Hei!
 
 David Eyre,  Dave Green and others have written about the use of
honey in jelly making. David mentioned mint jelly; many people use
either mint jelly or mint in vinegar when eating roast lamb - we have
found that fresh herbs (not just mint) keep exceedingly well if they
are hacked up into small bits and then stored in honey. Very little
honey is necessary and the result can be used direct from the jar as
an alternative to jelly or the vinegar preserved herb. Even after
many months the herb still tastes fresh! Try honey preserved herbs with
meat, on cooked potatoes, in salad dressings etc.etc.(use some
imagination in the choice of herbs and their use) - you'll love them!
 
cheers, Tony
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Anthony N. Morgan (Tony)           Fax: +47 73 89 62 86
"Stavshagen"                     E-mail: [log in to unmask]
Midtsandan                             Sor-Trondelag College
7563 MALVIK                            Elec. Eng. Department
Norway                                7005 TRONDHEIM, Norway
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