October Club Chalk Couture Transfer

Miscellaneous pastes mixed together:

Fig, Guava, Marigold, Green Envy

Board and Pillar Stand

Turbo Teal, Electric Lime, Black Licorice, Whip Cream card stock;

Space Cadet Stamp Set- SS-0673, Blown Away- AT-0273;

Black Licorice Ink; Color Splash Pencils: 001,0016,,0021, 0031, 0033, 0038, 0046.

Space Glow jewels, Journey Glaze

Coming in HOT! From my CraftRoom today:

Hello all,

I’m giving a baby shower for my Daughter in Love and I’ve been working on lots of different projects. This banner was completed using my Cricut Maker Machine. It think it turned out well. It’s not quite complete as I am adding ribbon tassels and pretty embellishments.

I’m including the front of the invitations that I also made. Yes, I hand painted them with watercolors and glitter paint.

The background is something sentimental from when my own daughters were young. Yes, it’s wallpaper! I found 3 double rolls in the garage. Apparently I save everything! Lol.

I’m moving my CraftRoom into my kitchen today. Sometimes you just have to change it up! I love to cook and the Peaches in the store smelled amazing so, I went back to my ‘Stay at home Mom’ roots and made 25 1/3pint jars of Peach Jam. 12 jars have added cinnamon and 12 jars are plain Peach jam. I’m heading into my CraftRoom to make some cute labels for my jam jars. This is a cute way for gift giving. I’m thinking maybe Christmas! It’s not too early to start my Holiday gift making.

The Peach jam recipe is from the Ball SureJell package for jam.

4 cups mashed peaches 🍑 (I used my food processor)

3 cups Sugar

2 tablespoons Lemon Juice

A small pinch of kosher salt

1 package of Sure Jell

To the first part of recipe

***add 1 tsp. Ground cinnamon for Cinnamon Peach Jam

1 cup water

Remove Peach skins and pits, pulverize the peaches in food processor. This should be about 4 cups of peaches. Add lemon juice and put in a 4 quart sauce pan, bring to a gentle boil over medium heat stirring occasionally. ( This is when I add the cinnamon)Add 2 1/2 cups of sugar and pinch of salt. Continue stirring. In another container stir together 1 cup warm water, 1/2 cup of sugar and the package of SureJell. Stir together well and try to get all lumps out. Add this mixture to the gently cooking peaches and bring to a boil and boil for about 1 minute. Remove from heat and put jam into prepared jars.

Use prepared jars for water bath canning, put on prepared lids and rings, boil in water bath covered for 10 minutes. Remove from water bath and let cool. Let cool for 24 hours and test lids by pressing down gently on them, if they pop up you will have to store in fridge for up to 3 weeks or freezer for about 6 months. Lids that are properly sealed will store on your pantry shelf for about 1 year.

I don’t have fancy canning equipment, just make sure you have some kind of rack for the bottom of your water bath pot for the jars to rest on and that your water bath water is at 180 degrees Fahrenheit . I used the 4 oz jars and they look so cute.

Have fun trying another craft from my CraftRoom.