| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Native amer, Southwest |
32 |
Ounces |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 parrafin, if desired, and allow to set overnight.
*** NOTE *** If the herb jelly does not set overnight, remove the parrafin
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. ********************************
From "Native American Cooking," by Lois Ellen Frank From: Carolyn Stewart
Date: Mon, 01-2
Posted to MM-Recipes Digest V4 #001
From: eboyd@shentel.net
Date: Tue, 31 Dec 1996 09:18:40 -0500
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