Becca has a fun Pregenancy gift basket full of JustRite Gifts on her blog post to see the entire post - click here. Our design team will be uploading projects using all our new stamp sets through out the week.And the winner of the preserve set is ....
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Timestamp: 2009-06-29 04:05:16 UTC
Iris said...
I would use the Jams Jellies Preserves stamps first with the recipe for Freezer Jam. I have wanted to try making freezer jam for years but never seem to get around to actually doing it. So the stamps would be a good motivator. As a child, I used to help my mother can peaches and tomatoes; delicious results but hot, hot work as we did not have air conditioning. The freezer jam sounds so much easier and cooler! Iris
June 27, 2009 11:45 AM
Iris please send me your address so that I can send you the Preserve Set and a 2 3/8 Wooden Stamper when they arrive on July 7th!! Congratulations!!
Stop back in Monday Afternoon for your chance to win our next new stamp set!!
Here are two great recipes that were left in our comments:
Tillymint (Aka Sue from Sydney) was kind enough to share her favourite chutney (Christmassy Fruit Chutney) with us in the comment section of our Preserve Set. We are posting it here and adding a new label (category to our side bar- called JustRite Recipe Swap). If you have a recipe you would like to share here on our blog simply post it in the comment section of any post and we would be haLisa said...
This is ppy to share it with everyone when we do our next food related post. This will make it easier for you to find the great recipes that we share with you. I have also added to her recipe the U.S. equivalent of ingredients.
uses 1 cup sultanas (dried white grapes)
1/2 cup pitted dates
1/2 cup Pineapple wedges
1/2 red capsicum (Chili Pepper)
2 1/2 tblsp brown sugar
3/4 cup white wine vinegar
1 cup water
1/2 tsp crushed red chilli
1/2 tsp crushed garlic
Chop all ingredient add together in a stainless steel saucepan and bring to the boil.Reduce heat and simmer for 40 min or until thick, stiring occasionally.Add salt and pepper if desired.Store in an airtight container in refrigerator for 2 - 3 weeks (if you can wait that long) This can be kept for up to 2 month.I make it every now and then not just at Christmas! Its great with cold meats, cheese etc.
Sue_W shares with us her favorite Jam & Jelly Recipe from her Strawberry Festival it just sound so YUMMY we knew we needed to post in the body of the blog so you could find it when you need it.
My all-time favorite is Strawberry-Lemonade Jam.
The recipe is as follows. (Please note that this recipe is for a double batch, yielding approx. 18 8 oz. jars. To make a smaller batch, simply halve the recipe.) Enjoy!
10 cups crushed strawberries
- Zest from 1 large lemon (no pith)
- 1/2 cup lemon juice PLUS fresh lemon juice squeezed from large lemon used for zest-
-Pat of butter
-2 boxes pectin
-14 cups sugar
In an 8-quart stockpot, stir together strawberries, lemon zest, lemon juice, pat of butter and pectin. Bring mixture to a boil, stirring constantly. Add sugar. Stir constantly until mixture comes to a full rolling boil. Do final rolling boil 3 minutes. Yumm-y!!
Thanks Ladies for sharing your recipes. We have more recipes to share with you next week.
Keep us in mind....."When it needs to be JustRite".
