Cinnamon Basil Jelly for this season. If you use the link to the left for the recipe, the one thing I see on Renee's Garden website is that you use 2 cups of packed herbs. In her recipe book, she calls for 1-1/2 cups packed. I think 1-1/2 cups is enough. It has worked for me for 20 plus years of making this recipe. This color purely comes from the basil. I just love it. I have one plant of lemon basil so I'm not sure that I will get much in the way of lemon basil jelly this season. I have a lot of sweet basil and I will be making my Spicy Basil Apple Jelly a bunch. It was a big hit last year in its first appearance. I got to try it on the 4th of July and I must say it was pretty good. Once it is made again, I will share the recipe with you. Of course, I didn't write it down so I'll have to come up with the right combo and I promise I will share! Here is a link for a basil post I did last year called B is for Basil or it could be O Too! which will give you some extras, my favorite book by Susan Belsinger and Tom DeBaggio about basil and my favorite pesto recipe. Jim Long, another favorite herbal author just did a post on basil with some terrific suggestions as usual. Here is that link called Five Exciting Ways to Use Basil. We are back to the ickys and stickies! Hope you had a great day. We did and the bonus was I was in the air conditioning! I'll be thinking of ways to be inside if the humidity continues! Talk to you later.
- Lemon Verbena Fact Sheet
- Lemon Verbena Recipes
- List of Perennial Herbs
- A List of Annual Herbs
- A List of Tender Perennials
- A List of Edible Flowers and Ten Rules for Eating Them
- A Partial List of Nonedible or Poisonous Flowers
- Links to Guest Posts for Mother Earth Living Magazine
- Links to Timber Press Book Reviews
- Link to My Handout for The Zen of Making Herbal Jelly!