Do any of you have a good basil jelly recipe, or other herb jelly recipe. I have a big bunch of basil I want to use up. I'll dry some, make a bit of pesto to freeze but would also like to try something new. Any help?

kim

-- Anonymous, September 16, 2001

Answers

Kim , have you got a recipe yet. I make lots of herb jellys, I got a kick out of one of the judges at the fair one year when they picked up a jar of my borage jam, and said borage what is that? Kim Have you ever made Marigold Jam? Ah it is so fun, you cook those marigolds up and they look all brown, then you add the pecton and they turn a beautiful bright color of, well I'm not going to tell you, you will have to make some Marigold jam and find out. I will tell you that it is quite magical. Here is the recipe I use to make jelly out of any herb.

One to two cups chopped fresh herb leaves or flowers or roots, whichever is appropiate.

Or 1 third of a cup of dried.

Three cups of Water , or wine, or sherry or port

One half a cup of vinger

four cups of sugar

package or one and three ounces of Powdered Pectin

Place herbs in a bowl. Bring water or wine to boil in a non reactive pan over med high heat and pour over herbs. Cover and let steep for half an hour. prepare the jars , lids and boiling water bath. Pour the herb liquid back into pan. Stir in vinegar, and sugar. Place over high heat, stirring constantly until mixture comes to a full rolling boil. Stir in the pectin and continue cooking and stirring until the mix once again reaches a full rolling boil tht can not be stirred down. Cook one minute longer, turn off the heat and skim foam.

Ladle into jars, leabing one fourth inch headspace. Place jars in boiling water bath, and when water returns to boil process for five minutes.

P.s. Whoever partakes of Marigold Jam is sure to see Fairies.

Have Fun. TRen

-- Anonymous, September 17, 2001