APRICOT JAM ( 2 DAYS BEFORE CHRISTMAS )

ln Australia our beautiful Apricots and Cherry's are ready around Christmas Time.

l love apricots, hubby likes cherry's.

My apricots are ripe and guess what ? - it's 2 days before Christmas.

Thank God it's only 25% as it can get very hot at this time of the year.

Time to make my -- "APRICOT JAM " 

Actually l cut them up the night before ( but only leave about 12 apricot kernels in, -
( it helps to set them )

l bring them to the boil in a large boiler, and simmer on low for about 1 hour.

The next morning l reheat them again, and slowly add the sugar - lb to lb

The boiler held 6 lb of apricots,

l added 6 lb of sugar, 

Simmer for another hour, after it has reached the boil 

Take from the stove, and if you wish, use a potato masher to mash them more.

Put a little on a saucer to test if it's set

Pour into jars really hot

l like to seal mine with wax

Melt this container of wax on the stove in a saucepan and pour on a thin layer on top of jam

This seals it and the jam doesn't go mildewed .

While the wax sets, l wash the dishes as they get very sticky, and then l do some art work on the labels

So, - it doesn't look very arty ! - remember it is only 2 days before Christmas, crikey its a wonder l remembered to put the sugar in..

Now it's time to put the clear tops on, and then a rubber band

ln a bowl, place a little white vinegar and wipe one side of the clear cellophane

Place on top of jar and push around, place rubber band on top

Now the fun part - putting labels on the jars, and bonnets with ribbons on top.

Thank heavens the other apricots aren't ripe yet, more jam in another week.

l  forgot ! l think this is important !

l now put all my jam making stuff in a large ice-cream container, - even the colour pencils.

They are up in the high cupboard, in the kitchen with the jam jars, and other stuff l haven't used for over 10 years.

THE 31st OCTOBER--HALLOWEEN -- Trick or Treat

Yes it's Halloween - l would love to be in America right now.

In Australia we do not celebrate Halloween in a big way, although like Valentines Day it's starting to become

popular.

Halloween - we are having a Halloween  feast  at our Ceramics Class. Shirly looks great.

I just had to make these cakes, my grandchildren loved them, the little girls squealing of course.

Although a few years ago, my little grandson Isaac frightened himself just looking in the mirror

Also watching Brant and Alexandra who did look very scary didn't help, but after trick and treats, he changed his mind happily coming back with all his goodies..

These are healthy murderous apples apples, so simple to make,-- to make them look like poisonous apples,  dip the pointy almond teeth into food gel to make it look like dripping blood.

Freaky Friezes - Photocopy the cat and mouse critters, enlarge to the desired size and transfer onto black cardstock , then cut out and fit along skirting boards and stair landings with Blu Tack.

These ideas and recipes are from my favourite magazine, that l buy monthly "Better Homes and Gardens"

This next recipe l would just love to serve to my family and guests..

Called "Gingerbread and Chocolate Mousse Graves"

CHOCOLATE  MOUSSE

200g dark chocolate, chopped

1 tablespoon golden syrup

3 eggs, separated

1 tablespoon of dark brown sugar ---1 cup of thickened cream.

(Drinking chocolate and sugar flowers for decoration.)

1/-place chocolate and golden syrup in heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.Allow to cool slightly.

2/-Beat egg whites in a separate bowl with an electric mixer ( or  beater ) until soft peaks form. Add dark brown sugar and continue beating until stiff peaks form.Set aside.

3/- Stir egg yolks into melted chocolate mixture.

4/ - Beat cream until soft peaks form. Carefully fold through chocolate mixture

5/ - Fold through egg whites. Spoon into small latte glasses. and refrigerate for 1 hour until set

GINGERBREAD

125g of butter at room temperature

1/2 cup firmly packed brown sugar

1/3 cup treacle 

1 egg yolk

2 @ 1/2 cups plain flour

1 tablespoon ground ginger

1 teaspoon of mixed spice

1 teaspoon bi-carb soda

1 - To make gingerbread, pre-heat oven to 180 C (160 C fan-forced). Line 3 oven trays with baking paper

2- Beat butter and brown sugar in a bowl until pale and creamy. Add egg yolk and beat until combined. Sift the flour, ginger, mixed spice and .bi-carb soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.

3- Roll dough between 2 sheets of baking paper to 5mm thickness.Refrigerate for 30 minutes. Cut dough into 6cm - 4cm  rectangles Round corners of 1 end to create a gravestone shape. Space 5cm apart on trays. Sprinkle with sugar and bake for 8-10 minutes or until browned. Cool on trays. Once cool, decorate with writing gel.

Sprinkle mousses with drinking chocolate for gravel, sugar flowers and press in gingerbread gravestones.