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Fresh Berry Jam [Raspberry or Blackberry] 1 Flat fresh berries [12 - 6 oz. baskets] Total 92 oz. In a large pot, add 1/2 of berries. Cook on medium heat stirring until berries release liquid and start to boil -- add sugar. Boil until color is dark and translucent. About 45 minutes. Fold in remaining berries, and cook for 5 more minutes. Remove from heat. Cool, stir lightly. Store in plastic freezer containers. Defrost as needed. Use within 5 days, with no preservatives added shelf life is limited once defrosted. Serving Suggestions: With toast, pancakes or waffles, over ice cream or cheesecake. Fold with cool whip to use as a filling. 2 cups all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup sugar 2 eggs 3/4 cup milk 1/4 cup oil 1/2 pint fresh Raspberry 1/2 cup old fashioned oats (uncooked) In 10" skillet, on medium heat toast oats until lightly brown. In a large bowl mix flour, sugar, baking powder and salt. In a small bowl beat eggs, milk and oil until blended. Add to flour mixture. Batter should be lumpy. Gently fold raspberries and oats into batter. Spoon into muffin pan. Bake 20 minutes until golden. Remove from pan and let cool. Crust Mix together, take 1/2 cup out, than pack the remaining mixture in a cake pan and bake at 350° for 12 to 15 minutes or until edges are light brown. Let Cool. Filling Beat together until smooth, pour in pan and bake 15 minutes. Take out and pour raspberries on top, then sprinkle remaining crust mixture over berries and bake for an additional 15 minutes. Cool and refrigerate for at least 2 hours. Slice and serve.
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