This past weekend I finally got around to canning some peach jam and blackberry jam. At the end of the summer I had frozen some peach puree in a four cup package which is the exact measurement for jam. I also froze blackberries throughout the summer as they ripened on our vines. Summer was such a busy time for us that I didn’t have time to get all of the canning done. Since we are running low on jam, I figured it was time to complete the project!
I let the frozen fruit thaw on the counter for a couple of hours. Then I just followed the jam instructions on the pectin package.
I ended up with two batches of peach jam (16 half pints) and one batch of blackberry jam (7 pints). Not bad for a Saturday afternoon!
I also made a blackberry swirl bread with some leftover blackberry puree. It’s like a pound cake! My other experiment was buffalo cauliflower bites. They were sooooo good! I placed the buffalo cauliflower in whole wheat pita bread with spinach and ranch dressing. It was a great vegetarian lunch and I have enough for two more lunches this week!
If you are new to Menu Planning, check out my tips on creating a menu plan.
Monday- Beef pot roast, potatoes, green salad
Tuesday- Pulled pork sandwiches (use leftover pork roast from Sunday)
Wednesday- Homemade pizza
Thursday– Italian Sausage Zucchini Bake
Friday– Turkey Burgers and sweet potato fries
What is on your menu this week? If you need some inspiration, checkout my recipe index!
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