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April 2, 2009
Savory and Grape Juice Jelly
1 can dark or light grape juice (small) A good handful of savory, chopped 4 oz. powdered pectin
3 cups raw sugar Juice of 1 lemon
Heat the grape juice and savory together, add the pectin, sugar and lemon and bring to the boil for 2 minutes, stirring all the time. Remove from the heat, strain out the savory, and seal in small jars immediately. You can put it, too, into decorative glasses, seal the top with polythene and an elastic band, and give it away as a gift to your friends.
Savory keeps its flavour well when dried. Strip the leaves from the stems, and store as usual.
1 clove garlic, crushed
Small handful winter savory sprigs
4 large tomatoes
A little oil
1 large onion Salt and black pepper Mozzarella cheese A little flour
Heat a little oil in a heavy pan and saute the chopped onions and crushed garlic clove, the savory sprigs and the chopped onions for 10 minutes. Remove the savory sprigs. (These are quite woody and not chewable at all.) Puree in an electric blender or through a sieve, and set aside. Cut the uncooked unpeeled zucchini crossways in thin slices, toss them lightly in the flour then brown quickly on both sides in a little more hot oil. Arrange them in an ovenproof serving dish, alternating layers of zucchini and sauce, ending with the sauce and thinly-sliced mozzarella cheese to cover the top. Sprinkle with paprika if desired. Cook in a moderate oven, uncovered, for 30 minutes.
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