One Batch Down and a Bunch To Go!

This is my first batch of Cinnamon Basil Jelly for this season.  If you use the link to the left for the recipe, the one thing I see on Renee's Garden website is that you use 2 cups of packed herbs.  In her recipe book, she calls for 1-1/2 cups packed.  I think 1-1/2 cups is enough.  It has worked for me for 20 plus years of making this recipe.  This color purely comes from the basil.  I just love it.  I have one plant of lemon basil so I'm not sure that I will get much in the way of lemon basil jelly this season.  I have a lot of sweet basil and I will be making my Spicy Basil Apple Jelly a bunch.  It was a big hit last year in its first appearance.  I got to try it on the 4th of July and I must say it was pretty good.  Once it is made again, I will share the recipe with you.  Of course, I didn't write it down so I'll have to come up with the right combo and I promise I will share!  Here is a link for a basil post I did last year called B is for Basil or it could be O Too! which will give you some extras, my favorite book by Susan Belsinger and Tom DeBaggio about basil and my favorite pesto recipe.  Jim Long, another favorite herbal author just did a post on basil with some terrific suggestions as usual.  Here is that link called Five Exciting Ways to Use Basil.  We are back to the ickys and stickies!  Hope you had a great day.  We did and the bonus was I was in the air conditioning!  I'll be thinking of ways to be inside if the humidity continues!  Talk to you later.

Making Raspberry Jam in 2012!

Back when I started this journey in 2008 I did a post on Making Raspberry Jam.  I have so many posts and years of postings that they all get messed up together.  Maybe this is the year to figure out an easier system.  The book above is from the Time-Life series, The Good Cook-Preserving contains the blackberry or raspberry jam recipe.  Pammy from Thyme Square Gardens asked for the recipe.  I did a pretty good job on the post the first time.  I think my cooking time was a bit off though.  So here is the 2012 version.

Seven Cups of Berries and Three Cups of Sugar Layered in a Bowl Overnight

Blackberry or Raspberry Jam
From The Good Cook-Perserving by The Editors of Time-Life Books
Makes Four 8-oz. jars

7 cups of blackberries or raspberries, including some unripened fruit
3 cups of sugar
2 tablespoons fresh lemon juice, optional (This is if you don't have unripened fruit.)

Layer seven cups of fruit with three cups of sugar in a bowl overnight at room temperature covered with plastic wrap.  Boil jars for 10 minutes and place lids in boiled water.  Cook mixture on high in at least a 3 quart saucepan until it boils and starts to foam.  Stirring constantly and do not leave the stove once it starts to boil.  Reduce heat to medium high.  Start to skim off foam into a small dessert dish.  Once skimming is finished, cook mixture for five or ten additional minutes until it starts to coat the back of a spoon.  Pour mixture into four sterilized jars and process in boiling water bath for 7 minutes 30 seconds.  If jars aren't sealed by the next day, refrigerate and eat promptly.  

The trick to this part is to be quality control.  Berries must be firm and not mushy or damaged.  When I say damaged I mean have any imperfections.  The Herbal Husband says I'm too picky, but it makes much better jam.  I picked out four berries out of this morning's batch that had imperfections.  You want to be able to see both berries and sugar even after it has sat overnight.  If you have liquid when you put them into the cooking pot, you will not have a good set.  The additional ingredient you may have to use is 2 tablespoons of fresh lemon juice.  This would be if you have no unripened fruit.  So long as you have mostly ripened fruit, it doesn't matter how much unripened fruit you have, you should have a good set.

Still Have Whole Berries and Sugar At Beginning

Make sure you wash your jars and rings and lids.  Then boil your jars for 10 minutes and place your lids (not the rings) in boiled water before you start the heating of the berries, sugar and if necessary the lemon juice.  This may not look like a big enough pot, but it is just right for me.  It is a 3 quart Revereware pot.   You may want to use a bigger nonreactive (anything but aluminum) pot.

This Is Coming to a Boil on High and Before Skimming Has Occurred

I know I don't have to remind the jam and jelly makers, but you need to stay by the jam or jelly once it starts to boil.  DO NOT LEAVE THE STOVE FOR ANY REASON!  Once your mixture comes to a boil and the foam starts to form, I quickly use my spoon to ladle out the foam.  A small dessert dish is all you need.  If you are getting more foam than just a dish, it may not set up correctly.

A Small Dessert Dish Perfect for the Jam Foam

 In the early days of making jam, The Herbal Husband would talk me into making jam with the last year's cane berries.  He worked hard and he thought that all berries are created equal and should make great jam.  This recipe makes four jars.  Typically for me last year's canes berries were sticky.  If your berries are sticky, they will not make good jam.  Also if they are mushy, they will not set up.  If you are getting more than four jars, again the recipe will not set up correctly.  I usually make raspberry vinegar with last year's canes berries.  This year will set a record.  I have made 44 jars almost 4 boxes of jam!

What The Jam Looks Like After Skimming

You want to cook the mixture down five to ten minutes longer.  My first post said 20 to 30 minutes.  That's too long.  You want it to just be setting up because it will continue to set up overnight once it is canned.

This is the Mixture Just Before Putting in the Jars

Jars 41-44!

You just want four jars full.  If you have more than that left in the pan, you probably will not get a good set and I say eat it with ice cream!  So my final thoughts are be really picky about the berries, have some unripe ones in the mix and four jars is the perfect set.  So I'm always here to answer your questions. I'm enjoying a popsicle.  Got The Herbal Husband inside for a break.  So stay cool if you are in the heatwave!  Talk to you later.

Like Riding a Bicycle and the First Annual Lavender Festival

This was my dining room floor this morning and my sink after finishing the third batch of raspberry jam.  I told The Herbal Husband that no matter how I thought I would feel making the first raspberry jam, I still enjoy making it.  The last year's fruit usually doesn't stack up to making jam, but this fruit is different.  I already have a box of jam done!  I mostly make the last year's fruit into vinegar.  That mild winter is helping out again.

I also wanted to take this opportunity to plug an upcoming area event in Washington, PA just south of Pittsburgh.  This coming Saturday and Sunday, June 30th and July 1st, Destiny Hill Farm will be having its first Lavender Festival.  Please click on the link above or on the photo in the right hand side of my home page.  You will find a schedule of speakers, a list of vendors and a menu of lavender inspired lunch items catered by the local golf club.  They will have lavender wand demos and you will be able to cut your own lavender.  You will need to go to Trinity High School near by to park and take a shuttle to the farm.  You will not be able to park at the farm.  My herbal companion, Bonnie and I are going.   If you are in the area, check it out.

Getting hotter in the garden.  There is a lot blooming in the garden and I'll share that with you in future posts.  Hope you are staying cool wherever you may be.  Talk to you later. 

Not Too Good At Multi-Tasking!

Yikes is it possible, we have less days to get finished what we need to get done before the holidays?  I'm just throwing that out in case you haven't started to panic yet.  We don't entertain much over the holidays so I'm just getting you motivated to get moving if you need to get in entertaining mode!  Hopefully, in the coming days I will share a holiday craft or two and maybe a new tea blend or two before Christmas comes for stocking stuffers.  Less than three weeks!

Have a little rose petal jelly, cream cheese and crackers in the meantime.  The consensus of The Herbal Husband and I was that this jelly needs a bit of help, like a tablespoon or two or rosewater.  I tried it all natural and my roses weren't quite fragrant enough to give the jelly flavor.  So if you're lucky enough to have roses still blooming, try the recipe at the link above, but add a tablespoon maybe two of rosewater.  So I'll get my act together and start those craft projects.  Still mild here.  Maybe that's why I'm not too in the holiday mood!  Talk to you later.

My Adventures at Mother Earth News Fair and Zen Moments

Under the Tent the Toyota Plug-in Car!

A llama from The Herbal Husband's Birth Place, Peru

The Timberstone Room Where I Spoke

Cinnamon Ice Cream

A Baby Alpaca!

 Demonstrating Horseradish Jelly

Not Very Zen Like Table

Herbal Tea for My Zen Moments

Started with Raspberry Jam

And Ended with Rose Geranium Jelly

Well, I can make jam and jelly in my kitchen all day.  I struggled at the Mother Earth News Fair and didn't finish the horseradish jelly I was trying to make.  I did get it into jars in the back and canned it when I got home, but that wasn't what I was supposed to do.  I get very excited to share my passion and some times it gets too overwhelming.  I tried to do too much and 45 minutes isn't a long time until you must do something and it doesn't get finished like you want.  The Herbal Husband was there to support me and he was a great comfort, positive, loving and just what I needed after I finished.  I also want to thank K.C., Gina, Allison from The Herb Companion magazine for helping me and supporting me.  James D., Christine and my volunteer, Jen, for their support as well.  Got to see some of the fair and of course, have cinnamon ice cream.

Took a day off and then it was back making jam and jelly this morning and afternoon.  Had to have a cup of herbal tea during the moments.  I made a batch of raspberry jam this morning and two batches of lemon verbena jelly this afternoon and finished with a rose geranium jelly batch.  Then I set up the last rose geranium batch with the last of the wine.  I might have to get another bottle of wine, because I still have a lot of leaves left.  Going to try and catch you up on the garden.  Have some photos to share.  The weather is still pretty good.  We did have almost an inch of rain last night!  The sun is out at the moment.  Hope you are having a great day wherever you may be.  Talk to you later. 

Well, It's More Like Jelly!

Is This Enough Roses for the Recipe?  I Needed Four Cups of Petals.

This is the Tedious Part.  Cutting That Little White Part Off.

Four Cups of Petals All Ready to Go!

With Some to Spare for Potpourri!

At the Beginning of the Cooking Process

The Stage Where You Can Take Out the Rose Pulp or Leave Some in!

At this stage, the petals looked liked used tissues.  I didn't like the effect and so I took all of the petals out just pressing all of the juice out.  It wasn't difficult.  Here is the finished product.

All Natural Color, No Food Coloring Used!

I really love the clarity of jelly.  I just think it is so beautiful.  I'm happy with how it turned out.  Now if it sets.  I should know in the morning.  Here is the recipe in its original state from The Herb Companion magazine.

ROSE PETAL JAM (JELLY)

Makes about 4 pints

• 6 cups water
• Juice of one lemon
• 4 cups fragrant red rose petals, washed, with white heels removed
• 1 Tablespoon of rose water  (My roses were not highly fragrant)
• 1 packet powdered pectin
• 6 cups sugar

1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.

2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.

3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.

4. Immediately place the jam in hot sterilized jars and seal.

As you can see from the photos, I didn't have red roses and it gave this wonderful color despite that fact.  So I hope you make the recipe and try whatever pleases you.  I will probably not be making the rose jam muffins either!  I'll let you know in tomorrow's post if the jelly has set.  It was a cool day here.  Hope you are having a great day.  The folks in New Zealand are again having problems.  My thoughts and prayers are with you all.  Talk to you later.

It Was Just A Beautiful Day in the Garden and A Couple of Yippee Moments!

One thing about being away is that some usual herbal projects like making chive blossom vinegar have gone by the wayside this season!  The blossoms get so heavy that as you can see they make the plant collapse.  Once you clip off the blossoms, you can help it get its shape back.  If your chive plants look like the one above, clip off those blossoms, you may get a repeat bloom.

I worked on getting beds trimmed and weeded.  I also had to clip the Virginia creeper off the fence in the front garden.  It was choking out my apothecary rose that has started to rose as The Herbal Husband likes to say.

This was some of the vine that I pulled off the rose bush. 


This was the view I was looking for.  My 'Alba' rugosa rose in the center of the photo and blooming.  Yippee!  My other yippee moment was that my horseradish jelly gelled!  A double yippee!  I decided to check it last night after waiting for the technician to arrive to reset our internet and phone.  It had set up!  What a relief!  So you can use the horseradish jelly recipe I gave you earlier with confidence that it will set up.  The recipe makes 8 8 oz. jars exactly.  I made 6 8 oz. jars (not 7 as it said in the recipe) and 4 4 oz. jars for people to sample a smaller size.  We are going to have a great stretch of weather so hopefully I will be able to get caught up with my trimming and weeding.  Hope you have had a great day.  We certainly did here.  Talk to you later.  More adventures from Vancouver to come.  Have a great weekend.

So Exciting! Celebrated the Herb of the Year-Horseradish!

I got to meet a follow blogger and follower, Kathy S. who just happened to be at The Village Herb Shop this morning when my Herbal Companion, Bonnie and I celebrated the Herb of the Year, Horseradish with Kathleen Gips.  We learned about horseradish and there is a lot to learn.  Eat some wonderful nibbles of food made by Heather and made several products using horseradish as a workshop.  Kathleen is always so thorough and we just have a wonderfully herbal day when we are with her.  She used my horseradish jelly to top a delicious bread.  Just click on the link to get the recipe.  I will say that it didn't gel the last two times I made it!  Ugh!  It did gel the first time.  I'm thinking bad batch of Certo.  It was next year's expiration so it should have worked!  I hate when that happens so I will be tweeking the recipe and I will give you the new version as soon as it is ready.  We always have a great time at Kathleen's.  I'm going to be doing an Herb Companion post next time.  So stay tuned.  It is raining cats, dogs and huge bolts of lightning!  It is a little scary.  The ride home today was lengthened by the storms!  Hope you are doing well wherever you may be.  Talk to you later.

To Spice Up Your Valentine's Day-Horseradish Jelly Recipe!

You all know one of my favorite hobbies is jelly making.  Because I do talks in the local area on herbs, I have to speak about the Herb of the Year each year.  This year if you don't already know, the 2011 Herb of the Year is horseradish.  The national Herb Society meeting will be meeting here in June and it is ironic that H. J. Heinz makes a lot of the horseradish here in Pittsburgh.   So in the photo above, I made a snack for The Herbal Husband and I of whole grain Ritz crackers, topped with Laughing Cow light Swiss cheese and a bit of horseradish jelly.  It is almost clear and it kept sliding off the cheese.  I think I will mix in the cheese next time I have it.  So here is the recipe for all of you who would like to make it.  This recipe is from The Big Book of Preserving the Harvest by Carol W. Costenbader and revised by Joanne Lamb Hayes.

Horseradish Jelly
Serve this aromatic sweet-and-tart jelly with your next roast of beef---or mix it with low-fat cream cheese and eat it with vegetable sticks or crackers.

2 cups white wine vinegar
1 bottle (6 oz.) prepared horseradish (not cream style)
6 cups sugar
2 cups water
6 ounces liquid pectin

1.  Heat the vinegar in a nonreactive saucepan and pour it into a clean 1-quart jar.

2.  Add the horseradish, cover the jar, and let stand for 24-48 hours at room temperature.

3.  Strain through a wire strainer into a 2-quart saucepan.  The mixture will measure 2 cups.

4.  Add the sugar and water, stirring to dissolve the sugar.  Bring to a full boil that can't be stirred down.

5.  Remove briefly from heat and add the liquid pectin and boil the mixture for exactly 1 minute, stirring constantly.

6.  Skim the foam if necessary.  Pour the jelly into clean jars, leaving 1/4 inch of headspace.  Cap and seal.

7.  Process in a boiling-water-bath canner for 10 minutes.

(Makes 7-8 oz. jars plus 4-4 oz. jars.)

You want to make sure to boil your jars for 10 minutes prior to starting the jelly making.  Place your lids and rings in hot water.  Do not boil your lids or rings.

There is a very nice article on 2011 Herb of the Year: Horseradish by Susan Belsinger on The Herb Companion website.  Hope you enjoy all of the recipes.  I have learned a lot about horseradish in a very short time.  One thing is for certain it is very invasive and you don't want to rototill it to get rid of it!

Hope you had a great day wherever you may be.  Went out for our Valentine's dinner this evening.  A quote from Don't Throw in the Trowel by Texas Bix Bender:

A garden grows more than just flowers and good things to eat; 

it also grows bouquets of kind thoughts and bushels of contentment.

Thanks for stopping by.  Talk to you later.

It Clears Out The Sinsues-Horseradish Jelly!

The Herbal Husband was sneezing and irritated by my jelly making today and he was upstairs out of the way!  It didn't faze me and I was standing over it stirring!  The Horseradish Jelly recipe says it makes 7-8 oz. jars.  I was ready for some extra jelly!  As you can see, it made four additional 4 oz. jars.  I'm going make myself a sandwich for lunch tomorrow with roast beef, some light mayo and a bit of jelly.  I'll let you know how it is.  If you would like the recipe, I will add it later.   A quote from Mrs. Reppert's TwelveMonth Herbal:

Only he who keeps his eye fixed on the far horizon will find his right road.

- Dag Hammerskjold (Former UN General)

Mighty cold here still!  Hope you are warm wherever you may be.  Talk to you later.

I Renewed My Vampire Protection Today!

I got my jelly done today!  Whoo hoo!  I've got a lot of vampire protection for the year as well, a whole box of  rosemary garlic jelly.  Here is a closeup of a jar.

Trust me there is rosemary in it!  It seems to float to the top no matter what I do!   Well, hope you had a great day wherever you may be!  Can't believe it's Halloween tomorrow!  Where did the year go?  I must be getting old!  Also I just passed 700 posts!  Wow!  That has flown by as well!  Talk to you later!

Celebrating with Cinnamon Basil Jelly and Dinner!

Well, today's the big day!  Yes, 50 plus years ago I was born!  Made 12 jars of cinnamon basil jelly and The Herbal Husband is taking me out to dinner to the Cross Keys Inn.  Will have photos for you later.  My best friend and her daughter, Miss C are coming over with a gift.  So I got to run.  It has been a beautiful day here.  Hope it's nice wherever you may be.  Talk to you later!

Here are some photos from dinner!

Spinach Salad with Warm Chevre Cheese, Golden Beets and a Sherry Basil Vinaigrette!

Pittsburgh Wedge, Iceberg Lettuce Served with Bacon, Blue Cheese and Egg with Ranch Dressing!

Seared Day Boat Sea Scallops with Sweet Crab, Corn & Potato Chowder Sauce!

Roasted Amish Chicken Breast with Herbs & Garlic Stock Reduction with Mashed Potatoes!

Didn't get a very good picture of dessert, but it was very good.  My creme brulee had a candle in it and The Herbal Husband had tiramisu.  The Herbal Husband left part of it.  He was stuffed!  I actually ate the rest of his dessert.  Only on my birthday!  Can't do that again until next year at least!  If you are in the Pittsburgh area, give the Cross Keys Inn a try.  The atmosphere is very relaxing, the service efficient and the food was delicious!  Miss C is coming back tomorrow to dig potatoes with The Herbal Husband.  I have more jelly to make!  Yikes!  Will it ever end?  Yes, I'll either run out of jars or Certo!  Stay tuned!

Guest Blogging for The Herb Companion Magazine! (CORRECTED LINK)

Geez, I used the same photo back to back and then I tried the link because I wasn't getting any comments, good or bad.  The link was flawed!  So now if you click the link, you will go to The Herb Companion site.  This was my lemon verbena a couple of summers ago.  Here is my latest post for The Herb Companion magazine, A Summertime Favorite: Lemon Verbena Jelly.  It also talks about moving plants around and taking advantage when a plant dies back in the heat of summer.  Hope you enjoy it!

An Herbal Jelly Recipe Marathon!

Here are the last three herbal jelly recipes that I made last year.  That sounds weird to say!  Here is the Pineapple Sage Jelly recipe:

LEMON VERBENA LADY'S PINEAPPLE SAGE JELLY

Makes four 8 oz. jars

1 12 oz. can of Old Orchard Pineapple Juice, frozen concentrate, reconstituted with 3 cans of water

(It makes three recipes of jelly once it is reconstituted.)

2 cups of pineapple juice

1-1/2 cups of pineapple sage leaves, packed

3-1/2 cups of sugar

2 tablespoons of rice wine vinegar, white wine vinegar OR lemon juice, your choice of one

1 pinch of salt

1 pouch of liquid pectin

(Jars should be sterilized in boiling water for ten minutes and lids covered with hot water in a separate pan.) Wash and dry the pineapple sage in paper towels, then coarsely chop it.  Put the pineapple sage in a large saucepan, and crush the leaves, using the bottom of a glass.  I use a food processor.  Add the juice, bring slowly to a boil and boil for ten seconds.  Remove the saucepan from the heat; cover and let sit for 15 minutes to steep.

Strain 1-1/2 cups of liquid from the saucepan and pour through a fine strainer into another saucepan.  Add the one of the vinegars OR lemon juice, salt and sugar and bring to a hard boil, stirring.  When the boil can't be stirred down, add the pectin.  Return to a hard boil that can't be stirred down and boil for exactly 1 minute, then remove saucepan from heat.

Skim off the foam and pour the hot jelly into four hot, sterilized half-pint jelly jars.  Leave 1/2" (or less) head space and seal at once with sterilized 2-piece lids.  I just leave my lids in hot water not boiling until you need them.  Can the jars in a boiling water bath for five minutes.

I would use this jelly on thumbprint cookies, cream cheese and crackers for a quick appetizer and a teaspoon or two as a glaze for the last 15 minutes of baking chicken or pork.

Here is one of my favorite jellies, Lemon Verbena jelly.  Wonder why?


LEMON VERBENA LADY’S JELLY

Makes four 8 oz. jars

1-1/2 c. lemon verbena leaves, torn,

2 cups water

2 T. vinegar

3-1/2 c. sugar

3 oz. Certo liquid pectin

(Boil jars for 10 minutes and pour hot water over lids separate from jars.)  Put torn verbena leaves and water into a saucepan.  Bring to a boil for 10 seconds, remove from heat and let stand covered for 15 minutes.   Measure 1-1/2 cups of liquid, add vinegar and sugar to a 3-1/2 quart saucepan.  Mix well and bring to a boil that cannot be stirred down on high heat, stirring constantly.  Remove from heat briefly and add pectin.  Bring back to a rolling boil and boil for exactly 1 minute stirring constantly.  Remove from heat, skim foam with spoon and pour into sterilized jars.   Can the jars in a boiling water bath for 5 minutes.  Use as directed above in the Pineapple Sage Jelly recipe.

The third and final recipe is Rosemary Sherry Jelly.  It is my version of a recipe from Herbs:  A Cookbook and More:

SHERRY ROSEMARY JELLY

Makes eight 8 oz. jars

1 bottle (750 mg.) cream sherry (original recipe)

Plus enough additional sherry to equal 3-3/4 cups (my version)

¼ c. strained lemon juice

2 t. crushed, dried rosemary in metal tea ball or 2 large sprigs fresh rosemary

7 c. sugar

6 oz. liquid Certo liquid pectin (I used just one pouch of Certo.)

8 small sprigs fresh rosemary, optional

Boil jars in large pot for 10 minutes and pour hot water over lids and keep them separate from jars.  Then combine sherry, lemon juice and rosemary and bring to a boil for 10 seconds in a medium to large saucepan.  Take pan off the heat and let stand covered for 15 minutes.  Strain liquid.

Use a 5 or 6 quart pan for the next process.  Add sugar to rosemary sherry mixture and mix until dissolved.  Bring to a full rolling boil that cannot be stirred down.  Remove from heat briefly, stir in both pouches of Certo and return to heat and boil for exactly 1 minute.  Have jars ready to go.  This mixture will not need to be skimmed, but because of the double Certo, it sets up quickly!  Place a sprig of rosemary in each sterilized jar before pouring the jelly in.  (I did not use the extra rosemary.)  (I used just one pouch of Certo.  So mine was more of a syrup than a jelly.)  From Herbs:  A Cookbook and More.  I would particularly use this as a glaze on ham, pork or chicken in the last 15 minutes of cooking time especially when baking in the oven.

What's That Growing in My Sink?

Sad to say I just placed the leaves in the sink.  They aren't growing there!  Wouldn't that be wonderful?  No dishes!  Ooops!  That can't happen.  This was the other day when I got the rose geranium jelly set up.  You have to cut leaves and put them in sterilized canning jars (Put boiling water in jars for 10 minutes.  Then dry the jars quickly.) and then add 2-1/8 cups of white Zinfandel wine.  It does make that little extra jar, which I don't like so I use 1-1/2 cups of wine and 3-1/2 cups of sugar.  I have put these measurements in parentheses.  You get more wine for you to enjoy and it is delicious as an aperitif.   I won't bore you with the rest, here is the recipe, enjoy!

ROSE GERANIUM JELLY
2 1/8 c. (1-1/2 c.) of white Zinfandel wine
10 to 12 large rose geranium leaves
3 T. lemon juice, freshly squeezed
3 c. (3-1/2 c.) sugar
1 package liquid pectin (3 oz.)
2 T. rose water (health food stores)

Remove stems from geranium leaves.  Place wine and roses in a sterilized quart jar.  Cover jar with plastic wrap and top with lid.  Refrigerate for several days (two or three at most).  Strain leaves from wine, discarding spent leaves.  Measure two cups of wine.  Any leftover wine becomes the cook’s treat.

Place wine in a three to four quart non-reactive saucepan with three cups sugar and three tablespoons lemon juice.  Stir to dissolve sugar.  Bring mixture to a boil over medium heat stirring constantly until mixture reaches a full rolling boil that cannot be stirred down.  Remove pan briefly from heat and add pectin. Return to heat and when mixture comes back to a full rolling boil, boil hard for one minute stirring constantly.  A few seconds before a minute is up, add two generous tablespoons of rose water.  Remove from heat and stir and skim foam if necessary.

Pour jelly into four (4) sterilized 8 oz. jars to about ¼” from top of jar.  Wipe tops of jars clean and put on clean sterilized tops and rings.  (To sterilize jars, boil them for ten minutes and keep them hot until you are ready to pour the jelly.)  Lids can be left in hot water until needed.  Do not boil the lids or rings.  Screw lids down and process jars in a boiling water bath for five minutes.  Remove jars from boiling bath to racks to cool.  Check the next day to be sure jars are properly sealed.  If  the jars are not sealed, you must refrigerate them and use them promptly.  This recipe makes a little more than four 8 oz. jars.

Courtesy of  Gooseberry Patch, For Bees & Me, page 291.

Rosemary Garlic Jelly Day!

In June I took a topiary class from The Rosemary House. As you can see they are doing rather well. They both have blooms on them. The heart shaped one has buds all along the heart and the non-spiral spiral next to it is also blooming. It is more of a rocket shape because the herbal husband pulled up on the spiral while I was pushing down. It is happy though because it's blooming. The Rosemary House has a very wonderful blog at Rosemary's Sampler. It has both tea and herb postings. It is really a treasure. Well, more about the jelly. I have adapted a Certo recipe because it has my ultimate pet peeve, it makes more than four glasses. That little half jar is a nuisance especially when it is a surprise. So here is my adaption:

Rosemary Garlic Jelly (Makes 4-8 oz. jars)

1-1/4 cups dry white wine (I use Pinot Grigio)
1/4 cup minced garlic (a whole head, maybe more)
1/4 cup white wine vinegar
2 Tbsp. finely chopped fresh rosemary
3-1/2 cups sugar
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin


Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Boil jars in water for 10 minutes. Let stand in hot water until ready to use.

Mix wine, garlic, vinegar and rosemary in 3 or 4 quart saucepot. Stir in sugar. Add butter or margarine to reduce foaming. Bring mixture to full rolling boil, reduce heat to a simmer and simmer for 5 to 7 minutes. (This helps suspend the rosemary and garlic in the mixture.) Bring mixture to full rolling boil that can't be stirred down. Take saucepot off the burner and add package of Certo quickly. Return to boil and boil exactly 1 minute, stirring constantly. Remove from heat. If there is foam and there should not be much, it should disappear when stirred before placing in jars. If there is a lot of foam, skim it with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars in pot or canner and make sure that water covers jars by 1 to 2 inches. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid to not sealed and refrigeration is necessary.)

Here is a finished jar. Use it over a block of cream cheese with crackers or put a teaspoon or two on a piece of boneless, skinless chicken or pork in the last 15 minutes of baking.
Delish!

Preserving the Herbal Harvest-Making Jelly

With the weather turning a little cooler this week, I thought I would write about preserving your herbs for the fall and winter seasons. Several weeks ago, I made some herbal jelly, lemon basil and cinnamon basil. My kitchen was filled with the wonderful smell of basil at its best. Once you steep the herbs in water or other liquids and add the sugar and Certo, your jelly is finished. I'm simplifying the process, but it is very satisfying. People who receive them as gifts have the idea that it is lemon with basil and cinnamon with basil, but it is the plants in both cases. I use Renee Shepherd's recipe for Scented Basil Jellies. You can find it at Renee's Garden and under Renee's Recipes, you will find a recipe for herb jellies. Many people are intimidated by jelly making, but I really enjoy it. I also will be making raspberry jam and grape jelly later this year. Jelly makes a great gift any time of the year and it is one way to preserve your herbal harvest. The picture is my front gate this summer. It has been glorious.