for many more recipes!
I was just concerned that this blog would get closed down before everyone got to copy down these incredible recipes!
Chocolate Raspberry Spread
5 cups prepared fruit (buy about 2 quarts fully ripe red raspberries)
1 box powdered fruit pectin
5 squares unsweetened baking chocolate, coarsely chopped
1/2 tsp butter (optional)
7 cups sugar, measured into separate bowl
Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Crush raspberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6 or 8 quart saucepot.
Stir pectin into prepared fruit in saucepot. Add chocolate; mix well. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Process 10 minutes in a boiling water bath. Adjust time according to your altitude.
Makes: About 10 half pints
Now, this one:
Black Forest Cherry Jam
6 cups prepared fruit (black or Bing cherries)
3 unsweetened chocolate squares
4 cups granulated sugar
2 Tbsp. Amaretto (or 2 t. almond flavoring)
1 (8 ounce) box Sure-Jell
1/2 teaspoon margarine or butter
Pit the cherries if necessary, then chop them up. Crush the remains
thoroughly, 1 cup at a time. If using frozen berries, use both liquid
and solids; they all were part of the original fresh berry. Measure 6 cups
of crushed fruit into 6- or 8-quart heavy saucepan.
Break the chocolate squares into smaller pieces and add them to
Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount
with pectin in small bowl.
Stir pectin sugar mixture into fruit in saucepan. Add butter. Bring
quickly to full rolling boil and boil exactly 1 minute, stirring
constantly. Remove from heat.
Skim foam and ladle into pint or half-pint jars, leaving 1/4 inchheadspace and process 10 minutes in boiling water canner.
Talk about "food, GLORIOUS food!"
Old posts on there also address the topics of food storage, preparedness, etc.
A few other blogs I would like to point out are:
http://baconandeggs-scifichick.blogspot.com/ from my friend SciFiChick in which she talks recipes, gardening, her travels, etc. Good reading!
http://purecajunsunshine.blogspot.com/ Now, I know she hasn't added to it in 10 months, HOWEVER, you would be an idiot if you didn't go over there and check out all her information. More stuff there than you will find in 10 books on preparedness. Recipes, herbal remedies, everything you need to not only survive, but prosper! Links to some of the best info out in the web world as well!
http://www.selfsustainedliving.net/ Great blog, great lady! Support her if you can! She sells soaps and cheeses and a pdf tutorial on the art of making cheese.
That should get you started.
When you are reading a blog, and you are enjoying it, take note of what blogs that person reads (if they list them). I read a great many more than what I have included in this post, but if you check the side-bar, it shows the blogs I am following.
Read, have fun and learn!