Fresh Herb Jelly

Category : Sauces

Author : hammer

Hits : 5191

Rating :

(3.5)

Date : 11/12/2002

Ingredients:

2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups 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

Yield: 32 Ounces

Instructions:

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 doesn't react the first time and needs to be reboiled.

Sauces RECIPES
Write a Comment
 
 
 

tip of the day

Beets

Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored. Beets with the greens still (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:37849

Rating:

(2.93)