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Blueberry Jam - Quick Banana Cream Dessert - Apple Brownies

Blueberry Jam

2 pints of frozen blueberries

2 tablespoons of lemon juice

1 pouch ball 100% natural Fruit Jell Pectin

5-1/4 cups of sugar

Thaw and drain blueberries. Crush blueberries one layer at a time. Combine 3 cups crushed blueberries and lemon juice in a large saucepot. Stir in Fruit Jell pectin. Bring mixture to a boil, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

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Preserve It

Ladle hot jam into hot "Ball" 8-oz. jelly jar to 1/4 inch below rim. Wipe jar rim clean. Place lid on jar and tighten  band, just until a point of resistance is met. Process 10 minutes in a boiling-water canner. Cool for 12 to 24 hours. Remove bands. Lids should be concave in middle. Yield: about 6 half pints.

QUICK BANANA CREAM DESSERT

2 Boxes of vanilla instant pudding

8 ounces of whipped topping

2-3 bananas, chopped

40 vanilla wafer cookies

3 1/2 cups milk

1. In a large bowl mix milk and pudding till well blended.
2. Mix in whipped topping till well blended, then stir in chopped bananas.
3. Pour into 9x13 pan, stick wafers in pudding making 4 rows of 10 cookies, leave half of each cookie sticking out of the pudding.
4. Refrigerate at least 2 hours, for an added treat drizzle with chocolate sauce just before serving.

Apple Brownies

• 1 1/2 Stick margarine
• 1 1/2 c Sugar
• 3 Apples, chopped
• 3/4 c Nuts
• 2 Eggs
• 1 1/2 c Flour
• 3/4 tsp Soda
• 3/4 tsp Baking powder
• 3/4 tsp Cinnamon

Preparation:
Cream margarine, sugar and eggs. Add flour, soda, baking powder and cinnamon; mix well. Stir in apples and nuts. Bake at 375 degrees for 40 minutes.

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