Years ago I adapted a honey lemon jelly to add lemon thyme, but I can't find the recipe, darn it! But there is a recipe in the Ball Blue Book of canning for lemon mint jelly and mint jelly. I'll bet you could sub cider vinegar and purple basil and get a good jelly. Here's that recipe: Lemon Mint Jelly from Ball Blue Book of Canning 1 1/2 cups lemon juice (try vinegar) 1 1/2 cups water 1 cup firmly packed mint leaves (use basil) 1 package powdered pectin 4 1/2 cups sugar Pour boiling water over basil, let steep for one hour. Press juice from the leaves to extract it all. Combine lemon juice (or vinegar) and basil extract in a med. saucepan. Stir in pectin, bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hot sterilized jars, leaving 1/2 inch head space. (At this point I'd insert a decorative fresh basil leaf or basil flower (washed of course). Adjust caps. Process 5 minutes in a boiling water bath. Yields about 4 half pints. Maybe I'm wrong though, maybe you can't just sub cider vinegar for lemon juice. I know the acidity of such things does vary. I think it would be worth an experiment. Here's a recipe for Apple Herb Jelly from the Sunset Home Canning Book that could maybe be adapted. I have used this one as well. 2 cups bottled filtered unsweetened apple juice 1/3 cup dry basil 3 TLSP lemon juice 3 1/2 cups sugar 1 pouch liquid pectin Bring apple juice to a boil in a heavy bottomed saucepan. Remove from heat, stir in basil and cover. Let stand for 2 hours. Pour mixture through a jelly bag or a cheese-cloth lined colander. Squeeze out and reserve all liquids. Discard herbs. Rinse pan and return all liquids to the pan. Stir in lemon juice and sugar. Bring to a biol over high heat, stirring constantly. Pour in pectin all at once, bring to a full rolling boil, and boil, stirring, for 1 minute. Remove from heat and skim off any foam. Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process for 5 min. in BWB. (Can also add decorative leaves to this jelly). And last but not least, Garlic or Shallot Jelly that could also probably be fiddled with to make basil jelly. Also from Sunset Home Canning Book. Since this recipe is huge, I might try halving it. 1/2 cup finely chopped garlic or shallots (This is where I'd add the purple basil, either all of the 1/2 cup or some of it.) About 3 cups white wine vinegar (5% acidity) I'm not sure if you could sub cider vinegar. 1 1/2 cups water 6 cups sugar 2 pouches (3 oz. each) of liquid pectin Combine garlic or shallots and 3 cups of the vinegar and a 2 - 2.5 quart pan. Bring to a simmer over med. heat. Simmer gently, uncovered, for 15 minutes. Remove from heat, pour into a glass jar. Cover and let stand for 24 - 36 hours at room temperature, then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid, if necessary, add vinegar to make 2 cups, or boil to reduce to 2 cups. In a heavy-bottomed 8-10 quart pan, mix flavored vinegar, water and sugar. Bring to a full rolling boil over med. high heat, stirring. Stir in pectin all at once, return to a full boil and boil for 1 minute. Remove from heat, skim foam, ladle into hot sterilzed jars, etc., leaving 1/4 inch head space (can add decorative basil leaf). Process 5 min. in BWB. Let stand for a few days before using. All of these recipes are kind of tricky, don't lessen any of the acid ingredients or increase any of the herbs or garlic or water. Also dealing with pectin can be an adventure, doesn't always set. If doesn't set, use for salad dressing, mixed with mayo or olive oil. Ask me how I know, lol! As for the FROG jam, I'd get a box of pectin and follow the recipe for "fruit jam" using a mix of the fruits and ginger to taste in the measure called for in the recipe. Have fun! Check back here if you have any questions about making jam or jelly.

NANCY - OOPS! I can;t remember where I got the recipe but here are a couple more you may like to try. One is like this one...Apple Ginger Apple Ginger Jam 2 1/2 lb cooking apples 2 large lemons 2 tsp ground ginger 3 cups water 5 cups sugar 1/4 cup chopped candied ginger (or more to taste) Place a couple of small dishes in the freezer. Peel, core, and coarsely chop the apples, reserving the peels and cores. Put the peels and cores in some cheesecloth or another clean cloth and set aside, then put the fruit into a large saucepan. Finely grate the zest of the lemons, using a Microplane or similar grater, then juice the lemons and add the zest and juice to the pot (I added the juiced lemon "shells" to the cloth, too), along with the ground ginger and water. Now tie up the cloth "bag" and add that to the pot, as well. Bring to a boil over high heat, then reduce heat and allow to simmer for 10 minutes, uncovered, stirring occasionally. Remove the cloth "bag", squeezing as much of the juices out of it as you can, add the sugar to the pot, and stir till completely dissolved. Bring back to a rapid boil and continue to cook without stirring for an additional 10 minutes. Remove the pot from the heat and do a gel test by putting a little of the liquid on one of the frozen plates and return to the freezer for 2 minutes. If the liquid wrinkles when you push it with your fingernail or the tip of a spoon, you're ready to jar up. If the liquid remains runny, return the pot to the heat, bring back up to a boil and cook for an additional 5 minutes. Repeat the test and then repeat cooking/testing if necessary. After removing from the heat finally, stir in the chopped crystallized ginger. Fill prepared jars with the hot jam leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude. Makes: 8 half pints ---------------------------------------------------------------------------- Ginger Jam 1 pound (approximately) fresh ginger root 2 tablespoons lemon juice 1 3/4 ounce package powdered fruit pectin 5 cups granulated sugar Remove outer skin from ginger root and cut ginger into 1-inch thick slices. Place in a 5 quart microwave-safe casserole and fill 3/4 full with cold water. Microwave on HIGH (600 -700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger in colander. Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes. Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well. In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes. Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil hard for a full minute. Remove from microwave and use a metal spoon to skim off any foam that might appear on the top. Immediately ladle into hot clean jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude. --------------------------------------------------------------------------------\ ---- Savory Ginger Jam This jam is naturally spicy and delicious. It is perfect served as a condiment with duck, pork, turkey, or any white meat. This jam is simple to make and provides a different flavor from normal relishes and chutneys. 1 lb peeled and chopped gingerroot 1 cup white sugar 6 finely chopped garlic cloves 1 large ripe chopped tomato (remove the seeds) Dash salt Dash black pepper Place all the ingredients into a heavy saucepan and boil together over medium heat until the gingerroot is soft and cooked. Cool mixture for five minutes before filling sterilized jars to within a 1/4 inch of the rims. Place lids and bands on the jars and screw bands finger tip tight. Process jars in a boiling water bath for 10 minutes.Adjust time according to your altitude. Again with the assistance of my Canadian friend Darlene. Jim in So Calif

I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute. Here's a stuffed pork loin recipe from chef Michael Smith. Apple Stuffed Pork Chops Yield: 4 Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you donÂt like. Try substituting one ingredient for another. 2 fresh Italian sausages, chopped 2 onions, sliced 2 apples, chopped 1¼ cups of apple cider 1 Tbsp of fennel seeds 4 slices of whole grain bread, toasted and cubed 1 Tbsp of grainy mustard 2 Tbsp of olive oil 4 centre cut pork chops, 1 and one half inch thick Salt and pepper 1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until itÂs moistened and absorbed the liquid. 2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing. 3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate. 4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Cloud Swift, I don't have much new to add either. A nice mint tea can soothe an upset stomach and crystallized ginger is nice to munch on if you can take the "heat", it's a bit strong but great for nausea and motion type sickness. The only time I was truly very nauseous was when I was pregnant with Amanda and for some reason lemonade and potato chips worked better than anything. The doc said it was the combination of sweet/sour/salty but I think it was just because I liked potato chips and lemonade. I just wanted you to know that I've been thinking of you and you're in my prayers, hoping for a quick and total cure for you. Be sure to drink enough too, it can be difficult when your stomach is cranky, but you need to stay hydrated. Annie