Gluten Free Teff Biscuits With Strawberry Pineapple Jam Recipes

GLUTEN-FREE TEFF BISCUITS WITH STRAWBERRY-PINEAPPLE JAM

Steps:

• preheat oven to 450°F
• mix together dry ingredients.
• in a seperate bowl, mix wet.
• slowly add the wet to the dry, and combine until just mixed.
• roll out on a lightly floured surface, and use a cutter of choice to create shapes (i used the top of a drinking glass).
• bake for about 15 minutes.

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)