If you have a large glut of herbs in your vegetable patch, perhaps think about making
"herb" jellies. Herb jellies go really well with a variety of meats, poultry and fish and are really quick and easy to make.
As well, they are always expensive to buy in a supermarket and often difficult to come by.
Make it yourself and get your store cupboard ready for the winter!
Herb Jelly
8g fresh parsley
8g fresh mint
3g fresh thyme
3g fresh tarragon.
850ml apple juice
700g granulated sugar
Blanch the leaves in boiling water for 2-3 seconds
Drain and rinse under cold water.
Drain again and pat dry with kitchen paper
Finely chop the herbs.
Pour the apple juice into a pan, add the warmed sugar and stir over a gentle heat until
it has dissolved completely.
Boil rapidly for 5-10 minutes or until setting point is reached. (use jam thermometer if you have one!)
Remove from heat, skim and stir in chopped herbs.
Pot and cover in sterlised jars.
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