I was a little bit bored one evening so I decided my large Yankee candle needed a sweater! It’s a really quick pattern so it shouldn’t take too long.
- 7mm crochet hook
- DK wool in any colour you like.
***I use American crochet terms in my patterns!***
- Make a foundation chain 38 sts long.
- DC into 3rd st from end of chain. Continue to end. (35)
- Ch 1. SC to end.
- Repeat 2 and 3 twice more.
- I added shell pattern stitching for the next few rows. I recommend this link for thorough instructions on how to crochet in this stitch.
- Repeat 5 twice more.
- Repeat 2 and 3 three more times.
- Fasten off and use the loose end to sew the sides together.
You can now pull the candle cosy over the top of the candle!
This fits on all large Yankee candles, but will also fit any glass jar or candle of a similar size.
It’d be a great personalised addition to any gift (birthdays, housewarming, Christmas, etc)
(Pattern can also be edited to exclude the shell stitching. Another 3 repeats of steps 2 and 3 would do instead).
Christmas is coming, so aside from the usual knitting and crocheting of gifts for people, I thought it would be nice to make some preserves as gifts for people. Nothing says “I’m thinking of you” like something you’ve invested time and effort into making yourself!
My grandad (and many others) absolutely love jams and jellies, so I thought this jam recipe was perfect for the Christmas season. I always associate apple and cinnamon scents with the festive season!
- 1 kg Bramley (or crab) apples
- 1 kg jam sugar (contains pectin)
- squeeze lemon juice
- 1 tsp each of nutmeg and allspice
- 2 tsp cinnamon
- If you have no nutmeg, allspice or cinnamon, 1 tbsp of mixed spice will do perfectly well.
NOTE: if you want to make jam quickly without delay, do step 8 in the hour the apples are stewing (step 4).
- Wash and core your apples and chop them into roughly the same sized pieces into a large pot.
- Squeeze lemon juice on apples to stop them going brown.
- Just cover apples with water and place the pot on the cooker over a high heat until it is brought to the boil.
- Simmer for an hour or until the fruit is pulped.
- Add sugar and spices over low heat until it has melted into the apple mixture.
- Raise the heat and test frequently to see if the jam has set, using a sugar thermometer or the cold plate method.
- 220°C is the setting temperature of jam. For the cold plate method, if you have no sugar thermometer, put a teaspoonful of jam on a plate that was in the freezer for 10 mins. Wait 15-20 seconds. If the jam wrinkles when pushed with the tip of your finger it has reached setting point.
- Place your jam into pre-sterilised jars. Washed jars placed in an oven at 160°C/325°F/Gas Mark 3 1/2 for 10 minutes, a hot cycle in the dishwasher or just Milton should do the trick (rinse in plenty of water after Milton sterilisation).
- Enjoy your home-made jam.
Jar labels can be removed with methylated spirits or by placing in water for a while and peeling off.
I have made my own labels and material lid covers 🙂