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.

Herbs & Superfoods - - Favourite Herb Recipes -

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.

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