Last week you guys sure impressed & inspired me!
Highlights from last week are………
Tea Ring from Yolanda @ Peanut Butter & Jelly
Free Downloadable Photoshop Template from Tish @ le mie photo
YUMMY Chicken & Gnocchi Soup from Kimberly @ A Fresh Perspective
Chocolate Peanut Butter & Banana Smoothie from Tamar @ Randomosity
Pork & Poblano Pozole from Sarah @ Faith, Family & F-Stops
Thank you all for sharing last week!!! You KNOCKED IT OUT OF THE PARK!!!
These were awesome!!
 I decided to try making the marmalade that Jaymi posted a couple weeks ago.  We have a citrus allergy here in this house so I had to choose something that wasn’t going to give us all a reaction.  So I chose the raspberries that I picked up at Costco.  I have a huge obsession with loading my cart with as much produce as I can when I am there.  Just wait until I can shop at the farmers market here instead.  I am going to go gangbusters with the fresh, locally grown produce.
Raspberry Marmalade {Recipe}
Ingredients
- 2 cups fresh fruit
- 3 1/2 cups water
- 2 cups sugar
- 1 tsp vanilla extract
Instructions
- Wash, hull fruit.
- Put in a large saucepan with water. Cover & let sit over night.
- In the morning place 2 metal spoons in the freezer.
- Place pan on stove, start heating on high.
- Add sugar, mix & bring to boil.
- Add vanilla.
- Boil about 45 minutes to 1 hour on high.
- After 45 minutes, place a little bit on the frozen spoon & put back in freezer for 3 minutes.
- Check your spoon, it should be neither hot or cold.
- Tip spoon- if it runs, boil another 5 minutes. Check again on the other spoon.
- It's cooked enough when it doesn't slide off.
- Turn off heat- let sit 5 minutes.
- Pour into sterilized jars- refrigerate overnight.
- Makes about 12-15 ounces.
The kids loved putting this on their waffles in the morning. Â Both jars were gone in record time.
It would also be great over vanilla ice cream or on a cheesecake.
