2 c Water
3/4 c Freshly squeezed lemon juice
1 pk Powdered pectin (1 3/4 oz)
4 c Sugar
1/4 c Fresh chives, finely chopped
1/4 c Fresh thyme leaves, finely
-chopped
1/4 c Fresh oregano leaves, finely
-chopped
1/4 c Fresh basil leaves, finely
-chopped
1/4 c Fresh tarragon leaves,
-finely chopped
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
