Herb jelly
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Finely chopped herbs*** |
| 1¼ | cup | Boiling water |
| ¼ | cup | White wine vinegar |
| 3 | cups | Sugar |
| Food coloring | ||
| ½ | Bottel liquid pectin | |
Directions
*** This recipes can be made with different herbs, check measurements on the herb as follows below.
Rosemary Jelly - 4T finely chopped rosemary and a few drops of red food coloring.
Sage Jelly - 4 T finely chopped sage and a few drop of yellow food coloring.
Mint Jelly _ 2 cups finely chopped mint.
Lemon Balm Jelly - 6T finely chopped lemon balm and a few drops of green food coloring.
Put herbs and boiling water in a saucepan and allow to steep for 15 minutes. Take 1 cup of the herb liquid and put in another sauce pan.
Add vinegar and sugar and bring to a boil. Add food coloring and pectin, stirring constantly. Remove saucepan from heat. Skim mixture and pour into hot, sterile jars. Seal and store. You may want to leave some of the finely chopped herbs in the jelly or you may want to strain it out.
This recipe can also be made with tarragon or thyme, or a combination.
From: Summer Delights Cooking with Fresh herbs by Noel Richardson.