Sooooo I need to confess something… or rather admit something. Apparently people who know me, will say they already know what I’m about to tell you… I guess I’m sort of admitting it to myself.
I am a healthy and fit person! There I said it! I don’t know why I have been avoiding admitting that. I guess when I finally let go of my one un-healthy vice last year… I had to admit it
I guess I just don‘t want to come across as one of those … “look at me and my healthy lifestyle” people. I do eat well, I Run 4 days a week, and do a 15 -20 min strength training before my run, and I have recently signed up for hot yin yoga. If I read that in someone else’s bio, I would be all.. “show off” or “snobby healthy person”
But I guess there is nothing wrong with being healthy. When I was younger, I was not healthy!!! I prided myself with eating fast food every day and being lazy, everyday!!
Every healthy decision I have made as been due to an injury, or a health issue.
I started eating better due to my IBS (irritable Bowel Syndrome). I started strength training, due to my lower back issue, that was caused my fracturing my tail bone, and I threw running in for some cardio to round out the workout… I quit smoking because my running was getting harder….I am starting Hot Yin Yoga, because I am having joint issues during my running. So I guess you could say I’m only being healthy because I’m getting old and I don’t like the way it feels… bet that than doing nothing.
Oh and since I so selfishly just made you read a whole bunch of crap about how healthy I am … see it does sound snobby… here is some jam… and it has lots of sugar…. Not healthy at all. Unless you eat it in moderation… .. that’s if you want to be healthy.
2 Quarts of Strawberries (about 8 cups)
½ Cup of Lemon Juice
1 Teaspoon of Butter
1 Package of Pectin
7 Cups of Sugar
12 ½ Pint Mason Jars With Lids (1 Cup)
Pre-heat oven to 250 degrees
Hull the strawberries. What I mean is, cut the tops off and slice in half, and cut out the centre. I know, It’s a lot of work.
Spread out the cut up strawberries onto a cookie sheet, and crush the strawberries with a potato smasher.
Arrange mason jars on a baking sheet, and heat in the oven for 10 minutes
Place the lids (not the rings) into a pot of boiling water.
Boil water in a very large pot (this is for the sealing of your jam jars)
In a large pot, on medium heat, pour the crushed strawberries in. Add the lemon juice, ½ teaspoon of butter (reduces foam), and pectin. Stir until pectin is dissolved.
Turn heat to high, and boil strawberries to a rolling boil, for about a minute.
Add the sugar, and continue to boil for one more minute.
After the 10 minutes is up , take the jars out of the oven.
Pour jam into jars, leaving a ¼ inch at the top of the jar. Place the lids that were boiling on top and screw on the rings as tight as you can. **** use tongs to handle the lids, they were boiling to sanitize them.
Place the jars, as many as you can, into the large pot of boiling water, and boil for 10 minutes. The water should cover the jars. Remove the pot from the heat and let the jars sit in the water for 5 more minutes.
Remove the jars and let cool. Repeat with the remaining jars of jam.
As the jars cool, the seal should pop the lids top in (this kind of scared me)