Saturday, July 23, 2016

Apricot & Pineapple Jam

Post contains affiliate added links for your convenience.

Note: Wash your half-pint or pint jars, lids and rings in soapy, water. Sterilize them, covered 10 minutes, in boiling water.

Apricot 🍑 Pineapple🍍Jam
Yield: 10 cups (or half-pints)
Print Recipe

5 1/2 cups apricots, crushed (4 lbs apricot halves)
1 (20-oz) can crushed pineapple, undrained
3 1/2 cups granulated sugar or Whey Low D Sweetener - 2 lbs
7 Tbsp regular cooked-type ClearJel® (for canning)
OR 4 Tbsp Instant ClearJel® ® (if freezing, see Notes*)
1/4 cup lemon juice, bottled (or 2 lemons)
1 Tbsp corn syrup (aids w/storage, if freezing in bags)

1. In a food processor, pulse to crush apricots. Dump into a large saucepan and add crushed pineapple.

2. In a bowl, completely mix 1 1/2 cups sugar or sweetener and clearjel; add to saucepan. Stir in remaining sugar, lemon juice and corn syrup (if using). 

3. Heat mixture over medium heat, bring to a boil and then boil for 1 minute to thicken.


4. Ladle while hot jam into HOT sterile jars; cover with sterile hot lids and rings. Process with boiling water, 10 minutes (for half pints) and 20 minutes (for pints). Remove; cool, and then check for a tight seal.

5. Label; date and store. Use within 1 year.

Storage: Processed jam stores up 1-yr. 
Freezer Jam stores up to 3 years, whereas only 1 year in freezer bags.

*Notes: Regular cook-type ClearJel® is used for canning processed jam and pie fillings.

Please Note… Do NOT process jam with Instant ClearJel®.it is NOT an acceptable thickener for canned jam. Many websites say it is because it breaks down, that's NOT my experience. Since ICJ thickens both instantly and during cooking, heat is UNABLE to penetrate to the center of the jar! Dangerous spoilage can (AND will) occur during storage.

Use Instant ClearJel for its many other wonderful intended purposes, i.e.: thickening freezer jams and making frozen pies and bake unthawed, later in the season. 

Go to my ClearJel® (Plus) Info page and scroll down, look for my Recipes w/ Instant ClearJel® for several new ideas.


Sharon Anne

Tuesday, July 19, 2016

Strawberry Freezer Jam, made w/ Instant ClearJel®

Strawberry Freezer Jam
This gorgeous ruby red jam is definitely a favorite family recipe!

Although I personally didn't come up with the recipe, I've been lovin' and making this recipe for over 3 decades now!

What's great about this SOFT-SERVE JAM; it DOES NOT set up firm like the 
"run of the mill" pectin jams do.

So, besides any obvious uses... 
i.e.: toast, pancakes - waffles - muffins.

  • It's a wonderful TOPPING for ice cream recipes. 
  • It's also great over cake, and delicious as a FILLING between cake layers too. 
  • It makes an amazing base fresh strawberry PIE
  • It's a fabulous base for strawberry BEVERAGES.


1. Rinse, trim and hull centers of 2 lbs of lovely berries! 

2.Crush with a potato masher or food processor or 14-Cup Cuisinart Food Processor, see below.

3. Squeeze in 1 1/2 Tbsp lemon juice. Add corn syrup, if using Instant ClearJel and freezing in freezer bags. 

4. First... ALWAYS mix sugar with clearjel completely, before adding to the strawberries (or any wet) ingredients.

Doing so eliminates any clumps, dispersing the thickener evenly!

Taste, to adjust for sweetness!

Serve fresh or freeze for long term freshness.

Strawberry Freezer Jam
Yield: 5 3/4 cups

2 (16-oz containers) fresh strawberries
1 1/2 Tbsp lemon juice, fresh squeezed
   2 Tbsp corn syrup (I personally DON'T add any, but aids     w/storage-life)
1 3/4 - 2 cups granulated sugar (depending on how sweet berries are)
   OR 1 3/4 cups Whey Low® sugar substitute
4 Tbsp Instant ClearJel® powder (formulated for freezer jam)


1. Rinse, trim and hull centers of 2 lbs of lovely berries! 

2. Crush ripe berries with a potato masher. Instead, crush a double batch (dozen half-pints) in nothing flat in my 14-cup Cuisinart food processor! Dump; repeat, for an assembly of jam.  

3. Add lemon juice and optional corn syrup (increases freezer-life).

Affiliate links are your convenience -  you don't pay more and I get small referral amounts. It helps us both & the site.     

4. In a small bowl, completely mix sugar and Instant ClearJel powder, before folding that into the berries. 

5. Taste to adjust for sweetness. Allow the jam to sit for 10 minutes, while your jars are sterilizing, the jam will thicken and turn ruby red. Ladle the jam into sterile jars. 

6. Cover; label and date. Freeze for up to 1-year.

Nutritional Analysis: Servings: 92 (1-Tablespoons)

Per Serving (per 1-Tablespoon): 20 Calories; trace Fat (1.4% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Other Carbohydrates.

Fresh Strawberry, No-Bake Cheesecake Pie
"Beautiful Old Glory"

Sharon Anne

Thursday, May 14, 2015

Ezekiel Flour Mix & Waffles

This recipe has been our families' favorite whole-grain waffle mix recipe for decades! 

This recipe originally stems from the Holy Bible:

Ezekiel symbolically illustrates the siege and famine that will befall Jerusalem.

Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.

Yield: 3 (4-square) Waffles

Dry Mix:

1/4 cup red wheat
1/4 cup barley
1/4 cup dry small white beans
1/4 cup lentils
1/4 cup millet
1/4 cup fitches, aka: spelt (or use white wheat)

Dry Mix: Add to hopper of an electric grain mill; grind to create the mix. I used my wonderful old Magic Mill stone grinder.

2 cups Dry Mix
2 cups BB BUTTERMILK | "Better Baking" 
2 eggs, separated (egg whites whipped)
2 Tbsp honey
2 Tbsp salted butter, melted
2 tsp baking powder
1 tsp salt

Batter: With a fork, combine dry mix with BB BUTTERMILK, eggs yolks, baking powder and salt.

Helpful Hint: Use a hand-stick blender and w/whisk attachment to whisk egg whites barely into soft peaks, (but NO more) or waffles will taste dry, gently fold into batter.

Waffles: Cook until waffles are browned, mine takes about 7-minutes. Don't open the waffle maker, until (a few seconds) AFTER the steam stops escaping.

Helpful Hint: Note, I use a traditional waffle maker to make thinner waffles, instead of thicker Belgium waffles for (this particular recipe). The other grains help lighten the consistency, so these waffles aren't as heavy as basic whole-wheat waffles. Plus you should whip the egg-whites separately.

Plus, to crispy the waiting waffles... 
Preheat oven to 200°F. Transfer waffles to cooling racks, place (unstacked) in oven, keeping warm and crispy for 5-15 minutes before serving.


Sharon Anne

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