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Artisan Good: Jelly

Description: Gooey.
Game ingredients: Any fruit (1)
Difficulty: Medium, 1 day. Makes about 7 jars of jelly (250mL each)

This recipe is specifically for apple or crabapple jelly. If you want to use a different fruit, just about every box of pectin has an instruction sheet inside that will provide the accurate amount of sugar needed. The overall premise is basically the same with any fruit, though.

-16 medium apples or 56 crabapples
-½ teaspoon butter or margarine
-7 cups of sugar
-1 package of pectin

You will need a jellybag/cheesecloth and jars with rings and lids. Although, my grandmother sends us home with blackberry jelly in washed out salsa jars, so it’s not entirely necessary to have canning jars if you know what you’re doing.

I used crabapples for this recipe. I doubled it and worked with half at a time (don’t try to do it all at once if you’re doubling up; it’s kind of an exact science). Start off by cutting the apples into quarters. You can skip this step with crabapples. Throw the fruit into a large pot and fill it with water til it’s about half-way up the apples. Boil over high heat, and then bring down to a simmer. Put the lid on and let it sit for about half an hour, or til the fruit is soft. 

Mash the fruit down with a potato masher. Don’t worry about missing large chunks, just try to mash down as much as possible. Let it simmer another 5 minutes or so. 

Place the jellybag/cheesecloth in a large bowl. Carefully scoop the mashed fruit into the bag, but try not to get any in the bowl; that’ll be collecting the jelly juice. Once the bag is full, tie it tightly to a broomhandle and suspend it over the bowl. Let it sit overnight. 

With a measuring cup, spoon the juice from the bowl into a large pot, counting the number of cups of juice going in. You should have roughly 5 cups (1250mL).

Before proceeding, wash your jars, rings, and lids. Place the jars and rings in the sink and fill with very hot water, enough to fully cover the jars. Take the lids and place them in a saucepan with plenty of water on the stove. Alternate the lids between face-up and face-down, this will make them much easier to grab. Heat the water over medium heat, but don’t let it boil. 

Add the butter and pectin to the jelly juice, and heat over high heat. Stir constantly. Once the juice reaches a hard boil that can’t be stirred back down, add the sugar all at once. It’s a good idea to measure it out in a bowl beforehand. 

Stir the sugar until it dissolves, and let it come back up to a hard boil. Stir constantly while it boils for 1 full minute. Once done, turn off the stove and let it sit for about a minute while the foam rises to the surface. Skim off the foam with a knife or spoon to remove it. 

Take a jar from the sink and shake off the excess water. Place a funnel in the jar and scoop the jelly in. Do not fill the jar completely full, always leave a bit of room at the top (I usually fill to the middle thread). Wipe down the rim of the jar with a clean, damp cloth to remove any jelly. Take a lid from the saucepan (you can use a butter knife to help grab them if the water is too hot to touch) and place it on the jar. Take a ring from the sink and tightly secure it into place.

It’s important for everything to be quite hot while putting the jelly into the jars. As the jelly cools, it will create a vacuum and suck down the lid, which seals it. The lid will make a pop! sound as it does so. 

Serve on toast, pancakes, waffles, or use in baking as you please. 

-SVR

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Pika!
A Pikachu plushie that I made, next one would be a plush of Napstablook, hopefully coming soon! I will publish some drawings soon from a story that I wrote, so it will be normal if you don’t know the universe where do it come from^^

Une peluche de Pikachu que j'ai faite, la prochaine sera une peluche de Napstablook, qui viendra bientôt, ou en tout cas je l'espère ! Je vais publier quelques dessins bientôt qui viennent d'une histoire que j'ai écrite, alors ce sera normal si vous ne connaissez pas l'univers d'où ça vient ^^