Post by carnation037 on Sept 27, 2002 1:42:32 GMT -6
Fresh Herb Jelly
2 c. water
3/4 c. freshly squeezed lemon juice
1 pkg. powdered pectin (1 3/4oz.)
4 c. sugar
1/4 c. fresh chives, finely chopped
1/4 c. fresh thyme leaves, finely chopped
1/4 c. fresh oregano leaves, finely chopped
1/4 c. fresh basil leaves, finely chopped
1/4 c. fresh tarragon leaves, finely chopped
In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.
Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching.
Add the sugar and herbs while stirring.
Bring the mixture to a full, rolling boil for 4 minutes.
Then remove from the heat.
Skim the foam off the top of the mixture and pour into
clean, sterilized jars.
Seal with paraffin, if desired, and allow to set overnight.
Makes 32 ounces.
*If the herb jelly does not set overnight, remove the
paraffin and reheat the mixture over high heat.
Bring to a hard rolling boil 2 minutes, repour into the jars, and reseal.
Because you are working with herbs and not fruit, sometimes the pectin doesn't react the first time and needs to be reboiled.
2 c. water
3/4 c. freshly squeezed lemon juice
1 pkg. powdered pectin (1 3/4oz.)
4 c. sugar
1/4 c. fresh chives, finely chopped
1/4 c. fresh thyme leaves, finely chopped
1/4 c. fresh oregano leaves, finely chopped
1/4 c. fresh basil leaves, finely chopped
1/4 c. fresh tarragon leaves, finely chopped
In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.
Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching.
Add the sugar and herbs while stirring.
Bring the mixture to a full, rolling boil for 4 minutes.
Then remove from the heat.
Skim the foam off the top of the mixture and pour into
clean, sterilized jars.
Seal with paraffin, if desired, and allow to set overnight.
Makes 32 ounces.
*If the herb jelly does not set overnight, remove the
paraffin and reheat the mixture over high heat.
Bring to a hard rolling boil 2 minutes, repour into the jars, and reseal.
Because you are working with herbs and not fruit, sometimes the pectin doesn't react the first time and needs to be reboiled.