Blackberry Jam
1 1/2 qt. fully ripe berries
5 1/2 cups sugar
2 Tbsp. lemon juice
1 box Sure-Jell
3/4 cup water
Completely crush berries.
Mix sugar with berries and add lemon juice
Mix Sure-Jell and water in a saucepan.
Bring to a boil for one minute, stirring constantly
Stir into the fruit mixture. Continue stirring and cooking two minutes to prevent floating fruit.
Ladle into glass jars.
Leave 1/2-inch space at the top.
Cover at once with 1/8 inch melted paraffin or put jam in sealed jars.
Yields 20 servings.
Chicken Fried Rice
4 Tbsp. olive oil
1 Tbsp. grated fresh ginger
2 cloves garlic
1 chicken breast, cut into small thin strips
1 large carrot, shredded
2 eggs, beaten
3 cups of cooled cooked rice
5 Tbsp. soy sauce
2 tsp. sesame oil
5 green onions, sliced diagonally
Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat.
Add ginger and garlic and cook 30 seconds.
Add chicken and cook for one minute.
Add carrots and cook until chicken is done and carrots are soft. Move chicken and carrots to edge of pan.
Add eggs to the center and scramble the eggs until nearly done. Move eggs to the edge and add 2 Tbsp. olive oil to the pan and heat for 1minute. Add the cooked rice and stir fry for a few minutes, until warm and any clumps have broken up.
Add soy sauce, sesame oil and green onions, and bring eggs and chicken to the center and mix well with rice.
Stir fry for 2-3 minutes until mixture is well blended and hot.
Serves 4.
