Biscuits and Jam for Breakfast

This has very quickly become an absolute favorite in this house...

Basic Biscuits (I always make at least double this recipe... but I know some of you aren't feeding as many lol)

2 cups All Purpose Flour Blend
1 1/2 tsp Baking soda
1 tsp sea salt

1/3 cup margarine (softened)

3/4 cup of milk (we use goat's milk or unsweetened coconut milk)
2 tbsp water

Mix the dough until all ingredients are moist (don't over mix)
Flatten dough onto a lightly floured surface until dough is about 1/2 inch thick.
Cut into rounds with a cookie cutter (I use a tupperware cup dipped in flour)
Bake on a cookie sheet at 450*F for 12-15 minutes.
Serve Warm with Jam

A word about Jam
Around here, I don't even think it's worth putting the jam into jars and storing it... we use it that fast. The kids eat jam with their yogurt (I always buy the yogurt plain and unsweetened), they like jam in their oatmeal, on toast, biscuits, muffins etc. Last night I even made yogurt popscicles with goat's milk yogurt and the left over jam skim from the batch I made yesterday.

I have not yet been able to find a true sugar free pectin (they all contain dextrose or other types of sugar) so I have opted (so far) to go with the type that requires you to add the sugar (as opposed to "sugar free" varieties. I haven't done too much research on this yet, so when I do, I may change my view.... but until then, this is what I am doing....

When using pectin from a box, I follow the recipes that are given, but I usually put in only 1/2 of the sweetener (I use Splenda instead of Sugar) This produces a jam that is sweet enough for our now modified taste buds. I say modified because it seems that since we went off of sugar, many of the previously sweet treats are so sweet that we don't enjoy them anymore. I am finding myself cutting down the amount of sucralose (Splenda) that I am using in a lot of recipes, simply because it is otherwise too sweet. And believe me.... I NEVER thought I would be saying that lol.

Strawberry Rhubarb Jam
measure 1/4 cup Lemon Juice, 2 cups strawberries (mine were thawed from frozen with nothing else added), and 2 cups of chopped fresh rhubarb, 1/2 tsp margarine, and 1 box of pectin (Certo) into a large pot and mix well. Bring mixture to a boil and add 3-4 cups of Spenda. Bring mixture to a rolling boil, remove from heat and allow to cool in the pot until a skim forms on the top of the mixture. Using a metal spoon, remove the skim from the top of the mixture and place in a separate container. The remaining mixture can then be placed into clean, warm canning jars and sealed or simply put into containers to freeze.

The skim can be used to make popsicles (as I indicated earlier in this post) or in Jam muffins (see previous post) or use up as you would regular jam. It is a bit more "foamy" that the rest of the jam so we usually try to mix it in something so it doesn't go to waste.