Fresh herb jelly
32 Ounces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ¾ | cup | Freshly squeezed lemon juice |
| 1 | pack | Powdered pectin (1 3/4 oz) |
| 4 | cups | Sugar |
| ¼ | cup | Fresh chives, finely chopped |
| ¼ | cup | Fresh thyme leaves, finely chopped |
| ¼ | cup | Fresh oregano leaves, finely chopped |
| ¼ | cup | Fresh basil leaves, finely chopped |
| ¼ | 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 doesn't react the first time and needs to be reboiled.
******************************** From "Native American Cooking," by Lois Ellen Frank From: Carolyn Stewart Date: Mon, 01-2