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 … Continue reading Herb Jelly.

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 … Continue reading Violet Jelly.

Purple Basil Jelly.

2 heaping cups of fresh purple basil leave (blossoms are okay too) 2 C boiling water 1/4 C well-strained, clear lemon juice 4 C sugar 3 oz liquid pectin (Certo) Wash leaves well, (if necessary), drain and place in a heat-proof glass or nonreactive bowl. Pour boiling water over leaves and let steep for 30 … Continue reading Purple Basil Jelly.

A Water – Wise Herb Garden.

Combine drought-tolerant varieties with water-saving techniques for a garden that takes the dry weather in stride. Herb gardeners are not the kind of people who give up easily. A few years ago, when we nursed our garden's through a drought with heavy water {the type carried by hand}. We learned the value of special planting … Continue reading A Water – Wise Herb Garden.