So much and so beautiful.

Today I made Basil Jelly I found on the net, and tomorrow I will make apple-sage jelly and looking for Tarragon stuff that is not Béarnaise.

tarragon vinegar. Yum.

I will find a recipe.

Thanks.

do find a recipe that you like and if you do make tarragon vinegar, look at all the recipes you could make. lol.

 

http://recipes.wikia.com/wiki/Category:Tarragon_vinegar_Recipes

 

http://www.epicurious.com/recipes/food/views/Chicken-with-Tarragon-Vinegar-Sauce-105081

 

 

 

I am in herb heaven..Thanks a lot.

I make basil oil and then use it on tomatoes (or almost anything, of course!)  I don't preserve it--for safety reasons it can't be kept but it is so good that there is nothing to toss anyway, if tomatoes are in season. 

I bet your jelly is great!

I did not put green color in it..but I put shredded fresh basil before i closed the mason jars, it was floating on top so when it popped I shook it and now the basil is floating all over in a clear gel. It is just beautiful..

Great gifts to give.

Lucky you! And how wondering that you're making such neat things!!

I know I have seen recipes for it before, but am wondering what you use it for/serve with it?  I am thinking in crackers with cream chhese, like red pepper jelly ... Yummm, but what else?

some years ago a poster gave us a recipe for savory appies in wich you put green pepper jelly and I just susstitute,

Also sometimes when rushed I put on chiclen  the last few minutes in the oven, for a glaze.  I stole  this idea from a poster on another site..

I will put this on my to-do list.  I was telling DH just this morning that I hoping to preserve more this Fall.  We have been travelling during the late Summer/early Fall in the last few years and my pantry has been low.  And, I truly enjoy preserving ...  I still need to find the time to do it, but its a plan.