Herbal Jelly

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Title: Herbal Jelly
Yield: 8 Half-pints
Categories: Jams


1 1/2 c Herb leaves, fresh
3 1/2 c Sugar
1 dr Food coloring, green
2 1/4 c ;Water, cold
2 tb Lemon juice
Pectin, liquid; 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. 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.