China Squirrel has channeled her inner gypsy to create a collection of recipes and crafts using all the pretty things we love about spring.




A delicious jelly made with our favorite spring flavors and served in vintage floral teacups. 

MAKES 8

cups white sugar
25 fl oz water
8 fl oz freshly squeezed orange juice
1.5 lb fresh strawberries, hulls removed and roughly chopped
10 oz watermelon flesh, coarsely chopped
2 teaspoons rosewater
1 teaspoon gelatin



  1. Combine sugar, orange juice, and water, in a large saucepan; stir over a medium high heat until sugar dissolves.
  2. Bring to a boil, and cook for 2 minutes.
  3. Add strawberries and watermelon, and cook until pulpy (4–5 minutes).
  4. Remove from heat, let stand for 25 minutes.
  5. Process with a hand-held blender, then transfer to a muslin-lined sieve placed over a large bowl and refrigerate overnight or until liquid drains to yield 1 quart. Do not press on solids or jelly will be cloudy.
  6. Discard solids.
  7. Add rosewater to strawberry liquid, then transfer 1 cup of liquid to a small saucepan.
  8. Add gelatin to liquid, and stir over a low heat until gelatin is dissolved.
  9. Return gelatin mixture to remaining strawberry liquid and stir until well combined.
  10. Pour jelly into 8 teacups and refrigerate overnight or until set.

TIP:

Photography by China Squirrel

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