Homemade Strawberry Jam - cost comparison

Greetings and happy July!  Can't believe we are here already...but life is good, so I'll just do my best to cherish everyday.

As the local berry season comes to a close, I went out for one last flat of strawberries...the jam that I have been making has been a huge hit around here, so I thought I'd try to get a few more batches done while the gettin' is good.

However, all of this jam making got me wondering…Is it really more cost effective to make my own jam or am I just providing my family with wholesome goodness?

Many of my former colleagues are probably getting a good chuckle out of this post because I spent the greater part of my career analyzing the cost to produce and trying to make everything and anything more cost effective.

So, it really shouldn't come as a surprise to anyone that I am constantly trying to find a more efficient way to do anything, including feed my family.

Strawberries (pick your own) $2.00/lb*2 lbs = $4

Sugar $1.49/9 cups = $.50 for 3 cups

Box of Less Sugar Sure Jell- $2.29

$6.79 = ingredients makes 7- 8 oz jars (56 oz) = $0.12125/oz

12 oz jar of smuckers jam = $2.19

12 oz of All Things Libby's Jam = $1.46

**Freezer safe jam jars = $0.66 each**

**I view the jars as a start-up cost, since they are re-usable.  

For my second batch, I was already using some of the jars over again, so then their cost goes down to $0.33 each and will continue to decrease every time they are used.  

So, after this brief analysis, I'm confident in saying that not only is my home made jam better for my family, but it is a more cost effective way to feed my family!  

As far as the jam making process, I followed the instructions on the sure-jell website, with, of course, just a few of my own revisions.

Most importantly, they specifically advise against pureeing the fruit.  

After fighting with the masher for a while, I decided to go with the blender and my kids (who are the main consumer of the jam) are thrilled with the consistency and ease of spread.

So, I'd definitely recommend the blender. 

Next, 1 package of Less Sugar Sure Jell pectin and 3 cups of sugar are mixed in a sauce pan, which is very important to do before the water is added.  

The nature of pectin and it's water absorbing properties, don't lend itself to being dissolved in water, unless dispersed in something like sugar, which dissolves easily.  

Add 1 cup of water to the sauce pan and bring to a boil for a full minute, while stirring constantly.  

The boiling process activates the pectin so that it will continue to absorb water as it cools, key to the fabulous texture of the jam.  

Finally, the sugar/pectin slurry is poured in with 4 cups of pureed strawberries and stirred for another minute to ensure the pectin is evenly dispersed.  

Pour the strawberry jam into jars, cover with lids and allow to cool on the counter for the first 24 hours.  

According to the instructions, this jam lasts 3 weeks in the fridge and 1 year in the freezer.  

By the way, there is no way this jam would last 3 weeks in my fridge….I can barely keep a jar around for a few days.  

Strawberry and Grilled Chicken Spinach Salad with Homemade Poppyseed Dressing (and the Cave of the Mounds)

Summer fun is in full swing and I'm taking advantage of my first summer home with my kids since maternity leave 10 years ago…

So, in addition to lots of delicious summery foods, we are also working on hitting some local attractions for our own family fun.

Last weekend was kicked off with a tour of the Cave of the Mounds in Blue Mounds, WI.  Some place I've always wanted to go so was excited for my first visit.

We arrived around 2:20 and the 2:30 tour was already sold out, so we got our tickets for the 3:00 tour and decided to explore the grounds a bit.

Whenever there is a chance to hit a nature trail and catch some serenity while being active, I'm game.  This family groupie was taken on the shorter and more lush loop of their hiking trails.

The tour is about an hour long and included a short intro video which helps get us novice cavemen on the same page.

The sights of the cave were quite amazing, especially when considering that the cave is still alive, forming, growing, changing while we are exploring it. 

They were quick to point out the cave bacon, which was a big hit with my guys. 

The colors and textures of the formations were breathtaking, just look at the contrast!  

Even in the cave we were all still smiling!  

Probably helped that it was nice and cool in the caves too! 

The flowing water through the cave is a large reason that this cave is still alive. 

Outside of the cave and back at home, summer meals are still in full swing.  While we did eat/jam up the first 20 lbs of fresh strawberries, I went back for more!  They are just too good to pass up! 

Besides, I had yet to make my Homemade Poppyseed Dressing served over Strawberry, Spinach, Grilled Chicken Salad.

A salad like this is so refreshing and as long as there is enough chicken, it should fill the family up as well.  

Just started with a bag of spinach, I did have to bulk it up with some romaine, otherwise there wouldn't have been enough for my hungry family.  

Added my first layer of sliced strawberries.  I love the sweet contrast of strawberries in this salad, so this is just the first of a few layers. 

Next, some chopped red onion.  I am not often a huge fan of raw onion, but chopped small enough and coupled with all of the right fixings, this just seems to work! 

Salad wouldn't be complete without something crunchy.

I had some slivered almonds on hand, but other nuts or sunflower seeds are always great adds.  

This layer of feta brought the perfect creamy element to this salad as a meal.  

Feta is nice and mild, so perfect for salads.  

These grilled chicken tenders, topped with seasoning salt, chopped into bite sized chunks, were the key to this meal.  

My family was salivating as they were watching me put this together.  

And, of course, more strawberries had to be added….

For the dressing, 1/4 cup sugar, 1 tsp salt, 1 tbsp grated onion, with my beloved microplane, 1/2 cup canola oil, 2 tsp poppy seeds, 1 tbsp vinegar and 1 tsp ground mustard (which is key for it's emulsifying properties….which means keeping the vinegar and oil mixed) were all whisked together and spooned over the salad before serving.  

I'm a huge fan of making my own dressing, in case you haven't noticed by now…I love knowing each and every hand picked ingredient in my dressings and I usually make just about enough for a meal anyway, so I don't have a half of a bottle sitting around for, uh, years!  

RECIPE:

INGREDIENTS:

Dressing:

1/4 cup sugar

1 tsp salt

1 tbsp grated onion

1/2 cup canola oil

2 tsp poppy seeds

1 tbsp vinegar

1 tsp ground mustard

Add all of the ingredients into a bowl and whisk up.  

Salad:

Spinach

Romaine

Strawberries - sliced

Red Onions

Almonds - sliced

Feta cheese

Grilled Chicken

Layer the salad fixing in a bowl, top with dressing and toss for a fabulous summer meal!  

Strawberry Cheesecake Salad

School's out for summer!  And, I'm probably more excited about it than the kids.  My summer 2014 list is quite extensive, high hopes of going lots of places, seeing lots of people and doing lots of things.  Oh, and relaxing.  We'll be sure to squeeze that in, too, when there is time.

I promise I'll keep you posted.

First stop of the summer was to my brother and future sister-in-laws farm, Sublime Saddlebreds, for a visit with my family.  Jerry and I got to catch up with my mom, sister and brothers, during Ken's first trip to the farm.

The kids got to hang with their cousins, running and playing on the farm.

And, eat mini-marshmallows.  There may have also been some flying through the air too…

Even this little cutie was getting in on the fun!

Finally, the night was capped off with a Behringer-style campfire.  You may notice there isn't anyone actually sitting near the fire, it was too huge and hot for that.

I'm excited to share the recipe for the perfect dish to for the occasion, Strawberry Cheesecake Salad.

Half fruit salad.
Half dessert.
All delicious!

My brother has been requesting cheesecake and while I'm not ready to go there yet, I thought this salad was a perfect recipe for All Things Libby to contribute.

It is a unique combination of a popular dessert, and I'm quite certain, way less work than a real cheesecake.

While my brother Ken was busy chopping strawberries with great care, I was whipping up the rest of the salad.

Into a mixing bowl, went the 12 oz of whipped topping, 1 dry packet of cheesecake pudding and three containers of strawberry yogurt.

Quite the intriguing combination, I must admit.  Cheesecake pudding was pretty darn good, especially in the whipped topping and then the fruity creamy yogurt…ahhh-mazing!

You can't possibly go wrong!

Add a pound of chopped strawberries. 

Two sliced bananas. 

And a cup or two of mini marshmallows.  

So fresh and creamy, I think you should probably make this for your taste buds…immediately! 

RECIPE:

Strawberry Cheesecake Salad

Ingredients:

12 oz of whipped topping

1 dry packet of cheesecake flavored pudding 

3-6oz containers of strawberry yogurt

1 lb of chopped strawberries

2 sliced bananas

1-2 cups mini marshmallows - maybe try the salad before adding the marshmallows, maybe next time I'd leave them out.  

Directions:

Mix all of the ingredients together, leaving the bananas and marshmallows for immediately before serving. 

***Luckily it's quick and easy, because it won't last long! ***