Homemade jellies
on breakfast toast; biscuits, or
muffins (great in the evening!)
and herbal honey for tea
or on those muffins.
HERBAL JELLY
Step 1. Basic
mint, parsley, rosemary, sage, tarragon, or thyme
2 1/2 cups (585 ml) water
4 Tbs. (60 ml) dried herbs or 10 Tbs. (150 ml) fresh herbs in a cheesecloth sack
1. Boil the water and pour over the herbs in a stainless steel or glass saucepan.
2. Let stand 15 minutes.
3. Remove the herb sack.
Step 2. Jelly
1/4 cup (60 ml) cider vinegar
2 1/2 cups (585 ml) honey
2 cups (470 ml) strong infusion (Step #1)
3 oz. (90 ml) fruit pectin
1. Add vinegar and honey to a pan with the infusion.
2. Bring to a boil, stir constantly.
3. Add the pectin, still stirring, boil for a minute.
4. Remove from heat, skim off any foam, and pour into 4 or 5 sterilized jelly jars.
5. Seal.
ROSE * GERANIUM JELLY
sits for month before using
also makes a nice gift
2 1/2 cups (585 ml) mild honey
1/4 cups (60 ml) water
16 rose geranium leaves (optional: 12 mince)
3 oz. (90 ml) fruit pectin
2 Tbs. (30 ml) organic lemon juice
4 sterilized jelly jars
1. Combine the honey, water, and 12 leaves (or minced) in a stainless steel or glass saucepan.
2. Bring to boil.
3. Add pectin, stir constantly to full boil again.
4. Add lemon juice and remove from the heat.
5. Remove the leaves (or leave the minced herbs)
6. Place a fresh leaf in each jar and pour in jelly.
7. Seal and store for at least a month before serving.
HERBAL HONEY
1 Tbs. (15 ml) fresh or 1 1/2 tsp. (7 ml) dried herbs (adjust to taste)
2 cups (470 ml) mild honey
1. Bruise the fresh herbs and tie them in a cheesecloth sack.
2. Heat the honey to release the flavor.
3. Pour honey into a stainless steel or glass saucepan.
4. Add the sack of herbs, stir, and heat until honey is just warm.
5. Pour the honey and sack of herbs into a glass canning jar and tighten the lid.
6. Let stand in a dark location, at room temperature, for a week.
7. Pour back into a saucepan and reheat to just warm.
8. Remove the sack and press with a wooden spoon to extract more flavor. (optional: add the herbs to the honey for more flavor)
9. Pour the warm honey into hot, sterilized jars. Refrigerate if not sealed or keep on the shelf after sealing the jars.
*See: Nutritional Information "Edible Flowers" for other leaves and flavors.
