April SunRise Farm

11/22/2025

Christmas Pepper Jam! I’m going to try to start posting the recipe on here soon after I post videos. I hope this helps.

11/21/2025

Christmas Pepper Jam
Yields: Approximately (12) 4oz jelly jars, 6 half-pint jelly jars, or 3 pint jars.
Ingredients:
3 cups fresh diced cranberries (about 12-14oz by weight)
3 cups diced hot and sweet peppers (e.g., jalapeños, habaneros, bell peppers)
½ cup diced onions
½ cup vinegar
½ package pectin (Note: Pectin can be tricky to measure. If your package is 1.75 oz, you will need approximately 0.875 oz. Using a kitchen scale is recommended for accuracy.)
3 cups granulated sugar
Make sure all fruits and vegetables are finely diced for the best texture.
Instructions:
1.Combine Ingredients: In a large pot, combine the 3 cups of diced cranberries, 3 cups of diced peppers, and ½ cup of diced onions. Stir them together well, then pour in the ½ cup of vinegar.
2.Simmer: Bring the mixture to a simmer over medium heat and let it cook for 20 minutes to soften the ingredients.
3.Add Pectin: Increase the heat to bring the mixture to a hard boil (a boil that you can’t stir down). Stir in the ½ package of pectin and bring it back to a full, rolling boil.
4. Add Sugar: Stir the 3 cups of sugar into the boiling mixture until it is completely dissolved. The mixture will cool down slightly, so bring it back to a hard boil and let it boil for exactly one minute.
5.Jar the Jelly:
Carefully ladle the hot jelly into clean, sanitized mason jars, leaving about a ¼-inch of headspace at the top.
Run a clean knife or bubble remover tool around the inside of the jars to release any trapped air bubbles.
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal.
6. Seal and Process:
Place the lids and rings on the jars, tightening until just fingertip-tight.
Process the jars in a boiling water bath for 10 minutes.
After processing, carefully remove the jars and let them sit undisturbed on a countertop for 24 hours to cool and seal completely

11/19/2025

Beans and Ham Recipe
Part 3 to 7 part series on a country
Thanksgiving
Ingredients:
2 pounds of your favorite bean blend (15
bean mix is what I used)
6-8 cups of ham or bone broth
1 ham bone with scraps of ham
Salt and pepper to taste
1 diced onion
1/2 cup butter
Lawry’s seasoning salt (to taste)
2 tablespoons minced garlic
Instructions:
Rinse the beans thoroughly under cold water to remove any debris.
In a large saucepan, add the beans and cover them with water. Bring the water to a rolling boil (a boil that cannot be stirred down) for 2 minutes.
After boiling, turn off the heat, cover the
pan with a lid, and let the beans soak for 1 hour. (Alternatively, you can soak the beans overnight on the countertop in water.)
In another saucepan, melt the butter over medium heat.
Add the diced onion and sauté until it becomes translucent.
Stir in the minced garlic and a pinch of salt, cooking for an additional minute until fragrant.
Add the ham bone and scraps of ham to the pan with the sautéed onions and garlic.
Drain the soaked beans and add them to the saucepan. Pour in enough broth to cover the mixture by about 2 inches. If you prefer a soupier consistency, add more broth.
Bring the mixture to a boil, then stir in the Lawry’s seasoning salt, salt, and pepper to taste.
Once boiling, reduce the heat to a simmer.
Allow the beans to cook until they are tender, which can take anywhere from 45 minutes to 2 hours. Check periodically to ensure they don’t scorch or run out of liquid.
If the broth level gets too low, you can ada more water or broth as needed.
Serve the beans over rice with cornbread on the side. For a traditional touch, slice an onion and sprinkle it on top before serving, just like my granny would do.

11/18/2025

🐸 Frog Jam Recipe
A beautiful and flavorful jam featuring figs, raspberries, orange, and ginger. The name comes from the first letter of each of the main ingredients:
Ingredients
24 oz sun-dried figs, finely chopped or run through a food processor
36 oz frozen raspberries
¾ cup fresh orange juice (from 2-3 oranges)
Zest of 1 orange
¾ cup fresh lemon juice (from 3-4 lemons)
2 tbsp fresh grated ginger (or 1 tsp ground ginger powder)
4 cups granulated sugar
1 package fruit pectin
Instructions
Combine Ingredients: In a large, heavy-bottomed saucepan or pot, combine the processed figs, frozen raspberries, orange juice, orange zest, lemon juice, and ginger.
Simmer the Fruit: Stir everything together and bring the mixture to a light boil over medium-high heat. Once it’s boiling, reduce the heat and allow it to simmer gently for 10 minutes, stirring occasionally.
Add Sugar: Stir the 4 cups of sugar into the fruit mixture until it is completely dissolved.
First Boil: Increase the heat to high and bring the mixture to a full, rolling boil (a boil that cannot be stirred down).
Add Pectin: Stir in the entire package of pectin.
Final Boil: Bring the jam back to a hard, rolling boil. Boil for exactly **one minute**, stirring constantly.
Jar the Jam: Remove the pot from the heat. If there is any foam on top, skim it off with a spoon. Carefully ladle the hot jam into clean, sterilized canning jars, leaving about ¼ inch of headspace at the top.
Seal the Jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw on the rings until they are “fingertip-tight” (secure, but not forced).
Process: Place the jars in a water bath canner, ensuring the water covers the jars by at least 1-2 inches. Bring the water to a boil and process the jars for 10 minutes.
Cool: Turn off the heat, remove the canner lid, and let the jars stand in the hot water for 5 minutes before removing them to a towel-lined counter. Let them cool, undisturbed, for 12-24 hours. You should hear the lids “pop” as they seal.

11/18/2025

The perfect Homemade Pie Crust!
Ingredients:
3 cups of your favorite flour (the flour used in this video is Einkorn, which is an ancient whole wheat)
1/2 cup ice cold water
Salt to taste
12 tablespoons frozen, solid butter
2 tbsp of sugar (this is optional, and I chose to leave it out) Instructions:
In an oversized mixing bowl, add your flour.
Take the frozen butter out of the freezer and slice it into thin pieces, incorporating it into the flour.
Spend several minutes pinching the butter into the flour until it is fully incorporated. By the end, you shouldn’t be able to see any visible pieces of butter.
Once the butter is mixed in, stir in the salt, ensuring that is evenly distributed
Now, take your 1/2 cup of ice cold water from the refrigerator. Slowly add it to the flour mixture while using your hands to mix, leveraging the bowl for support. Add the water gradually, mixing in between each addition.
Keep in mind that everyone’s measurements can vary slightly. You might need a bit more or a bit less water. Be mindful that it’s easy to overdo it.
Once the flour turns into a dough, knead it for a few minutes. You can roll it around in the bowl and even toss it between your hands to work it.
Wrap the dough in wax paper and place it in the refrigerator for 30 minutes to rest.
After resting, add some flour to your countertop and your rolling pin. Roll out your pie crust, then transfer it to your buttered pie pan.
Use your fingers to create a decorative edge around the crust, as shown in the video.
If you’re using a high-gluten flour, you’ll want to blind bake the crust. To do this, line the bottom of your pie dish with wax paper and fill it with beans to prevent rising. Bake at 375°F for 30 to 40 minutes or until golden brown.
Enjoy your homemade pie crust! �

11/17/2025

Pecan Pie Recipe
Part 2 to 7 part series on a country
Thanksgiving
Ingredients:
1 pie crust of your choice
3 cups pecans (roasted or unroasted, based on your preference)
3/4 cup honey (or corn syrup, for a firmer pie)
A pinch of salt
3 large eggs
1 tsp vanilla extract
4 tablespoons melted butter
1 cup brown sugar
Instructions:
Preheat your oven according to the instructions for the pie crust you are using.
In a mixing bowl, beat the eggs until well combined.
Gradually add the honey (or corn syrup) to the eggs and mix thoroughly.
Stir in the pinch of salt and vanilla extract
Slowly mix in the brown sugar until fully incorporated.
Gently fold in half of the pecans (1 1/2 cups) into the mixture.
Pour the mixture into the prepared pie crust and smooth it out evenly.
Sprinkle the remaining pecans (11/2 cups) over the top of the pie.
Bake in the oven until the pie is golden brown (follow the baking time recommended for your pie crust).
Allow to rest before serving.

11/15/2025

Mater Gravy! Part 1 of a 7-Part Series on Country Thanksgiving:
Ingredients:
- ��1 large Vidalia onion
- ��4 tablespoons of bacon grease
- ��1 small baked ham (with juice)
- ��Salt and pepper to taste
- ��4 pint-sized jars of diced tomatoes
- ��1/3 cup flour
- ��2 cups of ham juice if you don’t have enough ham juice, make up the difference with tomato juice or water)
- ��8 oz jar tomato paste
Instructions:
1. In a large saucepan, heat the bacon grease.
Once warm, add the chopped onions along with a little salt and sauté until the onions are translucent but still hold their shape.
1.
2. ���Once the onions are ready, mix in the flour. The flour will quickly soak up the bacon grease. Ensure it is well combined.
3. ���Gradually pour in the 2 cups of ham juice, stirring continuously to mix it in thoroughly.
Allow the mixture to cook for a few minutes; it should begin to thicken.
1. ���Once thickened, add the 4 jars of diced tomatoes and the jar of tomato paste, stirring well to combine. This may take a few minutes to ensure everything is well mixed.
2. ���Next, add about 6 cups of roughly chopped ham. Season with salt and pepper to taste.
3. ���Let everything cook and marinate together on low heat for about 10-15 minutes.
4. ���Serve the gravy over a bed of rice.

11/12/2025

Canned Beans and Ham Soup
Part 7 of a 7-Part Series on Canning Soup at Home
Ingredients:
- ��2 pounds of your choice of beans (I’m using a 15-bean soup mix)
- ��Approximately 12 cups of water
- ��Approximately 12 cups of chicken broth
- ��4 cups of diced, cooked ham
- ��Salt and pepper to taste
- ��1 tablespoon of chili powder (or paprika for a milder option)
- ��1 tablespoon of cayenne pepper (optional)
- ��1 tablespoon of onion powder (or one large diced onion, sautéed)
- ��1 tablespoon of garlic powder
Directions:
- ��Rinse the beans under cold water to remove any debris.
- ��Place the beans in a large pot and cover them completely with water (approximately 12 cups).
- ��Bring the water to a hard boil and let it boil for 2 minutes.
- ��Turn off the heat and let the beans sit for 1 hour.
- ��After the beans have soaked, strain them and return them to the pot.
- ��Cover the beans with chicken broth, ensuring there are several inches of liquid above the beans (this will typically require about 12 cups, but adjust based on your pot size).
- ��Stir in the diced ham and all the seasonings (salt, pepper, chili powder, cayenne pepper, onion powder, and garlic powder).
- ��Mix well and allow the soup to simmer for 30 minutes.
- ��Immediately fill your clean, sanitized mason jars with the soup, leaving appropriate headspace.
- ��Remove any air bubbles by gently tapping the jars or using a utensil.
- ��Wipe the rims of the jars with a clean cloth to ensure a proper seal.
- ��Secure the lids and rings on the jars.
- ��Process the jars in a pressure canner for 60 minutes for pint-sized jars (adjust processing times based on jar size and altitude). �

11/05/2025

It’s official, Goldie is the big 18! Happy Birthday to my baby! God blessed me with you!
Thanks for making her birthday special!

11/04/2025

I’m eating the most americanized fish tacos on the beach in Cozumel Mexico. No one is ever allowed to talk crap about my tacos again 🤣🤣. If they are okay with serving these, it’s okay to serve them on taco Tuesday at home 🤣🌮

11/02/2025

11/01/2025

Home Canned split pea soup
5 cups spilt peas
6 qts broth
4-6 cups cooked diced ham
2 1/2 cups diced carrots
2 1/ 2 cups diced onions
Salt and pepper taste
1/2 tsp allspice