Garlic Mustard

  • 2 large onions, sliced
  • ½ teaspoon red pepper
  • 4 cloves garlic, thinly sliced
  • 2 tbsp. sugar
  • 2 cups vinegar
  • 1 cup dry mustard
  • 2 tsp. salt

Peel and crush the onions and garlic lightly and then put onion, garlic and vinegar in a clean jar. Cover and let stand in refrigerator for 24 hours. Pour off liquid and reserve; discard onions and garlic.

Combine salt, pepper, sugar and mustard. Gradually stir in ½ cup of the reserved vinegar. Bring remaining vinegar to a boil. Gradually add the mustard mixture. Bring to a boil and cook for 6 minutes, stirring constantly. Pour into jars.

Herb Mustard

  • 2 cups prepared mustard
  • 1 tsp. dried oregano leaves crumbled
  • ¼ cups parsley flakes crumbled
  • 1 tsp. dried basil leaves crumbled
  • 2 tbsp. dried tarragon leaves crumbled
  • ¼ cider vinegar
  • 1 tsp. dried dill weed

Pour mustard into large mixing bowl. Add parsley, tarragon, dill, oregano and basil. Mix thoroughly. Gradually stir in vinegar. Place in covered jar and refrigerate. Let stand for 2 or 3 days to allow herbs to flavor mustard. Makes 2 cups.

Herb Butter

  • 1 lb. butter or margarine
  • 1 tbsp. dried tarragon leaves crumbled
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. dried basil leaves crumbled
  • 1 tbsp. chopped fresh or frozen chives

Place butter in large mixing bowl and let stand at room temperature until soft. Add parsley, basil tarragon and chives and mix thoroughly with electric mixer. Pack into a container with a tight cover and let stand overnight for flavor to develop.

Butters can be made with any herbs of your choice. Some you may want to try are dill, basil, marjoram, chives or rosemary.

Cream cheese also makes a good spread when softened and mixed with herbs.

Herb Jellies

Spiced Grape Jelly

  • 2 cups grape juice
  • ¼ tsp. whole cloves
  • 1 cup water
  • 1 pkg. powdered fruit pectin
  • ½ tsp rosemary leaves, crushed
  • 3½ cup sugar

Pour juice and water into large kettle. Add rosemary and cloves, tied in a clean, thin white cloth. Stir in pectin. Place over high heat and stir until mixture comes to a full rolling boil. Add sugar at once, mix well. Bring to a full rolling boil again. Boil 1 minute, stirring constantly.

Remove from heat, and discard rosemary and cloves; skim. Pour into hot glasses or jars. Cover with paraffin at once or adjust lids on jars and process in boiling water bath 5 minutes.

Makes 3 half pints.

Cider/Sage Jelly

  • 1 quart apple juice
  • 1 pkg. powdered fruit pectin
  • 2 tbsp. dried sage leaves
  • 5 cups sugar
  • 3 drops green food color (opt.)

Combine apple juice, food color, pectin and sage, tied in clean, thin white cloth, in a large saucepan. Place over high heat and stir until liquid comes to a full rolling boil. Add sugar at once and again bring to a full rolling boil for 30 seconds, stirring constantly.

Remove from heat and discard sage; skim. Pour into hot jars and cover with paraffin or process in boiling water bath for 5 minutes. Makes 8 half pints.

Marjoram/Lemon Jelly

  • 2 cups bottled or fresh lemon juice
  • 4 cups sugar
  • 2 tbsp. marjoram leaves
  • ½ cup liquid pectin

Pour lemon juice into 3-qt saucepan. Add marjoram leaves, tied in a clean, thin white cloth; simmer 20 minutes. Remove marjoram.

Measure juice; add more lemon juice if necessary to make 2 cups. Add sugar and bring to a full rolling boil. Add pectin; bring to a boil again and boil 30 seconds.

Remove from heat; skim. Pour into hot jars, cover with paraffin or process in a boiling water bath for 5 minutes.