Fresh Herb Jelly Recipe
Yield: 32 OuncesRecipe by luhu.jp
Ingredients:
2 cup: Water,
3/4 cup: Freshly squeezed lemon juice,
1 package: Powdered pectin, 1 3/4 oz
4 cup: Sugar,
1/4 cup: Fresh chives, finely chopped
1/4 cup: Fresh thyme leaves, finely chopped
1/4 cup: Fresh oregano leaves, finely chopped
1/4 cup: Fresh basil leaves, finely chopped
1/4 cup: Fresh tarragon leaves, finely chopped
Directions:
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 4 minutes, then
remove from the heat. Skim the foam off the top of the mixture and
pour into clean, sterilized jars. Seal with parrafin, if desired, and
allow to set overnight.
*** NOTE *** If the herb jelly does not set overnight, remove the
parrafin 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 doesnt
react the first time and needs to be reboiled.
********************************
From "Native American Cooking," by Lois Ellen Frank From: Carolyn
Stewart Date: Mon, 01-2
Source from luhu.jp
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 4 minutes, then
remove from the heat. Skim the foam off the top of the mixture and
pour into clean, sterilized jars. Seal with parrafin, if desired, and
allow to set overnight.
*** NOTE *** If the herb jelly does not set overnight, remove the
parrafin 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 doesnt
react the first time and needs to be reboiled.
********************************
From "Native American Cooking," by Lois Ellen Frank From: Carolyn
Stewart Date: Mon, 01-2
Source from luhu.jp