Homemade Strawberry Jam

I have a confession: I am very picky about jam, and I dislike jelly altogether. I have only specific brands of jam that I will buy, most of them quite expensive. I just don't like all of the HFCS that most brands are dumping into their products these days. I think that fruit is tasty enough without add sugar! I had an abundance of strawberries (it's the season in Southern California), and I happened to have many that were starting to overripen, and would have to be thrown away. So I made jam!  It is very easy, and is much better tasting than any store-bought jam.

Ingredients:
2 cups strawberries, chopped into fourths, with core removed
1 cup white sugar
1 tbsp lime juice

Yields about 2 cups of jam.

Remove the core of the strawberries by cutting off the top and, using a paring knife, remove the white center of the strawberry.

Place the strawberries into a medium saucepan, and add sugar and lime juice. Cook on high, and let the berries reduce for about 20 minutes, stirring every few minutes. The berries will break down. If you like a smoother jam, you may mash the berries as they cook or before boiling.

Once the liquid has thickened, pour immediately into a sterilized glass container and seal immediately, leaving room at the top. Refrigerate immediately for jam to set. If you will not be using the jam immediately, process (place the jars in a boiling water bath for 15 minutes).

Use on toast, biscuits, or the PB & J cupcakes!

Almond Butter

Making your own almond butter not only saves you money (that stuff is really expensive!), it is also a much healthier alternative to the store-bought stuff that could have lots of added sugar, oils, and preservatives. Almond butter has an array of health benefits -- it is chock full of protein, calcium, fiber, magnesium, folic acid, potassium, and vitamin E. Making it at home means that you have the freshest product as well as control over the sugar and oil amount. All you really need is a food processor! 

Ingredients:

1 cup raw almonds 

canola oil spray

1 tbsp natural honey (optional, I do not add the honey to my own)

Makes about 1 cup almond butter.

Preheat the oven to 350 degrees.

Spread the almonds onto a baking sheet, and spray with the canola oil. 

Roast the almonds in the oven for 10 minutes -- do not overcook! 

Once the almonds are done, place them into the food processor while they are still warm. Add the honey, if desired. 

Mix on high for 10 minutes, or until the butter is a nice smooth texture. If you prefer crunchy almond butter, reserve a handful of almonds, and throw them in the processor with the butter for the last 2 minutes. 

Scoop the almond butter into a clean container, and store in the fridge for up to 2 months. 

Simple and Delicious Pizza Sauce

Why buy expensive jars or cans of pizza sauce when you can (very easily) make your own homemade? This recipe is not only uncomplicated, it whips up in minutes, and is no-cook, no-fuss. This sauce is made with pantry items that  are easy to obtain and common seasonings. It also stores easily -- just pop the remaining sauce into a container or plastic bag and freeze. Best of all, it is a delicious sauce.

Makes 2 cups of pizza sauce.

1 15 oz. can of tomato sauce
1 6 oz. can tomato paste
2 tbsp. paprika
1 1/2 tbsp granulated garlic
1 tsp Italian seasoning

Pour the tomato sauce and tomato paste into a medium bowl, and mix with a spoon until combined. Stir in the seasonings, adjusting to taste if necessary. Spread onto pizza dough, then top pizza as desired. Store any remaining sauce in an airtight container in the fridge or freezer. Will keep for 5 days in the fridge, or 3 months in the freezer.