Recipe: Herb Jelly

[Guest guest]

This looked like a yummy thing to make with some of the herbs from the

garden, so I figured I'd pass it on

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://www.recipesource.com/ethnic/americas/native/00/rec0007.html

 

Recipe via Meal-Master

 

Title: Fresh Herb Jelly

Categories: Native American, Southwest

Yield: 32 Ounces

 

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 paraffin, if

desired, and allow to set overnight.

 

*** NOTE *** If the herb jelly does not set overnight,

remove the paraffin 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.

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From " Native American Cooking, " by Lois Ellen Frank

Copyright C1995-2000 SOAR.C2001 RecipeSource.