soulemama.com – {this moment} – A Friday ritual. A single photo capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

Never ever hot glue seashells to grapevine while canning peach blueberry jam with your one and two-year old around.  You will inevitably get burned.  Despite a trip to the urgent care (they make those glue guns hot these days!), I finished my little man’s mer-man crown for a themed party this weekend and all the yummy peach blueberry vanilla jam.

To finish off-  Bring to a very slow hard boil (a boil that still boils while vigorously stirring).  If you prefer a jelled jam add pectin.  I did not.  To test the consistency you can put a spoonful on a chilled plate for a few minutes and you will see the finished product.  When the jam is at 220 F turn off the heat.  Ladle into sterilized jars leaving 1/4 inch empty at the top.  Screw on lids and boil for ten minutes.  Turn off the heat and wait until it cools to take the jars out.  Make your labels and you are finished.