Blackberry Freezer Jam

Thanks to Joe, Jessica and Jessica's Dad we have a ton of blackberries. So today I made some freezer Jam. I was so easy it took maybe 15 minutes from start to finish. This recipe will work with any berries.



Blackberry Freezer Jam


4 cups of blackberries mashed
1 1/2 cups of sugar or sugar substitute
1 envelope of freezer jam fruit pectin (1.59 oz)

First measure out 4 cups of fruit and mash with a potato masher. (another recipe I saw had you put the berries (they were using fresh strawberries) in a 9x13 pan but these berries didn't need much mashing so I just used a bowl.



Next you mix the fruit pectin and 1 1/2 cups of sugar in a bowl and add that to the berries. Stir for 3 minutes. I bought the fruit pectin at Winco it wasn't very expensive. I've also seen it at Walmart and Safeway. with the canning items. at Winco it is down the baking isle.


Finally ladel jam into jars or freezer containers to the fill line (or leave some space in a jar) and twist on lids. Let stand until thickened, about 30 minutes
makes about 5 (8 oz.) half pints.

Store in refrigerator up to three weeks or in freezer for up to 1 year.

Pepper Jack Stuffed Chicken

Ingredients:
Pepper Jack Cheese
Boneless Skinless Chicken Breasts
Taco Seasoning
1 TB Vegetable Oil
Toothpicks

Directions:
1.  Cut cheese into "Domino Size" pieces - Depending on how much chicken you make will determine how many pieces you will need.
2.  Flatten chicken to approximately 1/4" thickness.
3.  Place cheese in the center of the flattened chicken breast and fold the chicken over it, securing with toothpicks.
4.  Sprinkle taco seasoning on the outside of the chicken.
5.  In a large skillet heat the oil and brown the chicken on all sides.
6.  Transfer chicken to to a greased baking dish.  For 2 chicken breast and 8" square dish works well.  For 4 chicken breast a 9x13 dish is good.
7.  Bake at 350 for 25-30 minutes or until chicken juices run clear.
8.  Discard toothpicks to serve.