4 cups fresh blueberries
2 cups sugar
3 oz. package lemon Jello

In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Freeze.

Notes:
1. Aunt Nancy uses figs (because they are plentiful in the south) with any flavor Jello she wants the jam to be flavored. For example, she chops the figs and combines them with strawberry Jello for a faux Strawberry Jam. She says you cannot tell the difference. I’ve also read this works with shredded zucchini (and tomatoes, but I did not read up on that) rather than figs.

2. I think this recipe would work well for many other mixtures of fruit such as blueberries with raspberry Jello.

3. I’ve read this works with frozen blueberries as well.

2 tea bags steeped in hot water 2-3 minutes
1 large can frozen orange juice
1 small can frozen lemonade
½ cup sugar
3 ½ cups water
½ cup bourbon

Combine all ingredients and freeze. (I use a 9X12 Rubbermade container with a lid.) When ready to serve, sit out at room temperature for about 15 minutes and then shave off slush into glasses. (Unlike the night we had it when it was never frozen and I had to blend it with ice!)

1/2 cup brandy
1/4 cup lemon juice
1/3 cup orange juice
1 bottle dry red wine
1/2 cup triple sec
1/4 cup sugar
fruit as garnish (orange slices, pineapple, etc.)

Megan said, “The second time I made it (for New Year’s Eve), I added 1/3 cup pineapple juice to make it a little sweeter.  Some of my friends are not fans of red wine and I didn’t want it to be too dry.  After it was made, some people added a little Sprite to fit their tastes.”

1 shot vodka
1 shot butterscotch liquor
1 shot Baily’s
1/2 shot Hot Damn
whipped cream
ground nutmeg

Mix all ingredients with ice in shaker and strain into martini glasses. Beat whipped cream until it forms soft peaks. Garnish drinks with whipped cream and nutmeg.

1 1/2 oz Jose Cuervo Especial gold tequila
1 oz Rose’s lime juice
1 1/2 oz triple sec
1 1/2 oz sweet and sour mix
2 oz cranberry juice

Add all ingredients into blender with ice. Blend until smooth. (Judy originally used a William Sonoma cranberry margarita mix which must have been a seasonal offer. She found it is no longer available, but thought this recipe was probably very similar. In the name of research, I tried it (more than once) and it was all but identical.