I agree, either someone hacked your Hotmail account, or are you using a mail client like Outlook Express to use Hotmail? If so, you may have a virus/trojan that is accessing your Outlook address book and using that to mail people.
If someone has hacked your hotmail then changing the pass should fix it.
If you have a virus/trojan accessing the account you have bigger problems.
A friend of ours uses hotmail but he has it set up to come through Outlook Express. His account started doing the same thing. Even sending emails to me because I was in his address book. When Jon and I got the computer he did turn out to have a trojan downloader. The one he had was actually downloading other things onto his system when ever he had an internet connection plus mailing every address it could find. By the time we ran software to get rid of it he had like 400 pieces of spyware/addware and viruses according to one program.
If you have a virus/trojan accessing the account you have bigger problems.
A friend of ours uses hotmail but he has it set up to come through Outlook Express. His account started doing the same thing. Even sending emails to me because I was in his address book. When Jon and I got the computer he did turn out to have a trojan downloader. The one he had was actually downloading other things onto his system when ever he had an internet connection plus mailing every address it could find. By the time we ran software to get rid of it he had like 400 pieces of spyware/addware and viruses according to one program.
I made 13 small jars of this recipe tonight.
It tasted so good I wanted to share it.
Strawberry and Peach Jam
8 half pints
1 (1 lb) box frozen sliced strawberries, thawed
2 1/4 cups peaches, peeled and chopped
5 cups sugar
1 (1 3/4 ounce) box powdered fruit pectin
Measure strawberries and place in large saucepan.
(There should be about 1 3/4 cups.) Peel and pit about 2 1/2 pounds fully ripe peaches.
Crush thoroughly.
Add enough peaches (about 2 1/4 cups) to strawberries to make 4 cups fruit.
Measure sugar and set aside.
Place saucepan holding fruit over high heat.
Add fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar.
Bring to a full rolling boil and boil hard, one minute, stirring constantly.
Remove from heat, skim and ladle quickly into hot sterilized glasses.
Process for 10 mins in hot water bath. Makes 8 (6 oz.) glasses.
It tasted so good I wanted to share it.
Strawberry and Peach Jam
8 half pints
1 (1 lb) box frozen sliced strawberries, thawed
2 1/4 cups peaches, peeled and chopped
5 cups sugar
1 (1 3/4 ounce) box powdered fruit pectin
Measure strawberries and place in large saucepan.
(There should be about 1 3/4 cups.) Peel and pit about 2 1/2 pounds fully ripe peaches.
Crush thoroughly.
Add enough peaches (about 2 1/4 cups) to strawberries to make 4 cups fruit.
Measure sugar and set aside.
Place saucepan holding fruit over high heat.
Add fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar.
Bring to a full rolling boil and boil hard, one minute, stirring constantly.
Remove from heat, skim and ladle quickly into hot sterilized glasses.
Process for 10 mins in hot water bath. Makes 8 (6 oz.) glasses.
I going to make this one tomorrow. My FIL loves honey and lemon together.
Honey Lemon Marmalade
1 hr Total Time:
3 hr 40 minMakes:
About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
3 cups prepared fruit (buy 7 lemons)
1-1/2 cups water
1/2 tsp. baking soda
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
2 cups sugar, measured into separate bowl
2 cups honey
BRING boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use. Drain jars well before filling.
REMOVE colored part of peel from lemons using vegetable peeler; chop peel and set aside.
Peel and discard remaining white part of peel from lemons.
Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan.
Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally.
Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
MEASURE exactly 3 cups prepared fruit into 6- or 8-qt. saucepot.
Stir in pectin.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Add sugar and honey; stir.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) \
Cover; bring water to gentle boil. Process 5 min.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middles of lids with finger.
(If lids spring back, lids are not sealed and refrigeration is necessary.)
Honey Lemon Marmalade
1 hr Total Time:
3 hr 40 minMakes:
About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
3 cups prepared fruit (buy 7 lemons)
1-1/2 cups water
1/2 tsp. baking soda
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
2 cups sugar, measured into separate bowl
2 cups honey
BRING boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use. Drain jars well before filling.
REMOVE colored part of peel from lemons using vegetable peeler; chop peel and set aside.
Peel and discard remaining white part of peel from lemons.
Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan.
Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally.
Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
MEASURE exactly 3 cups prepared fruit into 6- or 8-qt. saucepot.
Stir in pectin.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Add sugar and honey; stir.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) \
Cover; bring water to gentle boil. Process 5 min.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middles of lids with finger.
(If lids spring back, lids are not sealed and refrigeration is necessary.)