While out picking our raspberries, I found a neighbor peering at me through the bushes.
During our visit, we exchanged a couple of recipes. She then showed up on my door step with several jars of her jams that she had made. They were all wonderful, and I have to thank her for the slices of pie, as well. They were excellent.
I have to share a recipe with you for her Raspberry Mango Jam.
I made it this past weekend and shared some with a few friends and they agreed with me … it is excellent.
4 cups of chopped Mango
1 20 oz. can of crushed pineapple (undrained)
2 – 3 oz. boxes of Raspberry Jello
Directions: Prepare four pint jars and lids or eight 1/2 pint jars and lids according to manufacturers instructions.
Peel approximately three large mangoes, diced into small to medium pieces.
Measure out four cups put into 4 qt. saucepan or dutch oven. Add the undrained can of pineapple, over medium heat, bring to a simmer, stirring until mango is tender.
When mango is tender, add both boxes of Jello, stirring until dissolved.
Ladle into prepared jars, wiping rims, put lids on.
If you desire, you can process these in a hot water bath for about 15 minutes for 1/2 pint jars or 20 minutes for pint jars. You will be impressed, it really is that good.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions: Preheat the oven to 375 degrees F. Grease a 9-inch by 13-inch pan.
In a medium bowl, stir together one cup sugar, three cups flour, and baking powder.
Mix in salt and cinnamon, if desired.
Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch.
Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
I’m looking forward to hearing from you with any suggestions or recipes you like.
I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, ME 04730.
See you next week! Susie Q
