefer
  • 2 cups shredded cheese, divided 
  • 10 fajita style soft tortillas 
  • Cotija cheese, optional 
  • Sour Cream and Cilantro, optional 

You Steps to Tex Mex Burrito Bake

Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray. 

In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften. Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink. Stir in salsa, Mexi-corn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat. Test the filling, adding salt and pepper as needed.

Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish. Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes. If you like your cheese browned like I do, feel free to turn on the broiler and cook for an additional 1-2 minutes, but watch carefully! 

Serve with sour cream and cilantro.

Ground beef and onion mix with..
Mix in the veg
And the cheese
Creamy and delish!
Fill it up!
Roll it up!
Let’s eat!
Dang good!

Tex Mex Burrito Bake

This Tex Mex Burrito Bake is a quick and easy dish that can be made with ingredients you probably already have on hand. It's perfect for a busy weeknight dinner!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Tex Mex
Servings 10 burritos

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground protein I did venison
  • 1 cup diced onion about 2 small
  • 2 cloves garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Cayenne pepper to taste
  • 1 14 ounce can Mexicorn corn with peppers, drained
  • 1 cup salsa whatever level of heat you prefer
  • 2 cups shredded cheese divided
  • 10 fajita style soft tortillas
  • Cotija cheese optional
  • Sour Cream and Cilantro optional

Instructions
 

  • Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray.
  • In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften.
  • Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink.
  • Stir in salsa, Mexicorn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat.
  • Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish.
  • Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes.
  • If you like your cheese browned turn on the broiler and cook for an additional 1-2 minutes, but watch carefully!
  • Serve with sour cream and cilantro.
Keyword burritos, family friendly, ground beef, quick meals, Tex Mex, tortillas, venison
Tried this recipe?Let us know how it was!

Looking for other Great Recipes?

What’s for dinner this week? Maybe I can suggest some of these family favorites! Our simply check out my cooking page for more inspiration.

JessLeave a comment

Broccoli and Cotija Orzo

Do most people have a favorite pasta shape? Or is that a strange trait reserved for Italians and all the foodies of the world? I go back and forth between a few: I love that orecchiette means “little ears” and ziti makes me happy. But I truly love the rice-like feel of an orzo. It’s perfect in soups but makes a lovely side dish, whether you want it cold in the summer or comforting in the winter. This little Broccoli and Cotija Orzo falls somewhere in between by being warm but not heavy. 

So many great recipes are born from the “I am not shopping but what do we have in the fridge” life. Our family has a ton of favorite recipes that call for broccoli that we typically keep fresh on hand (check this Korean BBQ Inspired Beef and Broccoli out!). I had also been cooking some Mexican recipes and had cotija cheese. 

If you haven’t used cotija cheese before, it’s reminiscent of feta in its crumbly nature and with a saltier flavor similar to Parmesan. I am a lover of feta, but my kids, not so much. When I served this up, I had zero complaints on the flavor of the cheese, so I call it a win. 

I love the simplicity of this Broccoli and Cotija Orzo. It’s easily something you can just keep the ingredients on hand for. And I know it seems odd to combine pasta with a Mexican cheese, but let me tell you, it works! 

Ready to start cooking? Let’s go! 

Your Ingredients 

  • 2 cups of chopped broccoli, keeping it small
  • 1 ¼ cup dry orzo
  • ¾ cup crumbled cotija cheese, divided
  • 1 clove of garlic, minced 
  • Salt and pepper, to taste
  • ¼-½ cup reserved pasta water (I always forget when I need to do this, so maybe putting it in the ingredients will help!) 

Your Steps to Broccoli and Cotija Orzo 

In a large kettle, bring salted water to a boil. Add orzo and minced garlic, cooking until al dente, about 8-10 minutes. 

Meanwhile, chop the broccoli and crumble the cotija cheese. If you have the ability, steam the broccoli (I love to use Ziploc Zip’N Steam Cooking Bags). If you can’t steam it, toss it in with the pasta for the last 2 minutes of the pasta cook time, but remove some pasta water prior. 

Drain pasta and return it to the kettle. Add ½ cup of cotija cheese and broccoli if you have not already. Stir to combine, adding pepper and reserved pasta water as needed to make it creamy. (Salt should be minimally needed between the salted water and the salty cotija cheese so taste prior to adding). 

Top with reserved cotija cheese and additional black pepper before serving.

Chop it up!
Mix it all in.
Nearly done!
Completed broccoli and cotija orzo
Serve it up!
Completed broccoli and cotija orzo

Broccoli and Cotija Orzo

This Broccoli and Cotija Orzo is the perfect simple side dish you've been searching for. It only has six ingredients, but it's packed with flavor!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups of chopped broccoli keeping it small
  • 1 ¼ cup dry orzo
  • ¾ cup crumbled cotija cheese divided
  • 1 clove of garlic minced
  • Salt and pepper to taste
  • ¼-½ cup reserved pasta water

Instructions
 

  • In a large kettle, bring salted water to a boil. Add orzo and minced garlic, cooking until al dente, about 8-10 minutes.
  • Meanwhile, chop the broccoli and crumble the cotija cheese. If you have the ability, steam the broccoli. If you can’t steam it, toss it in with the pasta for the last 2 minutes of the pasta cook time, but remove some pasta water prior.
  • Drain pasta and return it to the kettle. Add ½ cup of cotija cheese and broccoli if you have not already. Stir to combine, adding pepper. (Salt should be minimally needed between the salted water and the salty cotija cheese so taste prior to adding).
  • Top with reserved cotija cheese and additional black pepper before serving.
Keyword broccoli, broccoli pasta, cotija, cotija pasta, orzo, orzo salad, pasta dish, pasta side, side dishes
Tried this recipe?Let us know how it was!

Looking for other fun sides to share?

Check out my cooking page for all sorts of inspiration or maybe find one that tickles your fancy below!

JessLeave a comment
Kale and White Bean Sausage Soup

Kale and White Bean Sausage Soup

Gosh my friends, I love me some soup season. I do believe that I could eat soup every week without complaint, even in the heat of the summer. But this time of year? When fall is sneaking up on us and it’s sweatshirt season but the sun is still warm in the afternoon? That’s just about the perfect time of year. Around our house, it’s all the time we start thinking about clearing out our freezer because hunting season is just around the corner. Right now, our freezer is full of our Italian sausage inspired venison and we are using it in so many ways, including this awesome kale and white bean sausage soup. 

This soup was also inspired by one of my oldest friends. We don’t talk too often, but when we do, it often begins with a text about the food one of us is cooking. About a month ago, he texted me to say he loves cooking in cast iron for soup; that he often makes the soup in the morning, puts the cover on it, and lets the flavors meld together for a few hours. This time, it was a bean, roasted tomato, and artichoke soup. Well, needless to say, the pictures looked amazing!

Of course I needed it in my life

I switched it up a bit, adding the sausage and extra beans. When I described a kale and white bean sausage soup to my kiddos, they were immediately sold. I’ll be honest, I was a bit surprised they were ready for the kale as they don’t love cooked greens, but excited kids means mom has to make the soup pronto. 

When it was done, my babies ate multiple servings and I had to say that I was planning on leftovers for lunch the next day so they would stop. I hope your family loves it as much as mine did. It will definitely be a dinner one repeat at our house, I’ll tell you that! Let’s start cooking!

Your Ingredients

  • 1 pound ground Italian sausage (We use ground Italian venison. It’s great!)
  • 3 cans cannellini beans, drained and rinsed
  • 5 cups chicken stock 
  • 1 cup diced onion, about two small onions
  • 1 cup diced celery, about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes (I prefer Yukon gold) 
  • 4 cloves garlic, minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese, optional 

Your Steps to Kale and White Bean Sausage Soup

Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.) 

Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans. Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (immersion) blender. I like to do this in a wide mouth mason jar. 

Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically. Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock. Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and perhaps some shaved Parmesan as well as salt and pepper to taste. Cook for an additional 5 minutes, 

Serve with crusty bread, a salad, and additional shaved Parmesan.

All the ingredients for Kale and White Bean Sausage Soup
Simple ingredients, great soup!
Soften them up.
Vegetables cooked down for soup
Veg and bean puree!
Nearly there.
Kale and White Bean Sausage Soup
Serve it up! Delish!

Tools of the Trade

I love all things from the The Lodge Cast Iron, but most of all, I love my Dutch Oven; so much so that I actually own three of them! They are great for soups and stews as well as bread baking. They can go straight in the oven from the stove top and hold heat so well. A stick blender is awesome in this recipe as well!

Kale and White Bean Sausage Soup

This Kale and White Bean Sausage Soup is a nutritious and hearty dish that is perfect for the fall season. It is sure to warm you up on a cold day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 6

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 3 cans cannellini beans rinsed
  • 5 cups chicken stock
  • 1 cup diced onion about two small onions
  • 1 cup diced celery about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes I prefer Yukon gold
  • 4 cloves garlic minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese optional

Instructions
 

  • Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.)
  • Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans.
  • Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (hand) blender.
  • Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically.
  • Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock.
  • Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and shaved Parmesan (optional) as well as salt and pepper to taste. Cook for an additional 5 minutes, until the kale is soft.
  • Serve with a salad and crusty bread.
Keyword cannellini beans, cast iron, cast iron cooking, comfort food, dairy free, fall eats, Italian sausage, Italian venison, kale, Potatoes, soup, white bean
Tried this recipe?Let us know how it was!

Loved the Kale and White Bean Sausage SOup and Want more?

Check out my cooking page for all sorts of dinner inspiration! Or perhaps some of my favorites will tickle your fancy.

JessLeave a comment

Stuffed Pepper Skillet

If the Mr is cooking at our house, there are likely three distinct quantities of food: protein (usually venison chops), roasted potatoes, and some form of steamed vegetable. Is it delicious? Absolutely. It just isn’t the way I cook. I love a good skillet or bake. Bring on the mixtures of flavors and more importantly, the leftovers so I don’t have to worry about making a lunch the next day. Because bakes and skillets are my jam, this simple stuffed pepper skillet was born. 

I don’t love raw peppers. I have grown to enjoy them cooked, and I know they are good for me so I try to infuse them into my dinners when I can. If you’ve been around for some time, you may have noticed that I don’t like super tedious recipes. I don’t want to make stuffed peppers in their truest form. That’s work (Ha!).  Let me make something good, filling, and full of nutrient dense ingredients that fits in a pan and I am the happiest of women. 

This stuffed pepper skillet seems to fit all the bills

It has protein from the Italian sausage (I use my Italian sausage inspired venison), starches in the rice, and it’s full of vegetables in the tomatoes, peppers, and onions. Even better? It has minimal hands-on time and once it’s time to cook the rice, you cover it and let it be. No stirring. No checking it constantly. Just get the veg cooked up and you’re almost done. 

And your family will love it (at least I hope they do!). The first time I made it, I was just using up sad ingredients from the fridge: halves of peppers and sad onions. I was trying to clear out some of the freezer before the Mr starts hunting again and we had a ton of Italian venison. As soon as my kids dug in, they said, “Of course you didn’t measure…it’s so good!” We quickly ate it three weeks in a row! On that third week, I measured so that I could share with all of you!

Ready to start creating this great, family friendly meal for the people you love too? Let’s go!

Your ingredients

  • 1 ½ cups chopped sweet pepper, any color
  • 1 ½ cups diced onion 
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage 
  • 1 can of diced tomatoes, unsalted 
  • 8 ounces tomato sauce 
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice 
  • 1 cup shredded cheese, your favorite kind
  • Pinch of red pepper flakes (optional) 
  • Salt and pepper, to taste

Your Steps to Stuffed Pepper Skillet

If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do. 

Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary (I use a half venison/pork mixture, so I don’t need to drain any extra fat).

Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary. 

Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly. 

If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt. 

That’s it. It really is such a simple meal that has you doing just a few things at the beginning and then setting and forgetting it. If you are busy at night, you could totally precook the sausage, onion, and peppers and just add everything together when you get home. 

Peppers and onions first to soften them up.
Add the Italian sausage
Rice and tomatoes next!
Stir it up and top with cheese.
Broil it a bit to melt it up.
Serve! Comfort and full of flavor!

Stuffed Pepper Skillet

This Stuffed Pepper Skillet is packed with flavor and simple to prepare, even on a weeknight, thanks to its minimal hands-on time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American

Equipment

Ingredients
  

  • 1 ½ cups chopped sweet pepper any color
  • 1 ½ cups diced onion
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage
  • 1 can of diced tomatoes unsalted
  • 8 ounces tomato sauce
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice
  • 1 cup shredded cheese your favorite kind
  • Pinch of red pepper flakes optional
  • Salt and pepper to taste

Instructions
 

  • If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do.
  • Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary.
  • Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary.
  • Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly.
  • If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt.
Keyword cherry tomatoes, green peppers, Italian sausage, Italian venison, one pot meals, peppers, stuffed peppers
Tried this recipe?Let us know how it was!

Looking for other great dinner recipes?

JessLeave a comment

Ramen and Cabbage Salad

Do you have those recipes that just feel a bit like home? Ones that you have to call your mom, your grandma, your uncle, (insert random relative here) to get the recipe because for some reason, you never really write the whole thing down? A recipe that maybe brings you such joy that it becomes a hyperfixation for a bit until you forget again? For me, that’s my mom’s ramen and cabbage salad. 

Let me tell you, this isn’t about to be a fancy recipe. It has very few ingredients and most of which you can almost always have on hand. It isn’t a recipe I have doctored up to have all the flavors. I am keeping this just as my mom made it for years and years, and my goodness, it’s good just the way it is. 

Why is this recipe coming out now? 

Well, my kiddos both decided they loved cabbage over the past year and subsequently, we grew a TON of it. We don’t really eat sauerkraut so we needed a way to use the cabbage that everyone would love. My babies are also busy kids (okay, they aren’t babies, but they will always be my babies, right?) so we need things we can do on the fly without much thought when life gets busy. 

That’s this recipe. It’s great since cabbage keeps so well in the fridge. And everything else is a pantry ingredient. When I have panicked with the, “WHAT’S GOING TO BE OUR VEGETABLE FOR DINNER?” this ramen and cabbage salad has been my go to solution. 

Ready to give it a try? Let’s go! 

Your Ingredients 

  • 1 head of shredded cabbage (any combination of color) or 1-2 bags of coleslaw mix
  • 2 tablespoons butter
  • 2 packages of dry ramen noodles, seasoning package removed 
  • ¾ cup slivered almonds 
  • 1 cup olive oil 
  • ⅔ cup white sugar (up to 1 cup, depending on your sweetness preference) 
  • ½ cup red wine vinegar
  • 2 tablespoons soy sauce 

Your Steps to Ramen and Cabbage Salad 

If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand. 

In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed and then I pull out the seasoning package. Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown, but watch it as they go from toasted to burned quickly. Remove from heat and set aside. 

In a glass measuring cup or mason jar (my preferred method), combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well. 

Serve the cabbage with the toasted noodles and almonds on top (I call this combination crunchies). Top with the dressing. I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their crunchies, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy. 

What I especially love about this ramen and cabbage slaw salad is that it keeps so well. I keep a bowl of chopped cabbage in the fridge and a container of the crunchies in an airtight container on the counter. The dressing is in a mason jar and it’s such an easy and filling side dish. When one of the three components runs out, it’s so simple to make more, even if it is just making a half batch of dressing. 

Chop the cabbage
Brown the ramen and almonds
Mix up that dressing.
Get ready to serve.
Just so good and simple!

Ramen and Cabbage Salad

This ramen and cabbage salad is packed with textures, from the crunchy noodles and almonds to the fresh cabbage. And the quick and easy dressing ties it all together!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

  • 1 head of shredded cabbage any combination of color or 1-2 bags of coleslaw mix
  • 2 tablespoons butter
  • 2 packages of dry ramen noodles seasoning package removed
  • ¾ cup slivered almonds
  • 1 cup olive oil
  • ⅔ cup white sugar up to 1 cup, depending on your sweetness preference
  • ½ cup red wine vinegar
  • 2 tablespoons soy sauce

Instructions
 

  • If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand.
  • In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed. Remove the seasoning package.
  • Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown.
  • In a glass measuring cup or mason jar, combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well.
  • Serve the cabbage with the toasted noodles and almonds on top. Top with the dressing.

Notes

I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their noodles, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy.
Keyword almonds, cabbage, cabbage salad, cabbage slaw, cold sides, easy sides, ramen noodles, ramen salad, salads, side dishes, summer side dish
Tried this recipe?Let us know how it was!

Looking for other great salads and sides?

Check out my cooking page for more inspiration! Or maybe one these recipes below will fit the bill!

Summer Garden Orzo Salad

Jess2 Comments

Zucchini Brownies

It’s that time of year where gardens everywhere are producing extra amounts of zucchini. Where people are sneaking them onto their neighbors porches, into their cars, you name it. I was deep into Instagram and a woman commented that she planted 11 plants her first time. I think I guffawed at that! If you can relate and have a stack of zucchinis on your counter, maybe give this recipe a go: Zucchini Brownies. 

Now listen, I know brownies are necessarily synonymous with healthy sweet treats, but these are pretty darn close. I swapped maple syrup for sugar (seriously, it’s so good!), opted for oatmeal flour rather than regular flour, and used olive oil. All great things, right? 

And they are so rich and delicious. The amount of cocoa powder leaves them a dark beautiful brown color and the zucchini adds extra moisture. They get better as the days go by, if you can keep them in your house long enough! 

Ready to start baking? Let’s go! 

Your Ingredients

  • ⅓ cup nut butter (I did peanut butter but have used almond as well) 
  • ⅓ cup maple syrup
  • 1 egg 
  • ⅓ cup olive oil 
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats, made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt 
  • 1 ½ cups finely shredded zucchini 
  • ¼-½ cups chocolate chips 

Your Steps to Zucchini Brownies

Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix. 

In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed. 

Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set. 

Serve them up with a bit of ice cream or a tall glass of milk and watch the zucchini brownies disappear!

Shred it up!
Make up that oat flour.
Mix in the rest of the dry ingredients.
Whisk the wet ingredients.
Add the zucchini…
Dry ingredients finish it up!
Love that color!
Serve them up!

Zucchini Brownies

Veggies and dessert? Serve these delicious zucchini brownies up with a tall glass of milk or ice cream and wait for smiles!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Ingredients
  

  • ⅓ cup nut butter I did peanut butter but have used almond as well
  • ⅓ cup maple syrup
  • 1 egg
  • ⅓ cup olive oil
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups finely shredded zucchini
  • ¼-½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix.
  • In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed.
  • Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set.
Keyword brownies, chocolate, chocolate zucchini bread, Gluten Free, zucchini, zucchini brownies, zucchini desserts, zucchini treats
Tried this recipe?Let us know how it was!

Looking for other zucchini recipes?

You can check out my baking and canning and preserving pages for more inspiration! Our perhaps pick one of my favorites below!

Spiced Zucchini Oatmeal Bread

Jess1 Comment

Preserving and Freezing Green Beans

Each and every year, I plant at least two rows of beans. Always green, both bush and pole. Sometimes yellow wax beans (like this year!). Sometimes purple. We eat plenty of them fresh, right off of the bush, but I also have plenty that I need to preserve in some shape or form. I have a big kid who LOVES dilly beans, but I only do so many jars because let’s be honest, it’s kind of tedious. We also like to pressure can beans, but that takes a substantial amount of beans. When I only have a few pounds sitting in my refrigerator, I love preserving and freezing green beans. 

Freezing green beans is such a simple way to save the flavors of summer for the cooler winter months. I love that everyone in our house can help out with the task, from nipping the ends of the beans, to trimming them to size, to blanching. It truly doesn’t take too much time and is easy as can be! (Want to learn more about preserving? Check out the National Center for Home Preservation for tons of information! 

tools of the Trade 

There are a few tools I would recommend, although not totally necessary (for most things, you can make do, but these tools will make it much easier!): 

When preparing to process beans, I collect over a few days of harvesting. Maybe you don’t have a garden, but you love the farmer’s market. Totally fine (I supplement from time to time, for sure!). My family has found that one pound of beans is a perfect amount for our family of four good eaters. We are a veggie loving family, so you can gauge from that. 

Time to Process!

Beginning with washed beans, nip both ends of the beans. From here, cut each bean into 2-3 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal (our family does 16 ounce packages). Set each batch aside in a bowl or other container. I have prepared as many as 4 batches of beans at a time. 

Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes. 

While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans. 

Freezing Green Beans

Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can even dry them a bit with a clean towel. From here, spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch. 

From here, place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours, but I have left them overnight. Once frozen, transfer from your baking sheet to freezer safe containers or bags. I prefer to use my Food Saver Vacuum Sealer, but have also used simple quart freezer bags as well. 

When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave! 

Measure them out!
Boil them up!
Cool them down!
Dry and prep to freeze!
Maximize effort: Double it up!
Label and Freeze!

Preserving and Freezing Green Beans

Freezing Green Beans: An abundance of beans in the garden or from the farmer’s market can be frozen easily to enjoy all year long!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Freeze Time 3 hours
Course Side Dish
Cuisine Homesteading, Preserving
Servings 4

Equipment

Ingredients
  

  • green, snap, or wax beans

Instructions
 

  • Beginning with washed beans, nip the ends of each end. From here, cut each bean into 1-2 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal. Set each batch aside in a bowl or other container.
  • Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes.
  • While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans.
  • Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can dry them a bit with a clean towel. Spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch.
  • Place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours. Once frozen, transfer from your baking sheet to freezer safe containers or bags.
  • When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave!
Keyword beans, food preservation, freezing, freezing beans, green beans, meal prep, preserving, wax beans
Tried this recipe?Let us know how it was!

Looking for other ways to preserve your beans?

Check out the recipes below or head to my canning and preserving page!

JessLeave a comment

Raspberry Salsa

Stop whatever you’re doing right now, and gather the ingredients for this Raspberry Salsa and get ready to prepare it! 

Okay, that was a bit demanding and strongly worded, but I am telling you, that’s what you’ll want to do once you see the recipe. 

Each year, I travel to Door County, Wisconsin, for a weeklong vacation with my dad’s side of the family. If you aren’t from Wisconsin, there’s a chance you’ve not heard of Door County. It’s been described as the Martha’s Vineyard of the Midwest. Just lovely, quaint, and full of so much to do. 

The county itself has five state parks within it and provides a perfect climate for orchards, most notably cherry trees. It is full of wineries, fun shops, and culinary delights. Once such delight is cherry and raspberry salsa that can be found at many wineries and roadside stands. And my goodness, I LOVE it. 

There’s something about slightly sweet, slightly spicy pairings that are just so dang good. And if you’ve been around Jess in the Kitchen much, you know that I have an abundance of raspberries; it seems I should try to make some salsa from them, right? 

The problem?

There really aren’t raspberry salsa recipes out there. If I did find one, it wasn’t written for canning. That is what I wanted to do. So research started, acidity levels of fruits checked, and a recipe was born using the ideas from a peach salsa recipe. And it’s just so good. I can’t wait for you to give it a try! And if you aren’t a canner, simply half the recipe (this will result in about three cups of salsa rather than six) and eat it fresh! 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to make raspberry salsa, right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients for raspberry salsa

For approximately 6 half-pints, gather: 

  • 6 cups red raspberries 
  • 1 medium sweet pepper (green, red, orange, yellow, any will work), diced
  • 4-5 jalapeños, finely diced (remember to wear gloves!)
  • ½ cup loosely packed cilantro, chopped
  • 1 medium red onion, diced 
  • ½ cup vinegar, 5% acidity
  • ½ teaspoon salt 
  • 1 clove garlic, minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sugar 

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of 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. 

The raspberry Salsa Making

If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper. (I LOVE the tamper and honestly have never fermented anything. It works great for smashing berries). Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit. 

Once the salsa has thicken, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the salsa will need to be stored in the refrigerator. The process of water bath canning creates a self-stable salsa. That is, a salsa that can be stored on the shelf. 

Color
And more color!
Look at it!
Prep for canning.
Canned up!
Served up!

Raspberry Salsa

This raspberry salsa has the sweet taste of summer in the berries and cilantro paired with the spicy kick from jalapeños. A taste sensation you’re sure to love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Snacks
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 6 cups red raspberries
  • 1 medium sweet pepper green, red, orange, yellow, any will work, diced
  • 4-5 jalapeños finely diced (remember to wear gloves!)
  • ½ cup loosely packed cilantro chopped
  • 1 medium red onion diced
  • ½ cup vinegar 5% acidity
  • ½ teaspoon salt
  • 1 clove garlic minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sugar

Instructions
 

  • Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of 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.
  • If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper.
  • Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit.
  • Once the salsa has thickened, remove from heat. Ladle into prepared jars, leaving ½ inch head space.
  • Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from the canner, placing them on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the salsa will need to be stored in the refrigerator. The process of water bath canning creates a self-stable salsa. That is, a salsa that can be stored on the shelf.
Keyword black raspberry, Canning, raspberries, raspberry salsa, salsa, salsa recipe, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other ways to use up those raspberries?

Be sure to check out my canning and preserving page for all sorts of inspiration. Or perhaps I can recommend a few of my favorites below?

JessLeave a comment

Cherry Raspberry Gooseberry Jam

Last year, I had a hodgepodge of berries left after making jams, sorbets, and the like. Specifically, I had some sour cherries, red raspberries, and gooseberries. Of course, there wasn’t enough of any of them to make a full batch of jam, but together, I did! I didn’t take any pictures and hardly wrote anything down because it was really an experiment of sorts. But then, I gave one lick of the kettle when I was finished and wow! That Cherry Raspberry Gooseberry Jam was out of this world! I declared it the best I had ever made. Of course, it was just a couple jars, but that’s okay!

Then, earlier this year, I asked the Mr to make me a peanut butter and jelly sandwich for lunch. He had to open a new jar of jam, but I never saw what he picked. I took one bite of the sandwich and immediately thought, “Whatever jam this is, it’s the best stuff I have ever made!” 

Once I got home and looked in the fridge and saw it was cherry raspberry gooseberry jam. I knew I HAD to redo that recipe and share it with you all because, dang it, it’s awesome. The flavor is top notch (The Mr says, “There’s a lot going on in that jam…”) and you just need a few simple ingredients: the fruit, sugar, and lemon juice. You see, gooseberries have natural pectin so you don’t need to add any commercial pectin, which I always love. 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients

For approximately 6 half-pints, gather: 

  • 3 cups red raspberries
  • 3 cups gooseberries, cleaned
  • 3 cups sour cherries, pitted
  • 4 ½  cups sugar 
  • ¼ cup lemon juice 

(Yes, that’s it! No, you can’t change out the sugar for a different sweetener. Canning is finicky like that)

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of 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. 

If you have not already done so, measure out the sugar and the berries. 

The Cherry Raspberry Gooseberry Jam Making

In a large, preferably shallow kettle, smash the fruit with a potato masher. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

You’ve hit the Gelling POint

Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. You’ve got yourself delicious Cherry Raspberry Gooseberry Jam.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.

Cherry Raspberry Gooseberry
Beautiful berries!
Smash them down.
Cook them up!
Ladle the Cherry Raspberry Gooseberry Jam in
Ladle it in.
Cherry Raspberry Gooseberry Jam
Sweet goodness!
Cherry Raspberry Gooseberry Jam on Toast
Yum! Let’s eat!

Tools of the Trade

There are some tools I love for canning! Of course, you need a canner. And the tools, while not necessary, are SUPER helpful as you prepare the jam. Finally, I always work on wooden cutting boards. The board I put the jars while I ladle it in becomes the resting spot for my jam after I have pulled it from the canner.

Cherry Raspberry Gooseberry Jam on Toast

Cherry Raspberry Gooseberry Jam

Summer in a jar! This cherry raspberry gooseberry jam pops with color and flavor that is sure to become a favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 3 cups red raspberries
  • 3 cups sour cherries, pitted
  • 3 cups gooseberries, cleaned
  • 4 ½ cups sugar
  • ¼ cup lemon juice

Instructions
 

  • If you have not done so, measure out berries and sugar.
  • Wash and sanitize 6 ½ pint jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash berries with a potato masher. Stir in sugar and lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword cherries, cherry jam, gooseberries, gooseberry jam, Jam, Jam Recipes, Jellies and Jams, raspberries, raspberry jam
Tried this recipe?Let us know how it was!

Cherry Raspberry Gooseberry jam not enough?

Check out some of the recipes below!

JessLeave a comment