Wednesday, June 01, 2011


We're home again after a wonderful weekend in Iowa. Well, some of us are home. Hannah, Susanna, Alaythia, Nathanael and Charissa are greatly enjoying the opportunity to spend 10 days in Iowa with Grandpa and Grandma. We hear that their days have been filled with all sorts of amazing adventures and fun happenings that always accompany that special 'grandparent time'! Hannah has promised to give you all a glimpse of their week as she'll be taking pictures and blogging from Iowa. [Thanks, Hannah! Can't wait to see your post!]

And meanwhile, our house is very [VERY] quiet without the lively activity of the younger ones. While the guys are putting in huge days in the fields again, we girls spent yesterday butchering chickens with friends. However, our hands were full and busy the whole time, so the camera was neglected. Thus, we'll spare you pictures of the sometimes-not-so-pleasant-process! *smile*

For now, here's a few pictures a recent project -- processing 121 lbs of strawberries! Spring is one of my favorite seasons: especially when it comes to canning/freezing food for the winter months! We now have dozens of pints of fresh jam sitting on our pantry shelves, thanks to this recipe.

[Side note: Does anyone know of good jam/jelly recipes that contain little to no sugar?! I'm on the search for alternatives!]

Can anyone say "Mmmmmmmm!!?!"

"Oh come, let us sing to the LORD!
Let us shout joyfully to the Rock of our salvation.
Let us come before His presence with thanksgiving;
Let us shout joyfully to Him with psalms."
PS 95:1-2


Linda said...

Oh, yummy!!! Makes me want a fresh strawberry pie. Looks like a lot of work with a yummy outcome.

Kirks Korner said...

I can say Mmmmmmmm!!! Those look scrumptious. I haven't commented on your blog in a while but I do like checking the posts now and then. Have a fun-filled strawberry day.

God's peace,

Lydia said...

Delicious! I always love making strawberry jam!
God bless!

~The Mangos~ said...

I am hoping to make strawberry jam or jelly soon. i too am looking for low or no sugar recipe for either jam or jelly.



Deb H. said...

I looked up your recipe that you had highlighted and then typed in "sugar free strawberry jam" and there was a recipe made with sugar free jello and water. Looked simple enough. I intend to try it.

JoyfulJewels4Jesus said...

Mmm...strawberries are absolutely delicious! Thanks for sharing! I can hardly wait to be able to pick strawberries this summer. =)


Anonymous said...

Nicole J from MAC makes jams w/o sugar. Laura made some with her while she was staying at their house. They used a special kind of pectin.
Trina W.

Anonymous said...




Addie said...


We have made "jam and jelly" with honey as opposed to sugar. However, since honey liquefies when you heat it you will end up with more of a sauce than jam. We have canned it and it tastes just as good. :)

Annah's Blog said...

Mmmmmmm! Took the words right out of my mouth! Looks like fun! (I guess it sounds fun to those who have never canned anything.)


The Kaiser Family said...

Hello Wissmans!
We've enjoyed your music and blog for several years.

Your strawberries look great! For the first time this year I tried Honey Strawberry Preserves. I did not can it but froze it, and I thought it turned out really good. It's a little more tart than the sure-jel recipe that uses 2 cups of berries to 4 cups of sugar (imagine that), but still very good. When it was cooking it smelled very strongly of honey, but the honey taste is not that strong in the finished product. Also, we pureed the berries before cooking them, as we don't care for the lumps of berries themselves. I will choose this over the sugar version, but our kids aren't convinced yet; hopefully they'll learn to like it like they've learned to like other foods.

If this link doesn't work, just google national honey board and look under recipes.

Happy Cooking!


The Kaiser Family said...

p.s. Annah - we can a lot and it IS fun!!

Becky said...

A friend gave me some 'Pamona's Pectin" last summer to make some peach jam, and you need little or no sweetener to make it gel. Just sweeten to taste or not at all.

Anonymous said...

Dear Wissmanns,
looks like you are all having a wonderful time! Strawberries are also our family´s favourite fruit.
Your blog has been such a blessing for us, many greetings from sisters Dina, Marija and our big family (with 9 kids) from sunny Croatia, South-East Europe!

Carrie said...

Hello Wissmanns! Let me put in a BIG vote for Pomona's Pectin! I've been using it for years and love, love, love it (inasmuch as one can "love" a thing ...) A typical berry jam recipe with something like Sure-Jel uses 8 c. sugar to 4 c. berries - yikes! the "Low-Sugar" Sure-Jel uses 4 c. sugar to 4 c. berries - better but .... With the Pomona's, you can use from 3/4 c. to 2 c. though much experience has taught me that less than about 1 1/2 c. per 4 c. berries will mold rather quickly once opened. Not a problem if you use it up in one sitting though! You can also use honey, or stevia (I've done a few for diabetics I know), or fruit juice. I prefer the evaporated cane juice crystals, our "white sugar." You can Google Pomona's Pectin; best price for us is a Michigan co-op "Country Life Natural Foods" and they do mail order some things - this would not be too expensive to ship. We're about 2 weeks away from strawberries in our part of Michigan - but we've been preserving rhubarb - a new favorite! Rhubarb sauce & jam, plus frozen slices for crisps and coffeecakes and pies ... mmmmmmmm. Put in a supply of Pomona's - you won't be sorry. I've never had a failure with it & I've probably made hundreds of jars of jam with it. =)
Mrs. Bryson