I would try a sample batch first to figure out how much sugar per cup of fruit will be of a good sweetness for you, and to make sure the amount of pectin is right. They recommend 1/2- 3/4 tsp. pectin per cup of fruit; I would err on the side of 1/2 tsp per cup. Ken is right, it is a bit rubbery if you overdo the pectin, and you sure don't want to be stuck with 12+ cups of rubbery, overly tart jam! 1 c. crushed blueberries 1/2 c. rhubarb a pinch- 1/4 tsp lemon zest 1 tsp. lemon juice 1/3 c. sugar 3/4 tsp. Pomona pectin powder 1 1/2 tsp Pomona calcium water In a pan, mix together the berries, lemon zest and juice, and calcium water. In a small bowl, mix together the sugar and pectin powder; mix well. Bring the juices in pan to a boil; whisk in the pectin/sugar mixture, stirring well to dissolve. You might check the sweetness at this point and if the rhubarb has it too tart, mix in a little more sugar, or honey, or Splenda, or whatever. Return to boil and remove from heat. When it cools off, you'll be able to see whether it's thick enough for you or not, and can adjust the amount of pectin accordingly when you do your big batch. When I do low sugar (as opposed to sugar-free), I never have a problem getting the pectin to dissolve when mixed in first with the sugar and then added to the berries. I only use the blender method Ken talks about when I'm doing a no-sugar jam.

Raspberry Crumb Bars by ocurt Schrock Yummy yum yum! 48 servings 1 hour 15 minutes 30 mins prep 2 1/2 cups flour 2 1/2 cups quick-cooking oats 1 1/2 cups packed brown sugar 1/2 cup finely chopped hazelnuts 1/4 teaspoon baking soda 1 1/2 cups butter, mslted 1 (21 ounce) can raspberry pie filling 1 teaspoon ground cinnamon Heat oven to 350. In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender. Stir in butter until well mixed. In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15 x 10 x 1 inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown. Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling. Bake 20-25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Calories 125 Calories from Fat 62 (49%) Amount Per Serving %DV Total Fat 6.9g 10% Saturated Fat 3.8g 18% Polyunsat. Fat 0.5g Monounsat. Fat 2.2g Trans Fat 0.0g Cholesterol 15mg 5% Sodium 50mg 2% Potassium 57mg 1% Total Carbohydrate 14.8g 4% Dietary Fiber 0.8g 3% Sugars 6.8g Protein 1.6g 3% Vitamin A 177mcg 3% Vitamin B6 0.0mg 1% Vitamin B12 0.0mcg 0% Vitamin C 0mg 0% Vitamin E 0mcg 1% Calcium 12mg 1% Magnesium 12mg 3% Iron 0mg 3% Alcohol 0.0g Caffeine 0.0mg ---------------------------- Magnolia Cafe Dried Cherry Crumb Buns recipe by grandma 16 buns 30 minutes 10 mins prep BUNS 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/2 cup butter, softened 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 cup buttermilk 1 1/2 cups dried cherries TOPPING 2 1/4 cups all-purpose flour 1 1/2 cups light brown sugar, unpacked 1 cup butter, softened, cut in small pieces Preheat oven to 325*. Grease and flour 16 large muffin cups. To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition. Stir the dried cherries into the batter (or whatever fruit you are using). Spoon the batter into the muffin cups. To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove. Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean. Calories 416 Calories from Fat 165 (39%) Amount Per Serving %DV Total Fat 18.3g 28% Saturated Fat 11.3g 56% Polyunsat. Fat 0.9g Monounsat. Fat 4.8g Trans Fat 0.0g Cholesterol 72mg 24% Sodium 260mg 10% Potassium 144mg 4% Total Carbohydrate 59.0g 19% Dietary Fiber 0.9g 3% Sugars 33.3g Protein 4.9g 9% Vitamin A 566mcg 11% Vitamin B6 0.0mg 1% Vitamin B12 0.2mcg 2% Vitamin C 0mg 0% Vitamin E 0mcg 1% Calcium 112mg 11% Magnesium 16mg 4% Iron 1mg 5% Alcohol 0.1g Caffeine 0.0mg --------------------------------- Raspberry Lemon Bars recipe by MarieAlice These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them. 16-20 bars 1 hour 5 minutes 15 mins prep CRUST 1 cup unsalted butter, softened 2 cups all-purpose flour 1/2 cup icing sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon freshly grated lemon zest LEMON TOPPING 6 large eggs 2 cups sugar 1/2 cup fresh lemon juice 1/4 teaspoon lemon extract (optional) 3/4 teaspoon baking powder 4 teaspoons all-purpose flour 1/2 cup raspberry preserves (optional) Preheat the oven to 350F and spray a 9- inch square pan with nonstick cooking spray. Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms. Press evenly into the prepared pan. Chill for 10 minutes. Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes. Combine all the ingredients for the lemon topping in a bowl and whisk until blended. Spread the raspberry preserved evenly over the baked crust. Pour the lemon topping over the raspberry layer. Place in the preheated oven and bake for 20-25 minutes. Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 1 1/2 hours before cutting. Store at room temperature, or in the refrigerator if you prefer chilled squares. Nutrition Facts Calculated for 1 bars (96g) Recipe makes 16 bars Calories 301 Calories from Fat 121 (40%) Amount Per Serving %DV Total Fat 13.5g 20% Saturated Fat 7.9g 39% Polyunsat. Fat 0.8g Monounsat. Fat 3.7g Trans Fat 0.0g Cholesterol 109mg 36% Sodium 92mg 3% Potassium 56mg 1% Total Carbohydrate 42.0g 14% Dietary Fiber 0.5g 1% Sugars 29.0g Protein 4.2g 8% Vitamin A 447mcg 8% Vitamin B6 0.0mg 2% Vitamin B12 0.3mcg 4% Vitamin C 3mg 6% Vitamin E 0mcg 1% Calcium 43mg 4% Magnesium 6mg 1% Iron 0mg 3% Alcohol 0.0g Caffeine 0.0mg ----------------------------------- Lemon raspberry squares Yield: 1 Servings 1 c Flour ½ c Confectioner's sugar ½ c Melted butter 1 c Sugar ½ ts Baking powder 2 Slightly beaten eggs 4 tb Lemon juice 2 ts Grated lemon peel ½ c Flaked coconut ½ c Raspberry preserves or jam Combine flour, sugar add butter, press into 8x8 greased baking dish and bake for 15-20 min. Meanwhile combine rest of ingredients except preserves. When shell is done, spread jelly or preserves, then pur rest of ingredients over the top. bake 25 min. Chill. Sprinkle with confectioners' sugar ---------------------------- Lemon raspberry bars Yield: 1 Servings 1 ½ c Flour ½ c Icing sugar ¾ c Butter; cold ½ c Raspberry jam; (I preferred 3/4 cup) 1 ½ c Granulated sugar 3 tb Flour 1 ts Baking powder 4 Eggs ½ c Lemon juice ½ c Icing sugar 1 tb Melted butter 1 tb Lemon juice GLAZE Combine flour and icing sugar; cut in butter until crumbly. Press onto bottom of greased 13 x 9" pan. Bake at 350 F for 15 to 18 minutes. In saucepan, melt jam over low heat; spread on baked crust. In large bowl, combine granulated sugar, flour and baking powder. Add eggs, lemon juice; mix well. Carefully pour lemon mixture over raspberry layer. Bake 20 to 25 minutes or until golden brown. Cool. Spread with glaze and let set. Cut into bars. Makes 30 bars. ----------------- Magnolia Bakery Lemon Vanilla Bundt Cake recipe by Marie Another of Magnolia Bakery's wonderful recipes. The club soda makes for a very tender cake. 16 servings 1 hour 30 minutes 20 mins prep 1 1/2 cups unsalted butter, softened 3 cups sugar 5 large eggs, at room temperature 3 cups all-purpose flour 3/4 cup club soda (not seltzer) 2 tablespoons vanilla extract 1 1/2 tablespoons grated lemon zest Preheat oven to 350°. Grease and lightly flour a 10" Bundt pan. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth. Add the vanilla extract and the lemon zest and mix well. Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack. -

hi linda--a couple of questions for you, please. carol had sent me some meyer lemons and this recipe a couple of weeks ago and i knew i had to try it! i am not a baker of any sort and ran into a problem or two and hope you can help. i mixed the shortbread crust just using a couple of forks--no problem. but when i baked it, the crust developed hundreds of little air bubbles in it and i thought that perhaps a little less butter (sacrilege, i know) or a little more flour might have worked better--it was almost too rich. since i was using frozen raspberries, i actually let them drain overnight in the fridge and stirred and drained them again the next day--they do exude a ton of juices! but then, the custard really wasn't much like a custard--it looked more like an egg wash over the berries. did you run into any of those pitfalls? i absolutely loved the flavor of it--great lemon and raspberry tastes on a very rich crust--but it certainly didn't look anything like the picture. it has all the right things and i know it could be perfection. any ideas for me? thanx!

Hi, This is from The Blue Chair Jam Cookbook by Rachel Saunders 1 lb plus 2 1/2 lbs black raspberries 2 lbs white sugar 5 oz freshly squeezed lemon juice Combine 1 lb of the berries with sugar and lemon juice in a pan. Place the pan over medium low heat and cook, stirring constantly, until the juice begins to run from the berries. Increase the heat to high and continue to cook, stirring very frequently, until mixture boils. Boil the mixture vigorously for 1 to 2 minutes, stirring every few seconds or so. Add the remaining 2 1/2 lbs of berries, stirring well to combine. Over high heat, bring the mixture back up to a boil, cook it for 10 to 12 minutes more, stirring frequently. Begin testing for doneness after 10 minutes. Pour jam into sterilized jars and process according to manufacturers instructions. I recommend the cookbook to anyone who prefers to use pectin free jam. There are only 2 recipes in the cookbook I have found using pectin. A lot of good recipes. There is also good instruction on jam making with lovely photos. She prefers the oven method for processing, which I do not use. All the recipes can be used for the more traditional hot water boiling method. MJ