Monthly Archives: March 2016

Herb Jelly.

Make this with your favorite herbs like sage, thyme, tarragon, marjoram or a combination of these, and serve with your favorite meat. 2 cups prepared infusion (2 1/2 cups boiling water and 4 tablespoons dried herbs) 1/4 cup vinegar 4 1/2 cups (2 lb.) sugar green food coloring (optional) 1/2 bottle liquid pectin To prepare the infusion, pour boiling water

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Violet Jelly.

You will need: 2 heaping cups of fresh violet petals (see note below) 2 C boiling water 1/4 C well-strained, clear lemon juice 4 C sugar 3 oz liquid pectin (Certo) NOTE: Look for fully opened flowers, not partially opened buds, for better color and more intense flavor. The violets you want are the wild violets that grow in many parts

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