Herbal jelly

Yield: 8 Half-pints

Measure Ingredient
1½ cup Herb leaves, fresh
3½ cup Sugar
1 drop Food coloring, green
2¼ cup ;Water, cold
2 tablespoons Lemon juice
Pectin, liquid; pouch + 2 t.

Combine herb and water in a saucepan; bring to a full boil, covered, and remove from the heat to let steep 15 minutes. Ladle into a jelly bag and let drip for one hour. You should have 1-¾ cups of infusion. Combine the infusion, lemon juice, sugar, and food coloring and cook over high heat until at a full rolling boil. Add liquid pectin, and bring to a full rolling boil again, stirring constantly.

Remove from the heat, skim froth, and ladle into sterilized half-pint jelly jars, leaving ¼" headspace. Process as for fruit jellies.

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