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Jam Recipes from Vocal point!

Make your own jamBlueberry Lemon Jam
This jam is a classic spread for breakfast, and the pectin in blueberries makes sure that it’ll hold up well as a jam. Great on breakfast breads as well as French toast and pancakes! 
1 quart of blueberries (about 4 cups)
¼ cup lemon juice
zest of 1 lemon
1 cup of sugar
Whiz blueberries through a food processor for a few pulses and then transfer to large saucepan over medium-high heat. Stir in the lemon juice, zest, and sugar, stirring frequently to get it all incorporated. When it bubbles all over and has significantly reduced (about 10 minutes), it will be done. If it needs thickened, try using a tablespoon of cornstarch. 
Strawberry-Limeade Jam
This jam definitely brings the bright flavor of summer to mind with a tropical, limey twist. Enjoy on toast, biscuits, or scones, or stir into vanilla ice cream.
1 quart (about 4 cups hulled and halved) strawberries
¼ cup of lime juice
zest of 1 lime
¾ cup of sugar
Pulse strawberries in the food processor or blender until they are roughly pureed, and transfer to a large saucepan (or wide, deep skillet) over medium high heat. Stir in the lime juice, zest, and sugar, and stir frequently. When it bubbles all over and has significantly reduced (about 10 minutes), it will be done. If it needs thickened, try using a tablespoon of cornstarch. 

Another way to preserve fruits as a breakfast condiment is to take it through the steps above with one change: before boiling the fruit, pass it through a food mill (or a food processor until liquefied) and then continue the steps. When that liquid mixture reduces and thickens, it’ll become fruit butter (think apple butter). You could also just pulse a room-temp stick of butter in the food processor with the fruit of your choice (think raspberries and butter), then scrape onto wax paper, roll, twist the ends, and refrigerate. It’s great on French toast, muffins, or pancakes.
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Be sure to check out Mrs. Cubbison's Salad toppings and Recipes!!

Back to School Giveaway

Chicken Tortilla Soup

Servings: 8
Prep Time: 15 min
Cook Time: 20 min


1/4 cup canola oil
1 cup coarsely chopped onion
1 Tbsp. diced jalapeño pepper, seeds removed
2 tsps. chopped garlic
6 cups chicken stock
1 (28-oz) can diced tomatoes, undrained
1 Tbsp. smoked chili powder or regular chili powder
1/2 Tbsp. ground cumin
1 tsp. each: fresh ground black pepper and sea salt
2 cups cooked and shredded chicken
1/2 cup coarsely chopped cilantro
4 medium, ripe avocados, diced
2 limes cut into 8 wedges
1 cup shredded Mexican cheese blend


  • In a large stockpot over medium-high heat, heat oil until hot. Add onions, jalapeños and garlic; cook until onions are translucent.
  • Slowly stir in chicken stock, tomatoes, chili powder, cumin, pepper and salt; blend well. Cover and bring to boil. Add chicken and cilantro; mix until well blended. Reduce heat, cover and simmer for 10 minutes; stir a few times to avoid sticking.
  • In the middle of each soup bowl, place 1/2 cup Mrs. Cubbison’s Red Pepper & Jalapeño Tortilla Strips then top with a 1/2-diced avocado.
  • Ladle with a heaping serving of soup. Squeeze 1 lime wedge over soup and sprinkle with 2 tablespoons of cheese. Garnish with remaining tortilla strips.


Add your favorite vegetables for a hearty Chicken Vegetable Tortilla soup!

Welcome to Frugal Southern Mom's Backyard Chickens!

I have really enjoying blogging these past few years! I have learned a lot and still learning. Made new friends and I have received a pile p...