Coriander And Honey Jelly Recipes

Steps:

• Boil the water and coriander seeds for 2 minutes in a 3-quart saucepan. Let stand, covered, for 6 hours or overnight.
• Strain the infusion through a coffee filter and return 2 1/2 cups of the liquid to the pan.
• Add the sugar, lemon juice, and honey. Mix well. Boil hard and add the pectin.
• Bring to a boil again and boil for exactly 1 minute (use a timer). Remove from the heat and skim off any foam with a metal spoon that has been dipped in ice water.
• Pour into four sterilized half-pint jars, leaving 1/4 inch headspace.
• Wipe rims of the jars clean and place the hot lids on the jars (follow manufacturer's instructions). Place rings on jars and tighten with your fingertips until closed.
• Process for 5 minutes in a boiling-water bath. Adjust for altitude, if necessary.

Steps:

• Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.

Steps:

• Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
• Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
• Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
• Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.