Well dear readers, week 2 of the Uber Frugal Month Challenge went off the rails a little bit. We had a busy week with sick kids and another family member was ill so I have not done the last 4 or 5 daily tasks from the UFM challenge. I skimmed the emails, but I did not have time to go through and read all of the articles. My goal this week is to catch back up on the reading and sit down with my husband and talk some more about the challenge and complete our tasks.

We did a decent job at keeping our spending down this week. We ran out of coffee though so I had to make a quick trip to Costco (our favorite place to shop) to pick some up. In an effort to prevent a second trip over the weekend I spent some time looking over our supplies and made a bare bones list.  Although it may look like we bought a ton, we were basically out of everything. I bought three bunches of bananas so I can replenish our dried banana chip supply (recipe here), raisins (sometimes the only fruit my picky eater will eat), greens, gluten-free bread, fresh fruit, peanuts (a great protein snack), applesauce pouches for lunches and of course diapers. I also bought some vitamin D since we are almost out and they were on sale.  I was hoping to buy some pears to make pear sauce out of in a couple of weeks but they were out. The only “extra” I bought was the broccoli and that was only because my son insisted on buying it and who can say no to a kid that wants broccoli?

We did end up having to stop at the store over the weekend to pick up some vegan cheese for the kids and their milk was on sale so we grabbed a bottle of that as well.  Our splurge purchase of the week was a pack of popsicles ($4.00) that we ended up getting for the kids. They have been basically sick for three weeks straight and we have been making popsicles out of the juice we have on hand that they never drink but our kids rebelled and we gave in and bought them “real” popsicles.  Sometimes you just have to give in to your kids when they are sick so they will get enough fluids.  We ended up spending about $145 on groceries for the week but that included high ticket items such as diapers, vitamins and coffee so we did pretty good. We are still under our grocery budget for the month and we should be able to avoid buying groceries for at least another week (although as I was typing this my husband informed me we are almost out of toilet paper).

I will say that you should make your own applesauce and put it in reusable pouches if you can. It is super easy and homemade applesauce tastes so much better (here is my pear sauce recipe). I usually have a supply of both apple and pear sauce in my freezer as well as some in jars in the pantry but this year was not a good year for apples and my usual source of free apples had none to spare. We were super busy this fall with back to school shenanigans and applesauce making did not happen. Needless to say I am not happy about our applesauce pouch habit but sometimes when life gets hectic you have to find small ways to make it easier and buying applesauce pouches so that my kids will have something in their lunches that they will actually eat is one of the ways I am doing that right now.

We did however this week do an excellent job of eating things out of the pantry and the freezer.  We pulled these corn tortillas out of the freezer to make both quesadillas and burritos this week and they were delicious! My husband also made homemade chicken stock and made a baked potato soup out of it that was delicious.  We used up some sweet potatoes and the last of the Brussels sprouts, found some real (as in cow milk, not non-dairy) ice cream in the freezer to make Banana’s Foster after the kids went to bed.  My husband also made bagels from scratch instead of going to the store to buy them and the kids loved eating them toasted with their non-dairy cream cheese. I think next week will be a challenge for us not to run to the store.  I did not buy meat at Costco when I went because we had a bunch of turkey that needed to be eaten so next week’s meals will probably lean towards the vegetarian side. We do have a freezer meal stashed away that could last a couple of meals if we stretch it with rice or something similar.  It will be interesting to see what meals we come up with in the next week.

We did have a couple of major expenses come up this week. The first being the leak I discovered in my car. I parked it outside in the rain for the first time in a while and when I got back in water was dripping from the lights over my head. We are still under warranty and I am hoping the repair will be covered but I anticipate being without a car for a while since they will have to dry it out.  I can’t get the car in for a couple of weeks though and still get a loaner car so I am parking it indoors as much as possible. The other major expense that came up is our hot water heater needs to be replaced. We knew when we moved in two years ago that it only had 2-3 years of life left before we would need to replace it.  It is on our short list of repairs that we will be doing this year and I was planning on having it done sometime in March but when I went to do laundry yesterday we discovered it was leaking all over the laundry room floor. Needless to say we will be taking care of that ASAP. We have the repairman scheduled for this week and luckily since we were planning on replacing it soon we have the money set aside for it.

So far I have really enjoyed the UFM Challenge.  It has made us rethink our purchases and we have definitely paused before buying something and thought about whether or not we really need it.  One of the things that has stood out to me is how expensive it is to feed our kids. I am looking forward to when our garden is in full production and we will have nearly free fresh produce every day!

How are you being frugal this week?

A few days ago I posted about our strawberry picking and how we froze and dried the berries.  We have been snacking on the dried berries all week and they are delicious!  On top of drying and freezing our berries we also made two batches of strawberry jam.  My husband and I love to make jam together so it took us a couple of days to coordinate our schedules so that we had enough time to finish.  We kept the berries in the fridge and they were still delicious.  You can store some varieties of berries such as Rainiers in the fridge for a few days before you make jam but others such as our favorites shuksans need to be processed as soon as they are picked.  We had picked regular can be kept in the fridge strawberries so we had time to wait.

If you are new to jam making it is really important to do your research first.  There are a bunch of awesome books and websites out there that walk you through the steps to process your canning jars safely and with minimal risk for spoilage.  Some of my favorite are:

USDA Home Preserving website

The Ball Book of Canning (The canning Bible)

Signs of Spoiled Food by Live the Old Way

There are many many more and a quick Google search can find you what you are looking for.  We used the instructions that came in our box of Sure Jell Pectin for both batches but for the second batch we added a little bit of fresh squeezed lemon juice.

We wanted a “lower sugar” jam which you can do with strawberries but it still used 4 cups of sugar so don’t be fooled into thinking it is actually low in sugar, it just means you use less sugar to process it. Before you do any canning you have to make sure all of your jars, utensils and surfaces are clean and sterile.  I always wipe down the counters and put a clean dry towel down to work on.  We ran our canning jars and bands through the dish washer on the sterilize cycle.  Before we placed our lids on our jars we put them into the boiling water for a few minutes to warm up the seals and kill any germs on them.  We used the Kerr brand wide mouth jars and lids but any of the brands are fine.  We just got a good deal on them so that is what we use.

The first thing we did was measure out and crush our strawberries.  For the first batch we used a potato masher for chunky jam and the second batch we used an immersion blender to make a smoother jam.

Then we measured out our sugar and spit it into two bowls and added the pectin to one.

Next we put our crushed strawberries into a pot and added the first batch of sugar/pectin.

We stirred that up and brought it to a boil.

Then we added our second batch of sugar and brought it to a rolling boil again for one minute.

Then we quickly poured it into our jars, leaving about 1/4 inch of head space.  We used this Ball canning kit I found at our local grocery store to make sure we had the correct amount of head space in the jars.

Yum! Chunky strawberry jam. We opted not to skim the foam off but many people like to do that so that their jars look prettier.  We won’t be giving a lot of it away so for us it wasn’t a big deal.

Next we wiped the jars clean with a paper towel so that they would seal correctly.

Then we used the little magnet thing to put the lids on the jars without touching them and screwed on our bands to finger tight.

Next we made sure the water in our canning pot was fully boiling and then we added our jars, brought it to a boil again and left them in there for 10 minutes.

This year I broke down and bought the special tongs for pulling the jars out of the water and let me tell you they are amazing.  I don’t know how we went without for so long. They make it so much easier and I wasn’t worried at all about the jars slipping so if you only buy one canning tool I highly recommend the jar grabbing tongs.

After our jars were processed we put them on another clean towel to cool.  We check them the next morning and only one of ours did not seal so we will be eating it this week.  I am not complaining, our jam turned out delicious!

We had a great time with our strawberries this week and I feel much better about eating our own jam rather than buying some in the store that may or may not have high fructose corn syrup.  I am already thinking ahead to raspberry season in July and how much raspberry jam I will be eating. Raspberry is my favorite and Costco has been out for months.  I fully plan on canning a bunch of raspberry so that we don’t run out this year!

What types of jam are you making this season?

Strawberry Jam by Sure Jell

June 17, 2017

Servings: 8 cups

Prep: 20 min

Cook: 60 min

Total: 80 min

Difficulty: Medium

Print This

Make your own strawberry jam!

By: Oscoey

Ingredients

• 12 cups whole strawberries (6 cups crushed)
• 4 cups sugar
• 1 package Sure Jell Low Sugar Pectin

Directions

• Step 1 Use a dry measuring cup to measure exactly 12 cups of strawberries with the tops cut off.
• Step 2 Measure exactly 4 cups of sugar into a bowl.
• Step 3 Combine 1/4 cup of the sugar from the bowl with 1 package of Pectin in a small bowl.
• Step 4 Crush your strawberries and measure out 6 cups of crushed strawberries into a pot.
• Step 5 Add your sugar/pectin mixture and bring to a full boil on high heat, stirring constantly.
• Step 6 Stir in remaining sugar and return to a full boil. Boil exactly 1 minute, stirring constantly.
• Step 7 Remove from heat and skim off foam with a metal spoon if desired.
• Step 8 Immediately pour into prepared jars, filling within 1/4 inch from the top.
• Step 9 Wipe jar rims and threads, cover with lids and screw bands tightly.
• Step 10 Place jars into boiling water making sure they are covered with 1-2 inches of water.
• Step 11 Process for 10 minutes or adjust time based on Altitude.
• Step 12 After the jars are processed remove from the water and place on clean towels. Check the seals after the jars have cooled down.
• Step 13 Let jars stand at room temperature for 24 hours before storing in a cool dry place for up to a year.