Easy and cute paper plate jellyfish and narwhal crafts for kids for the Narwhal and Jelly series by Ben Clanton.
These peanut butter and jelly energy balls are the best ever snack! Made with dates, peanut butter and stuffed with strawberry jelly. They're so delicious!
This spring-like quilt has plenty of pop. Just make simple rectangles and squares for fast and easy construction. Ours is made of fabrics from the Basic Brights collection by Windham Fabrics. About This Quilt Finished
Preserve seasonal citrus with a bright floral flavor in this easy to make and delicious meyer lemon lavender jelly that makes for amazing gifts.
This spicy sweet onion marmalade recipe for canning (or freezing) is a delicious onion jam to spread on toast, pair with cheese or use as a glaze.
My crusade with the saskatoon berry continues. Saskatoons are plentiful in Alberta, yet I have no recollection of anyone I know ever making saskatoon jelly. I swear my mom has made every kind of jelly under the sun, but no saskatoon jelly. I remember my Auntie Jean making saskatoon-rhubarb jam, but that's about it..... So off to Google I went, trying to find a recipe. The first hit was Kraft Canada, a very dependable and easy-recipe website. How could this fail?? Well, it didn't. It is amazing. It's like saskatoon pie when I spread it on toast...with none of the seeds. Where has this been all my life????? Here's a link to the recipe. I followed it exactly, and have reproduced it here: 3 and 1/2 cups prepared juice (About 3 litres of berries) 1/2 cup lemon juice 7 and 1/2 cups granulated sugar 2 pouches Certo liquid pectin -Wash and thoroughly crush about 3 quarts (3 L) ripe Saskatoon berries. (I used 4 litres, and used a potato masher to crush while heating. ) -Heat gently until juice starts to flow; simmer, covered, 15 minutes. Place in jelly cloth or bag and squeeze out juice. -Measure 3 1/2 cups (800 mL) into a large saucepan. Add lemon juice. -Add sugar to juice and mix well. -Place over high heat and bring to a boil, stirring constantly. -Immediately stir in pectin. -Return to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. -Skim foam if necessary. -Pour quickly into warm sterilized jars filling up to 1/4 inch (0.5 cm) from rim. -Seal while hot with sterilized 2-piece lids with new centres. MY NOTES: Note that I required 4 litres of berries to get that much juice, but I'm sure it all depends on how juicy your saskatoons are. Also, I realize that is an OBSCENE amount of sugar. One thing I've learned about canning/preserving though, is don't mess with the ratios. I'm not a scientist and I wanted my jelly to gel. So I just went with it. Just don't think about it. I'm sure commercially prepared jellies have just as much. This made 8, one cup jars of jelly for me. The other jars in the background are Nanking Cherry Jelly. I was on a jelly making roll. Enjoy!
Hot Pepper Jelly is a delicious condiment or topping for vegetables and meat. Serve it over cream cheese for an easy appetizer. You'll love the spicy-sweet flavor profile. A great canning recipe for beginners.
My Modern Jelly Roll Race Quilt Tutorial Jelly Roll Race quilts are a favorite fast & easy quilt to make. I decided to make a jelly roll quilt as a gift for a dear friend. I started by reviewing the tutorials on Youtube by the Missouri Quilt Company because it had been awhile since I […]
This jelly is super easy because it's made from store-bought juice! And it doesn't even need to be canned. It makes a nice addition to a gift of homemade bread.
A Non-Slip Lining Keeps This Rug in Place! While you may have some qualms about using a quilt as a rug, that won’t be the case with this project. It’s designed specifically as a rug and will be charming in your sewing room or elsewhere in your home. Jelly roll strips are woven and stitched …
I made a batch of Jalapeno Jelly today and boy was it good..thought I would share the recipe with all of you. Hope you enjoy it as much as I did..Great with crackers and cream cheese. Yields about 5 eight ounce jars (I always have 6 jars ready so if there is a little left over) Ingredients 2 cups of chopped jalapenos with seeds removed (About 12 Medium Peppers) 2 cups of cider vinegar 6 cups of sugar 2 pouches of liquid pectin Green food coloring (Optional) You can safely water bath can this recipe Get your canner and jars ready 1: Mix your chopped peppers with 1 cup of the vinegar and blend in a blender or food processor until smooth. 2: Using a large stainless steel pot, mix pepper puree, the remaining cup of vinegar and sugar. Bring to a boil over high heat and boil hard for 10 minutes while stirring constantly. 3: Stir in the 2 pouches of pectin and boil hard for another minute still stirring constantly. 4: Remove from heat and stir in a few drops of food coloring. Skim foam if needed and ladle into clean, sterile jars leaving 1/4 inch head-space. 5: Wipe the rims of your jars with a paper towel dipped in vinegar. Place lids on and tighten rings finger tight. Place jars in canner making sure they are covered by at least 2 inches of water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 more minutes. Place jars on counter to cool. 6: Label and Store in a cool, dark place. Note: If you want your jelly hotter you can tie the seeds up in a piece of cheese cloth to make a spice bag and cook with the jam, but remove just before adding your pectin. You can also use these same steps Red Pepper Jelly, just substitute Red Bell Peppers for the Jalapeno Peppers. Reference: Recipe is on the package of liquid pectin and also on the Ball Website.
Peanut Butter and Jelly Mini Muffins are healthy sweet treats made with banana, peanut butter, quinoa and almond flours for a gluten-free breakfast or snack.
Making jam at home is simpler than you think — and no added sugar necessary!
“The first one I made, I made by accident, like a three-dimensional doodle,” says Melbourne-based architect and artist Jan van Schaik about the sculpture that founded his Lost Tablets series. Now encompassing 89 works, the ongoing project continues to reflect this intuitive, imaginative impulse as it scales principles of monumental design into dozens of models that stand about ten inches tall. Built with secondhand LEGO, each monochromatic construction encapsulates questions of legacy and decay. More
A few years ago, my husband and I transplanted 3 purple leaf plum trees from our yard to a military recreation area my husband manages. Mostly this was done to provide some shade for a few RV sites, but also to provide an edible fruit for his customers. It's taken a few years, but those plum trees have now matured, and for the very first time, one tree was loaded with delicious plums. They have a taste very similar to Damson plums and make an excellent choice for jelly or jam. Sweet and slightly tart at the same time, they are simply delicious. I set out one morning with a large bucket to pick some of these amazing plums, and with the help of another friend, we managed to almost fill a large bucket simply by picking the ones we could reach on the lower branches. This tree was loaded, and there are still many plums unpicked we simply couldn't reach. Upon my return home I set out to make Plum Jelly. This has to be the easiest jelly recipe you will ever try. No peeling or pitting, you simply cook down the plums in water, then strain it through a mesh colander, extracting the delicious juice used to make the Plum Jelly. How easy is that? It's the simplest, easiest jelly recipe ever. Even if you have never canned before, you can do this. Spread on English muffins, toast or biscuits for a delicious breakfast treat. Serve over cream cheese with crackers, heat and baste on grilled chicken or pork toward the end of grilling time, or heat and top on vanilla ice-cream, pancakes or waffles. Delicious! You may also like: Blackberry Merlot Jam Christmas Jam Drunken Fig Jam Delicious Peach Jam RECIPE Ingredients 6 lbs. plums 4 Cups water 3 1/2 tbls Hosier Pectin or 1 3/4 oz powdered fruit pectin package (Sure-Jell) 1 tsp butter (to reduce foaming) 8 Cups sugar Method In a large stockpot simmer plums and water until tender and broken down, about 30 minutes, stirring occasionally. Ladle mixture into a mesh strainer placed over a large bowl. Using the back of a spoon, press solids around mesh strainer to remove as much liquid as possible. Let stand for 30 minutes. You should have 6 cups of liquid. Return liquid to pan, add butter and pectin. Stir and bring to a boil. Add sugar all at once and bring to a full rolling boil, stirring constantly. Boil for 1 minute and remove from heat. Skim off any foam with a metal spoon. Ladle hot mixture into sterilized jars leaving 1/4 inch head-space. Remove air bubbles and wipe rims. Apply lids. Process for 5 minutes in a boiling water bath or steam canner. Remove jars and allow to sit undisturbed on your kitchen counter 24 hours. Jars are sealed when button on top of lid is depressed and won't flex up and down. Store in pantry up to one year. Open jars must be refrigerated and will keep several months. Yield: 12 - 8 oz jelly jars Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Make a jelly bean building or two for the perfect Easter STEM project for kids this Spring. Why not add peeps and jelly beans for STEM!
About Edna: Skill Level: Beginner Fat Quarter, Jelly Roll, and Layer Cake friendly (fabric requirements included in photos) Multiple Sizes: -Toddler: 50"x 50" -Sq. Throw: 64"x 64" -Rec. Throw: 64"x 77" -Twin: 77"x 91" -Full/Queen: 91"x 104" -King: 104"x 104" A simple and straight-forward make with lots of options and variations to make it your own! A downloadable PDF pattern _____ After purchasing, you will be sent an email with a link to instantly download your pattern. You’ll have a limited number of downloads. Please save to your computer before opening on other devices. You will need to open on a non-mobile device. If you don’t receive your email/link, first check your spam folder and then contact me at penelopehandmadeshop [at] gmail.com for assistance. Copyright 2023 Penelope Handmade
Love mangoes? Here is How to Make The Best Ever Mango Chutney!
This grown-up twist on a traditional marmalade recipe is packed full of warming flavours
