Homestead Kids Learn How to Make and Can Strawberry Raspberry Spiced Jam

Homestead Kids Learn How to Make Strawberry Raspberry Spiced Jam

Join us as our homestead kids learn how to make jam.

I didn’t grow up canning it was a craft that both inspired and scared me to pieces. In fact, the entire process was somewhat of a mystery to me. If we go to the store and buy jam off the shelf it’s sealed – bam, done! No thought… no appreciation for the entire process.

The combination of being intrigued by the process, my love for learning, and my ever growing desire to be more self reliant  – I knew the time had come; I had to learn how to can. If we were growing our own food it only made sense that I would naturally want to preserve it for the weeks, months, and year to come.

However, more importantly than that I knew it was a skill I wanted to pass onto our children. As it is not only my desire to teach them ‘how to’ can but, to give them the tools to not only survive but, thrive.

May they never take for granted the simple process of buying food from the grocery store but, always have a natural curiosity and appreciation for how it all works.

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Homestead Kids; Learn How to Make and Can Jam

 

Spiced Strawberry/ Raspberry Jam

Yield: approx. 5

Serving Size: 1/2 pints

Spiced Strawberry/ Raspberry Jam

Ingredients

  • 5 Cups Fresh/ Frozen Berries
  • 1/2 tsp. ground all spice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1 box of powdered fruit pectin
  • 1/2 tsp butter
  • 7 C. sugar

Instructions

  1. In a large sauce pan or dutch oven, combine berries and spices. Add pectin and butter to the sauce pan too.
  2. Bring to a full boil on high heat - stirring continuously.
  3. Stir in 7 Cups of sugar {you will NOT want to skimp on the sugar as your jam may not thicken as it should}
  4. Return to a full boil and boil for 2 minutes exactly.
  5. Removed pan/dutch oven from heat and skim off any foam that is on top. {I give this part to the kids to eat}
  6. Cap, seal , and process in a water bath for 5 minutes...

Notes

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How to Make and Can Spiced Strawberry Jam

Quick and Easy Gluten Free Banana Bread Recipe





Quick and Easy Gluten Free Banana Bread

Stress no more.. here is a Quick and Easy Gluten Free Banana Bread Recipe that will have your family asking for more.

Whether you are new to the gluten free world or been around for awhile like myself {5 years and counting for our family} – you likely have discovered one thing along the way; ‘things just don’t taste the same.’

Gluten free breads can often times be dry {to the point of choking..}, spongy, or so incredibly heavy you could surely use them to anchor a boat.

 

Quick and Easy Gluten FreeBanana Bread Recipe

Quick and Easy Gluten Free Banana Bread

This recipe is actually so easy I recently made it with our two youngest sons for our weekly wednesday ‘kids in the kitchen’ time. We are always looking for hands on learning opportunities  and what better place to do that than in the kitchen?

Quick and Easy Gluten Free Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 Loaves

Quick and Easy Gluten Free Bread

Ingredients

  • 1 1/4 Cups sugar
  • 1/2 Cup Butter (also can use dairy free option)
  • 2 Large Eggs
  • 1 1/2 Cups Mashed Ripe Banana's (approx 3-4)
  • 1/2 Cup Milk, Buttermilk, or Almond Milk
  • 1 Tsp. Vanilla
  • 2 1/2 Cups Gluten Free Flour Blend
  • 1 Tsp. Baking soda
  • 1 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/4 Tsp. Ground Ginger
  • 1 Cup chopped nuts {optional}

Instructions

  1. Pre-Heat Oven to 350 Degrees. Grease bottoms and sides of 2 loaf pans {8 1/2 x 4 1/2 x 2 1/2 inches}
  2. Mix Sugar and Butter in Large Bowl. Stir in Eggs, until well blended. Add bananas, milk, and vanilla; beat until smooth and well combined. Stir in flour, baking soda, salt, and spices. Mix until moist {do not over mix}. Using a wooden spoon or spatula fold in nuts if desired.
  3. Divide batter amongst pans evenly.
  4. Bake for 1 hour at 350 degrees. Insert toothpick in center to see that it is cooked through.
  5. Let cool completely before serving. {approximately 2 hours}
  6. Store at room temperature for up to 4 days or wrap and freeze for later use.
http://jennyirvine.com/quick-and-easy-gluten-free-banana-bread-recipe/





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Homemade Elderberry Syrup a Natural Remedy for Those Pesky Cold and Flu Viruses

Elderberryrecipe

It’s about that time of year; you know that time when the weather changes and everyone gets  sick. With four kids I dread it! If you ever wanted to know how to lose a month of your life – have four kids that get sick. It is the quickest, sure fire way to lose days on end.

Now that said, I am a total crunchy momma {as most of you know} and I try my hardest to build up our immune systems here to prevent such scenarios from occurring. Every year I seem to add something ‘new‘ to my bag of tricks and this year it is ‘Homemade Elderberry Syrup’! In the past I only used the ‘magic syrup’ to help calm coughs and congestion in my littles – but, that was only until I learned about all the immune boosting properties that these tiny berries had.

Homemade ElderberrySyrup

Elderberries are…

High in Vitamin C {have more vitamin C that oranges in fact}

Very High in Quercitin {an antioxidant}

Are a Natural Anit-Inflamatory {calms those inflamed lungs during coughing spasms something wonderful}

They are antiviral in nature preventing those pesky colds/flu bugs from occurring

So with out further a due – Here is the Recipe I use;

Homemade Elderberry Syrup

Homemade Elderberry Syrup

Ingredients

  • 2/3 Cup dried elderberries
  • 31/2 Cups of water
  • 2 Tbsp fresh or dried ginger
  • 1 tsp cinnamon
  • 1/2 tsp. whole cloves or clove powder
  • 1 Cup raw honey

Instructions

  1. Pour water in medium sauce pan, add dried elderberries, ginger, cinnamon, and cloves {care to not add honey quite yet, as it will destroy some of the honey's medicinal benefits}
  2. Bring to a boil, cover, and reduce heat to a simmer - simmer for 45 minutes-1 hour {approx until liquid is half}
  3. Remove from heat
  4. Pour through sieve in a glass bowl or I prefer a mason jar. {I use a canning funnel like this}
  5. Discard the elderberries and let the syrup cool
  6. Once it is no longer hot you can then add the 1 cup of honey, and stir.
  7. When the honey is well mixed, store the elderberry syrup in the fridge - it will last for months {unless, you are like us and use it daily - it never lasts that long}
http://jennyirvine.com/homemade-elderberry-syrup/

Usage/Dosage;
1/2tsp-1tsp for kids, 1/2Tbsp. – 1 Tbsp. Adults (once daily)
If flu or cold are present use dosage above every 2-3 hours*

*The information and reference guides in this website are intended solely for the general information for the reader. The contents of this web site are not intended to offer personal medical advice, diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.