How To make Grandma Rose's Blueberry Cake
1/2 lb SOFTENED BUTTER
2 c SUGAR
4 EGGS
3 c SIFTED FLOUR
3 ts BAKING POWDER
1/2 ts SALT
1 ts VANILLA
1 c MILK
2 c FLOURED BLUEBERRIES
2 tb SUGAR
1 ts CINNAMON
MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9" X 13" PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, GRANDMA ROSE. -----
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Grandma Rose's Raspberry Plum Jam - Pressure Canner Recipes
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Grandma Rose's Raspberry Plum Jam
Makes six 8-ounce jars
2 cups raspberries
2 cups finely chopped yellow or red plums
1/4 cup lemon juice
5 cups granulated sugar
1 (3 oz.) pouch liquid pectin
In a large, heavy pot, combine raspberries, plums, and lemon juice
Bring mixture to a boil, stirring continuously
Add sugar gradually while stirring
Bring to a boil, stirring to ensure that sugar is dissolved
Add pectin and return to a full boil
Boil vigorously for 1 minute, stirring all the while
Remove pot from heat and skim off foam
Stir jam for 5-8 minutes to keep fruit from floating to the top
Ladle jam into sterilized jars to within one-quarter inch of rim
Wipe rims of jars
Top with prepared lids and rings
Tighten rings until just fingertip tight
Process jars in boiling water for 10 minutes
Place jars on a towel-lined heat-proof surface and let stand at room temperature until set
Check seals before storing
Refrigerate any unsealed jars and use jam within 3 weeks
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