Oregano Jelly

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Oregano Jelly

 

1 1/2 c oregano leaves, fresh

3 1/2 c Sugar

1 drop Food coloring, green

2 1/4 c Water, cold

2 T Lemon juice

Pectin, liquid; 1 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 [sieve lined with 2 layers of cheese cloth works too].

You should have 1-3/4 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 1/4 " headspace. Process as for fruit jellies.

 

Yield: 8 half-pints

 

Author: Mother Earth News magazine

Source: Sam Waring

Formatted by Chupa Babi: 04.03.08

 

ChupaNote: I added 1 t. Aleppo red pepper flake to the oregano leaves and water

for some heat in the final product. Could have used more.

 

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