Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
Toss fresh blueberries with warmed blueberry jam and 1/2 tsp lemon
own and resemble a chunky jam, about 45 minutes. Remove from
Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix
mall saucepan, cook and stir blueberry jam over low heat until melted
ne side.
Place the blueberry jam into a small heatproof bowl
loured loaf pan.
Spread blueberry jam (or any other type of
Mix blueberry jam, Greek yogurt, almond milk, stevia sweetener, lemon juice, vanilla extract, salt, and cinnamon together in a bowl.
Pour mixture into an ice cream maker; churn to the consistency of frozen yogurt according to manufacturer's instructions, about 20 minutes.
spreading evenly.
Top with jam.
Spoon remaining batter over
Whip together whipping cream, sugar and cream cheese.
Pour into pie crust and bake 1/2 hour at 350\u00b0.
Cool and spread with blueberry jam.
Top with blueberries.
Spread whipped cream over top.
Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.
eat.
Stir in nutmeg, pectin, and glycerine.
Return to
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
or 1 1/2 quarts jam; drain.
In a 6
Remove any stems from berries.
Crush fruit (1 layer at a time). Measure 2 1/2 cups, packed solidly.
If necessary, add water to make up amount. Pour into large pot.
Add lemon juice, sugar, and spices, mixing well.
Bring to a full boil (a boil that cannot be stirred down) and boil, stirring for 1 minute. Remove from heat stir in pectin and immediately ladle into hot jars.
Blueberry and White Chocolate Whipped Cream:<
stir occasionally.
Stir fruit pectin and water into saucepan.
rom heat and stir in pectin.
Ladle into sterilized jars
pple cider or juice. Add pectin, stir until disolved.
Over
hile constantly stirring.
Add pectin and return to a boil