“Time stays long enough for those who use it.“ – Leonardo Da Vinci
There was so much to get done today in so little time (I know the reality of time, but that isn’t going to stop me from denying it) that once again I got up well before the alarm clock and headed down to the kitchen.
Strawberry Guava Jam was first on my list of “Must Do Today” items. Having juiced all the guava yesterday, my job was fairly simple. All I had to do was slice the strawberries I needed to add to the guava and I’d be set. Here is the recipe:
Strawberry Guava Jam
- 3 Cups Guava Juice/Pulp (see Guava Jam recipe for juicing instructions)
- 6 Cups Sliced Strawberries (about 2 pounds)
- 2 Cups Sugar
- 1 Pint Apple Pectin Stock
- 3 Tablespoons Lime Juice
Combine all ingredients in large stock pot and bring to boil. Reduce heat to simmer and cook 30 minutes or until strawberries are tender. With a stick blender, spot puree. This is my cheat for not crushing one cup of the berries prior to mixing with the other ingredients. Depending on how chunky you want the jam, puree to your liking. Remove from heat and let stand five minutes. Ladle jam into hot 4 oz. or 8 oz. jars and cap with hot bands and lids. Process 10 minutes in water bath.
This jam is not very sweet. My husband loves it because he prefers jams on the tart side, but I don’t see why you couldn’t add more sugar if you wanted. The rule seems to be one cup of sugar for every cup of guava but with the addition of the strawberries, you could easily add two or three more cups to sweeten this up.
With the jam done and all the guava used, I moved onto my next project — corn. Over the weekend I came across two boxes of corn-on-the-cob on the discount rack. For $2.00 I got 77 ears of corn. This worked out perfectly because I just finished my last bag of frozen corn from last summer’s farmer’s market shopping.
Freezing Corn Pictorial
Freezing corn is easy. The blanching only takes five minutes and I enjoy using my little kernel remover gadget to clean the cobs. In all, this project took an hour and half and yielded me 5 quarts of frozen corn — more than enough to keep us happy until July or August when Michigan corn starts showing up at the market.
The rest of my day was spent cooking dinner, cleaning the house (well that’s what I call it — others might say moving the dirt from one spot to another), driving my daughter to school and then work, and then finally I ended the day by making another batch of dehydrated apples. That was the other huge find on the clearance rack. I got three boxes of apples for $5.00. I haven’t even finished the first box yet and already I’ve gotten 4 quarts of dehydrated apple chips for the pantry.
Dehydrated Apple Chips
Peel, Core and Slice
An apple/corer/peeler gadget saves a ton of time.
Place on dehydrater trays
Apples placed on tray – no touching.
Spray with lemon juice (both top and bottom of tray)
Love using a spray bottle with lemon juice – so easy!
Set tray on dehydrater and leave for 18 to 24 hours
Dehydrated Apple Chips
Remove from trays and store in quart mason jars sealed with FoodSaver
It was a productive day — it needed to be. There is nothing worse than buying produce off the discount rack and then not doing anything with it until it starts to spoil. Yes, I have done this and end up suffering buyer’s remorse, canner’s guilt, and housewife shame for days after. Today I utilized the bargains I bought and added stock to the pantry, and for this I am — Simply Grateful.