Jam and Jelly Recipes

Below you will find the recipes for both the jam and jelly that I have made so far this summer.  The jam is great, but the jelly is just as good as when I was a kid.  Making it brought back so very many memories.  I hope that you try it out and make some memories of your own.

Muscadine Jelly

1       gallon muscadines
1 1/2 cups water
7       cups sugar
1       box sure jel

Mash muscadines in large pot, then put on stove and bring to a boil. When it comes to a boil, turn down and simmer for 10 minutes.  Pour into cheese cloth or fruit press to get all the juice out. Then measure out:
5 cups of juice.

Return pot to stove and add in sure jel and 1/2 teaspoon butter.  Bring to a rolling boil, stir in sugar quickly, then bring back to a full rolling boil.  Boil for 1 minute. 

You can follow the sure jel recipe for grapes.

Blueberry-Peach Jam

3 1/2  cups blueberries
2        cups peaches
1/2     teaspoon cinnammon
5 1/2  cups sugar
1        box sure jel

Crush blueberries in a large pot with a potato masher, then mash in your peaches. Since this is jam you can leave a bit larger pieces to suite your own taste.  Then just follow the sure jel directions for cooked jam.  There is a neat little trick in the sure jel recipes that I wish I had known about before now. Add a 1/2 teaspoon of butter when you add in your sure jel and it won't foam.

Granny's BBQ Chicken with Mushroom Gravy

My Mom and I were all about quick and easy.  This is a very simple recipe. All you need is:


Chicken Thighs(amount depends on size of your family)
 Mushroom Soup 1 can  (if you use a large amount of thighs, you can use 2)
Your favorite sauce

Place thighs in baking dish add water to cover bottom half of chicken. Cover with lid or foil and place in oven at 350 for 30 minutes.  Mix soup with 1/2 can of hot water.  When you take the chicken out pour in soup and blend with the juice from pan.  Top thighs with sauce, return to oven for 30 more minutes or until completely cooked.

Enjoy!

Dump Cake

I decided to start this blog with one of my favorite recipes.  It's a quick and easy desert.  I usually put this on when I start cooking so that it is done by the time I have dinner cooked.  It is usually just the right temperature for adding a scoop of ice cream when we have finished dinner.  I hope you enjoy.

Dump Cake Recipe

DUMP CAKE

1 (16-ounce) can crushed pineapple 1 (21-ounce) can cherry pie filling 1 (18.25-ounce) package yellow cake mix 1/2 cup butter, chilled 1/2 cup chopped nuts(optional) Preheat oven to 350°F. Grease well a 13 x 9 x 2-inch pan.Dump pineapple (including juice) into the prepared pan; spread evenly. Dump cherry pie filling over pineapple, spreading evenly. Dump yellow cake mix over the top, spreading evenly. Cut cold butter into 1/4-inch slices and arrange over the top. Sprinkle with nuts. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean (about 40 minutes). About 10 servings.