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Savory Herb Jelly

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"This savory jelly makes an excellent condiment alongside chicken, fish, and smoked meats. Flavor your vegetables or add some zing to pan-seared mushrooms with a couple tablespoons. Glaze ribs or pork loin or serve with a cheese plate filled with aged Cheddar, Parmesan, and Brie."

List of Ingredients

â—¦ 3 rosemary sprigs
â—¦ 3 thyme sprigs
â—¦ 3 tarragon sprigs
â—¦ 1 cup edible flower petals* (optional)
â—¦ 1 cup water
â—¦ ¼ cup white wine vinegar
â—¦ 4 cups sugar
â—¦ 2 (3-ounce) pouches liquid pectin



Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from the heat and set aside.

In a pot with a tight-fitting lid, combine the rosemary, thyme, tarragon, and your choice of edible flower petals (if using). Add the water and vinegar. Bring to a boil over medium-high heat, boil for 5 minutes, then cover and remove from heat. Let it steep for 15 minutes undisturbed. Using the cheesecloth draining method, empty the steeped herb liquid onto the cheesecloth and allow to drain for 5 minutes.

Transfer the herb-infused liquid to a heavy-bottomed pot and add the sugar. Mix well. Bring the mixture to a boil over high heat, stirring constantly. Once at a boil, add both pouches of liquid pectin and mix well. Return to a boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam and discard.

Place the hot jars on a cutting board. Using a funnel, ladle the hot jelly into the jars leaving a ¼-inch headspace. Remove any air bubbles and add additional jelly if necessary to maintain the ¼-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 5 half-pints



* Edible flower petals appropriate for this recipe include nasturtiums, pansies, violets, violas, rose petals, calendulas, marigolds, dianthuses, daylilies, bachelor buttons, or geraniums (optional).

• Try this Instead:
Fresh herbs will naturally steep into a light-yellow hue. If you would like to change the color of your jelly, you may add food coloring. Edible flowers are a natural color enhancer, however. More pungent flowers like geraniums and roses will slightly modify the flavor of your jelly while also changing its color. Bachelor buttons, violets, and pansies will simply change the color without altering the flavor. Have fun exploring the possibilities.