This comes with a massive dollop of nostalgia…
Pink Apple Jelly, made by my mother and spread on hot toast was my absolute complete favourite thing.
In. the. world.
If you have access to lots of apples, this is a must… please have a try:
1kg cooking apples (windfalls are fine)
500 g summer fruits (supermarket frozen varieties are all good)
3 pints water
golden granulated sugar (approx 1 kg)
- Roughly chop apples, cores and all, place in preserving pan or very large saucepan.
- Roughly chop lemons, add to pan.
- Add water and bring all to boil, simmer for 20 minutes.
- Add summer fruit and simmer for further 20 minutes.
- Remove from heat and allow to cool for 5 minutes.
- Strain through jelly bag into large bowl (or if you haven’t got a jelly bag, tie a clean linen tea towel over the rim of the bowl and use this as your filter). Allow to strain for 1 hour. Do not be tempted to hurry this process by mashing the pulp with a wooden spoon as this will leave your jelly cloudy.
- Discard pulp (great for the compost heap once cool).
- Measure liquid and put back into the cleaned pan.
- For every pint of liquid add 450 g golden granulated sugar
- Stir in sugar, bring to boil and keep boiling until setting point is reached (to check this, I keep a cold plate in the fridge, pour a teaspoon onto the plate, put back into the fridge, check in 5 minutes and if the liquid crinkles when your finger is pushed gently across the top then it’s ready). To get to setting point will take about 10 – 15 minutes of rapid boiling, stirring occasionally to ensure it does not stick to bottom of pan.
- Remove from heat and skim off any scum.
- Cool for 10 minutes and pot up in the usual way.
Thanks mummy for the recipe! x
I never tire of watching the duckweed cast clover-like shadows on the pebbles at the bottom of the pond.
Gives me the warm and fuzzies!
I love the way hazelnuts grow in clusters.
I thought it might make a good photo.
Then I saw the little nonchalant interloper on the right!
Isn’t he cute, with his green leggy-ness?!
Floral hair-combs seem all the rage in Dorset at the moment.
The perfect alternative to a hat or fascinator for a wedding guest.
This one just makes me think of warm evenings and chilled white wine…
Sorry… I drifted off for a minute thinking about the wine!
Have a lovely rest of the week.
P.S. I promise this is the last hair comb for a while… I’m onto another floral obsession (which, I will of course share in due course).
My mother once created an entire bed of cosmos.
It looked like the most wonderful, tropical jungle.
Every year I have tried to re-create it.
Every year the slugs get the better of me.
The picture above is of the only survivor from 2013!
Just you wait slugs. I’ll get you next year…
Don’t worry… I have got some whoppers!
This one was just so sweet and tiddly, that I thought you’d like to see it.
It always amazes me how many plants can make carbon copies of themselves in the form of offshoot babies!
My hydrangea (annabelle) that’s the variety by the way, I haven’t gone around strangely, giving all my plants names…. except for Malcolm… and that’s a whole other story.
Sorry, anyway, my annabelle hydrangea has just started to produce an offshoot baby ready for me to re-plant later on in the year. The offspring tend to come on quite quickly after being given some room of their own and I will have two plants for the price of one.
As my mother would say:
“I’ll have me a bit of that.”
Want flowers in your hair but nothing too OTT?
Hair combs are the way forward!
These flowers could add a flourish to both a fancy up-do or a more relaxed style.
Plus they’re as light as a feather!
For this one, I used:
Greenery: Hebe and variegated Ivy leaves
Flowers: Hydrangea and Lavender
I might wear this one while I clean out the chickens…. they’ll think that I’ve made an extra effort, just for them!
“When are my runner beans ever going to arrive?”
I asked a friend the other day.
She firmly told me to be patient. “They’re never ready this early,” she said.
Well. I can’t be patient for much longer…
…the idea of runner bean chutney keeps on swirling through my mind.
(There is a particularly good recipe for it, here).
At least I have bean flowers, to give me some hope on the horizon!
Ok, this year’s challenge has begun.
The aim is to still have a rose in flower by Christmas.
Last year, I sort of came close…
… (I had a rather sorry-looking, brown flower left on Christmas day).
This year, I will be meticulous with my dead-heading, and fanatical about my aphid control.
I will do it!
Who’s with me?!