Rice Cake Snack

When you have the munchies mid-afternoon, this makes a terrific and pretty snack. We keep these rice cakes in our cupboard all the time.  One rice cake alone is only 80 satisfying calories and this brand is the real, gluten free deal. 

1 Lundberg Flax with Tamari rice cake

1 tablespoon mascarpone, softened to room temperature

1 1/2 teaspoons Blueberry Merlot Jam (click for recipe)

Spread mascarpone cheese evenly over rice cake. Top with jam.

Servings: 1                         Total Time: 2 minutes

Calories Per Serving: 178.86

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Raspberry Merlot Jam

Eating Gluten Free

Nothing compares to the bright red color of raspberry jam! Delicious over cream cheese!

2 cups raspberries

2 pounds sugar

2 tablespoons lemon juice

2 cups Merlot wine

1 package pectin

1. Place washed raspberries in 8-quart or larger sauce pot. Pour sugar over raspberries; toss gently to coat. Place raspberries, covered, in refrigerator for 48 hours.

2. Remove raspberries from refrigerator & allow to come to room temperature.

3. Place raspberries over medium high heat. Add wine & stir. Use a potato masher to crush berries. Bring berries to a rolling boil that cannot be stirred down. Cook for 30 minutes. Add lemon juice & package of pectin. Continue to boil, skimming foam from top, until liquid is very thick. To test, dip a metal spoon in cooking jam. If the liquid very slowly slides down the spoon in a sheet, the jam is ready.

4. While jam is cooking, place jars in boiling water and lids (not rings) in a very small sauce pan.

5. When jam reaches the sheeting stage, work quickly to fill sterilized jars, leaving 1/4-inch of head room. Place lid and secure with a ring. Place in a draft free spot to cool. A characteristic "pop" signals when the jar is sealed.

Servings: 64                       Yield: 32-ounces

Total Time: 50 hours

Nutrition (per serving): 60 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 1.8mg sodium, 7.8mg potassium, 15.4g carbohydrates, <1g fiber, 14.3g sugar, <1g protein.

Old Fashioned Fig Preserves

Eating Gluten Free

2 pounds figs

2 pounds sugar
1/2 cup water (if desired)
1 tablespoon lemon juice
1 package pectin

Steps to making delicious old fashioned fig preserves just like grandma:

1. Cut figs into halves & place in large Dutch oven. Pour sugar over cut figs; toss gently to coat. Place in refrigerator for 24 hours.

2. To cook, remove from refrigerator & allow figs to come to room temperature. Place sugared figs over medium high heat; add water & stir gently. When figs come to a boil, reduce heat to medium and continue to cook for about an hour or until liquid begins to thicken slightly. Add lemon juice & pectin. Continue to cook until liquid is reduced & will sheet off of a metal spoon.

 3. Turn heat off & quickly spoon figs into prepared jars. Add lid & ring. Screw ring on tightly; sit filled jars in cool place free of drafts. The jars will have sealed when you hear the characteristic "pop".

Servings: 20         Yield: 5 half-pints

Total Time: 25 hours and 50 minutes

Nutrition (per serving): 217 calories, 1 calories from fat, <1g total fat, 0mg cholesterol, 6.1mg sodium, 107.2mg potassium, 56.3g carbohydrates, 1.5g fiber, 52.6g sugar, <1g protein.

How to Prepare Jars for Canning:

•  Place clean, empty jars in a water bath canner filled with water. Place canner over medium high heat until water begins to boil; reduce heat to simmer. Leave jars in water until ready to drain & fill.
•  Place lids (not rings) in small sauce pan filled half full with water. Place pan over low heat to sterilize lids.

  Equipment Needed:

• Water bath canner.
• Water bath canning rack.
• Jar Lifter
• Magnetic Lid Lifter
• Jars
• Lids
• Rings 

Author Note:  The key to successful canning without spoilage is to make sure jars, lids & all equipment used are sterilized.



Green figs growing on the tree in my back yard!



Turns yellow-green when ripe!



Cut figs are really pretty--beight yellow outside with a red center inside.



Close-up of a ripe cut plum.

 

Eating Gluten Free

Blueberry Merlot Jam

There is something wholesome about canning your own food!



Blueberries bubbling their way to jam!

 9 cups fresh blueberries

6 cups sugar

1/2 cup Merlot wine

1 package pectin



1.  Place blueberries in large sauce pan. Pour sugar over blueberries & toss to coat. Pace lid on sauce pan & place in refrigerator for 24 hours.



Blueberry Merlot Jam
The finished prduct!



2. Allow berries to come to room temperature. Place over medium high heat. Add wine & allow to come to a boil. Using a potato masher, mash berries. Turn heat to low; allow to simmer for 1 to 1 1/2 hours or until liquid is reduced by about 1/3. Add package of pectin, stir & turn heat back to medium high. Allow mixture to come to a rolling boil, stirring frequently until liquid is thick enough to slide off a medal spoon in a sheet.

3. Turn heat off; pour jam into sterilized jars & top with sterilized cap & ring. Place in a draft free location until jars have sealed. Label, date & store.

Servings: 128          Yield: 8 half pints

Total Time: 26 hours and 40 minutes

Nutrition (per serving): 13 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 9.2mg sodium, 12.5mg potassium, 3.2g carbohydrates, <1g fiber, 1g sugar, <1g protein.


Recipe Type: Breakfast Foods, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2011