Warm boot recommendations please

[Lesley]

As I said in the other thread, I make my herb jellies using all the apple pulp - I don't strain the pulp to make a clear jelly.

 

Mint Jelly

 

Makes about 15 x half pound jars

 

3lb Cooking apples - washed and chopped

1 1/4 pints water (one and a quarter)

I bunch of mint - washed and bruised.

1 pint of Cider Vinegar

Jam Sugar - about 4lbs/2kg ( it must be the sugar with added pectin)

1 oz fresh mint leaves, finely chopped

 

Boil apples, water and bunch of mint in a preserving pan until the apples are really soft.

 

Add vinegar and simmer gently for 10 mins.

Pass the apple mush through a seive to make a runny puree.

Measure the amount of puree.

Pour the puree back into the rinsed preserving pan and heat gently if it has become cold.

 

For each pint of puree add 1 lb of Jam sugar - stir until dissolved. Do not boil until all the sugar has dissolved.

Bring to a rolling boil, set the timer and boil for 4 minutes.

Remove any scum and then add the chopped mint.

Leave to cool slightly and stir to distribute the mint.

 

Pot into warm sterilised jars in the usual way.

 

Herb Jellies

 

Make any herb jelly using the above method and exchanging the mint for Thyme, Sage, Rosemary, Tarragon.........

 

If you only have small amounts of any herb, you can make the apple base without the bunch of mint and after boiling with the sugar you can carefully divide the hot jelly into smaller jugs and add different herbs to each jugful.

[Martin B]

I'll be giving this a go!

[Guest]

And what do you use them for Lesley? They sound lovely.

 

[Lesley]

erm.... mostly they go with meat Ginette - but I love them with the nut roast and in sandwiches.

[Guest]

I'll be imaginative then!

[Cinnamon]

I bet adding a blob to casseroles or stir frys would be good too