FRUITY ICE POPS A COOL BACK-TO-SCHOOL TREAT

It's TOO HOT for kids to be in school! What were school officials thinking when they decided to start the year a full two weeks before Labor Day???

Maybe if they had to sit in a hot classroom instead of an air-conditioned office, they might have a clue.  Also, cutting the summer wreaks havoc on businesses such as Lagoon and Cherry Hill who rely on high school kids for their workforce, and on grade school kids as customers. There went two weeks of revenue in a season already shortened by rain during most of June.

But, apparently nobody cares what I think. 

So, when the kids get home from school, let them enjoy these ice pops made with lots of good-for-your fruit.  These are so easy that kids can make them on their own, too.  My granddaughter Jayden enjoyed one of them while hanging out at her Grandma Angie's swimming pool -- but she couldn't lick quite as fast the fruit-sicle melted.

FRUITY ICE POPS

16-ounce package frozen strawberries, thawed

1 cup strawberry jam

Mix together in a blender until smooth. 

Pour into plastic ice-pop molds, or into 5-ounce paper or plastic cups. If using cups, freeze for about 2 hours,  then place a plastic spoon in the middle of the cup so that it stands upright. Continue freezing until pops are completely firm. 

To serve, dip the outside of the container in hot water, or allow to sit on the counter for  5-10 minutes. Carefully squeeze at the bottom of the cup and pull slightly with the spoon until the ice pop comes out.  

Makes about 6 pops, depending on how full the they are poured.

FOR PINEAPPLE-PEACH POPS: Use 1 20-ounce can of crushed pineapple in pineapple juice and 1/2 cup peach jam.

FOR BLUEBERRY-GRAPE POPS: Use 1 16-ounce package frozen blueberries and 1/2 cup grape jelly (if you use a full cup, the pops will be very sweet). 

FOR MULTI-POPS, pour  2 to 3 tablespoons of one fruit flavor into the cup. Freeze 1 hour, and stick the plastic spoon into the cup, then add 2-3 tablespoons of another flavor. Freeze one more hour and add 2-3 tablespoons of final flavor. Freeze until solid.