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Jelly: 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)



Recipe



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.


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.


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.


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.