Uses for Herbal Jellies

[bluelacedredhead]

Mint Jelly ( Spearmint) Accompany ham, pork or lamb. Also serve in peach or pear halves.

Thyme Jelly for beef or fish.

Rose Geranium is a light rose colour. Serve on biscuits. Or how bout as the Jelly in the Roll.

Orange Mint Jelly using orange mint leaves and orange peel. Serve with Chinese food and chicken.

Lemon Balm Jelly for fish and poultry dishes.

Sage Jelly is delicious with poultry and pork on your fork.

Red Basil Jelly on hot bread or in PB& J sandwiches.
Green Basily Jelly for game meats.

Rosemary Jelly for beef or lamb.

[bluelacedredhead]

Here's what MJC posted about herbal jelly recipes on another thread. I felt it deserved to be mentioned again on this thread.

Pretty much like mint jelly..except use water instead of apple juice.

Here's one that will be very sweet...

www.tasteofhome.com/Recipes/Basil-Jelly

And this one will have a bit of tartness to it...

find.myrecipes.com/recipes/recipe....ecipe_id=453847

[mjc]

Most of the herbal jellies are going to be made the same way...some combination of water/apple juice/vinegar with sugar and pectin. Food colorings are optional, but most of them will be the same color without it. For those made with straight water, a bit of lemon juice would probably give a firmer set. They can usually be made by following your brand of pectin's recipe for mint jelly.

They are also similar to Hot Pepper jelly...

[bluelacedredhead]

Pepper Jelly....mmmmmmm....love it. Except I used Louise Riotte's recipe and I shared it with a few people, forgetting that years ago, liquid pectin came in a bottle. You used either 1/2 a bottle for some recipes or an entire bottle for others. The "newer" pectin comes in two foil packets which are each equivalent to a half bottle...

The pepper jelly tastes divine, I just have to eat quickly to keep it from running off my eggs..

(Sorry Bunkie)

[Penny]

Great links, thanks.......off to check them out now.