Raspberry Jam Recipe without Pectin

‘Tis the season for canning.  One of the easiest things (in my opinion) to can is jam.  If you have never tried canning before, this is a good thing to try for your first thing.  It can be done in your home without a lot of special equipment and the results are super yummy and rewarding.  Today I am going to share with you our favorite Raspberry Jam Recipe.  This is a Pectin Free Raspberry Jam.

Pectin-free-Raspberry-Jam

Raspberry Jam Recipe (without Pectin)
Ingredients:

  • · 5 cups of fresh, perfectly ripe (not over ripe raspberries)
  • · 2 ½ cups of regular granulated sugar

Materials:

  • Canning Jars
  • new canning lids (in the canning section)
  • canning rings (optional)
  • 2 large stock pots
  • jar tongs (or lifter)
  • potato masher

Raspberry-Jam

Directions:
1. Put the small plate into the freezer. You’ll use it to plop a drop of your hot jam on when you think it’s ready.
2. Unscrew the lids from the jars and pop off the inner lids.
3. Sterilize the jars (lids off) by putting them in your dishwasher about an hour before you use them or by boiling them (lids off) in the large canning pot for about 10 minutes (you can put you jar funnel and lid lifter magnet with the jars to sterilize them too)
4.Fill the 8-inch saucepan or pot about half way with water, bring to a boil and drop the inner lids into the boiling water. Sterilize them for 10 minutes.
5. Wash your berries and crush to taste in a steel pot. If you like fruit-chunky jam, crush them about half way, for smoother jam crush them a little more, (raspberries will disintegrate quite a bit when heated so you don’t have to crush them all the way)
6. Once the fruit is crushed, add 2½ cups of granulated sugar and mix it up.
7. Turn the heat to high for the first 5 minutes stirring constantly.
8. Turn the heat down to medium and stir constantly for about 20-25 minutes.
9. At about 20 minutes or when you jam starts to look gooey, test the consistency by taking the saucer out of the freezer and dropping a small dollop of jam on it. If it doesn’t run or drip off the plate, it’s done.
10. Take the jam pot off the heat, set it aside and let it cool.
11. Using the jar funnel, fill each jar and leave 1/4 inch of space at the top. Put on the lids and tighten.
12. Fill your canning pot with water enough to cover the closed jars and bring to a boil.
13. Put the filled jars in the rack and lower into the boiling water and let it boil for about 15 minutes.
14.Turn off the heat, remove the rack of jars and let them cool to room temperature.

Raspberry-Jam

As you are cleaning up you should hear tiny little popping noises as your jars of jam seal one by one.  It is the best sound ever!  If you end up with a little extra that will not fit in a jar…or you have half a jar of jam…you can simply put that jam right in the fridge and use it because it will not seal properly to store on your shelf.

Raspberry-Jam

To download a copy of the Raspberry Jam Printable Labels click on the link below and then select Previous Downloads:

{Raspberry Jam Printable Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

Previously I had shared some different printable Jam labels.  So if you would like to print those labels for some different kinds of jam you can find them here:

Printable Jam Labels

Strawberry-Jam-Labelsgrape-jelly-label.pngPeach-Jam-LabelsRaspberry-Jam-Labels

Raspberry-Jam

Interested in seeing some other Canning Recipes?  Check these out:

Bottling Tomatoes

Bottling Peaches

Freezer Jam

Apricot Jam

Raspberry-Jam-Banner



Apricot Jam and Printable Jam Labels

We LOVE a good homemade jam at our house.  Don’t you?  Homemade Jam tastes so much better than the Jam you buy in a store…and because you made it, you know it does not have any strange chemicals or preservatives in it.  One of my favorite jams, is Apricot Jam.  Today I want to share with you how we made our Homemade Apricot Jam.

Apricot-Jam

I recently found this recipe for a pectin-less Apricot Jam on food.com and made a few adjustments to it.  It is a little thinner than the pectin Apricot Jam I have made in the past…but it still tastes just as yummy…and personally, leaving the pectin out is preferable to a thicker jam for me.

how-to-make-apricot-jam

The jam tastes amazing…and better yet…and looks absolutely beautiful canned in some pretty canning jars.  Seriously!! I love looking at my storage shelf lined with these pretty orange jam jars.  It’s like bringing the sunshine of the summer into your home.

fruit-jam-recipes

Apricot Jam Recipe (without Pectin)
Ingredients:

  • 8 cups diced apricots
  • 1/4 cup lemon juice
  • 6 cups sugar (I used 4.5 cups)

Materials:

  • Canning Jars
  • new canning lids (in the canning section)
  • canning rings (optional)
  • 2 large stock pots
  • jar tongs (or lifter)
  • potato masher

Apricot-Jam 10
Directions:

  1. Get all your materials and ingredients ready and organized before you begin so you are not rushing to find something when you need it.
  2. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
  3. You will need 5 pint jars or 10 half-pints.
  4. Crush apricots to the size of chunks you desire and then mash them with a potato masher.  Do not process in a blender or food processor.
  5. Combine all ingredients in a large stock pot.
  6. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  7. Once mixture reaches a rolling boil, continue to boil it for up to 30 minutes (mine was about 20 minutes), stirring frequently to prevent it from sticking.  The higher the altitude the longer the canning process may take.
  8. Test the jam to see when it is ready by placing a small plate in the freezer.  When ready to test pull the plate out of the freezer and then drop some of the jam on the plate.  If it jells then it is ready to remove from the heat.
  9. Remove from heat and fill jars, leaving 1/4 head space.
  10. Wipe rims clean and put the 2-piece metal canning lids in place.
  11. Process in boiling water canner for 10 minutes and be sure the jars are completely covered with water.  I process mine in a large stock pot.  Never place a cold jar into the boiling water.

Apricot-Jam

Canning is a fun process and is actually pretty easy as long as you have the right materials.  It can seem pretty scary to someone who has never canned before, but I promise you…you can do it!  And the results are totally worth it!  Especially in the middle of the winter and you pull out some sunshine in a bottle to spread on your morning toast!

easy-apricot-jam

To download a copy of the Apricot Jam Printable Labels click on the link below and then select Previous Downloads:

{Apricot Jam Printable Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

Previously I had shared some different printable Jam labels.  So if you would like to print those labels for some different kinds of jam you can find them here:

Printable Jam Labels

Strawberry-Jam-Labelsgrape-jelly-label.pngPeach-Jam-LabelsRaspberry-Jam-Labels

free-jam-labels

Interested in seeing some other Canning Recipes?  Check these out:

Bottling Tomatoes

Bottling Peaches

Freezer Jam

Apricot-Jam



Buttermilk Ranch Dressing Recipe

I don’t know about your house, but Ranch Dressing is a favorite of the whole family, especially a great Buttermilk Ranch Dressing.  Ranch Dressing tends to make an appearance on our dinner table quite often and is used on a variety of items, other than just a green salad.  With my food allergy and intolerances, we have been making a concerted effort to cut out chemicals and preservatives in our foods (especially mine) where we can.

Ranch-Dressing-Recipe cover

So I set out to find a homemade Buttermilk Ranch Dressing that we could whip up to replace our store bought bottle.  This stuff tastes so much better and everyone in the family really liked it.  So I think this will be our new go to Ranch Dressing (until we find something better…cause you know…I always like to try something to see if it really is better).

It is so simple to make and takes about 10 minutes to put it all together and serve it up.

spices name

Buttermilk Ranch Dressing

1 tsp to 1 Tbsp Dill (depending on your love of dill…my family prefers less…but I like a lot!)

1 clove Garlic (or 1 Tbsp Garlic Powder)

1 Tbsp Onion Powder

1 Tbsp Parsley

1 tsp Lemon Juice

1/3 cup Mayonnaise

1/8 tsp Dry Mustard

1 tsp Worcestershire Sauce

1/2 tsp Ground Black Pepper

1/8 tsp Cayenne Pepper

1/2 tsp Salt

1 Tbsp Apple Cider Vinegar

1/2 cup Buttermilk

3/4 cup Sour Cream (or Greek Yogurt)

Mix all ingredients together in a blender until smooth and well combined.  Pour into a serving jar and serve immediately or refrigerate up to a couple of weeks in an air tight container.


Ranch-Dressing-Recipe 1

Whip up yourself a fresh bottle.  This is also a great way to get those fresh veggies in your kids belly’s.  My kids are always more eager to have fresh veggies for a snack if they have a delicious Buttermilk Ranch Dressing to dip them in.  And this Ranch Dressing has ingredients that you can trust.

Ranch-Dressing-Recipe

Are you a fan of Ranch Dressing?



Chocolate Raspberry Cookies

Last week some of my siblings and I, along with our parents and a few of our kids went up to a relative’s berry farm and picked some fresh raspberries.  I LOVE me some fresh raspberries.  I think they have to be one of my favorite fresh fruits, or at least right up there with fresh peaches and cherries!  I used most of the raspberries we picked to make some Raspberry Jam (which I will share here soon), froze some for smoothies, and still had a few left over to sprinkle over our cereal and to throw in these yummy cookies.

Chocolate-Raspberry-cookies

I wanted to make some raspberry scones, but at the last minute decided to make up a batch of Chocolate Chip Cookies and throw in some of the fresh raspberries!  Oh…My….Goodness!  They are so good!  The chocolate and the tangy raspberries make the perfect combination of sweet and tart when combined.  I especially liked them when they were warm right out of the oven.

Raspberry-picking 2014

I simply made a few adjustments to one of our Chocolate Chip Cookie recipes and threw in some white chocolate chips along with the raspberries.  I wanted the raspberries to remain as whole as possible instead of being smashed in the cookie, so I was very careful with the cookie dough.  I made the dough all the way up and added the raspberries at the very end.  I simply broke the dough apart and added a little at a time to a fresh bowl and then sprinkled the raspberries in the bowl in layers.  Does that make sense?

Chocolate-Raspberry

Then when the scooped the cookie dough into balls, I scooped up some raspberries in each ball with an ice cream scoop, so that the raspberries were spread evenly to each cookie.  If you don’t have access to fresh raspberries, you could just as easily use some frozen raspberries straight from the freezer.

Chocolate-Raspberry-cookies

 

Chocolate Raspberry Cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 5 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup raspberries

Instructions

  1. Pre-heat oven to 350 degrees Farenheit.
  2. Cream the butter & sugars until light and fluffy.
  3. Add eggs, vanilla and almond extract and mix well together.
  4. Add dry ingredients and mix until just combined.
  5. Add white & semi-sweet chocolate chips.
  6. Place cookie dough into separate bowl by breaking into pieces and scatter the raspberries in the dough so they are distributed evenly and do not get smashed up.
  7. Scoop out cookie dough with a spoon or ice cream scoop making sure to grab a couple of raspberries for each cookie.
  8. Place on greased cookie sheet.
  9. Bake in a 350° oven for 12-15 minutes depending on how big you make your cookies.
  10. The cookies should be golden brown on the edges and white an fluffy in the centers.
  11. Cool on a baking rack.
  12. Makes about 48 cookies depending on the size.
http://www.theidearoom.net/2014/07/chocolate-raspberry-cookies.html

raspberry-recipes
These Chocolate Raspberry cookies are a fun and unique twist to the regular chocolate chip cookie!  They will be gobbled up quickly though so be sure and pull some aside for yourself before your family and friends eat them all!

Chocolate-Raspberry-cookies

These would be fun to serve to your girlfriends at a Bridal or wedding shower…or serve at your book club meeting!

What are some of your favorite fresh fruits?

Chocolate-Raspberry-cookies



Pizza Dough Recipe

Do you love pizza? All of my kids LOVE it when we make homemade pizza.  We even make our pizza dough from scratch most of the time.   If you haven’t ever made pizza dough from scratch, you won’t believe how easy it is.

pizza-dough-recipe 8

This pizza dough can be made in your mixer or by hand.  We usually just mix it up by hand so that I don’t have to clean the mixer…is that lazy? haha!

Pizza Dough Recipe

  • 2 1/4 teaspoons yeast
  • 1 cup warm water
  • 1 1/4 cups cold water
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  •  5 1/2 cups unbleached bread flour, divided

pizza-dough-recipe 7

  1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
  2. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl and stir together.
  3. Combine 5 cups of the flour, yeast mixture, and cold water mixture in bowl and mix together until fully incorporated.
  4. Turn dough out onto a floured surface from the left over flour. Knead until smooth and elastic (about 2 minutes).  Add the rest of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  5. Set dough aside while finishing your dinner prep if you are using the dough within the next hour to bake.
  6. Divide dough into two large balls and roll out into two pizza crusts.  Roll them thin as they will rise and thicken while baking.  (or break into several small pizza dough balls for individual pizzas).
  7. Top the pizza crusts with your favorite toppings and Bake at 400 fro 18-25 minutes depending on how thick the pizza crust is.
  8. If you are making the dough to use later, simply divide the dough in half (or more individual pieces), and place in a ziploc bag coated with cooking spray. Seal and chill in the fridge overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
  9. You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

pizza-dough-recipe 5

We love to add a variety of toppings for the kids to throw onto their pizza.  Some of our favorites are:

Cheese

Ham

Mushrooms

Olives

Pepperoni

Artichokes

Peppers

Tomatoes

pizza-dough-recipe 1

What are your favorite pizza toppings.



Snickerdoodle Recipe

During our Fourth of July family BBQ, the adults and some of the older kids were sitting around talking about our sister and brother-in-law who were missing from the festivities.  They moved out to Florida last year the day after the Fourth and we were missing them.  My sister always brought her yummy Snickerdoodles to family functions.  My older brother was missing the Snickerdoodles almost as much as we were missing their family!  Since he shares a birthday with my 10 year old daughter (which was yesterday), we thought it would be fun to make him some Snickerdoodles with my sister’s recipe.

Snickerdoodles

These Snickerdoodles are so tasty.  They are crispy on the outside and soft, moist and chewy on the inside.  The perfect combination for a cookie in my humble opinion.  These cookies taste just as great over the next couple of days too.  I usually only like cookies right after they are baked…or straight out of the freezer.  We also usually double the recipe so that we can freeze the rest of the cookies and pull them out for later.

Snickerdoodles

Snickerdoodle Recipe

Ingredients

  • 1/2 cup shortening (we use Butter Flavor Crisco)
  • 1/2 cup Butter
  • 1 1/2 cups Granulated Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 2 2/3 cups Flour
  • 1 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • Cinnamon & Sugar Topping
  • 1 TBSP Granulated Sugar
  • 1 tsp. Ground Cinnamon

Instructions

  1. Preheat oven to 350 degrees Farenheit.
  2. Add butter, shortening and sugar in a mixer on beat together on medium speed until the mixture is fluffy.
  3. Beat in the eggs and the vanilla.
  4. Add the dry ingredients one at a time while continuing to mix together.
  5. Turn off mixer and set aside.
  6. Make the Cinnamon and Sugar Topping in a small bowl.
  7. Roll the cookie dough into small 1 to 1 and 1/2 inch balls.
  8. Roll each cookie ball in the Cinnamon and Sugar mix.
  9. Place cookies on a greased cookie sheet.
  10. Bake at 400 degrees for 8 to 10 minutes.
  11. Should be a nice golden brown color that is crispy on the outside and soft and chewy on the inside.
http://www.theidearoom.net/2014/07/snickerdoodle-recipe.html

Snickerdoodle-cookies

During the school year…if I plan ahead, the kids can pull a cookie out of the freezer and place it in their home lunch, so that it is perfectly thawed in time to eat it at school.

Snickerdoodle-recipe

These cookies remind me of my sister so much!  Wishing she were actually the one here to make them…but they will have to do until we can see her and her family again.

Do you have an all time favorite cookie recipe?

Snickerdoodles-Cookie-Recipe



Crock Pot Macaroni and Cheese Recipe

This summer, we restarted a dinner making schedule with the kids! We have done this before when the kids were younger and it only lasted for a few months.  This time around the kids are older and the kids are actually enjoying it.  This means that each one of my five children are in charge of making our family meal one night a week.  On Sunday we plan our weekly menu and each kid is encouraged to come up with the menu for their dinner.  I help with suggestions and we try to come up with something different each time.

Macaroni-and-Cheese

I am telling you…a mom could get used to this! The kids have been really excited about their meals and it has been fun to see how serious they are taking this.  I have had to reign some of them in from creating a 5 course meal…haha! I thought they would grumble more about it…but give it some time…right?!  6 weeks in and we are still doing pretty good.

Some of the best things that have come out of this are the following:

  • Kids are learning how to cook and bake.
  • WAY less complaining about what we are eating for dinner because they are in charge.
  • They realize how much work goes into making a meal and have been much more helpful with the clean up.
  • They are eating things that would normally elicit groans and “nose plugged eating”.
  • They are branching out and searching out fun new recipes…by themselves!!

We shall see how long it lasts!

Macaroni-and-Cheese


My eldest daughter wanted to make some Homemade Macaroni and Cheese in the Crock Pot since we had a really busy day on her dinner night last week.  We got this recipe from a friend a couple of years ago…and if you like Macaroni and Cheese…and easy Crock Pot Dinners…you will have to give this one a try.  You can also make this in a 9×13 pan and bake it in the oven if you don’t have or don’t want to use a Crock Pot.

Crock Pot Macaroni and Cheese Recipe

8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

  1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
  2. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
  3. Cover and cook on low heat for 3 hours and 15 minutes.
  4. Turn off the slow cooker, stir the mixture and serve hot.

*If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Macaroni-and-Cheese



Watermelon Sorbet

 

It’s hot out there!  And you need a way to cool off that is tasty, refreshing and not a million calories…right?!  If you love watermelon, you are going to love this refreshing Watermelon Sorbet Recipe.  This is a perfect way to beat the heat this summer.  Whip some up for an afternoon snack or to serve at a party or BBQ.


watermelon-sorbet

Watermelon Sorbet Recipe

Ingredients:

1 cup sugar
1/2 cup water
1/4 cup lemon juice
3 cups watermelon

watermelon-sorbet

Directions:

1.  Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
2.  Remove from heat and chill.
3.  Cut up the watermelon and remove all seeds.
4.  Puree in a blender or food processor.
5.  Stir into chilled syrup.
6.  Freeze in an ice-cream maker according to the manufacturer’s instructions.
7.  Pack into an airtight container and store in the freezer.

watermelon-sorbet

Serve this up immediately in small cups or bowls to your guests because that summer heat will melt this quickly!  If you are looking for some more great summer recipes to cool you off, you may want to check out this Watermelon Slush Recipe I shared a couple of weeks ago.

watermelon-sorbet

Need some more cool and refreshing summer treats? Check out these past Idea Room recipes!

Strawberry Lemonade Slush Recipe

Frozen Lemonade Recipe

Orange Julius Recipe

Coconut Lime Sorbet

Orange Sorbet

Fruit Popsicles

Homemade Strawberry Ice Cream

Lemon Ice

Homemade Lemonade Recipe

Limeade Recipe

Watermelon Slush Recipe

Last week we had a strange wintery storm blow in which brought some low level snow and cold rain.  VERY unusual for June…not unheard of here in Utah…but strange none-the-less.  But a couple of days later the heat was soaring again in the upper 90′s.  So of course some cold and slushy drinks were in order.  I know you have heard me talk about my love for all things icy and slushy.  This time I thought I would try making a Watermelon Slush.  I have heard of them but had never tried one.  I was pleasantly surprised by how tasty it was.  I thought it might be a little bland…but it really was so refreshing and good!

Watermelon

I was a bit surprised that the kids liked them as much as they did.  The youngest, who doesn’t really eat anything other than quesadilla’s and string cheese wasn’t really a fan…but I knew she wouldn’t be.  She prefers to eat the watermelon “not all mushed up!”  These slushies melt REALLY fast so be sure to serve them up immediately.  I definitely liked them better when they were icier…but that may be a personal preference and a texture issue.

fruit-smoothies

Watermelon Slush Recipe

  • 4 cups cubed seedless watermelon

  • 1/4 cup white sugar

Directions:

  1. Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth. Serve immediately.  Garnish with fresh mint leaves (optional).  Add additional flavorings if desired.

Watermelon-recipes

So go ahead and make these up for your friends and family on a super hot day.  Serve them up for your next summer party or shower.  They are definitely cool and refreshing and worth a try.

Watermelon-Slush

Watermelon slush not your thing? Check out these past Idea Room recipes!

Strawberry Lemonade Slush Recipe

Frozen Lemonade Recipe

Orange Julius Recipe

Coconut Lime Sorbet

Orange Sorbet

Fruit Popsicles

Homemade Strawberry Ice Cream

Lemon Ice

Homemade Lemonade Recipe

Limeade Recipe



Strawberry Lemonade Slush

strawberry-lemonade-slush

Summer! Who doesn’t love summer?  One of my favorite parts of summer is drinking ice cold drinks and eating popsicles.  I have never made my own Strawberry Lemonade, even though it is one of my favorites.  Why not?  I have no idea…but decided it was time to test out a recipe.  I came up with this really yummy Strawberry Lemonade Slush.

strawberry-lemonade

My whole family gave this recipe a thumbs up.  I like it because it is just tart enough but not too overpowering.  If you like a tarter drink, add more lemonade concentrate or less water.

strawberry-lemonade

Strawberry Lemonade Slush

8 oz. Fresh Strawberries (washed & hulled)

1 cup of ice

1/4 cup of frozen lemonade concentrate

1 cup of water

mint leaves (optional)

Throw all the ingredients, except for the mint leaves into a blender.  Blend together until slushy and smooth.  Pour into drink glasses and serve immediately.  Garnish with mint leaves if desired.  Serves 4.

strawberry-lemonade-slush

 

This drink would be fun to serve at a BBQ or for your Fourth of July Picnic.  It would also make a great drink for your shower or birthday party.  Or, if you are like me…you want to drink it on an ordinary day while sitting on the back porch watching the kids play outside.

lemonade-recipe

Because of my obsession with icy drinks and treats, I have shared a few of my favorites in the past.  You might remember some of the following:

Frozen Lemonade Recipe

Orange Julius Recipe

Coconut Lime Sorbet

Orange Sorbet

Fruit Popsicles

Homemade Strawberry Ice Cream

Lemon Ice

Homemade Lemonade Recipe

Limeade Recipe





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