I love the new craze of Fairy Doors, we even found one on a tree during our summer break in Sherwood forest. Although Matilda is a little young for the idea of Fairies,I thought it would look great in her room. Fairy doors are not too pricey to buy, however I fancied a go at making one so it would be unique for her.
My dad made me up the frame from some of our old wood flooring and I then set to work with cake cutters and FIMO to make the decorations.
The lock and key came from an old 21st Birthday card and the Butterfly “knocker” was a bead from a broken bracket, all sourced from my craft-box. Items like these are all available from hobby shops and EBay.
Gluing it together took some time and then it was varnished with some detailing added with markers.
I will next be making one to go on the tree outside, using some bark sourced from the time we spent in Sherwood Forest!
The Redcurrants are “Red-y” to be picked. Hooray!
A few weeks ago I picked my redcurrants. And when a neighbour gave me the offer of theirs I jumped at the chance! I left with a big bag Raspberries too. Therefore I decided to make some redcurrant/raspberry jelly (no bits!)
Here is the method I used:
- 1kg Redcurrants
- 500g Raspberries
- 2lt Water
- 1.5 kg granulated sugar
- 2 Oranges (optional).
- Big pan
- Stirring spoon
- Muslin / Jelly bag
- Jars (makes approx 5 large jars).
- Wax seals / jam jar lids
- Jam thermometer (optional)
Separate the stalks from the currants and raspberries as much as possible. Add the fruit to a large pan with a little water.
Cook on a high heat pressing the fruit down with the back of the spoon to release the juice.
Once the fruit is almost a pulp (about 15 minutes). Take off the heat and allow to cool for a few minutes. Put the pulp through a jelly bag into a large bowl (this could be done overnight) to allow all the juice to drip.
Once you have the liquid, add this back to the pan with approximately 500g of sugar for every pint of liquid. I also added the juice of two oranges for flavour. Cook on a low heat stirring in the sugar until it is all dissolved.
Slowly turn up the heat to rapid boiling point and cook for another 25 minutes to the setting point. If you have a jam or sugar thermometer, the ideal temperature should be around 105C.
Sterilise your jars in the oven, about 10 minutes and fill them to near the top with the jam. Cover with a wax seal / cellophane or the jam jar lid.