I had some inspiration this morning about this month's recipes using fruit.  We have talked about it and are going to make some home made jams and jellies for our daughters and their families for Christmas presents.  How much more love can you put into a gift than something you have made yourself?  I'm going to include some recipes using fresh and freeze dried berries and some using frozen juices.  We are going to be making these through out the month and hope you will try them also.  The first jam recipe comes from one of our dearest friends, Chef Tess.  Check out her blog at Chef Tess Bakeresse

Spiced Blueberry-Amaretto Jam
2 1/2 pints ripe blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1tsp high grade cinnamon (or Wise Woman of The East Spice Blend)
5 1/2 cups sugar
3/4 cup water
1 box (1 3/4 ounces) powdered pectin
1 tsp almond extract

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan(or for smoother jam, puree in a food processor). Add lemon juice, spice and water. Stir in pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in almond extract, quickly skim off foam and fill hot, sterile jars, leaving - 1/2 inch head space. Wipe jar rims. Adjust lids and process for 10 minutes in boiling water bath. In case you missed the long speech on this subject, check it out Home Canning Safety 101

Makes 5 half-pint jars (it is not a good idea to double batches-- just make several in a row)

OK, so here is your start on using your fruits from your food storage.  More to come.  

Have fun using your food storage.

Bob and LouAnn