Herb Jelly

posted by Juanita 01-31-100 3:19 AM

Herb Jelly

3 cups fruit juice or water
1 cup fresh herbs
2 Tbs. fresh or frozen lemon juice or vinegar
1 box powdered pectin
4 cups sugar
1/2 tsp. butter or margarine
1 fresh herb sprig for each jar used (Let the jelly begin to set before adding or they may not sink.)
3 or 4 drops food coloring (optional)

Make an herb infusion by heating the liquid to almost boiling and pouring over the herbs. Let steep for 15 minutes. Mix the infusion with the lemon juice or vinegar, food coloring, if desired, and pectin and butter. Mix well.

Put over highest heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Mix in sugar. Continue stirring, return to full rolling boil and boil hard for exactly 1 minute.

Remove from heat. Stir and skim off foam with metal spoon. Immediately pour into hot, sterilized jars with herb sprigs in the bottom of each. Seal. Yield: approximately 40 ounces.

For church bazaars: I would probably cheat and add a sprig or two of rosemary to each of the following and call them "Biblical Garden Jellies."

Good combinations:
cranberry juice and sage
orange juice and thyme
apple juice and mint (If you use fresh apple juice, use a recipe calling for it as apple juice has its own natural pectin.) or just use bottled juice with the dry pectin.
rose geranium and apple juice
lemon balm
rosemary with cinnamon drops dissolved in the liquid
lemon verbena with a water infusion is one of my favorites.

Serve with cream cheese and crackers.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line