Time Wasters Wednesday - Let's Get Jammin!

I can still remember the delectably sweet taste of my Grandmother's strawberry freezer jam that I ate as a child. My Dad tells me that Grandma made it every year from the strawberries from her garden, and I remember her storing it in any random jar or container she could find that could hold its

d e l i c i o u s n e s s !

So in efforts to stick to my oath and only give gifts that are handmade, I decided to take a crack at making my own to give as Father's Day gifts. Though I opted for a cooked jam (I needed to practice canning in anticipation of this Summer's harvest!) , I must say that I am seriously pleased with myself. It was my first time making jam and I have never canned before, so it just adds to my delight that it turned out so well!

5 cups crushed fresh strawberries
(they say not to use a food processor as it can break down the natural pectin found in the berries and alter the set)
1/4 cup lemon juice
7 cups sugar (yes seven!)
1 box fruit pectin (I used Ball Natural Gel fruit pectin)

Combine crushed strawberries and lemon juice into a LARGE sauce pan and gradually stir in pectin.
(do not dbl recipe as the fruit will not be able to get up to the right temp)

Bring to a rolling boil that can not be stirred down, over high heat, stirring constantly.

G A S P! Add all that sugar! (Do not reduce or substitute with sweeteners as the sugar is needed to work properly.)

Stirring constantly, return to a rolling boil and let boil for one min.

Remove from heat and skim foam if necessary. (They say you can add a 1/2 tsp of butter to prevent foam, but really... after all that sugar, who wants it to also contain FAT?)

Preserve in jars by following your canning unit's instructions. YUM!

Little Bites O'Yum! - Easy Chocolate Mousse

I whipped these up to bring to a neighbor's BBQ recently and thought I would share the recipe with you!

2 boxes of Fillo mini shells (or you could sub yummy baked wanton wrappers)

3/4 cup softened cream cheese

1/2 cup marshmallow creme

1 large box of instant chocolate pudding

1 cup heavy whipping cream

1/2 cup skim milk

raspberries for garnish

With an electric mixer, beat cream cheese and marshmallow in a large bowl until smooth (if you stop here you will have a super yummy fruit dip!)

Add pudding and whipping cream to mixture and beat on medium speed until blended.

Add milk and continue beating until stiff peaks form (be careful not to over mix. It can be remedied with a splash of milk if you do.)

Pipe mousse into Fillo cups with an icing bag and frosting tip of your choice, or you can load a plastic baggy and snip the corner.

Garnish with raspberries and chill until served.

I filled 24 cups and had a bit of mousse left over. I just piped the remainder into champagne flutes, alternating with a layer of raspberries, and had enough for a dessert for two. Enjoy!