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C-M's Borage Jelly
Truly, I just cooked this up and it came out wonderful a great spread with cream cheese and crackers, a bit spicy. I have the fortune of having a bounty of borage this year and been pondering of what to do with it in several ways for it's a great medicinal herb and how to process it so it makes some sense.. I used the leaves and flower parts.
- 6 cups of borage leaves and flowers parts
- 4 cups of cold water
- 4 1/2 cups of sugar
- 1 tbs. lemon
- 1 pack commercial pectin
- a pinch of salt
- a pinch of red pepper
Place the borage leaves and cold water in a pan or bowl, and let infuse overnight. Drain, and use the 4 cups of borage-infused water in recipe.
Cook according to commercial pectin direction. Since my 'jelly water' looked a bit like old dishwater, I added a few drops of green food coloring..if you don't mind the murky color, I think it's fine, too.
Borage is a wonderful plant to use the leaves and aerial parts in salad etc. It has a cucumber flavor when fresh.I did a bit of research and understand that some of the plants in the borage family have been reputed to cause cancer.The same stuff that comfrey has..( By infusing the leaves and flowers with cold water, as I was told by an Elder the risk of those harmful chemicals are reduced) But I also know of the benefits of this plant to calm a heart and the adrenal system, so I take the risk and will eat a little on a cracker.
C-M