- Cooking Time:
- Preparation Time:
BackstoryThis jelly can be made with a variety of herbs and herb flowers.
If fresh herbs are not available, substitute one-third the amount of dried herbs.
Use vinegar if you are making a jelly to be eaten as a savory with meats or cheese; lemon juice if it is to be eaten as a sweet.
Any fruit juice or wine can be used in place of the water for greater variety, and you can combine two or more herbs in one jelly.
Recipe from cookbook: The Herbal Pantry, by Emelie Toley and Chris Mead
- 2 cups water or 2 1/2 cups fruit juice or wine
- 1 cup fresh herbs
- 4 cups sugar
- 1/4 c cider vinegar or lemon juice
- 1to 2 drops food coloring (optional)
- 3 oz. liquid pectin
- Bring water or fruit juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing all the liquid and flavor out of the herbs.
- In a non-aluminum saucepan combine 2 cups of herbal infusion with the sugar, lemon juice or vinegar, and the food coloring if you are using it. Bring the mixture to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam.
- Pour into sterilized jars; Process small jars for 5 min. in a hot water bath or seal with a thin layer of paraffin.
- Mks. 4-5 Half Pints
- The following herbs and/or their flowers are among the many that can be used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena, mint, any of the scented basils, taraggon, ginger,garlic, chive blossom, lavendar, lemon thyme, chamomile, fennel, borage, bee balm or rose petals (white heel removed).