We love any and all holiday traditions from all over the world! In the Davis family Christmas morning isn’t complete without hot popovers drenched in butter and homemade jam. The tradition runs deep since the 1950’s and possibly even earlier. They are surprisingly easy with few ingredients and an absolutely delightful addition to any meal- sweet or savory!
Made with Amore,
Great Grandma Rhea’s Popovers
Makes 12 popovers.
Preheat oven to 425 F and place muffin pan or speciality popover pan in the oven to get hot. *very important that pan is hot when you pour in the batter*
2 C milk
2 C flour
1 tsp salt
4 tablespoons canola oil
- Beat all ingredients with an electric mixer or whisk until smooth (do not over mix)
- Take out hot muffin or popover tins and grease VERY generously with lots of butter or Crisco *important or they will stick!*
- Fill tins 2/3 full with prepared batter and put immediately in the oven
- Bake 20 minutes at 425 F and then an additional 15-20 minutes at 375 F.
- Take out when slightly brown. Serve warm!!
Grandma Kathy’s Bear Lake Raspberry Jam
1. Wash, stem, and crush berries to make four level cups. Put crushed berries into a 2 or 4 quart kettle. Sift in slowly 1 package (31/2 oz.) M.C.P. Jam and Jelly Pectin and stir vigorously. (I like it a little thinner, so I sift in 3 oz.) Set aside for 30 minutes, with occasional stirring.
2. Add 1 cup light corn syrup. Mix well.
3. Add 51/2 cups sugar. (If the raspberries are sweet, I add 41/2 cups sugar.). Gradually stir the sugar into the crushed berries. Warm to 100 degrees (temperature for baby's milk) to dissolve the sugar (no hotter).
4. When sugar is dissolved, jam is ready to eat. Makes 4 pints. Put jam in pint jars, cover with a plastic wrap folded over several times, and use an elastic to secure. Keep in refrigerator or freeze.
5. Jam will last indefinitely.
6. For strawberries, add 1/4 cup lemon juice after sugar is dissolved. Other types of berries don't need lemon juice.