Preserving · Recipes

Lower Sugar Lemonade Jelly

Sunshine in a mason jar. The tartness of a cold glass of lemonade, in jelly form. If you love lemon curd, you will love this lighter texture spread! Lower Sugar Lemonade Jelly Ingredients: 2 cups fresh squeezed lemon juice (8 to 10 large heavy lemons) 2 cups water 3 tsp calcium water* 2 cups granulated… Continue reading Lower Sugar Lemonade Jelly

Preserving · Recipes

Lower Sugar Cinnamon Blueberry Jam

There is nothing quite like homemade jam. Nothing from a store will ever be as good. And the bonus can create a jam that has considerably less sugar than normal. You can go as low as ¾ cup of sugar, but I find 2 cups to be about perfect (if making jam with other… Continue reading Lower Sugar Cinnamon Blueberry Jam

Homesteading · Preserving

Cold Pack Canned Blueberries

This recipe is open ended to how many blueberries you have on hand. The syrup makes enough for 6 pints. Cold packed blueberries means you can can quickly, but also the berries don't get "cooked" and shrink before you can. I find this recipe suits larger blueberries, such as Chandler (the huge ones bigger than… Continue reading Cold Pack Canned Blueberries


Mushroom & Oat Ground ‘Beef’

While our home isn't vegan, and I have no desire to be again (I was a long time vegan for years), I do enjoy cooking plant based nearly daily. We don't consume a lot of meat, but I had noticed we were eating more of late. I wanted to back down from that, and get… Continue reading Mushroom & Oat Ground ‘Beef’


Pumpkin Oat Muffins

These hearty spiced pumpkin oat muffins are vegan/plant based/gluten-free. They are not overly sweet, so if you have a sweet tooth, you may want to add in a ¼ cup brown sugar. Pumpkin Oat Muffins Ingredients: 1 cup pumpkin puree ½ cup pure maple syrup ½ cup milk (used unsweetened oat milk) ¼ cup coconut… Continue reading Pumpkin Oat Muffins