Strawberry Jam

3 quarts fresh strawberries, hulled
1 1¾ ounce package regular powdered fruit pectin
½ teas. Butter
7 cups Sugar

Place 1 cup of strawberries in an 8-quart heavy kettle. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil q minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

Ladle at once into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; Cool on racks. Makes about 7 half-pints.

For Dairy Free utilize Dairy Free Butter (I use Best Life)

Apple Butter

5 pounds Tart Apples
2 cups Apple Cider
3-5 cups Sugar
¾ teas. Cinnamon
¾ teas. Cloves
½ teas. Allspice
½ teas. Nutmeg

• Core and quarter apples (peeling isn’t necessary). Cook apples slowly in cider until tender (I put mine in my crock pot) – then blend in a food processor or blender.

• Add 3 cups of sugar and check for sweetness, then add more as necessary (sometimes up to 5 cups total). Add spices and stir together.

• Cook for 6-8 hours in a crock pot. I just cook it overnight on low.

• Test for thickness by spooning butter on a cold plate. If no liquid comes out of the edges, it is thick enough. If it isn’t thick enough, you can take the lid off of the crock pot and turn it up to high, let some liquid boil off, but stir and check back often.

• Ladle into sterile jars leaving ¼ inch head space.

• Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.

• You may also freeze this apple butter if you prefer.