Blackberry Freezer Jam

Blackberry Freezer Jam

Yields about 9–10 half-pint jars (or equivalent)

Ingredients

4 cups crushed blackberries

(from frozen, thawed and well-drained)

7 cups granulated sugar

2 (2-oz) packages MCP pectin

¾ cup water

Instructions

Thaw blackberries completely.  Drain off excess juice (save it for smoothies!).  Lightly mash berries — chunky is fine.  Measure exactly. Jam chemistry is picky.

Prepare containers by washing jars and lids.  No need to sterilize for freezer jam.

Measure 4 cups crushed blackberries.  Put into a large bowl and set aside.  Add 7 cups sugar to berries.  Stir very well (2–3 minutes).  Let sit while you prep pectin.  The sugar should start dissolving.

In a saucepan, combine:

2 pouches MCP pectin

¾ cup water

Bring to a full rolling boil (can’t be stirred down).  Boil 1 full minute, stirring constantly.  Remove from heat immediately.

Pour hot pectin mixture into the berry/sugar bowl.  Stir constantly for 3 minutes.  Make sure sugar is fully dissolved (no grainy feel).  

Pour jam into containers.  Leave about ½ inch headspace.  Wipe rims, add lids.  Let jars sit at room temp for 24 hours.  Jam will thicken as it sets.

Refrigerate up to 3 weeks.  Freeze up to 1 year.

Asian Inspired Roast

Asian Inspired Roast

3 1/2-4 lbs chuck roast⁣

1 cup low sodium soy sauce⁣

1/4 cup honey⁣

1/3 cup rice vinegar⁣

1 cup chicken broth ⁣

3 tb brown sugar⁣

5 cloves garlic, mashed⁣

2 tb sesame oil⁣

2 tsp red chili pepper flakes

sliced jalapenos (to taste)

1 tsp kosher salt⁣

Prepare the marinade by whisking all of the ingredients together in a medium bowl. Pat the chuck roast dry and place it in the crock pot. Pour the marinade over the roast, turning it a few times so it’s well coated. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the meat is very tender.

About 30 minutes before serving, check the roast and use two forks to gently pull it apart. If it doesn’t shred easily, cover and continue cooking until tender. Once ready, fully shred the meat and toss it with the juices in the crock pot.

Serve over rice and garnish with sliced green onions and sesame seeds if desired.