Meet Mia and Tate.
A Friendship for Life.
Although we will never forget the tragedy that struck in 2001, today we remember those we have lost.
In honor of our fallen heroes…Innocent victims, children, parents, brothers, sisters and brave rescuers.
My sister and I share the same birthday… September 9th…exactly one year apart! What are the chances?!?
Here’s to you Kathleen Sue (She’s going to kill me for calling her this) !! I am so blessed and thankful to have a sister like you. I love you and wouldn’t want to share this day with anyone else. Happy Happy Birthday!
It finally came time to organize all of the clothes my kids have outgrown and I came across this precious little beanie! Brings back so many memories…Some good, some not so good…ie lack of sleep BUT even so, I would definitely love another little blessing. Some say the transition from zero to one is the hardest so how about from two to three? Am I crazy?
Lately, my daughter and I have enjoyed little projects requiring us to “make/bake” something. I found this recipe and decided to give it a go… and why not, right? It’s fresh, has less preservatives, and it makes for great presents for Christmas! Already thinking ahead here!
Makes about 5-6 cups
In preparation for canning:
Sterilize your jelly jars. You can do this by placing them in boiling water or in your dishwasher. Also, heat up the rings and lids in a pot of water until little bubbles begin to appear, but do not boil. Heat a really large pot of water for canning. The jars must be completely covered by the water. Place a lid on the pot to help the water heat faster.
To make the jam:
In a separate bowl combine:
Bring mashed fruit to a boil. Add pectin/sweetner mixture. Stir vigorously for two minutes, return to a boil, then remove from heat.
Canning the jam: