Low-Sugar Strawberry Jam with Pomona’s Pectin
This low-sugar strawberry jam recipe is made with Pomona’s pectin and preserves the bright, fresh taste of summer strawberries all year long (without the insane amounts of sugar!) Once you try this recipe out, you may never go back to traditional, sugar-laden strawberry jam again!
* * *
The very first homemade jam I ever made was a classic strawberry jam with standard, store-bought powdered pectin. It called for 5 cups of strawberries and 7 –yes, SEVEN– cups of sugar.
I had just started learning how to can food and jam was an easy beginner project. But I couldn’t get over the fact that there was more sugar than actual fruit in so many recipes!
I quickly switched to pectin-free strawberry jam, which called for 8 cups of strawberries and 6 cups of sugar. Still not great, but at least there were more strawberries than sugar and it eliminated the need for store-bought pectin. This was my go-to strawberry jam recipe for years. It was (and still is) delicious! I especially like it with a little bit of vanilla mixed in since it’s reminiscent of a strawberry sundae. But everything changed the first time I tried making low-sugar strawberry jam with Pomona’s pectin.
This low-sugar strawberry jam recipe calls for 4 cups of mashed strawberries (which is actually around 8 cups of whole strawberries), and just 2 cups of sugar, which is decidedly less than the amount of sugar in my favourite pectin-free strawberry jam recipe.
You can reduce the sugar even more if you like, but I find the ratio of 2 cups of sugar to 4 cups of mashed strawberries to be just the right balance of sweetness without overpowering the fresh flavour of the strawberries in this recipe.
That being said, if you’re looking for a low-sugar strawberry jam recipe with as little sugar as possible, feel free to reduce the sugar in this recipe to as little as ¾ cup of sugar for every 4 cups of mashed strawberries.
Can I use regular pectin to make low-sugar jam?
The real trick to making low-sugar jam is in the pectin you use. Unfortunately you can’t use standard store-bought pectin to make low-sugar jam because the pectin requires large amounts of sugar to set properly. Pectin-free jam is similar; You need quite a bit of sugar to get your jam to gel.
But low-sugar pectin is crafted specifically for low-sugar jams, which means you can use significantly less sugar in your homemade jams.
There are a few different brands of low-sugar pectins available, but Pomona’s pectin is by far the most popular choice. It’s the only low-sugar pectin I use, and while it does cost a little more than regular pectin, I’ve had success with it every single time. You don’t even need to do a gel test when using Pomona’s pectin! So long as you follow the directions, in my experience it will set every time, no problem.
How does Pomona’s pectin work?
Unlike regular store-bought pectin, Pomona’s pectin calls for the addition of calcium water, which is what activates the gelling properties of the pectin.
Every package of Pomona’s pectin includes both pectin and a packet of calcium powder, which you mix with water before adding it to your homemade jam.
Extra calcium water can be stored in the fridge for months, or can be frozen for long-term storage so it doesn’t go to waste. I just made a fresh batch of low-sugar strawberry jam with some calcium water I’ve had in the fridge since last summer. When you’re ready to use it, just pull it out of the fridge and give it a shake, or defrost it first if stored in the freezer.
When it comes to the actual pectin, one important difference between Pomona’s pectin and standard powdered pectin is that Pomona’s pectin needs to be mixed with the sugar BEFORE being added to the fruit mixture. This is because Pomona’s pectin is pure pectin, whereas other brands are usually mixed with dextrose. This makes Pomona’s pectin extra potent, which means it will clump quickly and easily if added directly to your fruit/jam mixture while cooking.
I’ve messed this part up a couple times and regretted it each time. Last time I made a red berry jam and added the pectin directly to the mixture as it was cooking. I ended up with hard clumps of pectin throughout the jam. While the jam is still delicious and totally edible, I find myself having to pick out the lumps of pectin when I spread it on toast, etc.
When you add the pectin to the sugar first and mix it thoroughly, it incorporates it into the jam better and lumps and clumps are no issue.
This is what Pomona’s pectin calcium water looks like once it’s mixed up. It will store in the fridge for up to about a year.
Do I have to do a gel test when using Pomona’s pectin?
One of my favourite things about using Pomona’s pectin is that you don’t need to do a gel test to ensure your jam or jelly has set before canning. While it is possible to have jam that fails to set when using Pomona’s, it’s much less likely than when using standard powdered or liquid pectin, which I always find to be hit and miss.
I’ve never had a problem with my low-sugar jams setting and gelling when using Pomona’s pectin, and I’ve never had to do a gel test. So long as you follow the directions and use the correct amount or of ingredients, you should have no problem either.
Can I use honey in place of sugar in low-sugar jam?
Yes! You can substitute honey for sugar if you prefer. If using honey, you can use as little as ½ cup of honey or up to 1 cup of honey to sweeten your jam. (Honey is naturally sweeter than regular sugar, which is why you can use even less).
The thing about honey is that it’s expensive. And when you heat the honey up to a boiling point during the canning process, you destroy any of the naturally occurring health benefits that are present in raw honey. So I usually don’t bother using honey in my canning recipes. The one exception being my home-canned peaches with honey, but in this case I prefer the flavour of honey in the syrup.
The choice is yours though! If you’re looking to eliminate refined sugar altogether, you can absolutely use honey in this recipe instead.
You can also use agave syrup in place of sugar. Just use it as you would use honey in this recipe.
Can I double this recipe?
Yes! Feel free to double the recipe for a bigger batch. I’ve doubled this recipe many times and had no problem, however tripling is not recommended as results can vary when tripled. Plus, you need quite a large pot both to cook the jam and to can it if doing large batches, so stick to small batches for best results.
Can I freeze this jam instead of can it?
While I haven’t personally tried converting this recipe to a freezer jam recipe, you can turn any low-sugar jam recipe made with Pomona’s pectin into a freezer jam recipe instead of canning it. Just follow the recipe until the point where you transfer your jam into jars. Then let it sit at room temperature until it has cooled completely before storing in the freezer.
You may want to leave a little extra room at the top of your jars too, just in case your jam expands a bit in the freezer.
All of this being said, this is a really easy recipe to can and you don’t need much in the way of tools. Plus, your jam will be shelf stable and won’t take up precious freezer space. If you’re new to canning, check out this post on water bath canning for beginners for everything you need to know to get started.
Can I make this jam with frozen fruit or do I have to use fresh fruit?
One of the great things about jam is you can make it with either fresh or frozen fruit. Since Pomona’s jam calls for mashed fruit, it’s even easier to measure out the exact amount of mashed strawberries whether using fresh or frozen. If using frozen strawberries, simply defrost them first and then mash them up. Just be prepared for your hands to get cold while mashing them, or use a potato masher instead!
How long will this jam last on the shelf?
Once canned, this low-sugar strawberry jam will store on your shelf for up to a year.*
- I use an asterisk because this is a very loose recommendation. In reality, most homemade jams are still totally edible beyond the one-year mark, however you may notice the quality begin to degrade. The jam may begin to separate, leaving a bit of liquid at the top, or it may begin to go off-colour.
Since this is a low-sugar strawberry jam recipe, it’s very normal for the jam to start off bright red and then turn brown in colour as it ages. It’s still perfectly safe to eat and still tastes delicious!
You may also notice a bit of white film on the top of your jam. This is most likely just a but of foam from the jam and is completely harmless. If it looks and/or smells moldy though, it’s best to toss it out. Always be sure to wipe jar rims before placing your lids on and remove the bands from your jars once they’ve cooled to ensure they have actually sealed and to prevent mold from growing.
What tools and equipment do I need to can low-sugar strawberry jam?
If you’re ready to can up some low-sugar strawberry jam, you’ll of course need some strawberries! As I mentioned earlier, you can use either fresh or frozen strawberries. I always recommend using organic fruit for jam because personally I like my jam without a side of pesticides. I also purchase strawberries locally and in-season as these strawberries will yield the best flavour. But you can technically use any strawberries you like.
You’ll also need some Pomona’s pectin. You can order some here if you can’t find any in your local grocery store.
As for canning tools and equipment, you can check out a full list of everything I use and recommend right here, but in short you’ll need a water bath canner (or a large stockpot with a rack in the bottom), jar lifters, a canning scoop (or large soup ladle), and a canning funnel.
This canning set has everything you ned to get started, including a 7-quart canner and all of the canning tools you’ll ever need.
You’ll also need jars and lids. Only use approved Mason jars for canning. Do not reuse jars from the store because they do not fit proper canning lids.
Most importantly, you need to use new canning lids every time you can. You can reuse the bands (also known as rings), and/or you can purchase reusable canning lids. But if using standard metal canning lids, they are only made to seal once, so you need to use new ones every time you can food.
I love Denali canning lids. They’re super durable and have an excellent seal rate, and you can purchase them in bulk and save money. Denali also sells water bath canners and other canning supplies. Check out everything Denali has to offer right here.
I still have questions!
If you still have questions about this recipe or about canning in general, feel free to leave a comment below, or check out my comprehensive home canning course, where I walk you through everything you need to know to get started canning your own food at home.
The Yes, You CAN! home canning course also includes my Home Canning Handbook (eBook), which includes detailed canning instructions and 30 of my favourite canning recipes, including everything from jams and jellies to pickles and pie fillings to soups and sauces to meats, vegetables and even combination meals, all with easy-to-follow recipes.
Alternatively, you can purchase the Home Canning Handbook on its own right here.
And if you try this recipe out, I’d love to hear what you think! Leave a review and/or a comment below and let me know how this recipe works out for you (and if you’ll ever be going back to full sugar strawberry jam again!)
Low Sugar Strawberry Jam with Pomona's Pectin
This low-sugar strawberry jam recipe is made with Pomona's pectin and preserves the bright, fresh taste of summer strawberries all year long (without the insane amounts of sugar!)
Ingredients
- 4 cups mashed strawberries
- 2 cups sugar
- 2 tsp Pomona’s pectin
- 2 tsp calcium water (See note below)
Instructions
- Prepare canner, jars and lids.
- Prepare and measure out 4 cups of mashed strawberries and add to a large stainless steel bowl.
- Add the calcium water and stir well to combine.
- In a separate bowl, add the pectin to the sugar and mix well to combine.
- Bring mashed strawberries to a boil and add the pectin-sugar mixture. Stir to dissolve and continue stirring until the mixture returns to a full boil. Boil, stirring constantly for 2 minutes. Then remove from heat.
- Ladle hot jam into prepared jars, leaving ¼ inch headspace.
- Remove air bubbles and adjust headspace as needed. Wipe rims, place lids on top and screw down bands.
- Place jars in canner and ensure they're completely submerged in water before placing the canner lid on. Bring water to a boil and process for 10 minutes. (If you're above seas level, adjust time for altitude by adding 1 minute for every 1,000 feet above sea level.)
- Once time is up, turn off the heat, take the lid off the canner and set the timer for another 5 minutes before removing jars from the hot water. Once 5 minutes is up, remove jars from the canner and let them cool on the counter completely before storing in a cool, dark place.
Notes
Each box of Pomona’s pectin comes with a packet of pectin and a packet of calcium powder. To make the calcium water, mix 1⁄2 tsp calcium powder with 1⁄2 cup a water in a small glass jar and shake well to combine. (I use a 4oz jelly jar). Extra calcium water will store in the fridge for months, or can be frozen for long term storage and thawed to make future batches of jam.
CATEGORIES
ABOUT ANNA
You Might Also Like
How to Safely Can Meat For Long-Term Food Storage
Whether you have a surplus of beef from your own livestock, some wild venison meat from a recent hunt, or you found a great deal on some beef, pork or lamb from a local farm or even the grocery store, learning how to safely can meat at home is an easy way to preserve...
12 Edible Perennials to Plant Once and Harvest Every Year
* This article contains affiliate links. For more information, please read my Affiliate Disclosure. Every year in the spring, I plant the seeds that will eventually turn into the crops to be harvested from our annual vegetable garden. I’ve grown an annual...
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
.
.
.
#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
.
.
.
#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#momentsofcalm
#pursuejoy
#simplepleasuresoflife
#thatauthenticfeeling
#findhappiness
#artofslowliving
#simplelifepleasures
#lifesimplepleasure
#simplepleasuresinlife
#thatauthenticlife
#authenticlifestyle
#liveanauthenticlife
#livinginspired
#savouringhappiness
#livemoment
#localgoodness
#simplelive
#lifeouthere
#enjoywhatyouhave
#frugallifestyle
#homesteadingmama
#offgridhomestead
#modernfarmhousekitchen
#crunchymama
#rusticfarmhouse
#farmhouseinspo
#farmhouselife
#modernhomesteading
#backyardfarmer
A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#garlic
#garlicscapes
#garlicscapespesto
#granolamom
#urbanhomesteader
#homesteadlifestyle
#farmerslifeforme
#backyardhomesteading
#homesteadingfamily
#sustainablelifestyles
#happyhomesteading
#homesteadersofamerica
#homesteaders
This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#herbalgarden
#gardenherbs
#herbsfromthegarden
#freshherbsfromthegarden
#gardenfreshherbs
#chiveblossoms
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#seasonalrecipes
#eatinseason
#liveseasonally
#eattheseasons
#seasonaleats
#summersbounty
#eatseasonal
Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#granolamom
#urbanhomesteader
#homesteadlifestyle
#farmerslifeforme
#backyardhomesteading
#homesteadingfamily
#sustainablelifestyles
#happyhomesteading
#homesteadersofamerica
#homesteaders
#backyardhomestead
#hobbyfarmer
#selfsufficientliving
This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
.
.
.
.
.
.
.
.
.
.
.
.
#houseandhomestead
#radishes
#vegetablerecipes
#sustainablecooking
#foodforeveryone
#eatlocallygrown
#seasonalrecipes
#freshandlocal
#eatingseasonally
#eatlocallygrown
#seasonalproduce
#eatseasonalfood
#seasonalshift
#seasonalfoods
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
0 Comments