Blueberry Bumplings and Fridge Jam (Hannah's Cooking Classes)

Blueberry Bumplings
by Green Eggs and Ham Cookbook

2 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
4 oz. butter, softened and cut into small pieces
1/4 cup fresh or frozen blueberries
1 large egg
3/4 cup half-and-half

Preheat the oven to 400.  In a large bowl, combine the flour, sugar, baking powder and salt.  Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries.  Ina  small bowl, mix together the egg and the half-and-half, then quickly beat into the flour mixture. Do not overwork. (If using frozen blueberries, add them now).  Pat the dough out between sheets of wax paper or plastic wrap until about 1/2 inch thick.  Cut into 2-inch circles, squares or triangles.  Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes.  Serve hot.  Makes about 12 bumplings.

Strawberry Fridge Jam

2 cups cut up fresh or frozen strawberries (Hannah used mixed berries)
2 cups sugar
1/4 cup water
1 box lemon jello (or pectin)

Place fruit and sugar in a heavy saucepan with water.  Heat to boiling, reduce heat to low/medium and boil for approximately 10 minutes, crushing berries as they soften.  Add jello and cook for additional 10-14 minutes, stirring frequently to prevent scorching.  Skim off any foam with a metal spoon and pour into sterilized jars.  Secure lids and keep n courter until cool.  Tighten lids the rest of the way. Refrigerate.