Tea Tree Oil Face Cream – Water Based

Ingredients Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home Tea tree oil has countless benefits for skin and is often used in natural skin care products. Because of all that I had to try out making my own non greasy tea tree face cream for my own use. This tea tree oil face cream is water based which is easy for your skin to absorb without making your skin greasy. Perfect for the coming spring and summer months. Table of Contents What is Tea Tree Essential Oil? Tea tree essential oil is steam distilled from the leaves of the tea tree plant. It is most known for its cleansing and purifying properties, making it a great essential oil for the skin, cleaning, and boosting the immune system. Tea tree can also help to keep the scalp healthy and promote hair growth. Most people are familiar with tea tree essential oil but may know it as melaleuca essential oil. Melaleuca and tea tree are the same thing and used the same way. Depending on the brand, different companies will refer to this oil with one of those names.  Tea tree essential oil is an oil that I often use in my natural skin care products. Because it can help to reduce skin blemishes, cleanse the skin, and reduce signs of aging. I also add tea tree to most of my hair care products for the many benefits that it has for the hair and scalp.  How to make Tea Tree Oil Face Cream? The first is to use an emulsifying wax or Stearic acid to stabilize cosmetics and to enhance the shelf life. The second way is without. It works out also, but takes a lot longer while mixing. Because, its water based its not shelf stable, therefore you will have to store it in the refrigerator. Lets jump to the recipe. Its very easy and you will need very few ingredients. I will be giving you both the recipes with and without the emulsifier. Ingredients List Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Bees Wax Beeswax makes the oil mixture solid and when you add it in small amounts to lotions to achieve a suitable texture to homemade cosmetics. You will need to add just very little. I usually use bees wax for making lip balms and lipsticks, because, bees wax solidify the natural oils in the mixture quickly. It is the most common raw material for ointments . If you are allergic to bees wax try using a plant based wax. Sweet Almond Oil Almond oil is a versatile moisturiser that gives you beautiful, delicate and pure skin. The vitamins A, B & E promote the firmness, moisture absorption and elasticity of your skin. Almond oil contains clean fatty acids by binding dirt to themselves. This oil is also an alternative to conventional make-up removal. Valuable nutrients repair fragile hair and nail structures. Vitamin E Oil Vitamin E skin oil is quickly absorbed by your skin and has anti-aging properties. Hence Vitamin E oil is ideal for moisturizing skin care. It reliably moisturizes your dry and cracked skin for quick and effective organic oil skincare. Cocoa Butter or Mango Butter Cocoa Butter is excellent, luxurious, moisturizing and great for natural skin treatment. Mango butter is rich in antioxidants and has a lot of benefits for the skin. Tea Tree Essential Oil Water – I used distilled water for this recipe or you can also use filtered water. Emulsan Emulsan is an emulsifier that allows stablilize water in oil cream and has skin nourishing properties. Instructions In a glass bowl add the cocoa butter or mango butter sweet almond oil and bees wax. Set the glass bowl over a pot of boiling water to create a double boiler. Melt all ingredients together. Cool the molten fat and then add Vit E oil and about 10 to 15 drops of tea tree essential oil. Pour the liquid into a blender and add water a little at a time till it emuslifies. Pour the cream into a sterilized glass jar and use it quickly. Store in the refrigerator.   Water based Tea Tree Face Cream using an Emulsifier Add the ingredients and melt them in a double boiler. Add Emulsan together with the rest of the ingredients and melt. Whisk to cool the cream and thicken it up. Follow the same procedure and blend together after cooling. Add Vit. E and the essential oil after the mixture has cooled. Once it has a rich and thick consistency, transfer into a sterilized glass jar and store it in the refrigerator for up to 30 days.   Recipe Card Your feedback is valuable If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.  Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Related Posts

Sea Buckthorn infused in Honey

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home Sea Buckthorn berries are a power house of antioxidants and vitamins especially Vit C and Vit A ? Sea Buckthorn is a miracle plant that gives us one of the best types of berries in the world. I have shared recipes using Sea Buckthorn berries in an earlier post. But, this year, I decided to give Sea Buckthorn infused in honey a go from this year’s harvest. No Cook Sea Buckthorn Recipe In order to preserve fruits and berries long term, we use a sweetener. To extend the shelf life of most fruits, preserving in sugar is mostly the go to recipe. We do this by cooking the fruits in sugar and making jams, jelly or fruit preserves. Drying is also another way, but this is an energy intensive method. Honey is another method. Honey has a longer shelf life, but heating honey destroys all its medicinal properties. Therefore, we can only use honey for cold preservation. Moreover, good quality raw honey has a lot of medicinal benefits and is expensive, so why waste it. An online friend of mine on Instagram was asking if I tried out Sea Buckthorn infused in honey. In truth, I considered it since some time. I was not very keen on making a jam as no one really eats the jams other than my husband. Therefore, I preserved almost half of this year’s harvest in Honey. I usually, juice the berries and freeze the juice in smaller portions and take out a cube and mix with honey and water and drink it immediately. Whenever, you heat any fruit or vegetable, a lot of the health benefits and vitamins are lost in the cooking process. Therefore, infusing in honey or alcohol helps in preserving without heating. Table of Contents Sea Buckthorn infused in Honey Recipe This can hardly be a recipe, but I will take you through the process of what I did with this year’s harvest. Sea Buckthorn is usually an early fall harvest. This year, we harvested ours in early September, so that the birds don’t get to it before us. We are going to do a second harvest and from that, I will be making some muffins, and cold pressed juice to freeze. But for now, I am going to be infusing the first batch of Sea Buckthorn in honey. Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Salad Spinner Mixing bowl Glass Jars How to make Sea Buckthorn infused in Honey? Ingredients List 1 chopped bell pepper (red or green) 1 cup or 20 finely chopped hot peppers (such as jalapeños, serranos, or habaneros, seeds removed for less heat) 3 cups of pectin sugar 1 cup apple cider vinegar Juice of 1 lemon 1/2 teaspoon salt Instructions Harvest your Sea Buckthorn with the stalks. Then pick the berries carefully. Use thick gloves for the harvest. Wash the Sea Buckthorn berries a couple of times till the water is clean. Pick out the best berries without any damage. Separate out the firm and fleshy ones. Place the washed berries into a salad spinner and dry them. Dry it on kitchen towels overnight. This is to avoid any fungus formation. Mix equal parts of honey and Sea Buckthorn berries in a large mixing bowl. Mix carefully with a wooden spoon so that each berry is coated with honey but does not break them. Or you can also fill the berries first and then add in the honey. Fill in sterilized glass jars. Refrigerate them and use the berries over the winter months. Eat them plain. Note: Since honey is denser than the berries, expect the berries to be floating on top. You can try to press it down now and again. Which ever method you use to mix the berries and honey, the result is the same. Honey settles down but since the berries are coated in honey, they get preserved. Check out other Sea Buckthorn Recipes Sea Buckthorn Muffins Sea Buckthorn Jam 10 Sea Buckthorn Recipes Recipe Card Your feedback is valuable If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.  Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes

Lacto fermented red currants

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home Red currants are in season and I make a few preservation recipes with them. These berries taste wonderful once they are ripe after harvest. But they don’t last very long after harvesting. You know my love for fermented healthy food, so I also made lacto fermented red currants to enjoy the health benefits of fermented fruits as well. You know my love for fermented healthy food, so I also made lacto fermented red currants to enjoy the health benefits of fermented fruits as well. Table of Contents What You Need to Know about Lacto Fermenting Berries? Fermentation is a near-magical process that transforms any food. My kitchen and refrigerator is filled with fermented batter, bubbling sourdough starter, yogurt, sauerkraut, pickles and hot sauce to name a few. This lacto-fermented red currants recipe is simple to make. All you need is berries, a sweetener, water, and a starter culture to help start the fermentation process. Fermented fruit don’t need long fermentation process. A couple of days at the most and they are ready. Lacto-fermented berries taste wonderful. They are both sweet and tangy. You can use them on oat meal porridge, fruit salads or berry infused water. They are even great to eat as a snack with homemade yogurt and a little sweetener. Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Fermenting weights Sterilized glass jars Fermentation Lids How to make Lacto-Fermented Red Currants? Ingredients List Ripe Red Currants – 1 Liter Honey – 4 tablespoon Himalaya Salt – 1/2 teaspoon Whey or liquid from yogurt – 4 tablespoon Water – 4-6 tablespoons ( I used filtered water from my Berkey filter ) Instructions Remove the red currants from their stalks and wash it thoroughly and drain excess water. Mix all the ingredients together in a mixing bowl. Crush the berries a little in order to extract some juice. Set it aside for a few minutes and you will see the berries sweat a bit more. Fill the mixture tightly into sterilized fermenting glass jars. Leave a little space before placing the fermenting weights and for the gas to escape. The weight helps in keeping the red currants fully submerged in the liquid and keeping the oxygen out. Make sure that the berries are fully submerged in the juices and liquid. Close with the fermenting lid and set it below a tray to let the fermenting gas and any liquid to escape Leave at room temperature for 1-2 days. Store in refrigerator and use within 1-2 months. Tips to use Lacto-Fermented Red Currants Since, fruits and berries soften during fermentation, you will be getting a thin and slightly jammy texture. You can puree them and use them in smoothies, muesli or in yogurt. Tips to make Lacto-Fermented Red Currants Recipe Use fermenting weights for lacto fermentation. Don’t ferment fruits for more than 2 days or they will get alcoholic. Use a starter culture for lacto fermenting fruits and berries, so that its quicker. Add a sweetener like honey to speed up the fermentation process. You will need the berries to be fully submerged in the liquid so it keeps the oxygen out to avoid mold. Why do you need to use fermenting weights? I have tried previously to use sterilized stones, but I did have a moldy result sometimes and had to throw it out. Since, I have these fermenting weights my fermenting foods works like a dream. Because, these weights are perfectly fitting into mason jars, you can easily ferment small quantities of fruits or vegetables. In addition to it you can use fermenting lids to let the air out during the fermentation process. How to Know When Your Lacto Fermented Red Currants are ready? Unlike sauerkraut or cucumbers which typically benefit from a long period of fermentation, berries on the other hand benefit from a very short fermentation. Therefore, you need only one to two days. Moreover, you want to stop the fermentation before they turn alcoholic. This way they will keep the sweetness intact. After about a day, you’ll notice little bubbles appearing at the surface of the jar. Open the jar, spoon out a berry and taste it. If it tastes tart and faintly effervescent then they are done.  Recipe Card Your feedback is valuable If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vital Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.  Frequently Asked Questions Why do you need a sweetener? When you add a sweetener to fruits and berries it helps to speed up the fermentation process. It also proves a source of carbohydrates for the beneficial bacteria which you want to cultivate.The sugars that remain after fermentation gives the berries a wonderful sweetness to balance their tartness. Lacto fermented red currants are quite tart, which I personally don’t mind. But we want our children and the rest of the family to eat this healthy food, so the sweetener helps. Can you use honey as a sweetener? Yes, honey is antimicrobial because it has a low water content and ferments just fine. The addition of a sweetener in this recipe for fermented berries helps, like the starter culture to speed up fermentation by providing a source of carbohydrates for the beneficial bacteria you’re hoping to cultivate. The sugars that remain after fermentation give the berries a wonderful sweetness to balance their tartness. How long can you store Lacto-fermented Red currant berries? Lacto-fermented berries should be stored

How to start and sustain a productive garden

Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home With the current global scenario, pressure on farmers due to rising gas prices and growing food shortages, there’s no better time than now to grab a shovel and begin growing your own produce. Even if you’ve never turned a hand to gardening, with a few expert tips, you can move closer toward self-sufficiency and enjoy fresh vegetables year-round. So, to help you jump start with gardening, we will explore ways on how to start and sustain a productive garden. This post is written by our guest author Shirley Martin of tidylifetoday.com   Table of Contents Gardening Layout Since, the location and layout of your garden are crucial to the cultivation of healthy, ripe produce. You’ll want to plan out your patch before you put spade to soil. Pick the sunniest spot in the yard to favor vegetables (which typically need 6 to 8 hours of sunlight per day). Try to limit your plot size to a maximum of 10’x10’ (feet). A smaller garden will prove more manageable. Choose a space that is shielded from strong winds. Strong winds can knock over, disrupt plant growth or keep pollinators from doing their job! Gardening Methods to start and sustain a productive garden As important as the location of your plot are, so are the methods on how you tend it. Sharpen up your tools and your mind with these resources. There are seven planting methods, including seed propagation, cutting, layering, division, grafting, budding, and tissue culture technique. Each offers its own unique uses and benefits. So it pays to experiment a little at the beginning and see what works out the best for your garden conditions and environment. Your irrigation methods may differ depending on soil, crop type, water availability, and planting setup. If you want to go an extra step towards protecting the environment you can try some water-saving techniques. Gardening Materials Finding and using the right materials, from soil to fertilizer, is paramount for a long-lasting, fruitful garden patch. Here are some for your consideration. Soil types, ranging from loamy to peaty, all contain differing, unique benefits. Look for fertilizer by doing an online search for “fertilizer company near me.” This way, you can read reviews to ensure the business you’re using is on the up and up. There is an art to choosing the right seeds and it’s worth learning about the different labels/brands. Check out my older post on why to save heirloom seeds. Remember to track and keep receipts whenever you make changes to the garden. Because, this can add to your home’s appraisal value. It can feel a little daunting when first starting out with gardening but, after the shovel’s first gone in, but you’re sure to be hooked on a new, healthier way of life. I hope these tips on how to start and sustain a productive garden is useful to you to motivate you to start planting. Check out my earlier post on Tips to start a garden from scratch for beginners. Your feedback is valuable Thank you for taking the time to read and if you have more tips drop me a line in the comments below. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Related Posts Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Posts

Homemade Pineapple Jam (with or without Pectin )

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home I love making jams literally out of our berries and fruit harvest. The best way to preserve fruits long term without refrigeration is with sugar. Pineapple Jam is an easy way to preserve tropical fruits like pineapple to enjoy all year round. This homemade pineapple jam fits the bill for many reasons. Its perfect on sandwiches, toast and great as an ice cream topping too. Pineapple is one of my favorite fruits, I use this tropical fruit in many ways. The best is to eat it fresh as they don’t last that long at room temperature. At best, the flavor of ripe pineapple remains only for a few hours in the refrigerator. So the best way to preserve any fruit’s flavor to last longer is to make fruit preserves with sugar. I make jams and jelly from almost any fruit I have. My mother used to make jams with tomatoes and sour gooseberries too. Granted Pineapple is not native in Europe, but due to modern transportation from afar, we are able to get them in our supermarkets easily today. Although, I prefer locally grown fruits and produce, sometimes I break this rule and indulge myself once in a way. Jams and jellies are top on my food preservation list during the summer months. In addition to preserving our fruit harvest, they also make great handmade gifts. I love to add jams and other preserves into my Christmas gift basket. Table of Contents How to Make Homemade Pineapple Jam? Ingredients List For Recipe without Pectin 3 cups of chopped and crushed pineapple after peeling and coring 1 1/2 cups of sugar ( if you want jam without pectin) For Recipe with pectin sugar 3 cups of crushed pineapple 2 cups of pectin sugar if you want it sweeter you can add same quantity as that of the fruit. Reduce sugar if the pineapple is ripe and sweet. Measurement with weight 500 gm of crushed pineapple 250 gm of pectin sugar Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Silicone Canning Jar Lifter and Funnel Sterilized glass jars Making pineapple jam isn’t all that different from making any other homemade fruit jam. As with other jams, you have to prep the fruit and then cook the pineapple in sugar until it thickens.   There are 2 ways to make jam i.e. with or without pectin. Well a lot depends on the pectin content of the fruit. Pineapples don’t have much natural pectin, but they still thicken up nicely due to the fiber when cooked. If you want to make pineapple jam without pectin the flavor is stronger, concentrated and sweeter too. This is technically called a fruit preserve, because jams need pectin. The basic method to make pineapple jam without pectin, is to use 1 part sugar to every 2 parts of fruit.   Preparing Pineapple for making Jam For making homemade pineapple jam, you can either use fresh and ripe pineapples or from the tin. Tinned pineapple does not have much flavor and has a strange metallic taste to it. How to cut fresh Pineapple? Cut the green crown part and the bottom part a little. Next halve the pineapple and then slice of the peel. Its easier to peel that way and you can easily remove the thorns too. Next remove the core of the pineapple and then cut into smaller cubes. Then place the chopped pineapple in a food processor and pulse for 2 or 3 pulses, till its fine but not completely pureed. Instructions I have a rule of thumb for all my jams recipes and its really very simple. Hence, I will not make it complicated and by following this method you will have a jam for many months that has a long shelf life.   Mix the crushed fruit and sugar in a heavy bottom pot and cook between medium to high heat. Keep stirring the mixture to avoid it getting burnt. Thicken the fruit and sugar mixture, this takes about 20 to 25 minutes, depending on the quantity you are making. If you make the jam with pectin sugar, the process is faster. Once the bubbles change from boiling, it will attain a glossy sheen and texture when it is finished. I usually do a plate test to confirm that its ready. Place a plate in the freezer and drop a little of the jam and tilt it. If it sets then its ready for bottling. Fill the jams in hot and dry sterilized glass jars by placing the hot jars on a tea towel or a wooden board. Leave about 1/2 cm space and wipe the rims of the jar before closing the lid tightly. Cool it, and a vacuum will be formed after several hours, you will hear the lid popping which means it sealed well. A nicely vacuum sealed jam will last up to a year or even more. I have jams which lasted even 2 years in our cellar. Once you open the jam jar store it in the refrigerator. Serving Suggestions Hot Pepper Jelly is incredibly versatile and can be used in numerous ways: Cheese Platters: Serve with cream cheese or goat cheese on crackers for a delightful appetizer.Glaze: Use as a glaze for grilled stuff.Sandwich Spread: Add to sandwiches or burgers for a sweet and spicy kick.Condiment: Use as a dip for spring rolls.Breakfast: Spread on toast, bagels, or scones for a sweet and spicy breakfast treat. Tips to make Pineapple Jam without Pectin If you choose to make pineapple jam without pectin and want more quantity, then add 2:3 sugar to fruit proportion. Which means you add

Homemade Aloe Vera Cream – All Skin Types

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home Our skin is our largest detoxification organ therefore what we put on our skin is absorbed into our body. This affects our skin’s health and body health too. This is why it’s incredibly useful to make your own skin care products. Try making this all natural homemade aloe vera cream for your skin. This body cream uses all natural and nourishing ingredients which is suitable for all skin types. Since about a year, I have been intending to share this homemade aloe vera cream recipe. I got the recipe from a good friend on mine, therefore I cannot claim all the credit. But as usual since I couldn’t source all the ingredients, so, I modified the recipe. My first attempt of this cream didn’t work out because I didn’t cut the fresh aloe vera right and was a little too impatient. The second attempt it worked like a dream therefore I wanted to share it on my blog. Table of Contents Aloe Vera the perfect ingredient for skin care Aloe vera is one of the most versatile plants in the world. It has a long history of use for medicinal purposes, and it’s still used to treat a variety of conditions. This plant has its origins in North Africa, and it was introduced to Europe in the 16th century. It became popular as a natural remedy for a variety of illnesses. Aloe vera is still used today to treat skin conditions, such as psoriasis and eczema, and it’s also used to treat other conditions, such as diabetes and asthma. Due to the above and many other properties, Aloe Vera makes an ideal choice for a water based lighter homemade cream. Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Sterilized Jam Jars Funnel for filling Blender Heavy bottom Pot Mixing bowl How to make Hot and Sweet Pepper Jelly? Ingredients List 1 chopped bell pepper (red or green) 1 cup or 20 finely chopped hot peppers (such as jalapeños, serranos, or habaneros, seeds removed for less heat) 3 cups of pectin sugar 1 cup apple cider vinegar Juice of 1 lemon 1/2 teaspoon salt Cooking Instructions Prepare the Peppers: Wear gloves in order to protect your hands from the heat of the peppers. I have experienced heat on my hands for almost a week because I forgot to wear the gloves once. Remove the stems, seeds, and membranes from the hot peppers (you can leave some seeds if you prefer a spicier jelly). Chop them roughly and then blend it to a rough consistency. Cook the Peppers: Combine the blended peppers after filtering out the excess liquid with pectin sugar, apple cider vinegar, and salt in a thick bottom pot or saucepan. Remove the liquid from the crushed peppers, only if you want the jelly to be thicker, otherwise its not needed. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes.Increase the heat and bring the mixture back to a rolling boil. Boil for 1 minute, stirring constantly. Skim the Foam Skim off any foam that forms on the surface of the jelly using a metal spoon. This will help to ensure a clear jelly, if you want a clear jelly. Plate Test Prior to starting the jam, keep a plate in the freezer. Then drop a little of the jelly and see if it has attained the required consistency. Canning the Jelly: Ladle the hot jelly into sterilized jars, leaving about 1 cm of head space at the top. Wipe the rims of the jars with a clean, damp cloth, and apply the lids and screw bands. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Remove the jars and let them cool completely. Check the seals after 24 hours – the lids should not flex up and down when pressed. Serving Suggestions Hot Pepper Jelly is incredibly versatile and can be used in numerous ways: Cheese Platters: Serve with cream cheese or goat cheese on crackers for a delightful appetizer.Glaze: Use as a glaze for grilled stuff.Sandwich Spread: Add to sandwiches or burgers for a sweet and spicy kick.Condiment: Use as a dip for spring rolls.Breakfast: Spread on toast, bagels, or scones for a sweet and spicy breakfast treat. Tips for the Perfect Hot and Sweet Pepper Jelly Adjusting the Heat: Customize the heat level by adjusting the amount of hot pepper seeds you include.Consistency: Ensure the jelly sets properly by following the boiling times exactly. If you are using Pectin separately, it needs to boil for the correct amount of time to activate and set the jelly.Sterilization: Properly sterilize jars and lids to prevent contamination and ensure a long shelf life. Types of Peppers you can use While jalapeños are the most commonly used pepper for hot pepper jelly, you can experiment with other types to customize the flavor and heat level: Jalapeños: Mild to medium heat, widely available.Serranos: Slightly hotter than jalapeños, with a bright, fresh flavor.Habaneros: Very hot, with a fruity undertone.Bell Peppers: No heat, but adds color and sweetness. Mixing different peppers can create a unique balance of flavors and colors. Flavor Variations of Sweet and Hot Pepper Jelly Although, the basic recipe is delicious, you can experiment with different ingredients to create unique flavor profiles: Fruit Additions: Try adding crushed pineapple, mango, or apricots for a fruity twist.Herbs: Fresh herbs like rosemary or thyme can add an aromatic depth.Spices: Add a pinch of cinnamon, cloves, or allspice for a warm spicy note. Health Benefits Peppers are rich in vitamins A and C, potassium,

5 Effective Remedies to Digestive Problems

Most of us have experienced stomach distress and digestive issues from time to time. And an equal number of us have probably reached for a standard over-the-counter med. While these have their place, they’re not the only answer to gastrointestinal distress. Many natural remedies exist as well. They’re not only easy on the tummy but often life staples found in your own kitchen. If you’re looking for some easy and effective remedies try these 5 effective remedies to digestive problems you can do at home.

Homemade hand cream

Learn how to make this natural, non-toxic ingredients and infused with essential oils. This natural homemade nourishing hand cream moisturises and revitalises tough, dried out hands during the colder months. Moreover, you can make this with very few ingredients and for the fragrance add essential oils of your choice.

Non-Greasy Face Moisturiser

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home This non-greasy face moisturiser, made with just shea butter and jojoba oil, comes together with no fancy equipment — and it’s simple enough to fold into a homemade Christmas gift basket too. In the northern hemisphere, we are deep into the winter months. Part of a daily skin care routine right now is using a non-greasy face moisturiser for dry skin. This homemade face moisturiser is quite simple to make and doesn’t require any fancy equipment. It comes together easily, and can even be added to a Christmas gift basket. Table of Contents How to Make Non-Greasy Face Moisturiser The process is simple: melt some shea butter with a little jojoba oil, using a homemade double boiler. It is easy to do by resting a small glass or metal bowl in a pot of water on the stove. Once melted, cool it until the edges start to solidify, then add a few drops of a favorite essential oil and blend. A hand mixer on high speed works well, blended until fairly creamy. These homemade creams are best stored in sterilized glass jars at room temperature. Tips for Making Homemade Face Moisturiser

Easy Cinnamon Rolls Recipe

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home If you’ve tried cinnamon rolls from IKEA and wanted to make them at home, this recipe is perfect — you can bake them fresh anytime instead of the frozen, warmed-up version. If you have tried cinnamon rolls from IKEA and wanted to make them, then this cinnamon rolls recipe is perfect. What more, you can make them fresh at your whim instead of the frozen and warmed ones from IKEA. Cinnamon rolls are a favourite of my daughter that whenever we shopped at IKEA, she wanted to eat them. Now that she is older, she has been finding recipes to make her favourites and she pulled out one similar such from the internet. The smell of freshly baked cinnamon rolls definitely smells of Christmas, so why not bake them for Christmas breakfast. You can also make them using sourdough instead of yeast. Sourdough just needs a little planning one day ahead of time. Table of Contents What is a Cinnamon Roll? A cinnamon roll is a soft, enriched yeast dough spread with a buttery cinnamon-sugar filling, rolled up, sliced, and baked until golden. This version uses spelt flour and less sugar than a typical recipe, so it stays soft and fluffy while being a little gentler on the gut and lighter on sugar. Where Cinnamon Rolls Come From Sweet rolled, spiced breads have roots across Northern Europe, and the cinnamon roll as we know it today became a Scandinavian and American breakfast staple over the 20th century. IKEA’s cafe version has introduced many people to them more recently — which is exactly what inspired this homemade take. Tools you may need Large mixing bowl Rolling pin Baking tray Kitchen scale (for measuring by weight) Dough scraper (optional, makes shaping easier) How to make Cinnamon Rolls? Ingredients List 500g flour (spelt or all-purpose) 50g butter 20g fresh yeast 300ml milk 75g butter + 2 tsp cinnamon + sugar (for the filling) Cooking Instructions Make the Dough: Combine warm milk with the melted butter, sugar and yeast in a large bowl. Let stand for 10 minutes until frothy. Mix in the flour, salt and vanilla, then knead into a soft, smooth, pliable dough. Keep the salt away from the yeast at first, since salt can kill the yeast and stop the dough rising. Let it Rise: Cover the dough and let it rise until doubled in size. Make the Filling: While the dough rises, combine the butter, cinnamon and sugar for the filling and set aside. Roll and Fill: Roll the dough out on a lightly floured surface into a 19 x 13-inch rectangle. Spread the filling evenly over the dough. Shape the Rolls: Starting from one long side, roll the dough up tightly like a jelly roll and pinch the seam to seal. Trim the ends for even slices, then cut into 12 to 15 rolls. Second Rise: Place the rolls in a greased baking tray with a little gap between each, cover, and let rise for 20 minutes. Bake: Preheat the oven to 180°C (356°F) top and bottom heat. Sprinkle with granulated sugar and bake for 20 to 25 minutes. Finish: Dust with icing sugar before serving. Serving Suggestions Cinnamon rolls are best served warm, straight out of the oven. Try them with: Coffee or tea: a classic breakfast pairing.Cream cheese icing: drizzle on top for extra sweetness.Fresh fruit: berries on the side balance the sweetness.Warmed leftovers: a few seconds in the microwave brings them back to soft, fresh-baked texture. Tips for the Perfect Cinnamon Rolls Watch the salt and yeast: Keep salt away from the yeast when mixing, since salt can kill the yeast and stop the dough rising.Get the texture right: The dough should be tacky but not sticky. Too little flour makes it gluey and dense; too much makes it tough and dry.Try a spice swap: Swap the cinnamon and butter filling for pumpkin spice and a little pumpkin puree during fall. Flour Options for Cinnamon Rolls This recipe uses spelt flour, which is lower in gluten than wheat and easier to digest, while still giving the rolls a soft, pliable dough. Spelt flour: lower gluten, easier to digest, used in this recipe.All-purpose flour: a reliable substitute if spelt isn’t available.Whole wheat flour: for a heartier, nuttier roll. Flavor Variations of Cinnamon Rolls Once you have the base recipe down, there’s plenty of room to play: Pumpkin spice: swap the cinnamon and butter filling for pumpkin spice and a spoonful of pumpkin puree, lovely in the fall.Orange zest: add a little to the dough or filling for a citrusy note.Nuts and raisins: sprinkle into the filling before rolling for extra texture.Cream cheese glaze: swap the icing sugar dusting for a cream cheese glaze on top. A Lighter Take on Cinnamon Rolls Most cinnamon roll recipes are heavy on sugar, especially once iced. This version is deliberately lower in sugar and uses spelt flour, which is lower in gluten and easier to digest than wheat, and the dough is made without eggs. It’s a recipe built to be a little gentler on the body without losing the soft, fluffy texture cinnamon rolls are loved for. Watch the Video Recipe Card Frequently Asked Questions How Do You Keep Cinnamon Rolls Moist? The key to keeping your cinnamon rolls moist is to store them airtight. Wrap them individually in plastic wrap or foil and place in a freezer bag, or store the whole batch tightly wrapped in the baking pan. Can You Refrigerate Cinnamon Roll Dough? Yes. You can refrigerate the dough either after kneading and before the first rise, or after it’s risen and shaped — just cover it tightly and refrigerate for up to 24 hours. If using sourdough instead of yeast, plan at least 24 hours ahead, since it needs