It's hot here. I mean really hot. In a moment of weakness, I let the kids play with water last month and the resulting Riot water number? Not so good! So to beat the heat without wasting a bunch of water or turning to air conditioning, we've embraced popsicles.
It is no secret that the best way to avoid all the packaging, corn syrup, and weird additives is to make popsicles yourself. Like many mothers, I've poured watered down juice into a plastic popsicle mold, and, hours later, pulled out frozen, healthy and cheap treats for the kids.
What makes this post worthy, though, is something I discovered a few months back but didn't put into practice until today. In reading The Tightwad Gazette, Chile's bible, I came across the author's suggestion to put a splash of water into a nearly empty jam jar, swish it around and use the jam-water mixture for popsicles. (She also recommended making popsicles from almost done yogurt and overripe fruit. Puree the latter first). Now that I make all of our own jam, I'm much less willing to waste any of it just because it is stuck in the crevices of a jar. So I swished, filled, froze and licked.
How does an apple butter and water popsicle taste? Pretty darn good.