Category : Sauces
Author : hammer
Hits : 5517
Date : 11/12/2002
2 cups Water3/4 cup Freshly squeezed lemon juice1 pkg Powdered pectin (1 3/4 oz)4 cups Sugar1/4 cup Fresh chives, finely chopped1/4 cup Fresh thyme leaves, finely chopped1/4 cup Fresh oregano leaves, finely chopped1/4 cup Fresh basil leaves, finely chopped1/4 cup Fresh tarragon leaves, finely choppedYield: 32 Ounces
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.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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