Strawberry Jam and Cat Head Biscuit Recipes

Homemade Biscuits
Cat Head Biscuits
2 cups of Self Rising Flour
¼ cup of all vegetable shortening
2 tablespoons of Butter
2/3 to ¾ cup of Milk

In a mixing bowl add flour, butter, and shortening. Take a fork and mix together well. Add milk. Mix together with fork. Form into clumpy balls (do not smooth them) and place into cast iron skillet (or cookie sheet). Cook at 500° until golden brown on top. Pull out and enjoy! (Serve with homemade jelly to maximize its yumminess)



Strawberry Jams
You will need:
5 cups crushed strawberries (about 5 1LB. containers)
¼ cup lemon juice
7 cups of sugar
Ball Original Fruit Pectin
(yields 8 (8oz) half pints)
Hull and crush strawberries one layer at a time using a potato masher

Read the following website instructions before beginning. Printing them may help.
http://www.freshpreserving.com/filebin/pdf/howto/hi_acid.pdf

Simple Steps for Cooked Jams
1. PREPARE boiling water canner, jars and lids according to the website instructions. Measure ingredients.
2. COMBINE prepared fruit***with lemon juice (as specified in recipe) in a 6-or 8-quart saucepan. Gradually stir in Ball Original Fruit Pectin. Add up to ½ tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. FOLLOW website instructions.

***You can find this exact recipe inside a box of Ball Fruit Pectin which an essential ingredient***