Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Jams
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
1 c Finely chopped fresh mint
-(stems & leaves), or
Sage, marjoram, tarragon, or
-basil (all
Including stems & leaves)
1 c Boiling water
1 t Fresh lemon juice
3 c Sugar
1/2 c Cider vinegar
3 oz Liquid pectin (1/2 bottle)
Green food coloring,
-optional
4 Sprigs of the herb used,
-optional
Servings: makes 4 - 1/2 pint jars Notes: Herb jellies
are primarily used for meat or poultry garnish. They
can also be used on tea sandwiches combined with a
thin spread of sweet butter, fresh goat cheese, or
other soft, pungent cheeses and pumpernickel bread.
DIRECTIONS: In glass, heat resistant bowl, place
chopped fresh mint or herb. Add 1 cup boiling water.
Cover and let stand for 30 minutes. Strain liquid
through cheesecloth and add enough water to make 1
cup. Place herb infusion, lemon juice, sugar, and
vinegar in heavy saucepan. Cook over high heat until
mixture comes to a boil. Immediately add liquid pectin
and food coloring, if desired, and continue cooking
until mixture comes to a full, rolling boil. Boil for
exactly 1 minute. Remove from heat and skim off foam
with metal spoon. Immediately pour into hot sterilized
jars, add optional sprigs of herbs, if desired, and
vacuum seal (hot water bath method, or may be
refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN#
1-55584-038-8
