The best bit of making crab apple jelly
is eating the skimmed off foam
with a bowl of Greek yogurt.
The second best bit
is making a tower out of the dangerously hot jars.
The third best bit
will be a bit of action with the pinking shears and
sprigged fabric but I must attend to more
pressing matters now.
I hope the pressing matters will be dealt with in time to get pinking for crab apple eve. Your tower is beautiful.
ReplyDeleteQuite the little dare-devil aren't you? I'm glad you didn't get burned. Your jelly looks very pretty. I put chilli in mine this year.
ReplyDeleteI see your recent move is morphing this blog into the country diary of an Edwardian Lady..
ReplyDeleteBeautiful shots.. and colour..
You are ahead of me Mise. Chilli in apple jelly is quite daring Toffeeapple and actually I did get burned but that was when I forgot that I had sterilised the jars in a hot oven. Jof I actually did crabapple jelly from Brother's suburban housing estate tree one year. Sue, the shattered jars were a distinct possibility. What was I thinking?
ReplyDeleteI want to know where you got that almost spherical jar..... SUCH a pretty tower, I don't blame you for playing with such lovely coloured jellies............
ReplyDeleteI'm very excitied to find someone else who builds jelly jar towers- I thought I was the only mad woman out there!
ReplyDeleteI hope you wore your natural-born countrywoman's pinny when doing all of this?
ReplyDeletebeautiful & I bet it tastes divine
ReplyDeleteYou do live dangerously!
ReplyDeleteThose jars are gorgeous rubies in the sunlight.
I will wear the apron to do the pinking shearing I promise. The spherical jar came with mustard in it I think and has been saved for this moment in the sun.
ReplyDeleteYou have a wonderful stock of jelly for the winter. One always feel rich when the jam cupboard is well stocked.
ReplyDeleteThank you for sharing your images
Helen xx
Gorgeous.
ReplyDelete