I admit, I was slightly confused when I heard the words freezer and jam. What’s that supposed be like compared to regular jam? Freezer jam isn’t as thick as regular jam. I’ve seen recipes where you just combine the ingredients together and whisk until fruit mixture is thick. No cooking required. That’s how easy it is.
This recipe required cooking but not for long. You bring the sugar and fruit mixture up to a boil and add in the pectin. Continue to cook for another minute and you’re done. They have small storage containers for freezer jam, but I got some larger ones at home. You can also use jars and freezer bags. Just make sure there’s 1/2 in space between the lid and jam or else, it might expand and crack. That would suck trying to clean up all that mess in the freezer. It’s good on top of English muffins and ice cream. A nice way to preserve fresh fruit, and it sure beats making regular jam. I can never get that stuff to get thick.
Ingredients from martha stewart
5 cups of crushed plms, peaches, or necatarines (any fruit will work)
1/2 cup of lemon juice
2 1/2 cups of granulated sugar
1/2 cup of powdered sugar
1 package of no sugar added pectin
Bring fruit to a boil and add in lemon juice.
In a bowl whisk together granulated sugar and 1/2 cup powdered sugar, no sugar pectin. Add to fruit, stirring until sugar mixture disolves and fruit returns to a full rolling boil. Boil for 1 minute, then remove from heat.
Transfer to jars or bags, leaving a 1/2 in space on top. seal and let sit at room temperature until jam is set, 2 to 3 hours.
2 tablespoons (using peaches) 40 calories, 0 grams fat, 0 grams protein, 10 g carbs, 0 grams of fiber
I’ve been trying to figure out the perfect lasagna ever since trying different recipes and adapting them to what both Ben and I like. There never seems to be enough sauce/beef mixture whenever I used only a pound. 2 pounds of ground beef/turkey is just perfect. We don’t like runny sauce either, so I only use 1 jar of pasta sauce. I prefer using Trader Joe’s roasted garlic marinara sauce. For something different shred up 1 cup of zucchini to get some more veggies in, you won’t even taste them in the sauce. I’m not very good at eating the recommended amount of veggies that we’re supposed to have in a day. Is any one good at that? You could also use carrots a long with more onions a long with your zucchini. I plan on trying that next.
Add some parmesan cheese in with the mozzarella and cottage cheese mixture and I think I have the perfect lasagna that both Ben and I like. I also used some cheddar cheese . The orginally recipe came from my aunt Carol, and I slightly adapted it to what Ben and I both like. Hope you like it too.
1 package of Lasagna noodles
2 pounds of ground beef or turkey
1 package spaghetti sauce mix (I didn’t use this just a jar of sauce)
1 16 oz carton of low fat cottage cheese
1 cup of parmesan cheese
1/2 cup of sharp cheddar cheese
1/2 1b. sliced mozzarella cheese (I used shredded)
1 16 oz Can of your favorite tomato sauce
1 cup of shredded zucchini
1. Brown meat add spaghetti sauce mix, zucchini, and sauce. Simmer for 20-30 minutes.
2. Cook noodles as directed on package. Arrange lasagna noodles in 9 X 13 baking dish, alternating with layers of meat sauce, cottage cheese & mozzarella cheese.
Bake at 30 minutes @ 350. I layered the shredded cheddar cheese on the very top, only.