Freezer Jam

Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes. You must store uncooked jams in the refrigerator or freezer. You can hold them for several weeks in a refrigerator and up to a year in the freezer.

The basic recipe for uncooked jam:

• three cups crushed berries (about one and 1/2 quarts of berries),
• five cups sugar,
• one package powdered pectin
• one cup cold water.

To Make the Jam:

Measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.
Dissolve powdered pectin in one cup cold water in a saucepan and bring to a boil and boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.
Pour the jam into clean freezer containers or canning jars, leaving one-half inch head space. Cover the containers and let stand for 24 hours, or until the jam has set and become firm. Store in freezer. This quantity makes about seven half-pint jars or freezer containers.

Vanilla Cream Sauce

I put this sauce on top of french toast and waffles. My kids and hubby love it! It's not the healthiest, but great for a treat!

Ingredients:
1 Cup Karo syrup
1 Cup brown sugar
1 Cup whipping cream
1 teapoon vanilla extract

Instructions: Mix Karo, brown sugar, and whipping cream in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and add vanilla. Mix well. Serve warm. Store in the refrigerator.

Notes: 1 cup finely chopped ripe peaches may be added with vanilla for a peach sauce. This sauce can be used in place of pancake syrup or over desserts such as apple cake.