“Tea, a drink with jam and bread…”
A warm cup of tea or fruity jam on bread, who wouldn’t love one of these gifts from your garden?
TEAS: (To brew tea, use one healthy teaspoon-full of herbs for each cup of tea. Steep 1-2 minutes.)
Morning Blend:
- 1/2 c. yarrow
- 1/2 c. rose hips
- 1/2 c. lavender
- 1 tsp. orange peel
- 1/4 c. marjoram
- Honey to taste or 1/4 c. stevia
Chocolate Mint Tea:
- 1 c. chocolate mint
- 1/2 c. lavender
- 1/2 c. sweet woodruff
- 1/4 c. rose hips
- Sweetener to taste
Licorice Tea:
- 1 c. bergamot
- 1 c. anise hyssop
- 1 c. spearmint
Afternoon Pick-me-up:
- 1 c. yarrow
- 1/3 c. anise hyssop
- 1/3 c. spearmint
- 1/3 c. lavender
JAMS AND JELLIES:
Rose Hip Jam:
- 3 lbs. rose hips
- 4 tart apples (preferably green)
- 2 1/2 lbs. sugar
- 1/3 c. lemon juice
Simmer rose hips in water until tender and put through a food mill or sieve to remove skins and seeds. Set aside. Do the same for the apples. Combine purees in a large stockpot with lemon juice and sugar. Bring to a boil and continue to boil for 15 minutes. Follow directions for canning found here. Makes 5 cups.
Rose Petal Jelly:
- 4 c. loosely packed, heavily scented rose petals (Do not use chemically sprayed roses)
- 4 c. water
- juice of two lemons
- 4 c. granulated sugar
- 1 box powdered pectin
In a small saucepan, combine rose petals and water. Simmer for 15 min. The petals will lose their color and appear brown, this is normal. Strain the rose scented water into a GLASS bowl and add the lemon juice. Pour the rosewater back into a deep saucepan and add the pectin, stirring to dissolve. Heat the mixture to boiling over medium-high heat. While it’s boiling, add the sugar and stir to dissolve. return to a full boil and boil for 1 minute. Remove from heat and skim any foam. Pour into jelly jars, seal and process for 10 minutes in a boiling water bath. (Canning link here.)
Note: Rose water is also excellent for adding to other dishes and desserts. Sprinkle over fruit salads, add to baked goods etc. Delightful!
Lavender Apple Jelly:
6 lbs. apples
1 1/2 c. lavender flowers
3 c. sugar
1 c. water
Wash and quarter apples. Place in a kettle with the lavender flowers and water. Simmer until apples are very soft. Using a double layer of cheesecloth, line a strainer and our the fruit and liquid into it. Let it sit until the juice has drained completely, usually overnight. Measure 3 cupf of juice into a deep pot and add the sugar. Bring to a boil and continue to boil for 10-15 minutes or until a film forms on a cold spoon when jelly is dropped onto it. Follow canning directions (see link above). Makes four cups.
Herb Wine Jelly:
4 c. dry white wine
1/2 c. fresh herbs, rinsed and patted dry. (Thyme, tarragon, lemon basil, rosemary or a mix)
6 c. granulated sugar
6 oz. pkt. liquid pectin
Combine the wine and herb(s) in a saucepan and bring to a gentle boil. Reduce heat and simmer for 10 minutes, covered. Strain the wine into a bowl and discard herbs. Add the sugar to the wine and bring to a rolling boil. Add liquid pectin and return to a boil. Continue to boil for 1 minute. Ladle into hot jelly jars, add a fresh sprig of herbs if desired and seal. Process for 10 minutes in a boiling water bath.
Rosemary Garlic Wine Jelly:
1 1/4 cups dry white wine (Such as Pinot Grigio)
1/4 cup fresh minced garlic (more or less to taste), about one head
1/4 cup white wine vinegar
2 tablespoons finely chopped fresh rosemary
3 1/2 cups sugar
1 pouch CERTO Fruit Pectin
Mix wine, garlic,vinegar and rosemary in a deep saucepot. Heat to a boil and simmer 5-7 minutes. At this point you may strain the liquid to remove the garlic and rosemary if desired. Return the liquid to a boil and add the sugar. Return to a boil and boil for one minute. Remove from heat and stir in the pouch of pectin.Ladle into hot jars and add a fresh sprig of rosemary to each jar. Seal and process for 5 min.
Herb Butter:
1 lb. fresh made organic butter (or store-bought)
1 1/2 tsp. fresh thyme, chopped
1 1/2 tsp. basil, chopped
1 1/2 tsp marjoram, chopped
1 Tbsp. chives, finely snipped
2 cloves garlic, minced
1 tsp. fresh lemon juice (opt.)
Blend all ingredients thoroughly into butter, shape as desired. Wrap well in parchment paper (or use a plastic container with a secure lid.) Allow flavors to blend in refrigerator for 8 hours or overnight before using.
Herbs de Provence:
1 tbsp. thyme
1 Tbsp. chervil
1 Tbsp. rosemary
1 tbsp. savory
1 tsp. lavender
1 tsp. tarragon
1 tsp.marjoram
1/2 tsp. oregano
1/2 tsp. mint
2 bay leaves, crumbled
Combine well and store in an airtight container. Store in a cool, dry area away from light for freshness.
