A Merry Little Christmas

• Hunkydory festive elegance luxury card collection: A Merry Little Christmas
• Hunkydory second little book of Christmas
• Hunkydory copper mirri cardstock
• A5 & 8x8" card blanks

For the 8" square card, I cut the cardstock down to fill the card front. To ground the sentiment, I added the border strip running across the base of the card. I positioned the sentiment to sit overlapping the border edge. For the main feature, I positioned the topper central with the border surrounds at angles to add interest. I trimmed the insert down to fit inside the card to complete.

inside



 I used the second sheet of cardstock to cover the A5 card blanks. I simply arranged the main topper and little sentiment underneath, sitting on the main panel between the printed borders. For the inside, I cut the insert down to fit neatly.

inside



 For the final card, I created a topper using the matching little book page. I cut the borders off the book image and matted onto coordinating mirri card. I then positioned it centrally onto the card blank, covered with the remaining cardstock. I completed the front with the additional sentiment topper from the collection, placed overlapping the bottom of the main topper. Again, I added the insert into the card for that extra finishing touch.

inside



Mx

fiery chilli jelly

well what an eventful day. i made chilli jelly and got slighty more heat than i planned...

ingredients:

2kg granulated sugar

500ml white wine vinegar

200g scotch bonnet chillies

1 large red pepper

250ml certo apple pectin

method:

1. pour sugar and vinegar into preserving pan, over low heat (stirring frequently) dissolve sugar.

2. once dissolved, turn up heat and boil for 20 mins. until mix is syrupy & clear.

3. meanwhile, cut chillies and pepper in half and remove seeds. pulse in blender until finely chopped.

4. once sugar mix is ready add chilli mix and boil for a further 3 mins.

5. remove from heat and cool for 15 mins. then stir in certo, keep stirring until mixture thickens and chillis are suspended.

6. pour into clean sterilised jars. leave to cool, then seal tightly

!! if chillies rise to the top pour back into the pan and stir over low heat until suspended, then repeat step 6.

DO NOT let the jelly boil over during stage 4 ... i learnt the hard way that it sets on fire and makes a mess !! so please peeps go careful with this recipe and enjoy. (i cant say how mine turned out as i dont eat it, this one was for my sis and dad so they best like after all this drama and cleaning up!!) hopefully yours wont make flames like mine did, but with the scotch bonnet chillis i think it still deserves the label of fiery chilli jelly 

Mx