Category: Design

Words That Last

I’m coming up on the end of my first season coaching basketball and I couldn’t let this moment pass without sharing some of what I’ve learned. And also share the thoughts that I wished I could have talked with my dad about.

Before I can share what I’ve learned I have to go further back. (And we get there, I’m sharing the photos of the craft that I made for my basketball boys. Directions to make this, or an alternate, are below.)

My dad was my first coach, my most favorite one. But he didn’t become a good coach on his own. He learned from one of the best, Coach Carter. He wasn’t one of the really blessed to play directly under the amazing wisdom of Coach Carter, but he was able to attend some of the basketball clinics that Coach put on for other young men. There were only select memories that my dad shared with me from his youth, but this season of his life he was very proud to pass on.

Even without the stories, I would have seen the fingerprint of Coach Carter on my dad. It wasn’t just playing Basketball in its purest form. More importantly, Coach Carter taught my dad how to value even the weakest and overlooked player on the team. For Coach Carter and my dad, there were no bench warmers. If you were on the team, you had a role to play on the court.

The most profound thing about this way of thinking is to watch over the years about how this shaped young men’s lives.

Once I went into Junior High (Middle School by today’s terminology) my dad was no longer my coach. He tried, but there were no openings. But he was able to get position as a boy’s team coach. Fortunately for me, the boys and girls teams played in different seasons. So even though I didn’t get to play on my dad’s teams, I gave up my free time to help my dad run his practices. Yes there were looks when I tried to help out boys my age during practice. That meant I ended up being a silent assistant.

While I did feel the sting of rejection about not having my knowledge accepted because I was a girl, I pivoted away from that and just learned more from my dad. I kept going to practices. I kept chasing balls and running drills. I wasn’t going to be shut out from something that was a part of me.

It took two seasons before I got to see the difference that a coaching style can make on the health of a team. The varsity coach was good, but he never had with his boys what my dad had with his junior varsity boys. On the varsity team the weakest player saw the least amount of playing time. Often times, those players were unsatisfied and felt rejected even by their own team member because they were the weakest link.

That wasn’t the case with my dad’s team. I watched the more skilled players still groan at the weakest links. But my dad refused to give up on them. He knew that he could make them better. And he did. The whole team had to work as a team, there was no exception. He gave more one on one attention to the weaker players. It was an investment. And it paid off.

There was one young man who wanted to quit the team because he knew he was the weakest link. But dad refused to give him an out. He helped him through his head space and built him up, until he could find self value. And once that young man found his self value, the team also valued him. To be fair, the team saw the potential in him before he saw it in himself.

What made that happen?

A coach who refused to give up on one of his boys. He kept calling out all the positive. Dad could see it deep down in him. After a little time, the rest of the team saw the skills deep down in him as well. They rallied behind him, encouraged, and cheered him on. With all this encouragement from his coach and team mates, the young man saw in himself what others saw in him. And he had a breakthrough that I hope has had lifelong results.

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There was one other memory, of my dad’s coaching, that has stuck with me all these years.

One of my dad’s strong players transferred to a new school and he earned a place on the varsity team! We were so excited for him. And even though he didn’t have to do it, daddy rallied the whole team together and we all went to watch this young man play in a varsity game. It meant the world to him. His basketball family was in the audience cheering him on.

The problem was that the coach had a different philosophy in coaching. I won’t go into the details of that game. But afterward, we rallied behind our family and dad spoke one more time into his life. I don’t remember the words that dad said. But I do remember watching a young man buried under the weight of shame and disappointment. When dad was finished he was able to once again smile and hold his head up.

This was my Coach.

This is the type of coach that I want to be.

Back in January I welcomed my first team, 1st and 2nd grade boys.

From my own teaching experience I know that kids always perform better when you aim for the moon and allow them the space to pick up as much skill as they can on their own. For one, there’s always at least one kid who has higher skills than the rest of the team/group. If they’re not challenged, they can cause problems or they give up. The kids with the least skill sometimes feel overwhelmed by everything presented to them, but they don’t know that they can’t learn any of this. With the right teacher, a kid can learn anything because the adult believe that they can.

My first day of coaching, I didn’t know what I wanted to teach because my knowledge is strategizing at the middle school and high school level. So I opted out with teaching basketball terms and positions. None of these things were on the list or rules for this age group. But I didn’t want to coach at this age group. I didn’t want to dummy down this beautiful sport. I wanted the boys to be challenged and love the game that I grew up loving.

What was interesting was watching the parents during that first practice. Normally parents sit on the sidelines and talk or get caught up on work or personal items on their phone. Instead, I had the parent’s attention as well. Afterward, my husband told me that the parents were commenting that they were exciting because their kids were going to actually learn something this year.

This season I exposed them to using both hands, layups, screening, positions and a few other things. The point was never to get them to be proficient. I knew they wouldn’t. My whole goal was to get them to train their bodies in what it feels like to do certain skills. And in several years time, when it’s time for them to join a team that they have to try out for, and it matters, the skills that will be demanded of them at that point will already have a seed planted in them now. I took this year to set them up for success for another coach in the future.

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But what I didn’t think I would have to encounter this early is the whole issue of the boys already picking out who were the skilled players and who should be treated as bench warmers. As a Parks and Rec team, everyone is supposed to have the same amount of play time–which is how I think it should be anyway. But the boys took it in their own hands, during games, to pass to the strong players only.

And this was where I wish my dad were still here to tell me how he got his team to be unified as a team. This isn’t something that all coaches know how to navigate and do it well. But my dad did. My only clues are what I have in my memories, but it doesn’t share light on his thoughts or capitalize on what he tried that went wrong.

If anyone is wondering about the answer to this issue, so far my best results have come from just the simple foundation of having a relationship with the boys. The fact that they feel valued makes it easier for them to see the team weaknesses (we own it all together instead of singling someone out) and problem solve. And giving them the options to problem solve gives them ownership of the team.

I’m sad that I’m losing a few boys next year. But I’m excited to look forward to having the boys request to be on my team again next year.

There’s no guarantee that I’ll get them back next year. All that I have is this moment in time.

So as a parting gift, I’m passing on a tradition from my parents.

Whenever dad coached out teams, my mom always crafted something that everyone got to take home. (I grew up in a generation where trophies were given to celebrate a few players. And only everyone took a trophy home when the team had a winning season.) One year mom made a felt pennant with the team name on it. (I still have it in a memory box.)

For my boys, I made stickers through the season, marking new skills that the boys learned. On the front of the chalkboard wall hang, the boys can keep their stickers like boy scouts badges. On the back I’m leaving a final message for the boys that they can look back on and see that they have had a coach in their corner. My goal is that no matter who coaches the boys in the future, they continually have a voice in their head cheering them on.

The perfect thing about this project is that it isn’t something that is just sports related. I know some teachers who give their students and end of the year present. Also, as a parting word to their students as they move on past their class room.

If this is something you would like to make for a child in your life, here is what I did.

What you Need:

  • 6″ x 6″ Square Chalk Board (I found these ones at the Dollar Store)
  • Decorative Duct Tape (I found this holographic red at the Dollar Store in the Automotive aisle)
  • Black Chalk Paint
  • Permanent Vinyl
  • White Acrylic Paint Pen
  • Transfer Tape
  • Scissors
  • Paintbrush
  1. Paint the sides and back of the chalk board black (or any other color of choice).
  2. Apply the Decorative Duct Tape. The width of the tape covers the front, top, and top half of the back boarder. You can apply another strip of tape that I did or paint all the way up the back of the board.
  3. On the front of the chalk board place your decorative elements. (In this instance, I did the team name and season year.)
  4. On the back you can write your encouraging message. ( I also added the boy’s name so that they knew it was a message specific for them and not shared with the rest of the team.)

There are so many ways to make alternates of this.

  • You can mod podge on photographs on the front or back.
  • Have young children make a mother’s day painting.
  • Attach miniature clothes pins.
  • Attach metal strip on the top, bottom, or side to make a partial magnetic feature

If you are privledged to have children under your influence so that you can pour life into them, I hope that you are inspired by this project. A gift with modest materials can be transformed to be uplifting for years to come!

If you are a basket ball coach and are looking for stickers that you can make and pass on to your players, check out these designs!

Horse Winner

Lay-Up

Screen Time

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Bless This Garden

This year I’m working in concert with others in a garden. (I am so excited for this!) If you’re as busy as I am, you can imagine how quickly things slip through the cracks.

After hitting my local dollar store, I found some pieces that are going to make an inexpensive tool that doubles as home decor, all the while keeping tabs on what’s been done.

With these I decided to make a magnetic board where anyone tending the garden can quickly mark what they did.

I know the galvanized finish tends to overtake everything. So with the galvanized frame and banner, everything gets lost real quick. Not to mention that the frame was a really bad fake wood. To dress all this up a bit and minimize the galvanized look, I painted the frame and banner black.

I forgot to take a picture of the banner painted in flat black chalk paint (the same paint as the frame). It looked too minimalistic for my taste, so I took the transfer tape (which I used to apply the vinyl text) and put it straight onto the paint. Some places lifted the paint quite easily. But to get the distressed look, I scratched the tape

The magnets needed a little something extra. There are so many things that could be done. I have children and they’re helping with this garden and they’ll also be marking what we do when we work, so I went into kid zone and painted the magnets with acrylic paint and did all the colors.

If you want to keep minimalistic, pick your favorite color.

Love things that sparkle, glue on gem stones or use glitter.

What about texture? Glue on fuzzy pom poms, baby pine cones, large seeds or nuts… literally whatever catches your imagination. Maybe you have a farm and want to use small farm yard figures and animals. (I wish I had these in my craft room!!!)

Something that is great about using the galvanized banner is that the extra magnets can be kept on the banner so you can add stickers, personalization, more tasks, or a note section in the blank space on the bottom.

And then while typing I decided to go a different direction.

I pulled these out! Last year I made carrots out of my corn cobs. And I brought out the wooden beads from my drawer (which I also got from my local dollar store).

With the beads I removed them all from the string they came on and noted how they tied off the end bead to keep them all on the string. This “knot” that they used was how I spaced the beads further apart on the string.

Once I made those changes, the colorful “polka dots” needed to change. The gold and green glitter styrofoam balls simplified the overwhelming colors.

Even with the new modifications hanging, I’m not satisfied with the final color scheme. And sometimes that happens when you’re creating. You start building from the image you see in your head and make a change here or there and an earlier idea you loved just doesn’t work anymore.

The black isn’t working anymore. I loved the idea to begin with because it was a nice basic color that goes with where I was going to hang this. But it’s just not working anymore.

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First thing first, I need to lighten up the banner. So I’ll be distressing it heavily so that the majority of the galvanized metal will show through. With the addition of the carrots, which obviously take the spotlight, I can bring out a lot more of that metal and the metal is not going to overtake and make everything else hide.

But before I do that, I need to decide what I’m going to do with the frame and that’s going to take a few days of looking at it to see where I want to go. At the moment, I’m leaning toward the idea of painting on white striped and creating a plaid hand painted design on it. If I go that route, I might keep the banner predominately black still and incorporate that same design element into parts of the banner.

Stay tuned to see what I finally decide!

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And I’m going to leave you here in this moment just because sometimes the right thing is to take a step away from a project and let it tumble around in your brain. You don’t always have to have the answer right away. And you don’t always have to have things done in an hour.

Perhaps it’s convenient to have an idea presented to you in a finished state.

But I’m going to leave you here with your own thoughts. Because I know someone has that inner voice screaming, “You need to ____!”

Go ahead and leave that comment below.

Or better yet, use that idea to make your own magnetic board for your daily tasks, your children’s chore board, a classroom helper sign, your regular “Honey Do” list, or that board that I didn’t mention but you just got the idea for.

And when you’re finished, send me a picture so that I can see what you came up with.

Happy Crafting!

Want to have the cut file for Bless This Garden, click here.

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Comfort In a Jar

Hello Fall. Hello Soup Season.

I won’t even say what else comes with this season. Let’s just say that as a mom of three young children, I’m fully aware of what the change of season means. And this past week, that came and knocked the energy out of me. Shoot I didn’t know I had any more energy to be knocked out! I thought my kiddos drained it from me to fuel their never ending supply of energy.

And yet, I was so grateful to have this soup already canned up and ready to go in my pantry. The chicken stock I make, I add antiviral herbs to it. Let me just say that Lemon Balm is my new favorite antiviral herb to cook with! (In a few weeks I’ll share more with you everything I put into my Chicken Stock. You’re going to love it!)

I want to share with you this recipe for Chicken Soup that is perfect for those days where you need healing chicken soup but don’t have the time or energy to make it from scratch. You will absolutely love this because it takes only 5 minutes to warm up–the same amount of time it takes to make condensed soup from the grocery store. BUT it has less ingredients and more immune boosting goodness. And even if your sick days are few and far between, this soup is quicker to heat up than going through a fast food drive through. Plus as the added bonus of being that IT item to use up some leftovers you have sitting in your fridge on the day you crack open this jar of soup.

Yields: 7 Quarts of canned soup

  1. Clean your jars and lids.
  2. Prep your ingredients.
  3. Cold pack your chicken, split evenly between all 7 jars.
  4. For each of your ingredients, split evenly between all 7 jars. Start with the larger cut ingredients and end with the smaller peas and lentils.

(It’s easier to shake the smaller ingredients down into the cracks of larger ingredients than to shove the larger ones in on the smaller.)

  • Fill each of the Quart size jars with about 2 cups of chicken stock.
  • If you have Kosher or Sea Salt, you can season your soup now. Otherwise, do not put in your table salt or iodized salt. You will season your soup when you open you jar before serving.
  • Clean the rims of your jars with vinegar and then place lids and rings, finger tight.
  • Prepare your pressure canner.

Follow your canner’s directions for the correct process of canning with your canner.

For example, I am Sea Level – 1,000 foot elevation so I can the Chicken Soup with 10 lbs of pressure for 90 minutes in my weighted canner.

  • Once time is complete, turn off the heat and let your canner naturally release pressure.
  • When you can remove your lid, let the cans sit for an additional 10 minutes before removing them from the canner.
  • Allow your jars to sit 12-24 hours to seal. Then remove the rings and clean your jars before storing.

With new lids preserving your canned goods for up to 18 months, you have plenty of shelf life for this soup.

There are many options you have for this Chicken Soup.

  • You can season it and eat as is.
  • If you have left over rice or noodles in your fridge you can add those ingredients and still have rice and chicken or chicken noodle soup that is ready to eat with a 5 minute warm up on your stove.
  • With adding a thickening agent (slurry or corn starch) you can turn this into chicken and dumplings or a pot pie filling.
  • Maybe you have other small amounts of leftover meat, like Italian Sausage. You can use this meat to bulk up the soup, add some kale and parmesan and have a Tuscan style soup.
  • Or maybe you’re looking for something Latin in flavor. Grab some tortilla strips, grated jack cheese and add in Latin American seasonings and you can have Tortilla soup.

These ideas are a far cry from being authentic cultural cuisines. However I want to give you a few ideas on how you can turn one of your canned soups into a blank slate for some variety.

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I know a lot of us really do not have time to prep meals for our families. In fact “meal prep” might have a double four letter word effect in your ears. And that’s okay. For roughly the same time it would take me to cook a soup from scratch for my family, I can make 7 meals that I can crack open and serve dinner in less time than it is for me to go through a drive through. And it’s healthier for us.

To heat up this dinner in 5 minutes, this is all I do:

  1. Grab my jar from the pantry.
  2. Grab my soup pot. And turn my burner on high.
  3. Open the jar and pour the soup into the pot.
  4. Fill the jar with Water and pour into the pot.
  5. Put the jar in the dishwasher and set the table.
  6. Taste the soup to make sure it’s seasoned the way I want it. (Add salt, because I usually only have table salt readily available, so it got canned without salt.)
  7. And it’s dinner time.

If you have a college student who’s coming up on Mid Terms or Finals, this is perfect for them! Often times they’re up late and find themselves hungry after the cafeteria is already closed. This is something they can cook from their dorm room with a microwave or hot plate and have the brain food that they need. Or maybe they’ve caught a cold and need a little mama’s love in the form of soup. This is super convenient and perfect for a care package.

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Looking for a gift idea for this Holiday Season?

This is soup is perfect for the new mother getting use to having baby at home, an elderly family member who retired their pots and pans, someone who is an avid camper or loves cooking by camp fire, or anyone else who can benefit from a quick home cooked meal without all the fuss.

Maybe you’re the type of person who loves gifting food to a neighbor, friend, or family when they become ill. Here is a quick way of gifting all that healthy goodness without your schedule batting an eye.

I highly recommend this recipe for everyone!

Do you need another gift idea?

This one is personal and doesn’t require you to have a master’s degree in art to make!

Here are some supplies that you will need:

  • Canvas
  • Paint
  • Paintbrush
  • Clear Acrylic Spray
  • Chalk pen/crayon, Paint pen, Pastel, or like craft item you can write with
  • (Optional) Sponge, Paper towel, Napkin, or Tissue
  • (Optional) Embellishments such as pre-cut vinyl design

Paint a design on your canvas. You can do whatever design you would like. Here are some examples of canvases that I already have on hand. There are the canvases that my boys made 3 years ago.

And these are the ones that I have in the prepped stage for various projects that I have in the works. You can use coordinating colors, monochromatic colors, are shades for an abstract scene.

Let your canvas dry.

Spray your canvas with Clear Acrylic Spray and let dry. This step is important, because accidents happen and sometimes you want to “erase” a mistake. I’m a phonetic speller and sometimes I just get a word wrong. No worries. By having the acrylic spray dried before you start writing with your crafting pen of choice, you have the option of wiping away the mistake with a wet cloth. The only writing medium that gets to be a bit tricky is acrylic pens. That one you may not find having an “erasing” quality. Chalk pens and most pastels will generally work for excessive editing.

With your writing medium of choice write your message, series of quotes, words of encouragement, or whatever you’re inspired to say. When I made these gifts for nieces and nephews, it took about 7 quotes that I pulled from online to fill the 8×10 canvas with medium small print from top to bottom. You can write as large or small as you would like. Just be aware that the writing medium you choose to use will help you decide how small you are able to write. I used a chalk crayon that had a relatively large nib, so I wrote as small as I could and the words were as tall as the width of my pinky.

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Decide if you would like to leave your writing clear and readable or if you would like to smudge the words to make an added texture on top of the painted design that you made. This choice is perfect for the people who believe that their handwriting isn’t pretty. By smudging your writing, you remove the uneven, shaky, or other characteristics of your handwriting that you may be self conscious of. If you choose to smudge, I recommend printing out a copy of your message that you can give with your gift, so the recipient has the opportunity to read the love that you wrote for them. For direction of smudging, that is completely up to your eye. I personally like smudging my work from left to right because I love using horizontal strokes when I paint. I do have some pieces that the strokes are vertical and so my esthetic is to smudge vertical with those, so the “text” doesn’t compete with the flow. But you could choose to smudge diagonally, circular, zigzag… each direction you go will give a different feel to your piece.

Once you are done writing and/or smudging spray your canvas with the Clear Acrylic Spray again. This is going to be a critical step for you. If you chose to smudge your “text”, the spray will prevent further smudging. If you want to add vinyl or HTV on top of your art, this spray is going to anchor your vinyl down. I’ve tried applying vinyl and HTV straight on a painted canvas and both have peeled off, taking paint with it. But every time that I’ve used the Acrylic Spray, vinyl and HTV both stay on the canvas perfectly.

Embellish your gift. Your options are endless at this point. You can choose to make something and personal with just adding your recipient’s name. You can add scrapbooking embellishments with hot glue to add some glam or character. You could pray a frame with a metallic paint and make a modern framed art. Or perhaps you want to do four panels and keep them frameless. And then there’s always the option making a 3D piece using other crafting techniques, such as this.

If you find that you are on a budget this Holiday season, this is a perfect gift option for you. We are in a time in history where people need to hear how much they are loved and valued. So when you can poor into another person and share with them a hope of a future with them, it can hold profound meaning in their life right now. I have never before seen so many people facing suicide and thoughts of hopelessness like I’ve seen in the last few years. Sharing with someone how much they mean to you is something that you will never regret. And you never know that it might be the one thing that offers them hope in a time where it seems like everything is so wrong.

What is inspiring you right now? Do you have ideas sparking in your mind?

Right now I’m inspired with many of the changes that come with fall. This is the season that always has inspired me. In fact, my boys found a whole acorn that I so want to use as a piece of 3D art. I’m hoping I can find some more and have more than a single nut to work with!

Please comment below with what you want to make and even send me some pictures. I would love to see what creativity jumps to life in you!

Files used today

Spring Triple Panel comes with all you see here. Or you can select individual elements.

Jelly Fish element from my Jelly Fish Collection

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Holy Jam Batman!

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One of the first things you’ll hear when you start in the world of making your own jams and jellies is that you MUST stick strictly to the recipe or your jam won’t set.

And the first thing anyone will set out and do is try to take a single batch recipe and double it or triple it, like you’re making chocolate chip cookies. After all, if your family goes through PB&J like nobody’s business you really don’t want to make 6 pints of jam at a time. That would take forever!

Plus, if you have kids underfoot there is absolutely no chance you’ll get four pots of jam on your stove top. Because the odds are that you’ll have a four ring circus around your ankles and all your pots start a rolling boil at the same time. At least that’s how things would play out in my house IF I had to make jam one batch at a time.

Fortunately for us, my husband and house a lady who was selling off her jam inventory and gave us her large batch recipe. Unfortunately I can’t share that recipe with you because of a verbal agreement that we made with her. And that’s one thing about my husband and I, we keep our word.

BUT, it got us on the path to know that you don’t have to make single batch jams and jellies if what you are really looking for is to make one large batch and set your family up for a year’s worth of jam in one day!

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I’m sure that there are other large batch recipes out there if you took the time to search, but there’s not going to be many. One, too many people have a small business making jam for bazaars and other venues. And if you’re in the business, you’re not going to put your recipe online because that’s just not a good business model. Ball has an extensive jams and jelly section, but all of them are single batch. I haven’t had time to scour the pages of extension offices to see if they have large batch recipes. But I did find one rather quickly with the company that I buy my pectin in bulk.

Yes! You can buy pectin in bulk and at a far greater savings than buying the box of 2 packets of gel pectin at your local grocery store.

For the last several years I have been buying Hoosier Hill Farm Powder Pectin. They have an amazing product and I’ve preferred this over the gel/liquid pectin that I grew up using. It’s less mess. And like I mentioned above, it’s at a far better price than buying the same quantity in the gel/liquid form.

If you don’t have the time to search out your own large batch of Jam and Jelly recipe, you can use this one from Hoosier Hill Farm. You can go directly to the site through the link, but for your convenience I have it here:

Cooked Jam Directions and Recipes

  1. Locate and mark off fruit recipe on chart below. Check 8 OZ jars for defects. Because containers are not filled to the rim, one more container than the specified cup yield may be needed.

If jams will not be placed in boiling water bath, wash, scald and drain jars, or use automatic dishwasher with very hot rinse water. Keep hot.
If jams will not be placed in boiling water bath, wash jars and sterilize in boiling water for 10 minutes. Keep hot.
Wash lids and place in a small container. Cover with cooling water shortly before placing on filler jars. Always use new lids.

  1. Prepare fruit as directed in recipe.
  2. Measure amount of prepared fruit specified in recipe ingredients listing, pack solidly in cup. If measure is slightly short, add water.
    Place measured fruit in 6 or 8 quart sauce pot. Add lemon juice if listed.
  3. Measure sugar and set aside. DO NOT REDUCE SUGAR.
  4. Stir fruit pectin into prepared fruit. (Sauce pot must be no more than 1/2 full to allow for full rolling boil.)
  5. Bring to a full boil over high heat stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil. (a boil cannot be stirred down). Then boil hard one minute stirring constantly. Remove from heat.
  6. Skim off foam with large metal spoon. Immediately ladle into jars leaving 1/4 inch space on top. With a damp cloth, wipe jars and threads clean.
  7. Immediately cover jars with hot lids. Screw bands on firmly.
  8. Place in boiling water bath carefully setting jars on rack in canner or large sauce pot of boiling water. Water should cover jars by 1 to 2 inches. Cover canner, and return the water to a boil, then boil 5 minutes. (At high altitudes, increas boiling time by 1 minute for each 1000 feet above sea level). Remove jars from canner.
  9. Let jam stand to cool. Check seals. Jar lids should be slightly concave or remain so when pressed. Remove bands from jars. Store jam in a cool dry place. (small amounts of unsealed jam may be covered and stored in the refrigerator).

I added the pint yield for anyone who might not yet have the conversion memorized.

Tip: The above jam recipe is a little on the loose side for my taste. So by cooking it a couple minutes longer on the rolling boil will firm it right up. The next time I run this recipe I’ll rolling boil for 3 minutes instead of 1.

What I want to point out is that this recipe does set jam every time. AND if you take a look at all the measurements you will see that they are exactly doubled or tripled the original measurements.

Can I use grandma’s recipe in a large batch?

I have yet to find any real information that says you cannot.

The rumor is that you can’t double a recipe because it won’t set. But here’s the deal, jams and jellies set because the sugar to pectin ratio is kept!

If companies dealing in high volume jams and jellies sales can make recipes in high quantity, you can too. You just have to understand the science and process behind making jams and jellies.

Pectin has to have a high sugar concentration to set. Low or No Sugar Pectin doesn’t have to have that sugar content because it has dextrose (a simple sugar extracted from corn and other vegetables). Because a sugar was already added into the Low or No Sugar Pectin, less is required when you you make your jam or jelly.

So if you are meticulous in your math for creating a larger batch of grandma’s jam then there is no reason why you can’t have success in doubling, tripling, or quadrupling grandma’s recipe!

Tip: Switch from measuring out your ingredients from cups to a unit of measurement, lbs. or grams. By switching to weight measurement you eliminate the dead space of your berries and the precise measurement of your dry ingredients. The reason why the set can be different in using the same recipe over and over again is because the weight of the measurements is different even if the look of your cup measurement seems to be consistent.

If you’re nervous about increasing your batch amount, you can take a trick from candy making to test your jam. Keep a bowl or glass of ice cold water handy. When your cook time is done, drop some of the jam into the water. If it’s not going to set, but remain a syrup, the jam/jelly will dissipate in water. If it is going to set, then it will gel up in the water.

I’ve known too many canners who process their jam and then wait until they crack open a jar to find that their jam/jelly didn’t set. The simple water test, or even setting a small quantity of jam in a bowl and putting it a freezer to cool down, will give you a rather quick indication if your jam/jelly will set or not.

If the jam/jelly doesn’t set or is too loose, then there was something wrong with the ratio of sugar to pectin. (This is all the more reason to find a successful recipe and translate it into weight measurements. Then you can recreate the recipe and have perfection each and every time.) Unfortunately I can’t advise you in adding more sugar or adding more pectin to your recipe because I can’t tell you where your recipe went wrong.

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So in this moment of uncertainty, what I would do is head this off in a scientific approach– set aside two samples. In one sample sprinkle in a little more sugar. In the other sprinkle in a little more pectin. What happens? Which one thickens the jam/jelly? Which one makes it looser or no change at all? Also remember that if you’re using powder pectin, it will take a little bit for the pectin to do its thing. It has to hydrate and react with your jam/jelly.

The same goes with if your jam/jelly is too thick. The reason for it being too thick is either because there’s too much pectin or the jam/jelly got reduced too much (you cooked off the water content). There are some fruits that have more natural pectin in it. That’s the reason why apples don’t need pectin to make an apple jelly. So if you’re working with a jam that has a mixture of apple in it, then this is one thing to keep in the back of your mind, the effect that pectin has on your recipe.

But as I mentioned above in the recipe Tip, sometimes the only change you need to make is how long you run your rolling boil for. The longer your rolling boil goes, the more your water content will burn off. Just be careful not to burn your jam on the bottom of your pan. That flavor will permeate through your entire batch.

Making a Memorable Gift

We’re living in a moment of time where family budgets are taking an extreme hit. And with the holidays quickly approaching us I want to share with you one quick idea on how to make a budget friendly gift that will leave a lasting memory. So whether you’re looking to give a hostess, thank you, teacher appreciation, Christmas, or white elephant gift you can take this skill of jam/jelly making and make a gift that will be appreciated!

Once you’ve processed your jam and the jar has cooled, take a selection of material that fits the person or gifting moment. You can choose to cut the fabric in a square or a circle. Depending on if you’re using a wide mouth or standard jar lid will determine what size of square or circle you will make. Another determining factor will be if you want the overlying fabric to hang low or high.

Tip: Set your jar upside down on the back side of our fabric. With a marker or chalk, mark out 2″ from either side of the lid of your jar. Draw out your circle or square. (The Christmas Truck print was a 2″ square. The Red Plaid was a square cut 3″ off both sides of the lid.)

Once your fabric is cut place it on top of your lid and secure it with the jar ring, string, ribbon, or even elastic. Decorate as elaborate of simple as your taste leans.

And now you’re ready for the holidays with simple gifts that don’t suck the joy right out of your festivities!

These cute Jar Labels can be found here in a bundle.

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Baking Blues

In case anyone ever wants to know, the time I can get my cooking on and experiment is when the rest of the family is in bed asleep. The down side is that baking usually wakes my husband up and he has instant munchies. Did I mention that it doesn’t matter how much noise I make, what wakes him up is the aroma of fresh baked goods?

The funny part is that while I was editing photos (while the last batched finished baking) he comes in and asks me which one is the best one!

It’s moments like this where I color coded my muffins. Originally I did it, to make it easier to differentiate between the different blueberries. But it made it easier to give a midnight “unbiased” taste tester say which one he preferred. He chose the yellow muffins, for the record, and we’ll get to the muffins in just a moment.

Difference Between Preserved Berries

Last week I gave the run down on how the different preparations of the berries turned out in their preserved state. Above is a picture that I didn’t use last week, because I reconstituted the berries for making the muffins. From left to right, you’re looking at fresh blueberries, freeze dried, and dehydrated.

I really can’t tell you how much I’ve been enjoying the berries we picked. There is such a difference in quality of flavor. So if you haven’t picked blueberries for yourself, please do this for you. I know you will not look at store berries the same!

The freeze dried blue berries (before reconstituting) were a trip. They had a near fresh blueberry flavor and they were like a powder bomb in your mouth when you bite into them. There was a moment where I had to remind myself what it was that I just bit, because it confuses the brain when you’re not use to this texture. BUT… when you reconstitute them, let me tell you. The closest I can describe them is that they taste just like the store berries. They’re not as good as the fresh berries I picked, but that could have been because they are different breeds of blueberries. That’s enough to give a little flavor difference. I did drink the juice in the bottom of the bowl and that DID taste just like the blueberry juice that I made in this next section. That closeness alone is what makes me sold on freeze dried blueberries. (Aside from the obvious that they are shelf stable and last a lot longer than fresh berries.)

I reconstituted the dehydrated berries for the same length of time as the freeze dried. If you remember from last week, I described the dehydrated berries as having a bite to them. I’m personally not a fan of eating the dehydrated blueberries as is. BUT once they’re reconstituted, they take on a texture very similar to craisins or raisins that are on the drier side. I would definitely put those on a charcuterie board or several other snacking options. I chose not to drink this reconstitution water, as you can see it looks like colored water. I know I would have been disappointed. It might be a different story if I used hot water instead of room temp and/or I let it sit longer than the 20 minutes that I did (while making my muffin mix).

Now that you’re all caught up on the different berries, lets see all that I made with them. Except for the muffins, all these recipes were new to me over the last month. So I hope you get some inspiration also and try something new!

Blueberry Juice

I needed to make blueberry juice for the kiddo friendly blueberry cordial that I wanted to make for the boys. (They heard that I was making cordial for myself and they wanted some too. So here’s the first stop.)

I’m going to save you the time–DO NOT look up how to make this on YouTube! It’s one of those processes where they all look alike and they all do pretty much the same thing to them. And those who were difference, like one lade added milk, it was just not going to fly for making cordial.

Literally all you need is blueberries and water–that is it!

Here I used 3 cups of berries and 5 cups of water.

It was pretty standard across the board that everyone used about 1.5 cups of water per cup of berries. I could have used less water, but I was happy with the amount of liquid with my immersion blender. Everyone I saw used a stand blender. I’m an immersion blender girl and this all fit perfectly in my glass water pitcher. Clean up was just easier for me. So use whatever blending tool you have. You could even use a hand masher if you wanted to or hand squeeze the berries. The bottom line is that you can drink the pulp if you want that in your blueberry juice. Or you’ll end up straining the pulp out and squeeze everything to get all the liquid out. The water is just a medium to make the process flow.

I am going to include a clink for you here though. One lady I saw used her pressure cooker to make the juice. And then she canned her juice for future use and it’s in its simplest form to meet the need of any recipe you’re looking to use. This was just one project that I didn’t want to undertake on top of everything that I already planned to do for this post. But if you’re a canner, definitely check this video out!

NOTE: In canning groups there is a lot of heat surrounding water bath canning and acidity levels. (“Just because Grandma did it doesn’t mean that it’s safe by today’s cooking standards.”) Cooked blueberries acid levels are below the acid threshold, so it is entirely safe to can cooked blueberry juice without adding acid to the juice before water bath canning.

Blueberry Cordial

For blueberry cordial the pulp does need to be strained out. Just about everyone I’ve seen uses cheese cloth. I happen to have a muslin cloth bag that I use for straining fruits all the time, particularly when I’m making my elderberry syrup. So I opted to skip the cheese cloth and just use my muslin bag. It turns a 2-3 step straining process into just a single step.

After straining, you’re left with a clear blueberry juice.

And if you’re wondering, the juice tastes like the blueberry equivalent of the watered down apple juice I’ve given my boys. It’s not sweet. And is nothing like the fresh blueberries that I used.

But that’s okay, because the Cordial recipe I chose to use is from a British gentleman and his process starts off with reducing the blueberry juice anyway. Here’s his video here.

I followed his directions and reduced it down to half its volume. Taste wise, that watered down flavor is gone. And what remains is an acidic version of the blueberries that I picked.

Here is where I agree with him, the sweetness level of your cordial is very much dependent on your preference levels. My volume of cordial was greater than his, and even after making the proper conversions from metric to imperial I still could not add as much sugar as he did.

With my end volume around twice the amount of his, he added roughly 1 cup of sugar to his cordial. I would have been happy with 1/2 cup of sugar. It was at the level of sweetness as a soda. However, with cordial being syrupy sweet I ended up with a final measurement of 3/4 cup of sugar. And at this level that tasted to me like the really sweet cough syrup. This is definitely a treat that I will add this as a flavoring to unflavored seltzer water for the boys.

And I’m sure that my husband will add this to his seltzer water too.

I’m keeping this in my fridge to keep it preserved for a month or two. But I’m sure it will probably go quick and I’ll need to pull out my freezer berries to make some more.

Spiked Blueberry Cordial

After tasting the blueberry cordial above, I’m now wondering how this one is going to turn out. The recipe for this adult cordial I found here. But I have a few weeks of waiting before I can sample this one and see if any adjustments need to be made. (I will come back into this post and add to my assessment of this recipe once I have this one completed.)

Full disclosure, I do not own a large enough glass container to pull off this full recipe. (That and I didn’t have enough fresh berries that were thawed and ready to go.) So I cut this recipe in half. The proportions were exactly the same, so I know this is going to turn out as it should.

If you want the half batch recipe, this is what I used:

  • 4 cups blueberries
  • 28 oz vodka
  • 1/2 cup sugar

Everything else I followed the directions.

Once this process has run its course, I’ll be back to give my thoughts.

Clafoutis

This recipe, Clafoutis, came my way on Facebook from a friend who was excited to pass this one when he heard that we picked blueberries this year. This is one of his favorite breakfasts and was eager to hear how we liked it.

I admit that I modified this recipe by way of the cooking vessel I used. I opted for my Pyrex because my largest pan is actually my cast iron pan I didn’t know if this recipe was going to expand in the oven or not. So it was my faithful Pyrex with a pan to catch anything that might fall over board during the cooking process.

I’m glad to report that nothing cooked over and it stayed in my Pyrex.

The batter itself reminded me so much of making German Pancakes. (This recipe expands, so now you know why I anticipated some expansion.) In fact, it tasted a whole lot like German Pancakes. The difference, of course, is the addition of blue berries. But also the clafoutis retains more of soufflé like structure. It does puff up and deflates a little after you pull it out and cut it. But on the scale of easy to difficult, this is definitely an easy recipe to make.

It’s super easy to bake and is definitely kid approved. I only made a single batch, but I certainly have to make a double the next time I make this recipe.

I wanted to make a quick note that baking did take longer in the Pyrex and there was the issue of the center being undercooked when time expired. The top was already brown. Because I needed extra cooking time, I did have to add some foil over the top.

If you’ve ever made a quiche, then you understand the jiggle in the center means more cook time is needed. The same is true with the clafoutis. If you see some jiggle, give it more time.

Blueberry Muffins

And now to the blueberry muffins I started off this post with!

Let’s be honest. Everyone and their grandmother have a dozen blueberry muffin recipes they can pull and one or two that they swear by. This is the one that I use, and I don’t even go to my cook books to look there. The problem that I have always had is that they are either too sweet or the moment you add fresh blueberries it turns into a swampy mess. Ina Garten’s recipe I swear was made for fresh blueberries to be added into it. It’s has the perfect amount of water to sponge ratio where your hands don’t get damp and sticky eating it.

So whether you want to use the recipe I use or the one that has been in your family for 70,000 generations here is some information that you can use to improve your blueberry muffin game.

I made one batch of muffin batter. And instead of adding the blueberries into the batter, I put the batter into my silicone cups and then added the blueberries to the color coded cups so I could pull off this ultimate side by side comparison. There was absolutely no way there was any difference in the batter or the sponge. This was entirely based off the berries themselves; fresh, freeze dried, and dehydrated.

In the blue cups I added the fresh blueberries.

The yellow cups have the reconstituted freeze dried berries.

And the red cups have the reconstituted dehydrated berries.

As you can see with this first baked picture, there is an obvious hydration difference between the sponges of the muffins.

The fresh berries, blue cup, are the standard reference point for the recipe that you choose to use. In my preference, the sponge is mildly sweet and firm with enough water content to keep it from being dry.

The reconstituted freeze dried blueberries, yellow cup, added more moisture content to the sponge, but the berries taste and texture wise are the same as the fresh berries. I walked away from this muffin with slightly tacky fingers and some crumb stuck to my fingers.

The reconstituted dehydrated blueberries, red cup, made the crumb dry up a bit. Instead of that perfect balance, it had the feel of what the perfect muffin feels like in a day or two after being baked. The crumb itself is still sweet, the dehydrated berries just took some of the moisture out. That being said, the dehydrated berries were sweeter than the fresh or freeze dried. And they offered a little different texture. You know that cheap box of premade blueberry muffin mix that you can buy at the store? The berry texture is pretty much the same. The berries are bigger than that boxed mix, otherwise there’s a very close comparison there.

If you remember above, my husband said he preferred the yellow cup muffins, freeze dried. I found that all too funny because I still prefer the fresh berry or blue cup muffins. But that just goes to show you just how much it comes down to personal preference.

Decorating with Blueberry Dust

Last but certainly not least, here is the secret baking trick that I alluded to last week!!!!!

The best part about the freeze dried berries is the perfectness about how you can break them down into a decorating powder. Not only is it easy enough to make a decorating powder in seconds. It is also sweet and gives a punch of flavor like you can’t imagine until you try it.

Yes! You can use a spice grinder and turn this into a beautifully fine powder that you can add to your butter cream for a beautiful lavender color with absolutely no food coloring. It also gives an intense blueberry flavor without watering down even your stiff peak frostings or fondants.

In this instance, I just put some crushed freeze dried blueberries into a plastic bag and rolled over it with my rolling pin a few times. Literally anyone can do this!

But my absolute favorite part is just how simplistically beautiful this is. Right here is the blueberry muffin mix from above, cooked in a donut mold. Sprinkled on top is powdered sugar and stripes of the blueberry powder. And finally it’s garnished with edible lavender and whole freeze dried berries.

This is the most beautiful and perfect baked good that I’ve made since having my kids. And it reminds me of the beautiful creativity inside me. It’s not anything spectacular. Because I know there are pastry chefs out there that can make me look like a toddler in my kitchen. But this is a simple wow treat that everyone can make for themselves. And all it takes is finding the products to bring into your basic kitchen and just having some fun.

I hope you try some of these ideas in your kitchen this week!

Products Used Today: This post contains affiliate links to products. We may receive a commission for purchases made through these links, but at no extra cost to you.

Thrive Life Freeze Dried Blueberries

Resusable Silicone Baking Cups

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