Garden Gab weeks 22 and 23….and freezer jam
So, it’s hot…Yep a shocker I know! Last week, instead of Garden Gab on Friday I posted a whole wheat chocolate cake recipe. I know, the cake was lovely, but it felt strange after 21 weeks of garden posts to not have one last week. So, to correct that and make myself feel better….This week I have pictures for you from the last two weeks. It rained here on Thursday, just enough to wet the ground and make it nice and slick to drive on. Heh! Oh, I’m not being nice, I am sure the rain we got helped the ground a lot, but we’ve been so parched for so long…the rain yesterday was really just a few drops in a really dry bucket.
Without further ado…. my garden pictures.
My okra is still blooming beautifully. The carrots are still very small, but they are still growing.
The royal purple beans are beginning to grow bean pods! They are a beautiful color, but I was unable to get a good picture of them. The purple hulls are simply fighting to stay alive. Poor things!
The strawberries are still in expansion mode, stretching out their little green arms for more and more space.
My poor zucchini plants are still so tiny, but they are trying to bud. So tiny, so cute, my little zucchini plants. I doubt I will get anything fruit from them, but I am not opposed to allowing them to try.
Now on to the freezer jam.
Freezer jam is so easy…so easy. Seriously. So. Very. Easy.
This freezer jam requires no cooking and very few ingredients. I have made this jam with fresh strawberries and with frozen strawberries.
It works best with fresh strawberries. The last batch I made was with frozen strawberries, this batch was made with fresh strawberries.
Here’s what you need. This recipe is adapted from a Ball canning recipe. It was found in the Ball Blue Book of Canning.
- 6 cups of mushed, smashed, crushed strawberries (fresh or frozen)
- 1 1/2 cups of sugar
- 5 TBSP of Ball instant Pectin
- mix the sugar and Pectin together
- add sugar mixture to the strawberries
- stir constantly for 3 minutes
- Fill freezer jars (I used the Ball brand plastic jars and 2 freezer safe glass jars)
- place the lid on the jars
- Let the jam “set” for 30 minutes on the counter top
- label and freeze OR
- gobble it up now, pour it on ice cream, roll around in it, have toast for every meal with gobs and gobs of jelly.
- OR…(what I did) place all but 1 in the freezer. They will “keep” in the fridge for 3 weeks (yeah, like they will last that long), they will keep in the freezer for up to a year.
Don’t forget that Monday Allie of Forgotten Beast and I will be posting canning recipes again and we will also have a Canning Link-up! We want you to link up your canning posts with ours! Get your canning posts ready (new or previously posted recipes) and join us Monday!
Have a wonderful weekend!
- Posted in: blogging ♦ canning ♦ Cooking ♦ Family ♦ food ♦ Frugal living ♦ Fruit ♦ gardening ♦ homemaking ♦ How to ♦ snacks ♦ Texas ♦ things that make you go Yum
- Tagged: Berry, blogging, Family, food, freezer jam, frugal living, Fruit and Vegetable, Fruit preserves, Garden, garden gab, Garden strawberry, Gardening, Home, home farming, Home garden, homemade, Homemaking, no cook freezer jam, Pectin, Plant, Recipe, Refrigerator, Sugar, Tablespoon, Texas, veggie gardens