SWEET CHERRY FREEZER JAM WITH LIME

A Farm Girl Dabbles

Yield: 5 half-pints

Ingredients

• 2 c. finely chopped ripe sweet cherries
• 2 T. fresh lime juice
• lime zest from 2 large limes
• 4-1/4 c. sugar
• 3/4 c. water
• 1 box (1.75 oz.) SURE-JELL Fruit Pectin

Preparation

Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 5 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.

In a very large bowl, combine chopped cherries, lime juice, lime zest, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.

In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to cherry mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.

Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.

Can Serve with Cornbread muffins

Sausage-Hash Brown Breakfast Casserole

12/20/17 It was okay, I'm not much of a casserole for any meal.

My Recipes

1 pound mild ground pork sausage

1 onion

1 chopped red pepper sauteed

1 (30-ounce) package frozen hash browns
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk

Can assemble and prepare a couple days before hand. Cover with plastic wrap and let sit in the fridge. Then cook the day you want to eat it.
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove sausage and Saute onion in sausage oil for 5 plus min, then add red pepper for a few minutes.
Prepare hash browns according to package directions, using 1-1/2 teaspoon salt and pepper. I put hashbrowns in oven at 400 on a oiled cookie sheet. Place the cookie sheet with hash brows in the preheated oven and cook for 15-30 minutes. After 15-30 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.

optional- Top with sliced avocados, pico de gallo, and a dollop of sour cream and sprinkle with green onions.