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Fresh Herb Jelly

Source of Recipe


From "Fancy Pantry" by Helen Witty






List of Ingredients



• 1-3/4 to 2 cups packed, washed and drained leaves and tender stems of freshly picked green-leaved basil, tarragon or mint
  
• 2 cups water
  
• 3 Tbsp strained fresh lemon or lime juice or mild white vinegar
  
• 3-3/4 cups sugar
  
• One 3-ounce pouch or one 3-ounce bottle liquid pectin
  
• Drop or two of green food coloring (optional)
  






Instructions



1. Place herbs in a blender or food processor with water. Run machine to chop herbs finely, being careful to avoid making a pulp, which can result in a cloudy jelly. Scrape mixture into a large saucepan and heat to the boiling point over medium heat, stirring once or twice. Remove pan from heat, cover and let herbs infuse for 15 minutes.
   
   
2. Pour mixture into a very fine sieve set over a bowl, or use an ordinary sieve lined with a couple of layers of dampened cheesecloth. Drain off infusion, pressing on herb pieces. Discard the debris.
   
   
3. Measure 1-3/4 cups of herb infusion into a rinsed-out saucepan. Stir in lemon juice or vinegar and sugar and bring mixture to a boil over high heat, stirring often until sugar has dissolved. When it reaches a full rolling boil (a boil that can't be stirred down), stir in pectin. When boiling resumes, boil mixture hard for exactly 1 minute. Remove pan from heat.
   
   
4. Stir in green food coloring, if using. Skim off any foam from jelly and pour into hot, sterilized jars, leaving 1/2-inch space at top. Apply lids and rings and process 10 minutes in a boiling-water bath.