Raspberry Jam

The other day one of my fabulous neighbors brought me over a very large bowl of ripe raspberries fresh from their garden.  What to do?  I debated between making a pie or a cobbler, but it was a very hot day so I was overruled when my husband said “Why don’t you make some ice cream?”  The kids cheered and that was the end of that discussion.  Raspberry ice cream was made (I’ll post that soon too).

Two and a half large containers were filled with raspberry ice cream, but I still had SO many berries left over and I knew they wouldn’t last another day (they were VERY ripe).  SO I made an executive decision and decided that we needed some homemade jam.  You’re going to love this!  My family finished a whole jar in one day.

Raspberry Citrus Jam

10 cups raspberry puree*

3 lemons (peeled)

2 clementines or small oranges (peeled)

4 cups organic cane sugar

Sterilize about 15, 8 ounce jars and lids.  In a large pot pour in the fruit puree and stir in the sugar.  Over medium heat bring to a boil, then reduce heat and stir occasionally until the desired jelly consistency is reached.  Using a ladle and a funnel, scoop the hot jelly into the jars, leaving about an inch of space from the brim of the jar.  Screw the lids on finger tight.  Place the filled jars in a hot water bath and cover with more than an inch of water.  Bring the water to a boil and process for 5-10 minutes (depending on altitude).
*Just pop the berries with the peeled lemons and clememtines in a blender and puree them all together.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Soda Biscuits

Biscuits are so satisfying to make.  They are small cakes of warm and homemade bready goodness that don’t need to rise at all!  I love that, that’s why it is satisfying, because they are so quick and yummy all at the same time.  Not to mention fun…they are just plain fun to roll out and cut into circles. Have fun serving these!  Especially hot with gravy or butter and jam.  Mmm…

Soda Biscuits

1 ¾ cups flour

½ teaspoon salt

½ teaspoon sugar

½ teaspoon baking soda

1 ½ tablespoons butter

1 cup milk

Preheat oven to 425.  In a mixing bowl stir all ingredients together (you’ll have to use your hands and knead at some point to incorporate all of the flour into the dough).

On a floured surface, using a rolling pen, roll out the dough about ½ inch thick.  Then, using a circle cutter, cut as many circles as you can fit on the dough.  Then take the scraps of dough left, roll them out, and repeat the process until all of the dough is used up.

Place the biscuits on a parchment lined cookie sheet and bake for 10-15 minutes, or until they are barely golden brown.  Makes about 1 ½ dozen.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Pictures From A Real Pioneer Kitchen

I recently took a tour of the Beehive House; a wealthier pioneer house that has been kept in perfect condition through the years.  Here are some pictures of the kitchen:

This is a pioneer kitchen sink.

This is an old-fashioned wood burning cooking stove with all of the bells and whistles.  Notice all if the pots, kettles, and irons.  You can also see a type of frying pan and muffin pan on the front left and middle burners.

Here are some old pioneer waffle irons, yes they made waffles back then!



Some pretty common pioneer kitchen gadgets.

I'll share more pictures in the future but if you're ever in the Salt Lake City area you should take the tour too, it is educational and rewarding!

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.