Adventures in Frugality

One of my goals for 2013 is to find new and exciting frugal replacements for everyday costly items. I am trying to adapt to 2 of these each month. But trial and error so far had me at 50% success...

This week's tip: Homemade Frugal Granola Bars 

They were and still are a huge hit!!

That has saved me considerably on my grocery bill which I am trying to keep around $100 a week. At $3++ a box for the cheap ones and $4++ a box for the quality ones - that is a HUGE savings for us each week. 

I make a double batch of bars and it lasts about 2 weeks. Frugal and tasty! I never liked granola bars before I tried these. I found these to be a treat to eat and so versatile. They can be different every week - you choose the mix-ins, be creative and use what's in your stockpile or on sale:)

Be sure to send in your mix-in ideas and experiences with them.


Next weeks frugal adventure - fabric softener alternatives...

What is frugality to the Proverbs 31 woman?? 

It is the safe keeping of the Lord's blessings.

fka (formerly known as): Waste not, Want not:)

She watches over the ways of her household,
And does not eat the bread of idleness. ----Prov 31:27


Frugality as per wiki:  the quality of being frugal, sparing, thrifty, prudent or economical in the use of consumable resources such as food, time or money and avoiding waste, lavishness or extravagance

Homemade Jam

Today was a day to make more homemade jam. We ran out early this year and boy is it good!

Homemade Jam

Yield: 8 jars

Assorted berries (1 ½ quarts strawberries, mashed up, 1 bag frozen raspberries,

 and 1 bag frozen Wyman’s blueberries) which will equal 5-6 cups when mashed

1 box Sure-gel

½ tsp butter

7 cups sugar, measured and ready

1. Mash fresh berries to 5-6 cups; do not mash frozen berries. Put these in a stockpot; mix in the box of Sure-gel, and butter. Heat on high to a rolling boil (this means you stir it and it keeps boiling). Be sure to stir it as the frozen fruit melts so it won’t burn. When it reaches a rolling boil, add the sugar all at once and stir to mix thoroughly. Keep mixing and bring up to a rolling boil again. Cook at a rolling boil for 2 minutes (1 minute if all the berries are fresh). Remove from heat.
2. In the meantime, bring a small pan of water to a boil. Turn off burner and add your lids. Be sure to separate each lid in the water; don’t leave them in a stack. Let these sit while you’re making the jam.
3. Also, wash glass jars and metal rings. Put in a very clean sink submerged in the hottest water you can get.
4. When the jam is done use a glass measuring cup to scoop out the jam. Be careful this is VERY hot! Pour jam into HOT glass jar to within ½ inch of edge, wipe clean the edges, place a hot, dry lid on top with a magnet rod, and then screw on metal ring. Place upside down on towel. After about 5 minutes turn jar right side up you should hear the jars popping (sealing) within a few minutes to an hour.
5. Let the jars rest for 24 hours before storing. Tighten lid more, if necessary and store in a cool, dry place.