Very Berry Jam

1. Whisk together 1 1/2 C. sugar and 1 pkg "no cook freezer jam fruit pectin" in a bowl. Be sure to buy the right type.
2. Mash 1 c. raspberries, 1 c. blackberries, and 2 c. strawberries (hulled and quartered) in another bowl until fruit is a chunky puree. I puree it in my Bosch.
3. Pour sugar and pectin into the bowl with the fruit and stir until very well combined. This will take 2-3 minutes. {I want my sugar and pectin dissolved into the fruit juices.)
4. Ladle jam into four 8oz. freezer jam containers, either glass or plastic, let stand until set, about 30 minutes and freeze.
Lots of variations just needing 4 c. of whatever ripe fruit: peach----plum---apricot--blueberry---combinations. I have made it with just one type of fruit or a mixture.

Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups quick cooking oats
• 1 cup chopped walnuts (optional) I use chocolate chips, raisins, or craisins instead.

Directions

1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
3. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.