freezer jam and biscuits

This week - now why is it underlining everything I type, I didn't tell it to do this - I made strawberry freezer jam then really needed to make biscuits for dinner so we could try it out. Really good jam and biscuits. The freezer jam recipe is the one I followed on the Pectin box.

Strawberry Freezer Jam

Ingredients:

2 cups crushed fresh strawberries 4 cups sugar

1 (1.75 ounce) package dry pectin 3/4 cup water

Directions:

1.	Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2.	Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Biscuits
ngredients:

2 cups all-purpose flour 4 teaspoons baking powder 3 teaspoons sugar 1/2 teaspoon salt

1/4 cup shortening 1/4 cup butter 1 egg 2/3 cup milk

Directions:

1.	In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening and butter until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.	Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.