Recipe & Reality

We ate so many strawberries this past week from our Mother's Day outing that my son ended up at the doctor's office covered in an "I ate too many red berries rash." Uh-oh.

So, we used the rest and made Strawberry Freezer Jam. Have you ever tried this? It is terribly yummy and super easy.

I wrote about creating a frugal home and one of my goals was to learn to can. This is my first attempt.  (I've decided that going frugal is hard work. I'm much better at being thrifty. Is that too honest? I'm not giving up, just being realistic!)

And since I'm being so honest, remember this post about my urban homestead thriving? Well. My plants all have yellow leaves from too much rain. My rabbit's furry white coat is stained with poop (too much lettuce), the compost pile stinks to high heaven, I've gained 3.5 pounds from all the bread I've been baking and I'm tired of the muddy boot prints all over the floor.

I feel better now.

Back to the Freezer Jam. Here's the recipe (it's included in the Sure Gel or Fruit Pectin jello package). 

To make around 3 pint sized jars, you need two cups of crushed strawberries, 4 cups of sugar, a little water and a box of Sure-Gel (canning section of the grocery store). That's it!

Freezer jam is kept in the freezer and is delicious on warm toast and biscuits.

But apparently, over consumption of freezer jam causes a rash too.

{scratch, scratch}

Oh, and really honest blog posts.