Recipe Cards

Where do you go for your favorite recipes?

Once we would go to our trusty recipe box, now we spend hours hunting for them on the internet and pinterest, hoping that when we want them we can find them again. Many of us, including myself still have a recipe box that we use. I spent some time this past weekend trying to update mine with those recipes that my family likes. I am fortunate that my husband and kids like to cook and often do, but they only use the recipe box and without recipes it makes it harder for them/me.

Well this got me thinking… would you like the recipes I shared already typed up onto recipe cards so all you have to do is print them? I spent some time typing them all up for you. All you have to do is print them onto card stock and cut them out. Each page has two recipes the top one is 4×6 and the bottom one is 3×5 so they will fit most boxes that are out there. I hope this helps you. So take a few minutes and go back and look over the recipes that I have posted and print your favorite recipes and add them to your recipe box.


Strawberry Jam

For the record – 4 gallons of strawberries is a lot of strawberries. I had to find a way to use them and lots of them. What could be better than Strawberry Jam. One problem, I have never canned anything in my life. What is one to do but search the internet. It is full of tips and makes it seem so easy. I decided I was up to a challenge and conquered the fear of making jam with a lot of success I might add.

Strawberry Jam

After reading a dozen plus websites I found The Pioneer Woman’s Canning 101 and Strawberry Jam blog entry (here). I read her posts multiple times.  And made a few changes so here we go.

2  1/2 cups smashed strawberries
2 Tablespoons lemon juice
5  1/4 teaspoons fruit pectin
1/2 teaspoon butter
3  1/2 cups sugar

Begin by cleaning a batch of strawberries and smashing them with an immersion blender. Now measure the strawberries and add them to a pot with the lemon juice and pectin. Stir until well combined then add butter. Bring to a boil. Then add sugar and return to a rolling boil. Allow to boil for 1 minute.  Then remove from heat. Use a spoon to remove any foam that has formed on the top.

Pour jam into warm jars, that have been sterilized, leaving a 1/4 inch head space. Add jar lid and ring and submerge in a large pot of water. Cover with water and bring to a boil. Boil 12 minutes, then remove from heat and allow to sit in the hot water for 5 additional minutes. Remove jars and allow to cool. Once they have cooled check to ensure the seals.

NOTES: The immersion blender gave me less chucks of fruit than I intended but it works great (a food processor would also work). The final jam was a little on the sweet side so next time I will reduce the sugar added, but don’t worry it was still good and my family cannot get enough. The butter is supposed to reduce the amount of film that forms during the boiling stage.

Updated on 7/15/2013: here is a printable recipe card Strawberry Jam