3 to 4 tablespoons of your favourite herb combination
1 bag of jam sugar
Warm the juice and vinegar together with the sugar to dissolve, then add your chopped herbs and a knob of butter. Boil for 4 minutes only, then allow to cool a little before pouring into sterilised jars. Put lid on whilst still hot(be careful not to burn yourself when doing this-use a cloth or teatowel to cover the lid). When cooler, turn upside down to make sure that herbs are evenly distributed. Lovely on carrots and cabbage with your roast dinner
A recipe for red or white currants s to stew them for a short while adding sugar to your preferred level of sweetness then allow to drip through a muslin bag, do not squeeze to ensure clear juice. Mix juice with white wine and gelatine to make a red or white currant wine jelly.
Here is Pat's delicious sounding recipe, making it tomorrow!
Mint Cordial. 2 cups sugar, 1 cup water, half cup white vinegar, juice half lemon, 6 sprigs fresh mint (I always use spearmint). Stir sugar and water over medium heat until dissolved. Add vinegar and lemon juice and return to steady boil. Boil 15-18 minutes until thick, skimming as required. Test on cold saucer (need honey consistency).
Have mint well washed and drained and add to boiling syrup. Boil 1 minute, remove pan from heat and leave to cool.
Strain, pour into a bottle and seal and store.
To serve as beverage, one third of syrup in glass of cold water or soda water.
I should also acknowledge this is basically from Tess Mallos's book called "The Complete Middle East Cookbook" - in the Iranian section. Syrup is called Sekanjabin. (Pronounced, if I remember correctly) Sek-anj-abeen. I haven't seen my neighbour - friend for a few years, so I've probably got the pronunciation a bit off and also the recipe doesn't specify which kind of mint to use, but since I only grow spearmint, that is what I use. It's also delicious, undiluted on ice cream or yoghurt. I'd love to hear if you like it when you get a chance to make it.
Weeds are flowers, too, once you get to know them.” A A Milne
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Oh...got another one-Apple and Herb Jelly.
600ml Apple Juice(a carton is fine)
300ml white pickling vinegar
3 to 4 tablespoons of your favourite herb combination
1 bag of jam sugar
Warm the juice and vinegar together with the sugar to dissolve, then add your chopped herbs and a knob of butter. Boil for 4 minutes only, then allow to cool a little before pouring into sterilised jars. Put lid on whilst still hot(be careful not to burn yourself when doing this-use a cloth or teatowel to cover the lid). When cooler, turn upside down to make sure that herbs are evenly distributed. Lovely on carrots and cabbage with your roast dinner
You can also use cider instead of apple juice
Just made 9 litres of goosegog wine, and invented a very good (if I say so myself) courgette and feta soup the other day.
A neighbour introduced me to the idea recently of adding a handful of herbs to salad; delicious.
A recipe for red or white currants s to stew them for a short while adding sugar to your preferred level of sweetness then allow to drip through a muslin bag, do not squeeze to ensure clear juice. Mix juice with white wine and gelatine to make a red or white currant wine jelly.
pansy, that sounds wonderful. Do you think it would work for French Beans?
Lily Pilly, can you copy and paste my recipe for mint cordial, please. I don't feel confident to have a go at it.
Here is Pat's delicious sounding recipe, making it tomorrow!
Mint Cordial. 2 cups sugar, 1 cup water, half cup white vinegar, juice half lemon, 6 sprigs fresh mint (I always use spearmint). Stir sugar and water over medium heat until dissolved. Add vinegar and lemon juice and return to steady boil. Boil 15-18 minutes until thick, skimming as required. Test on cold saucer (need honey consistency).
Have mint well washed and drained and add to boiling syrup. Boil 1 minute, remove pan from heat and leave to cool.
Strain, pour into a bottle and seal and store.
To serve as beverage, one third of syrup in glass of cold water or soda water.
I should also acknowledge this is basically from Tess Mallos's book called "The Complete Middle East Cookbook" - in the Iranian section. Syrup is called Sekanjabin. (Pronounced, if I remember correctly) Sek-anj-abeen. I haven't seen my neighbour - friend for a few years, so I've probably got the pronunciation a bit off and also the recipe doesn't specify which kind of mint to use, but since I only grow spearmint, that is what I use. It's also delicious, undiluted on ice cream or yoghurt. I'd love to hear if you like it when you get a chance to make it.
A A Milne
Thanks pansy
Thanks Lily P. I like the look of the recipes so far - must have a go at them.
Hello runnybeak, yes I'm back again