From October to May The 3000 Club distributes produce at various locations in the Valley. For $10 you can get up to 60 pounds of produce. Its not always the freshest of products, but they are good for sauces and salsa and other things.
In March, I heard about a smoking deal on strawberries at a fruit stand in the east valley. I decided I wanted to try and make some strawberry jam, even though I had never made it before. My Mom was a great canner and I watched and helped growing up, but helping as a teen isn't the same as going solo. As luck would have it my friend Tammy teaches canning at Honeyville Farms in Chandler, AZ., and that very week she taught how to make Jam.
I stopped by on the way home and got strawberries, $6 for a flat of 8 boxes, and then went home to make jam.
I used a recipe from http://www.freshpreserving.com/recipe.aspx?r=265 for Traditional Strawberry Jam You will need:5 cups crushed strawberries (about 5 lbs)
1/4 cup lemon juice
6 TBSP real fruit pectin (or an envelope of sure gel)
7 cups granulated sugar
8 (8oz) 1/2 pint glass jars with lids and bands
I used the fruit processor to crush the strawberries so it was a little less chunky than I envisioned.
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. *boil 1 minute only, any longer and you will either have cement or lots of ice cream topping.
4.) LADLE hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
I made 31 1/2 pints and I was exhausted.
But the jam tastes great and its a perfect consistency.
A few weeks ago we decided we needed to start making more of an effort to break down our genealogy brick wall. Last night we gathered at Lori and Tom's with our sledgehammers to get started.
Imagine a large dining room table covered with this kind of sledgehammers of all sizes. We had a good turnout, 9 family members and the Family History Specialist from Lori's ward, Sister Beeson. We worked on trying to find new information, clean up incorrect information that had been entered into www.Familysearch.org, and learn about new Family History programs available. We ordered pizza for supper and had fruit salad, veggies from Lori's garden, chips, salsa and other goodies. I forgot to take pictures until after Aunt Karen, Uncle Max, Cindy and Rich had all left.
Sister Beeson, Rebecca, Ben, Tom and Lori
THANKS LORI & TOM FOR ALLOWING US TO COME OVER AND WORK!!
Welcome to my blog. The thoughts and opinions here are strictly my own.My parents signed me up for my 1st book club before I was born. I have always loved books and reading.The 1st LDS Fiction I read was Added Upon by Nephi Anderson when I was 10. At the time it was the very best LDS Fiction had to offer. It has greatly improved over the past few years. I read as much as I can in my spare time.I grew up in Massachusetts, went to High School at Algonquin Regional High School, and college at Utah State University.I have lived in Michigan, Massachusetts & Utah.I currently live in Phoenix, AZ where I work full time as a Patient Care Advocate, and I make ties to order in my spare time.If you see a tie you would like to order, or need something special for an occasion contact me at Primarymary2@gmail.com. Please keep in mind, I made all of my ties in cotton, and have to be tied. They can be made in many different sizes up to Adult, but please check for fabric availability.