Big Hair and Books participates in blog programs and affiliate networks. Buying from my links means that I will be compensated with a small percentage of what you buy...this allows us to keep the site going and we thank you for it!

Also, please assume that all books were given by authors, publishers, and marketing teams in exchange for honest reviews.

Wednesday, June 12, 2013

Way Back Wednesday: The Giant Jam Sandwich

This post contains affiliate links.

WARNING!  Reading this post WILL make you want a delicious sandwich slathered with your favorite jam or jelly and perhaps some peanut butter.  Continue reading at your own risk!

The Giant Jam Sandwich, written by John Vernon Lord and Janet Burroway, is such a classic in my mind.  It's a Weekly Reader Children's Book Club Book, which obviously means quality!  (On a side note, I lived for the days we got our Weekly Readers in school.  Sigh.)


The Giant Jam Sandwich is about the little town of Itching Down and how its inhabitants worked together to rid the town of a wasp infestation.  It doesn't sound magical and amazing, but it is, trust me! (And if you're looking for something a little more factual, be sure to check out Dr. Welch and the Great Grape Story )

The illustrations are colorful and imaginative.  They entice you to the point you can almost smell that fresh baked bread and jam! This has always been a favorite.  I do hope you'll read it and let me know what you think!

This is a perfect book for creating some fun quality time for summer.  We made jam from some fruit we had left over from our vegetable co-op.  I know not everyone is into that, but I'm sharing a simple freezer jam recipe you and your little one can do together below!

Strawberry Freezer Jam - easy recipe for cooking with kidsStrawberry Freezer Jam
2 pints strawberries
4 cups sugar

Wash and rinse plastic containers (use 1-2c size containers)
Cut stems from strawberries and crush berries with a potato masher
Mix berries and sugar, let stand 10 minutes
Stir 1 box pectin and 3/4 cups water in saucepan and bring to a boil, stirring constantly.  Boil 1 minute.
Combine mixture with pectin.  Stir constantly 3 minutes. 
Pour into containers, leaving 1/2 space for expansion
Stick it in the freezer.  Lasts for 1 year in the freezer!