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Basic Herb Jelly

Source of Recipe


Adapted from "The Herbal Pantry"






List of Ingredients



• 2 cups water (or 2-1/2 cups fruit juice or wine)
  
• 1 cup fresh herbs
  
• 4 cups sugar
  
• 1/4 cup cider vinegar or lemon juice
  
• 1 to 2 drops food coloring (optional)
  
• 3 ounces liquid pectin
  
• Fresh herb sprigs or 1/2 cup chopped herbs (optional)
  






Instructions



1. Sterilize 5 half-pint jars, and keep hot until needed. (To sterilize: Place the empty jars right side up on the rack in a boiling-water canner. Fill the canner and jars with hot, not boiling water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars.) Wash lids according to manufacturer's directions.
   
   
2. Bring the water or fruit juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing all the liquids and flavor out of the herbs.
   
   
3. In a non-aluminum saucepan, combine 2 cups of herbal infusion with the sugar, lemon juice or vinegar and the food coloring (if using). Bring the mixture to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam.
   
   
4. If you are using fresh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or chopstick. When the jelly is nearly set, remove the spoon or chopstick and the sprig will stay in place.
   
   
5. Stir chopped herbs into the jelly before pouring it into the jars. (If the herbs do not stay suspended, stir the jelly occasionally until it thickens enough to hold.) Process jars for 5 minutes (10 minutes at 1,001 to 6,000 feet; 15 minutes above 6,000 feet) in a boiling water canner.
   
   Makes 4 to 5 half-pints.