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Show 601 - Perfect your hand piecing

Featuring: Jinny Beyer

Posts On: January 4, 2010

Join Alex, Ricky, and the TQS crew as legendary quilter, author, and fabric designer Jinny Beyer invites us into her home in Northern Virginia, where she shares her finely honed techniques - and lots of tips - for successful hand piecing. Jinny believes that it can be faster and more accurate to piece by hand, and in this episode she'll show you how. While we're "in the neighborhood," we open the TQS Treasure Chest at Jinny's shop, Jinny Beyer Studio, and share some great gift ideas. You won't want to miss this fun and info-loaded on-site show!

Show Information

From Chapter One:

Alex demonstrates efficient piecing techniques
To order Welcome Home - Click Here
To watch Jinny’s legend show - Click Here
JWD Publishing
American Patchwork and Quilting magazine
Master Piece thread
Superior Threads

From Chapter Two:

Jinny Beyer welcomes us into her home and shares quilts with us
To order Jinny’s book The Quilters Album of Patchwork Patterns - Click Here
To order Jinny’s book Quiltmaking by Hand - Click Here
To order Jinny’s book Designing Tessellations - Click Here

From Chapter Three:

Jinny explains how to design your own tessellation and demonstrates her award winning hand piecing techniques.
To order a Perfect Piecer ruler - Click Here
To order John James Gold n Glide needles - Click Here
To order Jinny’s Tommy Lane Thimble - Click Here
To order Clover tailors chalk - Click Here

From Chapter Four:

Alex and Ricky open the TQS Treasure chest
To order Dovo scissors - Click Here
To find out more about Jinny’s fine accessories - Click Here
Jinny’s FABULOUS Hot Pepper Jam recipe:


Hot Pepper Jam

4 cups finely chopped hot peppers (remove stems and seeds)
2 cups chopped onions
2 cups white vinegar
3 cups sugar
4 tsp. salt
1 lemon thinly sliced
1 Tbls finely chopped or grated fresh ginger
4 tsp whole allspice

Cover the peppers with boiling water and let stand 5 minutes. Drain and repeat. Drain well.

Tie the lemon and allspice in a cheesecloth bag and put it in a pan along with the peppers, onions, vinegar, sugar and salt. (If you don´t have a bag, don´t worry, just mix them with the rest of the ingredients.) Bring to a boil and then simmer for 30 minutes. Stir from time to time. Remove from heat and let stand overnight. The next day, bring the jam to a boil, then simmer, stir occasionally and reduce to the desired consistency. (this can take a couple of hours.) Pour into hot sterilized jars and process in a hot water bath for 7 minutes.

I use whatever hot peppers I have in the garden. Sometimes the jam is hotter than other times, because of the strength of the peppers. If I have very few hot peppers, I will use some sweet peppers, but will add three or four habanero peppers to the mix. Tip: Wear surgical gloves when preparing the peppers, otherwise the peppers will burn your hands. Because the fumes of the peppers make me wheeze, I also wear a surgical mask while preparing the peppers
Jinny Beyer



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