Whew!

Happy Canada Day!

Today I bought a flat of strawberries, 12 big quarts, yum! So nice and fresh. Then I spent more than two hours tonight cutting them up and hulling them (I actually only cut up 7 quarts as I was getting so tired that I ended up just hulling the rest for the time being). I forgot how much work it was to prep the berries but then I've never had more than a few quarts before (although I used to help mom, I think. She may remember differently ;) ).

I got my canning stuff out and I am going to get up bright and early to make jam! That's not my stuff at the top. My pot is big and white, enamel coated steel, but I would prefer stainless steel. I guess it all works the same and there's no point in whining about getting a new one. I had one but didn't have a cover. Oh well!

I am going to keep a running total this month on what we spend on food. I think it will be helpful in deciding what we should budget and to see what we're buying. Plus if people see what we buy, I may be a little more careful, lol! I will keep the running total in the sidebar if I can figure out how to do it.

July 1st: $30.53 for strawberries and a slushie.

Veronica brought me some nice fresh strawberries around noon time so I decided to make some yummy strawberry freezer jam to go with our delicious fresh homemade bread. I found this on the Canadian Living site and decided to share. I am just letting it sit with the pectin and first amount of sugar but I'm sure it's going to turn out great! Even if it doesn't, it will still be good for strawberry shortcakes or as a sauce for ice cream or a million other yummy things :)

BTW, this is a picture of my bread and jam...yummy!!

Strawberry Freezer Jam

By The Canadian Living Test Kitchens

Here's a preserve that kids love from our August 2004 "Perfect Summer Preserves" collection. Invite them to help make this no-cook freezer jam using light pectin crystals.

Servings: 6 cups (1.5 L)

Ingredients:

8 cups (2 L ) strawberries, hulled
1 box (49 g) light pectin crystals
3-1/4 cups (800 mL ) granulated sugar

Preparation:

In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes.

Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.