Coriander And Honey Jelly Recipes

Steps:

• Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.

Steps:

• Boil the water and coriander seeds for 2 minutes in a 3-quart saucepan. Let stand, covered, for 6 hours or overnight.
• Strain the infusion through a coffee filter and return 2 1/2 cups of the liquid to the pan.
• Add the sugar, lemon juice, and honey. Mix well. Boil hard and add the pectin.
• Bring to a boil again and boil for exactly 1 minute (use a timer). Remove from the heat and skim off any foam with a metal spoon that has been dipped in ice water.
• Pour into four sterilized half-pint jars, leaving 1/4 inch headspace.
• Wipe rims of the jars clean and place the hot lids on the jars (follow manufacturer's instructions). Place rings on jars and tighten with your fingertips until closed.
• Process for 5 minutes in a boiling-water bath. Adjust for altitude, if necessary.

Steps:

• Combine honey, apple juice and lemon juice in a large pan.
• Bring the mixture to a boil over high heat and stir in the liquid pectin.
• Bring to a full boil again and boil for one minute.
• Remove from heat, stir, and skim off foam on top.
• Pour into sterilized jars and seal with paraffin.

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

Steps:

• Pick over the currants, removing leaves and poor berries but do not stem them.
• Put currants in a colander and wash well.
• Pour into a pot and mash well with a potato masher.
• Boil until the berries become a mush and allow to drip through a jelly bag overnight.
• Do not squeeze the mash if you want sparkling, clear jelly.
• Next morning, measure the juice and put an equal amount of sugar into another vessel.
• Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
• Heat the juice to the boiling point and pour over sugar into another container.
• Stir until sugar is completely dissolved.
• Do not cook mixture.
• Instead, pour into glasses while still hot.
• It will jell perfectly.
• Seal the glasses with 2 thin layers of paraffin and a lid.

Steps:

• Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
• Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
• Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
• (Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.).