Ahhh! Spring begins the delightful toil of putting up food storage for the year. Last year we had so much Strawberry Freezer jam that I didn’t make any.
During the winter we made a dent in it (we shared a bunch with some friends – so we didn’t actually eat that much, lol) , so this year I got to make 19 1/2 pints of Strawberry Freezer Jam.
I started making the less sugar version about 4-5 years ago and prefer it to the more sugary version I had eaten until then.
When the berries go on sale (usually 4 pounds for $6), I buy 20 pounds just for jam. Since I use less sugar, the recipe calls for more berries. The berries this year were perfect!! Don’t they look good?? 🙂
Now that the jam is done, I bought some more berries to wash and clean. I will slice them and place in freezer bags for smoothies all year long. We eat smoothies a lot in the summer as “ice cream” or just for part of our lunch. This is a great way to stretch our budget and still have “fresh” fruits and veggies all year.
Sometimes I surprise the kiddos and make a vanilla sheet cake and we have our version of a Strawberry Shortcake dessert.