- Cooking Time:
- Preparation Time:
- 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).
NotesThis 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