Pestos, sauces, JAMS & JELLIES
Herb preserves can take a dish from ordinary to extraordinary. Make your own from homegrown herbs and use them to impress – or give them to friends and family as gifts.
Try Aunt Daisy’s delicious elderberry jelly. Gather your berries while they’re dry.
Ingredients • elderberries • apples • water • 1 cup sugar to 1 cup liquid from berries and apples
Place the elderberries in a pan. Cut the apples into small pieces, with skins and cores. Barely cover with water and leave overnight. Next day, boil until soft and pulpy. Strain through muslin. Leave again overnight. Next day, add sugar, and stir until dissolved. Boil until set.
Or try blackberry and elderberry jam. Use equal quantities of fruit.
Ingredients • blackberries • elderberries • 340g sugar for every 450g fruit
Put the fruit in a preserving pan. Squeeze slightly and bring to the boil. Simmer for 20 minutes. Warm the sugar in the oven, then add to the fruit. Bring mixture to the boil again. Simmer for 20 minutes or until jam sets when tested on a plate.
Dandelion jelly is delicious with salad and bread. You need 4 cups dandelion petals, 3 cups water, 2 tablespoons lemon juice, 4½ cups sugar and 1 packet powdered pectin. Bring water to the boil, then add petals and simmer for 10 minutes. Strain liquid, then combine with lemon juice, sugar and pectin. Bring to the boil and stir until sugar is dissolved. Skim. Pour into hot jars and seal.
Paula Stuve of Dargaville preserves excess tomatoes in olive oil with rosemary.
Ingredients: • tomatoes, halved or quartered • fresh rosemary, to taste • 3 tablespoons dried rosemary • olive oil • salt and freshly ground black pepper
Toss ingredients in the oven tray and roast at 180°C for 40 minutes or until soft and juicy. Put in sterilised jars while still warm.
Kiwifruit and lemon balm jelly is delicious on cold meats.
Ingredients • 800g apples, unpeeled • 1kg kiwifruit • 2 tablespoons lemon juice • 1 tablespoon chopped fresh lemon balm • 3 cups water • 3 cups sugar • 1/3 cup chopped fresh lemon balm, extra
Roughly chop apples. Put in saucepan with kiwifruit, juice, lemon balm and water. Cover. Bring to the boil. Reduce heat and simmer for 30 minutes (or until fruit is soft). Strain through muslin. Leave overnight. Discard pulp. Add 1 cup sugar to each 1 cup liquid. Heat until sugar dissolves. Bring to boil. Simmer, uncovered, for 15 minutes (or until jelly sets). Stand for 5 minutes, stir in extra lemon balm, then pour into jars.