Dried Fruit Jam

I just discovered (of course, when I’m pressed for time and making hubby’s lunch) that we are just about out of jam. And when I say out, I mean we have about 2 Tablespoons left! So, today is jam making day. 1. I will make jam out of a spiced plum sauce I have in the pantry. I made this years ago and it’s a wonderful plum/clove sauce but I haven’t used it for anything else. I bet it would taste wonderful as jam! 2. I’ll be making this but with a mix of dried fruits. I have dried apricots, cherries, raspberries, strawberries, apples (might not use them all) plus about a cup of frozen blueberries. Whatcha think?

http://www.foodinjars.com/2012/02/dried-apricot-jam-from-250-home-preserving-favorites/

Update:  O.k.  Next time, I’ll leave out the vanilla (unless the flavor becomes more subdued as it cooks … the book’s suggestion of orange liquor or peach brandy would have been much better) and this became freezer jam (the fruit by itself was so sweet that I only added 1 cup of sugar and 1 cup of Splenda, which may still be too sweet but it’s too late now).  The tartness of the cranberries is just enough to make your mouth water but everything else mellows it out … this tastes like fruit leather.  It’s going to be awesome!

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Low Carb Food Storage

Well, since my switch in eating, I’ve been thinking about all of my food storage.  Boy, I have some adjustments to make!  Flour, sugar, jams and jellies (sugar-made), beans, white rice, oats, etc.  So, I went searching for suggestions online.  I found some great links to check out:

I don’t usually like “about.com” articles, this is a good basic one:

http://lowcarbdiets.about.com/od/whattoeat/a/lowcarbemergencyfood.htm

A One-Month Long-Term Food Supply from a Low-Carb Perspective from Claiming Liberty:

http://claimingliberty.com/2011/08/25/a-one-month-long-term-food-supply-from-a-low-carb-perspective/

I do not, in any way, shape, or form support HCG but this is another good article about disaster preparedness and a low carb diet:

http://www.myhcgjourney.com/Disaster_Preparedness.html

Here is a video about dehydrating spaghetti squash:

http://www.youtube.com/watch?v=pKwopbMrvAg

Paleo Prepper: I have barely looked through this website but it’s intriguing!

http://paleoprepper.com/

Here’s a post by The Low Carb Prepper (good stuff):

http://modernsurvivalonline.com/guest-post-the-low-carb-prepper/

Duh, I didn’t even think of dairy!  “Do you store foods you shouldn’t?”

http://dfwpreppers.com/do-you-store-foods-you-shouldnt/

Here’s a thread at The Survival Podcast Forums:

http://thesurvivalpodcast.com/forum/index.php?topic=20965.0

Drying Garlic Today!

http://cecalaveras.ucdavis.edu/garlic.htm

My project today:

DRYING GARLIC
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional predrying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.