With summer right around the corner, all sorts of wonderful fruits and vegetables are going to be coming into season. That means you need to grab yourself a whole bushel, and get to canning!
We learned to can about two years ago. It started as a way to enjoy fruits and veggies year round. The first year, I couldn’t can fast enough. As soon as I was done, everything would be gone because my children ate it all. I threatened their lives the second year, and miraculously I still have some things I made from last season. (No, not literally)
This year strawberries are already in season! Strawberry ice cream, strawberry short cake, strawberry pancakes…..and don’t forget about strawberry jam!! That stuff is wicked expensive at the grocery story. (like $4 for a tiny jar, YIKES!) This year I set out to conquer the world of jams, and strawberry was my first victim!
This recipe is amazing, and its super easy even a baby could do it. (Do I really need to put “not literally” here, people come on!) I spent about $16 to make 11 8 oz jars of jam. That would’ve cost me almost $50 at the grocery store! Who’s the frugal rock star?!? You know it! Back to our regularly scheduled programming.
If you have never canned before, I highly recommend grabbing a copy of what I call the canning bible! It’s Ball Jar’s official canning guide. It has anything and everything you need to know about canning. That way you don’t end up killing your family with your freshly made jam. Head to Amazon, and check this amazing book out! Ball Complete Book of Home Preserving on Amazon, and you can even get the Ball Blue Book Of Canning And Preserving Recipes