Jam In A Bag Classroom Cooking Recipes
JAM IN A BAG (CLASSROOM COOKING)
Make and share this Jam in a Bag (Classroom Cooking) recipe from Food.com.
Provided by SuzV2796
Categories Strawberry
Time 10m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 4
Steps:
- Slice the berries in half and place them in a gallon-sized zip-top bag. Put this bag inside another bag and seal each bag shut.
- Pass the bag around the circle and have each child squeeze the bag until the berries are crushed.
- Measure 1 cup of the smashed berries into a third resealable bag.
- Combine the pectin and lemon juice and then add this mixture to the crushed berries. Double-bag the mixture and seal closed. Press and squeeze the bag for 3 minutes or more.
- Next, ladle the jam into a jar (or other serving container). Let jam sit for 2 hours, or until jam is set. Store any leftover jam in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 82.2, Sodium 0.1, Carbohydrate 21.2, Fiber 0.3, Sugar 20.7, Protein 0.1
DINNER IN A BAG
I get a head start on this family-pleasing dinner by assembling ready-to-grab pantry kits. I measure dry macaroni and the spice mixture into separate containers, storing them in a paper bag with canned tomatoes. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, seasonings and sugar; bring to a boil. Reduce heat and simmer for 5 minutes. , Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 858mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.
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