July Food Stamp Challenge — Day 25, We Be Jammin’

by Katy on July 25, 2011 · 5 comments

I ended up making 23 jars of strawberry freezer jam last night from the flat of organic Oregon strawberries that my step-mother bought for me. This involved 32 cups of sugar and two, count 'em two late night trip to Fred Meyer to buy pectin. My freezer is now chock full of freezer jam, and I think I'm set for, oh . . . around ten years. I am off today to visit with my younger sister and pick cherries with her. Gotta love summer!

{ 5 comments… read them below or add one }

Tina (Tightwad Mom) July 25, 2011 at 11:21 am

Strawberry freezer jam whipped with a brick of softened cream cheese makes fabulous bagel spread. It’s also pretty tasty warm up and drizzled over ice cream or cheesecake.


Sara Wolk July 25, 2011 at 11:24 am

or mixed with plain yogurt


B'om July 25, 2011 at 3:24 pm

When I have a large amount of fruit, I take some of the fruit, crush, or puree, and freeze in amounts needed for 1 batch. Then in the winter I defrost the fruit, add the additional ingredients and make a fresh batch of jam. The kitchen/house smells like summer and I have saved an enormous amount of freezer space. Another plus is you don’t need as many jars.


namastemama July 25, 2011 at 7:13 pm

tonight I made a vinaigrette with one TB strawberry jam. 2 TB white wine vinegar and 1/4 cup olive oil. super yum. You can sub juice of one lemon for the vinegar.


Mama Minou July 25, 2011 at 8:17 pm

Yum, yum, yum!
I’m hoping to get to the jamming come blackberry season.
In the meantime, I picked 2 gallons of organic blueberries for $15 last weekend (and probably ate at least 2 pints while picking)!
Love the summer season!


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