I can't believe I'm typing these words...

My baby is starting his senior year of high school.

I've packed lunches, labeled notebooks, attended Meet the Teacher nights, bought school supplies, and watched four kids head off on the first day of school. Somehow, this one feels different. This is the last "back-to-school" season in our house, and I'm determined to soak up every bit of it.

One tradition I've always loved is taking a small gift to teachers during the first week of school.

Now, before anyone panics, I'm not talking about elaborate Pinterest masterpieces or spending a fortune. High school is different than elementary school. Students have multiple teachers, schedules are busy, and no one expects parents to show up with wagonloads of gifts.

But here's the thing...

Both Billy and I taught high school. We know what those first few weeks feel like. They're exciting, exhausting, and just a little chaotic. A small token that says, "We're glad you're teaching our kid this year," can brighten a day more than you might imagine.

And here's something funny...

I can still remember some of the gifts students gave me over twenty years ago.

Not because they were expensive.

Because someone took a moment to think of me.

A handwritten note.

A homemade treat.

A small plant for my classroom.

Those little gestures stayed with me long after I forgot who gave me another coffee mug.

So this year I decided to make something simple, inexpensive, and honestly... pretty delicious.

​I'm putting together little jars of homemade hot fudge sauce with a fun gift tag that says:

Oh Fudge! He's a Senior!

It's just enough to make a teacher smile.

Even better, I'm sharing everything so you can make them too.

SUPPLIES

Get your wide-mouth canning jars here

Here are 3 colors of Jute Twine to tie your cards on

You'll find free downloads for:

• Regular-mouth mason jar lid labels
• Wide-mouth mason jar lid labels
• Coordinating gift tags

Just print, cut, tie on with a little twine, and you're ready to go.

This recipe makes one of the richest, gooey-est hot fudge sauces you'll ever pour over ice cream, brownies, cheesecake... or maybe just eat with a spoon. (No judgment.)

Ingredients

• 1 cup milk chocolate chips
  
• 1/2 cup butter
  
• 2 cups icing (powdered) sugar
  
• 1.5 cups evaporated milk 
• 1 tsp vanilla

Directions

1. Melt the chocolate chips and butter together in a medium saucepan over medium-low heat, stirring constantly.
2. Stir in the powdered sugar and evaporated milk.
3. Continue cooking for about 10 minutes, stirring often, until smooth and slightly thickened. (It will thicken more as it cools.)
4. Remove from the heat and stir in 1 teaspoon vanilla.
5. Pour into clean 1-cup (8oz) mason jars and allow to cool completely before sealing.
6. Store in the refrigerator.
7. Before serving, warm slightly in the microwave or on the stovetop until pourable.

​As much as this gift is for Trenton's teachers...

...it's a little bit for me too.

It's one more way to mark the beginning of this final school year. One more reminder to slow down and appreciate the people who will pour into his life during these last months before graduation.
To all the teachers opening classroom doors this fall...

Thank you.

You may never know which small encouragement, conversation, smile, or lesson becomes something a student carries for the next twenty years.

And to all my fellow senior parents...

Oh fudge.

We're really doing this.

Here's to making this year as sweet as we possibly can.
​
Happy Senior Year!

​I've included printable files for:

• Regular-mouth mason jar lid labels
• Wide-mouth mason jar lid labels
• Coordinating "Oh Fudge! He's a Senior!" gift tags

I hope they help you spread a little sweetness to the teachers who are investing in your senior this year.

A friend posted a recipe online and I was intreagued. Immediatly I asked when we were going to do this together - then I couldn't wait and jumped in a few days later. Once I took inventory and gathered up the supplies on hand, and added the others to the list, I started out.

It is a relatively cost effective recipe, considering what you probably already have on hand. All spice, frozen strawberries and fresh cranberries were all I really needed to add.

With all my ingredients out and ready, I prepared my jars and lids. Then it was jam time. Since I'm not great at following directions or measuring things out, I made my own plan. I like to improvise. If you see a recipe and think, I'd like that sweeter or how can I cut the calories or make it a bit healthier, try it!  Here's the results of my little experiment so you can try it too.

Canning isn't hard, but the first time I did it, I was terrified. To be perfectly honest, that hissing, steaming pressure canner can be quite scary. I get it! Luckily, this recipe is completely safe to use the water bath canning method.
Water bath processing is a processing method used in home canning for high acid or sweet foods. The jars are filled and sealed. The jars are boiled completely covered in water for a specific amount of time. High-acid or sugary foods are items such as jams, jellies, pickles, relishes, salsas, and tomato products. So, water bath canning is perfect for this Spice Christmas Jam.

STEP 1: GATHER THE INDEGDIENTS

• Cranberries – You can use frozen or fresh cranberries for this recipe. If you use frozen cranberries, there will be more moisture content, so you will need to cook for a little bit longer to evaporate that moisture, which will in turn, thicken the jam.
• Strawberries – Just like the cranberries, you can use frozen or fresh strawberries here too.
• Sugar – Don’t cut back on the sugar! The sugar amounts are set so that safe canning practices are met, helps to determine the thickness of the jam and whether or not the jelly will set properly. I used a sugar subsitute to help watch our calories. It works and measures the same.
• Liquid Fruit Pectin – Pectin natually occurs in the cells of nearly all fruits and berries, however, the amount varies. Pectin is low in strawberries, so a liquid fruit pectin is needed to help the jam set or firm up.
• Spices – You will need ground cinnamon, ground ginger, ground allspice, and ground cloves.

STEP 2: PREPARING THE JARS
Eliminate any risk whatsoever by always sterilizing your jars and lids. Just wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue. Then boil the jars and lids (not the rings).

​Instructions

• I like my jam chunky so I boiled and mashed my fruit (see video above). You can also puree them in your food processor if you like a smoother consistency. 
• Measure the sugar and spices and add those to the large pot once your fruit is the consistency you'd like it.
• Over medium-high heat, bring the mixture to a full boil. Continue to boil for one full minute.
• Remove the pot from the heat  and add in the liquid fruit pectin. Stir well to combine and place the saucepan back on the heat.
• Once the jam returns to a full boil, remove from the heat.
• Once the bubbling settles, use a spoon or ladle to skim off any foam and discard it.
• Next, ladle the hot jam into the hot jars being sure to leave 1/4 inch of headspace. 
• Lower the jars (with lids and rings on) into the pot. Be sure the water level covers the jars by two inches. Bring the water to a boil, cover the canning pot, and boil for 10 minutes.
• Remove from the water and allow jam to cool and set, undisturbed, for 12 hours. Wipe jars and label accordingly. Store jam in cool, dark cabinet for up to a year.

Notes: Each serving is equal to 2 tablespoons.
​
Nutrition (if using real sugar)
Calories: 59kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | 
Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | 
Monounsaturated Fat: 0.004g | Sodium: 0.3mg | Potassium: 16mg | Fiber: 0.3g | 
Sugar: 15g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.1mg