Special Occassion Raspberry Jam

3 1/4 cups crushed berries

1/4 cup lemon juice

1, 2-ounce package pectin (MCP brand preferably)

1 cup light corn syrup 

4 1/2 cups sugar

*Wash and rinse plastic storage containers so they are ready to be filled.

*Prepare fruit: wash raspberries in cold water.  Crush clean berries with a potato masher or pulse in a food processor (do NOT puree.  There should be little bits of fruit still in the jam.)  Measure exact amount of crushed berries into a large pot.

*Add lemon juice and stir.   

*Gradually stir pectin into fruit.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.  

*Pour corn syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.  

*Stir in sugar gradually.  After mixing in sugar, put the pan on lowest stove heat setting and stir, making sure all the sugar is dissolved.  You don't want the jam to get too warm.  Stir constantly until sugar is completely dissolved and no longer grainy.  

*Pour into prepared containers leaving 1/2" space at top for expansion during freezing.  Let stand at room temperature for 24 hours until set.   

*Store in refrigerator for up to 3 weeks or freeze for up to 1 year.  

NOTES FROM MOM: Costco gets raspberries from Mexico in April that come in 12-oz. clam shells.  To make 6 batches of jam, you need:

-14, 12-oz clamshells of fresh berries

-6 boxes of pectin

-27 cups of sugar

-6 cups Karo syrup

-1 1/2 cups lemon juice

Two 12-oz clamshells makes approximately 3 cups of crushed berries. 

A single recipe yields approximately 8 cups of finished jam (or 4, 2-cup storage containers).

 

Street Corn

Served by Paselly- Cocoa's friend
Ingredients:

• 3 Cans of corn, broiled until it gets a bit charred. 
• 1 1/2 Tbsp olive oil
• 2 Tbsp mayonaisse
• 3 Tbsp sour cream
• 3/4 C freshly grated parmesan cheese
• 1 Tbsp jalapeno, deseeded and finely chopped
• 2 Tbsp of Trader Joe's Everything but the Elote seasoning blend
• 1/2 Red onion, finely chopped
• Juice of 1/2 to 1 lime
• Cotija or Feta, to crumble

Directions:

1. Drain canned corn and toss in olive oil. Spread out on a baking sheet and broil in oven until a but charred. 
2. Transfer corn into a bowl and while still warm, add mayonnaise, sour cream, and parmesan. Stir to combine. This will create a dressing on the corn. 
3. Add remaining ingredients. 
4. Adjust lime juice and salt to taste. Serve warm or at room temperature. 

Honey Sriracha Ground Turkey Meatballs

From a Tone and Tighten Meal Plan that tiff bought

This is a great recipe for the whole family! For those who prefer no spice, you can serve the meatballs without the sauce drizzled. For our family of 6 I make the recipe 1.5 times.

Prep time: 15 min
Cook time: 20 min
Servings (6 meatballs/serving): 7 

Ingredients:
2 lbs lean ground turkey
1 C whole wheat breadcrumbs
2 eggs
1/4 C onion, finely chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
pinch crushed red pepper

For the sauce:
1/4 C honey
2 Tbsp sriracha
3 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
1/2 tsp ground ginger
3 cloves garlic, minced
1/2 tsp sesame oil

Garnish (optional):
1/4 C green onions, diced
1 Tbsp sesame seeds

Directions:

• Preheat oven to 375 degrees
• Lightly spray a large baking sheet with non-stick cooking spray (or cover with foil)
• In a large bowl, mix together all ingredients for meatballs until thoroughly combined. 
• Shape into balls that are about 1 1/2 inches in size. Should make between 35-40 meatballs,
• Set each metball on the prepared baking sheet. 
• Cook for 20-25 minutes or until meat is cooked through to 165 degrees. 
• While the meatballs are cooking, combine all the ingredients for the sauce in a small saucepan. 
• Bring to a boil over medium heat while mixing sauce continuously, then reduce heat to low and let sauce simmer for 3-5 minutes. 
• Remove meatballs from over and pour sauce over the top. If desired sprinkle with green onions and sesame seeds. 
• Serve with cooked quinoa, brown rice, or vegetables.