(July 20th)

We had a very eventful Tuesday. We woke up early and headed out with friends to pick raspberries. They open at 7:30 am, and you need to be there when they open or the raspberries get picked out. So we got there by 7:45 and it was only after I left my house, I realized I had no jacket. It was a bit cold, but we managed. Ella slept in her carseat for part of the picking, and Jameson helped. These were much easier to pick than strawberries. No bending over for one thing.

Jameson thought he was so cool, because he had a bucket that hung around his neck. Good thing he brings his blanket everywhere to help give cushion around his neck.

You can see here, whatever he picked did not make it to his bucket. The kids pretty much ate anything they picked.

We got home around 10 am, and I got everything prepared to make jam. My friend came over with me to learn. First, we headed to the farmer’s market down the street to pick up some peaches and strawberries. We got back, I put the kids to bed, and we made about 4-5 batches each of raspberry jam. Once we got that done, I had some pretty ripe bananas, so we made some banana bread. Delicious.

She headed home with her jam, I got dinner ready. Once I got the kids to bed for the night, I headed back to the kitchen. I had kept some raspberries aside for some raspberry peach jam.

My Grandma Judd had given me her mother’s recipe. It took a little bit of guessing, since her measurements just said 3 boxes of frozen raspberries and a box of frozen strawberries. I think it turned out pretty tasty, though. I almost didn’t have enough peaches. Good thing it worked out. I did have to split it up while the jam boiled, so it didn’t spill over the top of my pan.

So if you need any jam, I have a freezer full of about 4 different flavors.