Thyme honey with orange marmalade and thyme vinegar
As I use thyme as a ground cover in the garden, I often get plenty of this wonderful herb several times in summer.
Thyme loves to be cut back to make new fresh shoots.
It is the most aromatic before flowering. Due to time constraints I was unable to harvest and so I tried the flowers and conjured up a wonderful spread: thyme honey with English orange marmalade.
Originally it was planned to refine the honey with orange zest. In the absence of bio-oranges, I resorted to an English orange marmalade that was still in stock.
preparation
- Put the contents of about a glass of honey in a saucepan.
- Add half a glass of bitter orange marmalade.
- On a low heat (do not overheat), dissolve the jam so that it mixes with the honey.
- Rinse and dry the matching glasses and lids without touching the thread.
- Add the thyme stalks with flowers (do not wash the flowers, just shake off so that loose flowers do not get into the honey).
- Fill the glasses with hot honey mixture.
- Screw tightly and let stand for at least 2 weeks.
Another variant
thyme vinegar
Simpler and less expensive is the production of thyme vinegar that goes well with tomato, sausage and coleslaw.
Preferably, take sherry, vinegar or cider vinegar, put it in a glass jar, add plenty of fresh thyme and leave it in a dark place (preferably in a dark bottle) for about 4 weeks.
Strain after about 2 weeks and decant.
