Canned Peach Jam - Two Ways

Isn't homemade peach jam beautiful!! I canned two types of peach jam this year - one using liquid pectin and one using powdered pectin. I have always wondered what the difference was and I figured it out! So in my experience, canned jams using liquid pectin set up more and are more like commercial peach jams (pictured above). Canned jams using powdered pectin do not set up quite as well, but they taste more like fresh peaches (pictured below). Both are absolutely wonderful because homemade jam is just wonderful, but you can decide what you want your finished product to be like. Are you hoping for a lovely set up jam that is easy to spread on PB&J's? Then pick liquid pectin. Are you hoping for that fresh peach taste all year long, but are willing to have a runnier jam? Then use powdered pectin.

Peach Jam (Using Liquid Pectin)

2 quarts finely chopped peaches
15 cups sugar
1/2 cup lemon juice (I used bottled)
1/2 tablespoon butter
2 pouches Certo Liquid Pectin

1. Peel and finely chop peaches - to finely chop the peaches I used my Pampered Chef food chopper - and measure out exactly 2 quarts of the chopped peaches.

2. Measure exact amount of sugar into a large bowl.

3. Combine in a large stock pot peaches, sugar, and lemon juice. Bring mixture to a full rolling boil on heat heat. Add butter to reduce foaming and boil for exactly 1 minute, stirring constantly. Stir in 2 pouches of liquid pectin quickly, return to a full rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat.

4. Skim off any foam with a metal spoon.

5. Ladle cooked jam into hot, sterilized, 8 oz jars, leaving 1/4 inch head space. To sterilize jars I wash them and then put them in a high heat cycle of my dishwasher without detergent and let them sit in the hot dishwasher until I'm ready to fill them.

6. Wipe jar rims and threads and cover with sterilized lids and bands. Screw bands on tightly.

7. Place jars on canner rack and lower into canner. Water must cover the jars by at least 2 inches. Cover and bring to a boil. Once it has come to a boil, process the jars for 10 minutes plus the amount of time needed for your elevation (for me it is 10 minutes more, for a total of 20 minutes of boiling/processing).

8. Turn off heat and allow jars to sit in the water for 5 minutes. Remove rack of jars and place jars, upright, on a towel lined surface. Cool completely for 24 hours without moving. After 24 hours check each jar to make sure the jar has sealed by pressing the middle of the lids - if the lid springs back it has not sealed and you will need to refrigerate that jar and use it first. Properly sealed jars can be stored at room temp for about 2 years.

Peach Jam (Using Powdered Pectin)

2 quarts finely chopped peaches
11 cups sugar
1/4 cup lemon juice (I used bottled)
1/2 tablespoon butter
2 boxes Sure Jell powdered fruit pectin

1. Peel and finely chop peaches - to finely chop the peaches I used my Pampered Chef food chopper - and measure out exactly 2 quarts of the chopped peaches.

2. Measure exact amount of sugar into a large bowl.

3.In a large stock pot combine chopped peaches, pectin, lemon juice, and butter. Bring mixture to a full rolling boil on high heat, stirring constantly. Add in sugar and return to a full rolling boil; boil for exactly 1 minute, stirring constantly. Remove from heat.

4. Skim off any foam with a metal spoon.

5. Ladle cooked jam into hot, sterilized, 8 oz jars, leaving 1/4 inch head space. To sterilize jars I wash them and then put them in a high heat cycle of my dishwasher without detergent and let them sit in the hot dishwasher until I'm ready to fill them.

6. Wipe jar rims and threads and cover with sterilized lids and bands. Screw bands on tightly.

7. Place jars on canner rack and lower into canner. Water must cover the jars by at least 2 inches. Cover and bring to a boil. Once it has come to a boil, process the jars for 10 minutes plus the amount of time needed for your elevation (for me it is 10 minutes more, for a total of 20 minutes of boiling/processing).

8. Turn off heat and allow jars to sit in the water for 5 minutes. Remove rack of jars and place jars, upright, on a towel lined surface. Cool completely for 24 hours without moving. After 24 hours check each jar to make sure the jar has sealed by pressing the middle of the lids - if the lid springs back it has not sealed and you will need to refrigerate that jar and use it first. Properly sealed jars can be stored at room temp for about 2 years.

Crock Pot Cinnamon Applesauce

I think homemade applesauce is heavenly. It is the best way to make your home smell like Fall as the apples cook away. Yum! This slow-cooker recipe for applesauce it the best. There's no stirring or watching the pot of applesauce to make sure it doesn't burn on the bottom - all you do it put all the ingredients in the crockpot and let it cook. It is the perfect accompaniment to any meal. I'm so glad I gave this a try - it will probably be the way I make applesauce from now on.

Crock Pot Cinnamon Applesauce

10 cups peeled and sliced apples (this measurement is approximate - I just peeled and sliced enough apples to fill up my crock pot)
Fruit Fresh
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 cup water

Peel and slice apples. I used my apple peeler/slicer/corer to make this process faster. As you place the apple slices in the crockpot sprinkle the layers with Fruit Fresh and mix around. All together I probably used about 1/2 tablespoon of Fruit Fresh. Add in the brown sugar, water, and cinnamon and mix it all together. Cover and cook on high for 2 hours and then on low for 2 hours, or you can cook on low for 6 hours. Blend apples in the crockpot with an immersion blender until it is the texture you like. If you do not have an immersion blender you can blend in batches in a blender. Pour the applesauce into a bowl and let the applesauce cool for at least an hour before serving. After it is cooled you can serve it or refrigerate it until you are ready to serve the applesauce. It is delicious warm or cold.

Pioneer Woman Spaghetti and Meatballs

This is the best spaghetti and meatballs recipe I have ever tried so it totally makes sense that it came from Pioneer Woman. I swear, her recipes are just so great! This recipe actually came from the back of one of her "Charlie" children's books, but I also think it's on her website. The meatballs are moist and flavorful and the sauce it super yummy. We have spaghetti all the time - which is why I have so many spaghetti recipes on my blog - and I think this spaghetti will go in to our regular rotation. I served it with Caesar salad and garlic bread and it was a fabulous dinner.

Pioneer Woman Spaghetti & Meatballs

Meatball Ingredients:
1 1/2 lbs ground beef
2 cloves garlic, minced
1 cup bread crumbs (about 2 pieces of thick bread processed in a food processor)
1/2 cup grated Parmesan
2 eggs
1/4 teaspoon salt
pepper, to taste
1/4 cup chopped Italian parsley
splash milk

Sauce Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1, 28 oz can whole tomatoes
1, 28 oz can crushed tomatoes
1/4 teaspoons salt
1 teaspoon Italian seasoning
pepper, to taste
1 tablespoon sugar
1/4 cup chopped Italian parsley
8 whole basil leaves, chopped finely

To make meatballs combine meat, garlic, bread crumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk. Mix together well. Roll into 1 1/2 inch balls and place on a foil-lined, non-stick sprayed cookie sheet. Bake at 350 for 30 minutes.

Meanwhile, heat 2 tablespoons olive oil in a heavy pot. Add onion and cook for a few minutes or until translucent. Add garlic and cook another minute. Pour in whole tomatoes and crushed tomatoes. Add salt, Italian seasoning, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes. At this point I used an immersion blender to blend up some of the bigger chunks of tomatoes. Add meatballs and stir gently. Reduce heat to a simmer and cook for 30 minutes, stirring gently a few times during the simmer. Just before serving, stir in finely chopped basil. Serve over cooked spaghetti with grated Parmesan on individual servings.

Chicken Salad for a Crowd

I recently helped out with the food at my good friend's daughter's wedding. They had this chicken salad on croissants and I made two big batches of it. It was so yummy! It's a very simple chicken salad, but that's what makes it so good. You could add in some halved grapes or Craisins for a little sweetness, but just like this it is delicious. Thanks Kimberly for a great recipe!!

Chicken Salad for a Crowd

5 lbs chicken breasts, cooked* and chopped
4 cups diced celery
2 cups chopped green onions
1 cup slivered almonds
2 cups mayonnaise (or more)
salt & pepper, to taste

Combine chopped chicken with celery, green onions, and almonds. Add enough mayonnaise to moistened but not make too mushy. Season with salt and pepper to taste (I used probably 1/2 - 3/4 teaspoon of salt). Serve in croissants or prepared puff pastries.

*To Cook Chicken Breasts:
Place chicken breasts in a 5 quart crockpot and add about 1 cup chicken broth. Cover and cook on high for 4 hours. Remove chicken, cool, and then chop/dice the chicken.

Kid Friendly Spaghetti Sauce

I am updating this wonderful spaghetti sauce recipe from Lil Luna because I doubled it according to our taste preferences and it turned out great! This is now my go-to spaghetti sauce recipe. My kids love it and I love it. It's mild, beefy, and tasty - the perfect spaghetti sauce in my opinion.

Kid-Friendly Spaghetti Sauce

1 1/2  lbs ground beef
2, 15 oz can tomato sauce
2, 6 oz can tomato paste
4 cups hot water
4 beef bouillon cubes or 4 teaspoons beef bouillon granules
1 tablespoon sugar
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Brown ground beef in a large deep skillet. Add tomato sauce, tomato paste, hot water, bouillon, sugar, garlic salt, basil, oregano, salt, and pepper. Bring to a boil and then turn heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Cover and simmer another 20 minutes, stirring occasionally. Serve over spaghetti or other pasta with Parmesan cheese on individual servings.

Chicken Gloria Casserole

I didn't realize how blurry this picture was! Oh well. Anywho, this is a fantastic, creamy, chicken and mushroom casserole. I served it over rice, but you could also serve it over pasta or mashed potatoes (YUM). It really was awesome! The chicken turns out so moist and tender. Better yet, it's a casserole with out any condensed soups. I definitely recommend this casserole! I got this recipe from the blog Natasha's Kitchen.

Chicken Gloria Casserole

5 boneless, skinless chicken breasts, but into 1 inch thick strips
salt & pepper
1 cup flour
6 tablespoons avocado (or olive) oil, divided
1 lb mushrooms, sliced (baby bella or button)
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 cup half & half
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
salt & pepper

Season chicken pieces with salt and pepper. Then dredge chicken pieces in flour. Heat 3 tablespoons oil in a large skillet. Once oil is hot, add chicken and saute on both sides until golden. Work in batches to not over crowd pan. Once chicken is browned (you do not need to cook through) place in a non-stick sprayed 9x13 baking dish.

Wipe down skillet with a paper towel. Add 3 tablespoons oil  and heat. Add mushrooms and onions and saute until soft and golden. Add garlic and cook another minute. Spread this mushroom and onion mixture over the chicken in the baking dish.

Add 3 tablespoons of butter to the skillet and melt. Add flour and whisk until lightly golden, about 2 minutes. Add chicken broth, whisking constantly. Add half & half, basil, rosemary, sage, and salt and pepper to taste. Pour this sauce over the chicken and mushrooms. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 5 minutes. Serve over rice, pasta, or mashed potatoes.

Indian Butter Chicken

Oh my goodness, this recipe is so good!! I've mentioned my love for butter chicken at Indian restaurants before and now being able to make it at home makes me so happy! This really is a great at-home version. My whole family really loved it too and I have kids ranging in age from 3 to 16 - so don't be afraid of the spice level - it's actually quite mild. The sauce is smooth, creamy, and has such a great mixture of Indian spices. And it's not hard to make! If you make the rice ahead it's certainly a 30 minute meal. I served it over jasmine rice this time with naan on the side. It was a great weeknight meal. Thanks to Mel's Kitchen Cafe for another great Indian recipe.

Indian Butter Chicken

2 tablespoons oil (I used avocado oil, but olive or canola works too)
1 medium yellow onion, chopped
1 jalapeno, seeded and finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
1, 14.5 oz can chicken broth
1, 6 oz can tomato paste
1/2 cup cream
5 boneless, skinless, chicken breasts, cut into 1 inch cubes
1 teaspoon kosher salt
3 tablespoons butter
hot cooked rice for serving

Heat oil in a large deep skillet. Add onion and jalapeno and saute over medium high heat until the onion is translucent, about 4 minutes. Stir in ginger and garlic and saute another minute. Add in garam masala, chili powder, cardamon, and black pepper. Stir around for about a minute just to cook those spices a little. Remove from heat.

In a blender combine chicken broth and tomato paste and blend until smooth. Pour this mixture into the skillet and put back on the heat. Add cream and bring to a simmer. Add chicken pieces and salt and bring to a boil, turn down heat, and simmer for 15 minutes, until the chicken is cooked through and the sauce has slightly thickened - stirring frequently.

Cut the 3 tablespoons of butter into chunks and stir into the sauce until melted. Serve immediately over rice.