Saturday, May 29, 2010

Finish it Friday - JYC/December Daily 2009

FINALLY!!!!  I finished the album I started on Thanksgiving last year.  This one is on my list because I am notorious for starting a project and running out of steam before it's finished.  So I get to cross another one off my list and I get to enjoy a completed album.  There are still a couple of journaling spots left to fill in.  I've saved those for Jordan and Madison to complete this evening.  YAY!!

Tuesday, May 18, 2010

Great Swap.

I was so excited to receive this package!  Missy from Crafty Carnival decorated the envelope so cute and packaged the cards with a beautiful orange ribbon.  She even include a sweet button from her etsy shop and an adorable tulip magnet.
The coloring on the stamped cards is incredible and the creativitiy is amazing.  I can't wait to start sending them now!!

Wednesday, May 5, 2010

Homemade Strawberry Jelly.

I have never purchased strawberry (or grape) jelly or jam.  When I was a kid, my mom only bought strawberry or grape flavors.  I imagine those were cheapest - I haven't paid any attention to the prices because I never cared to purchase either of them.  Within the past few months, I've tried my hand at canning - pickles, peaches, and applesauce.  All were easy and all tasted great.  Last week I decided to take the girls to pick strawberries.  I knew they'd have fun and I wanted to make my own jelly so we'd have some to eat that didn't contain high fructose corn syrup.

We ended up with almost 25 lbs. of berries.  Using six of those pounds I made eight pints of jelly.  I canned them in small (4 oz. and 8 oz.) jars so there would be no waste.  Once you open a jar, it needs to be consumed in a few days.  Little did I know how good it would be.  We've already used it to cover ice cream, on toast for breakfast, and on PB&J for lunch.  It was very easy to make.  After I washed them in a little soap and cool water (recently saw a video about tiny little white bugs found on strawberries),
I sliced them.
Then I crushed them in this great little ricer we were gifted in Italy a few years ago.  Italians use this tool to crush tomatoes for pasta sauce.
I followed the Ball Blue Book recipe for strawberry jelly without pectin - added the sugar and let it boil for a good 40-50 minutes.
Finally, I filled my jars.  YUM!!
 Tomorrow, I'll do it all again because I have plenty of berries to preserve.  I wonder if I could use less sugar to make a strawberry sauce for ice cream??  Can't hurt to try.