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LAVENDER JELLY

Source: The Forgotten Art of Flower Cookery



2 1/4 C. bottled apple juice (the clearest you can find)
1 C. lavender flowers
3 1/2 C. granulated sugar
1/2 (4 oz.) bottle liquid pectin

Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain. Return 2 cups of this juice to the heat, add the sugar, and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly. Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of jelly in each glass and seal. Process for 5 minutes in a boiling water bath. Makes about 5 medium glasses.



LEMON VERBENA JELLY

Source: Morning Sun Herb Farm - Vacaville, California

2 C. packed, coarsely chopped lemon verbena leaves
6 strips (1/2 x 3 inches) lemon zest
2 1/4 C. water
1/4 C. fresh lemon juice
4 C. sugar
3 oz. liquid pectin

Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours. Pour the infusion through a strainer into a large, deep saucepan. Press on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full boil over high heat. Add the pectin and return to a full boil, stirring constantly. Continue to boil for 2 minutes, stirring. Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars. Seal with new lids and metal rings. This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies. Makes five 6-ounce jars.



ROSEMARY JELLY

1 1/4 C. boiling water
2 T. minced fresh rosemary
3 C. sugar
1/4 C. vinegar
1 (3 oz.) pouch liquid fruit pectin
2 to 3 drops green food coloring

In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1 1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. Remove from the heat; skim off foam. Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yields 3 1/2 pints.



ROSE PETAL JAM

Important: Make sure the rose plants have not been sprayed with insecticides. Use only those roses that have not been sprayed or sprayed only with liquid detergent then carefully rinsed.

Cover 1 pound strongly scented rose petals with 2 cups water. Bring to a boil. Strain the liquid and reserve petals. Return liquid to pan. Add 3 pounds sugar. Bring to a boil and cook until thick. Add juice of 1 lemon. Return rose petals to liquid and cook slowly for 30 minutes. The rose petals will dissolve. Pour into sterilized pint jars. Cover with paraffin. Store in dark place to keep the delicate color.



RHUBARB GINGER JAM

2 lb. rhubarb (about 8 cups)
2 C. granulated sugar
1/3 C. fresh ginger, minced or grated
1/2 vanilla bean, split with seeds scraped into pan

Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220??F on an instant-read thermometer. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes. Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars. Makes 6 cups.



GRAND MARNIER MARMALADE

2 C. thinly-sliced kumquats
2 C. navel oranges, seeded and chopped
7 C. water
1 tsp. grated fresh lemon rind
3/4 C. Grand Marnier
1 ea. sugar equal to cooked fruit

Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour fruit mixture into a medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.



HERB-FLAVOR VINEGARS

1/2 C. fresh herbs, slightly bruised*
1 qt. good quality cider or white vinegar

* Basil, oregano, dill and thyme are among the herbs to use.

Put the herbs in clean, clear glass bottles. Heat the vinegar just to hot, but not boiling. Pour into bottles; let sit overnight. It is ready to use in a day.

An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill. Keep turning for 2 to 3 weeks.

Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.



FIG PRESERVES

2 lb. figs, unpeeled
3 C. sugar
1 c. water
8 thin lemon slices

Rinse figs well in cool water. Soak for 15 to 20 minutes. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick (about 10 or 15 minutes), add figs and sliced lemon. Bring back to a boil and boil for 1 minute. Lower heat and simmer for 30 minutes. Seal in jars. This recipe is easily doubled. Yields 3 half pints.



GARLIC OLIVES

1 jar green olives in brine
2 cloves garlic, crushed
Pinch of oregano

Drain olives, keeping half the brine. Pack jar with olives, garlic and oregano. Mix the brine with enough olive oil and white wine vinegar to fill the jar and pour over the olives. Leave for a couple of weeks.



GIARDINIERA

4 C. white vinegar
2 C. granulated sugar
1 C. water
1 T. pickling salt
1 tsp. turmeric
4 C. sliced carrots, cut 1/4 inch thick
4 C. cauliflower florets
2 C. red and green bell peppers, cut in 1" pieces
2 C. celery, sliced 1/4" thick
1 medium onion, sliced 1/4" thick

In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric. Bring to a boil, stirring occasionally. Boil for 4 minutes. Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes. Immediately fill hot quart or pint jars with mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jar and screw bands on firmly but not to tight (about finger tip tight) Process quarts or pints in boiling water canner for 15 minutes. Makes 3 quarts or 5 to 6 pints

NOTES: Boil jars for 10 minutes in a canning kettle large enough to hold 6 or 7 jars and keep them covered with at least 1 inch of water. Keep jars in kettle till ready to use. Remove jars one at a time and fill with pickles or jam. (You will find that a jar lifter is handy. Call Ball or Kerr Jars for ordering.) Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 minutes. Canning kettle should have a rack in the bottom for jars. The jars should not sit on the kettle bottom.



GARLIC JELLY

1/2 C. fresh garlic, finely chopped
2 C. white wine vinegar
5 1/2 C. granulated sugar
3 C. water
1 (2 oz.) pkg. powdered pectin
1/4 tsp. butter or oil
2 drops food coloring (optional)

Combine garlic and vinegar in a 2-quart kettle. Simmer mixture gently, uncovered, over medium heat, for 15 minutes. Remove pan from heat and pour mixture into a 1-quart glass jar. Cover and let stand at room temperature for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid and add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution and the water in a 5 or 6 quart kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, and stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes. Remove pan from heat and skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approximately 5 cups.



GREEN OLIVES WITH PRESERVED LEMONS

1 jar green olives in brine
Sliced peel of 1 Preserved Lemon*
Sprig of thyme

Drain olives, keeping half the brine. Pack jar with olives, lemon peel and thyme. Mix brine with enough olive oil and white wine vinegar to fill the jar and pour over the olives. Leave for a couple of weeks.

* see recipe for Preserved Lemons



PRESERVED LEMONS

Choose smooth, thin-skinned, unblemished lemons. Scrub them well. Make two vertical cuts in a cross to within about 1/2 inch of their base, so that they still hold together. Put 1/4 teaspoon of salt into the center of each lemon and press them closed. Pack tight in sterilized glass jars. Sprinkle 1 tablespoon of salt and the strained juice of 1 lemon into each jar. Top off each jar with boiling water and seal. Leave them for 3 to 4 weeks. To use lemons, rinse well under cold water and discard the flesh and pith, retaining peel only.



CANTALOUPE JAM

Cantaloupe (very ripe)
3/4 lb. sugar per lb. of cantaloupe
1/2 tsp. each ginger, mace and cinnamon per each pound of cantaloupe

Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.



CARROT JELLY

1 lb. carrots
1 pkg. Sure Jell Fruit Pectin
1 pkg. orange Kool-Aid
5 C. granulated sugar

Boil carrots until soft. Remove carrots and measure 3 1/2 cups of the juice in pan to make jelly. Boil juice for 1 minute.

Add remaining ingredients and boil 5 minutes. Pour into jars and seal. Process for 5 minutes in a boiling water bath.



COARSE-GROUND MUSTARD

1/2 C. white mustard seeds
1/2 C. red wine
2/3 C. red wine vinegar
1/2 C. water
1/2 tsp. ground allspice
1 tsp. honey
1 1/2 tsp. minced garlic
3 tsp. kosher salt

Combine mustard seed, wine and vinegar in a glass bowl; let stand 4 hours. Place this mixture in a food processor or blender and add remaining ingredients. Process briefly to retain coarse texture. Place in upper part of double boiler and stir over simmering water 10 minutes or until mustard begins to thicken. Place in hot, sterilized jars. Allow to cool; then cap and refrigerate. Yields 2 to 3 half pints. (also works nicely with white wine and white vinegar)



FIG JAM

3 1/4 lb. fully ripened figs
1/2 C. lemon juice
1 tsp. grated lemon rind
1/2 C. water
1 (1 3/4 oz.) box Sure-Jell?®
7 1/2 C. sugar

Trim stems, grind figs and place in large saucepan. Stir in lemon juice, grated lemon rind and water. Add Sure-Jell?®. Mix well. Place figs over high heat until a hard boil is reached. Immediately add all sugar. Let come to a quick rolling boil that will not stir down. Boil hard for one minute, stirring constantly. Remove from heat and skim with metal spoon. Stir and skim for 5 minutes. Ladle into jelly glasses leaving 1/2 inch space at top. Cover with hot melted paraffin or seal with tops. Cool. Yields 12 half pints.

Variation

Add a little preserved ginger or chopped nuts.



GINGER JAM

1 lb. (approximately) fresh ginger root
2 T. lemon juice
1 3/4 oz. pkg. powdered fruit pectin
5 C. granulated sugar

Remove outer skin from ginger root and cut ginger into 1-inch thick slices. Place in a 5 quart microwave-safe casserole and fill 3/4 full with cold water. Microwave on HIGH (600-700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger in colander. Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes. Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well. In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes. Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil hard for a full minute. Remove from microwave and use a metal spoon to skim off any foam that might appear on the top. Immediately ladle into hot clean jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims clean and add lids. Jars should then be covered with hot paraffin and sealed with hot lids or freeze.



GYPSY PICKLES

1 qt. dill pickles
1 1/2 C. white vinegar
2 garlic cloves, minced
4 C. sugar
1/2 T. celery seed

Cut pickles into 1/2-inch pieces. Pour off liquid and cover pickles in jar with cold water. Refrigerate 1 hour. Combine sugar and vinegar and stir until sugar is dissolved. Set aside. Pour water off pickles (you may need larger jar). Add celery seed and garlic to pickles. Pour vinegar-sugar mixture over pickles. Refrigerate on side. Turn jar occasionally. Pickles are ready to eat in 24 hours.



HORSERADISH

1 C. grated fresh horseradish root
1/2 C. white, rice or wine vinegar
1/4 tsp. salt (or to taste)
Sugar, to taste (optional)

Before grating horseradish, wash horseradish roots and remove outer brown peel. Grate finely by hand or cut into small cubes and grate in a food processor. Place grated horseradish in a bowl and add vinegar and salt. Add a little sugar to taste, if desired. Pack into small, sterilized jars and cap tightly. Store in the refrigerator. Horseradish will keep for weeks, but is best when freshly prepared.



HORSERADISH JELLY

3 1/4 C. sugar
1/2 C. prepared horseradish
12 C. cider vinegar
1/2 C. liquid pectin

In large pan heat and stir sugar, horseradish and vinegar until sugar dissolves. Bring to boil, then stir in pectin all at once. Bring to full rolling boil while stirring. Remove from heat and skim foam off top. Pour at once into hot sterilized jelly jars. Seal with paraffin. Yields 3 half pints. Excellent with roast beef or chicken.



MAPLE SYRUP JELLY

This is an old-time recipe.

1 T. lemon juice
1 1/2 C. pure maple syrup
1 bottle liquid fruit pectin

Place lemon juice in medium bowl. Add maple syrup and fruit pectin. Stir well. Pour into 2 (8 ounce) sterilized jelly jars. Cover at once with lids. Let stand at room temperature for 3 days to set.



VIOLET JAM

1 C. violet blossoms, tightly packed
1 1/2 C. water
Juice of 1 lemon
2 1/2 C. granulated sugar
1 pkg. powdered pectin

Place violets in food processor. Add 3/4 cup of water and lemon juice. Blend to coarse paste, add sugar, blend until dissolved. In a pan, heat 3/4 cup of water, then stir in pectin. Boil hard for 1 minute. Add to blender; blend for about 1 minute. Pour jam into small jars and seal. Store in freezer.



WINE JELLY

For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity ros?© such as Grenache Ros?©. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew??rztraminer. Berry or other fruit wines may also be used.

For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized, inexpensive wine glasses, then seal with paraffin.

2 C. wine
3 C. sugar
1 (3 oz.) pouch liquid fruit pectin

Mix wine and sugar in top of double boiler over rapidly boiling water. Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved. Remove double boiler from heat, but let jelly remain over hot water. At once stir in liquid pectin and mix well. Skim off foam with a metal spoon. Quickly ladle into hot, sterilized jars or glasses, leaving 1/2-inch headspace; seal. If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking. Seal with a thin layer of paraffin. Yields about 4 half pints.



SWEET WOODRUFF JELLY

Source: The St. Louis Herb Society Cookbook

5 to 5 1/2 C. apple wine
3 C. sweet woodruff packed
5 C. granulated sugar
6 oz. liquid fruit pectin

Heat 2 cups of apple wine to just below boiling. Pour over well bruised sweet woodruff. Cover and let steep no longer than 24 hours. Strain and add more wine to make 5 cups. Place the wine and sugar in a large nonreactive kettle and bring to a boil, stirring until sugar is dissolved. Add pectin and return to a full boil. Boil, stirring constantly, for one full minute. Remove from heat, skim, and pour into hot sterilized jars. Wipe rims and seal. Process in boiling water bath for 15 minutes. Cool and check for airtight seal.



SASSAFRAS JELLY

Sassafras roots
1 pkg. powdered pectin
3 C. honey
2 T. sassafras root bark

Boil sassafras roots for 30 minutes, then strain. Measure 2 cups of the sassafras tea into a large saucepan. Add pectin and just barely bring to a boil. Add honey and sassafras root bark. that has been grated to a fine powder. Simmer for 6 minutes. Put into sterilized glasses. For pints, process in a boiling water bath for 10 minutes. For half-pints, process in a boiling water bath for 5 minutes. [sassafras tastes like root beer- as sassafras is actually what originally root beer was made from!]



ROSEMARY ORANGE MARMALADE

Source: The Herbal Pantry



5 sprigs fresh rosemary
2 C. boiling water
4-5 oranges
3 C. granulated sugar
3 oz. liquid pectin

Steep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig. Peel the zest from the oranges, removing as little pith as possible; julienne thinly and place in a saucepan with water to cover. Simmer, covered, about 1/2 hour or until tender. Drain and reserve. With a sharp knife free the orange sections from their membranes. Seed the oranges and dice coarsely, then transfer to a non-aluminum saucepan with the rosemary infusion and the sugar and bring to a boil. Boil, stirring frequently, for 35 minutes. Add the pectin and boil for exactly 1 minute. Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them. Seal.



RHUBARB CHUTNEY

8 C. rhubarb, finely chopped
1/2 C. chopped onion
1 1/2 C. chopped raisins
3 1/2 C. brown sugar
1/2 C. vinegar
zest of an orange, chopped
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. allspice
1/2 tsp. nutmeg

Cook first 6 ingredients until thick, about 25 minutes, stirring frequently. Add salt, cinnamon, ginger allspice and nutmeg and cook 5 minutes longer. Pour boiling hot into hot sterilized jars, leaving 1/8-inch headspace. Seal immediately. Makes 4 pints.



PLUM CONSERVE

2 C. plums, seeded, peeled and chopped
2 C. sugar

Put the plums in a saucepan and pour sugar on top. Place the pan over medium heat and bring to a simmer. Do not stir the mixture until the sugar on top of the plums is nearly melted, then stir it frequently until the mixture is thickened, about 15 to 20 minutes. DO NOT OVERCOOK. Remove it from the heat and allow it to cool. It will continue to gel as it cools. Keep the Plum Conserve in the refrigerator or place it in sterilized jars according to manufacturer's directions. Makes 2 cups.



PICKLED YELLOW SQUASH

8 C. sliced yellow squash
4 medium onions, sliced
2 bell peppers, sliced
1/2 C. non-iodized salt
3 C. sugar
3 C. white distilled vinegar
1 tsp. celery seed
1 tsp. mustard seed

Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill container with water. Let mixture stand 3 hours. Drain. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes. Add the squash to sugar mixture and boil 3 minutes longer. Put squash in 8-ounce hot sterile jars. Cover with the liquid and seal. Yields 8 (8 ounce) jars.



PICKLED JALAPE?‘OS

3 C. cider vinegar
2 T. honey
2 T. olive oil
2 T. pickling spice
2 tsp. salt
2 lb. fresh jalape?±os, whole or sliced into rounds
6 garlic cloves
10-12 black peppercorns

Prepare four (1 pint) canning jars according to manufacturer's directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat. Reduce the heat to very low, and simmer the mixture while you pack the jars. Arrange equal amounts of the jalape?±os, garlic and peppercorns in each jar. Pour the hot liquid over the peppers, leaving 1/2 inch headspace. Process the jars in a water bath according to manufacturer's directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.



PICKLED POLE BEANS

30 to 40 fresh, young pole beans
Red pepper
Cloves garlic
Fresh heads dill weed
Cider vinegar
Water
Salt

Sterilize pint jars and tops and vertically pack beans. To each pint add 1/2 teaspoon red pepper, 1 or 2 cloves garlic, and 1 head fresh dill. For each pint bring to a boil a solution of 1/2 cup cider vinegar, 1/2 cup water and 1 tablespoon salt. Fill jars of beans with boiling solution and seal at once, preferably in boiling water bath for 5 minutes. Do not open for at least 3 weeks. Serve as an hors d'oeuvre or condiment. Serves 10.



PEPPERED CITRUS OLIVES

2 C. green olives (mixed sizes, if desired)
30 black peppercorns
1 lemon
6 lemon thyme sprigs or regular thyme sprigs
2 T. olive oil

Drain the olives and place them in a glass or other nonreactive container. Using a wooden mallet or the back of a wooden spoon, hit the peppercorns just enough to bruise or barely crack them. Add to the olives. Cut the lemon into 12 or 15 pieces, removing the seeds. Add the lemon to the olives. Rub the sprigs of thyme between your hands over the bowl, dropping some of the leaves onto the olives, then add the sprigs and the olive oil. Turn the olives to coat them with the mixture. Cover with plastic wrap and refrigerate at least 24 hours, or up to 3 days before serving. Yields 2 cups.