Last Saturday, I brought enough rosemary, purple basil, and
garlic chives from
TTCG to fill 3 pint jars with leaves. My plan was to make
jelly bases for each of them. Added the purple basil to 2 cups of
boiling cranberry juice cocktail, crushed and added the leaves and let
it steep for 15 minutes. then bottled and froze it to make jelly
another day. It was good enough to drink- cranberry predominated but
the basil added color and richness to the brew.
The
next day, I took a cup of apricot nectar mixed with a cup of water,
boiled it then brewed it for 15 minutes with the crushed rosemary
leaves. The rosemary predominated and I'm not sure that this experiment
was a success but I also froze it and bottled it for another day.
Found
this recipe for garlic jelly online. Used 2 cups white vinegar instead
of white wine vinegar with a half cup of crushed garlic- the smell in
the kitchen was overwhelming- we were really coughing, and I steep but
did not boil for 15 minutes and strained the liquid immediately instead
of 24 hours later. The resulting vinegar lends a wonderful garlic
flavor to dishes. I may just add the garlic chives to that and
refrigerate. Tomorrow, its time for thyme! I have some from
A Simpler Place in Time that I need to use. Wonder what thyme and
pineapple juice would do?
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