| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 1 | c | Chopped herb leaves; flowers, or roots OR 1/3 cup dried herbs, (up to 2) |
| 3 | c | Water; wine, sherry or port |
| 1/2 | c | Vinegar |
| 4 | c | Sugar |
| 1 3/4 | oz | Package powdered regular Pectin |
INSTRUCTIONS
Place herbs in a bowl. Bring the water or wine to a boil in a non-reactive pan over med-high heat and pour over herbs. Cover and let steep for 3o mins. Strain and measure the liquid, adding water, if necessary, to make 3 cups. Prepare the jars, lids and boiling-water bath. Pour the herb liquid back into pan. Stir in vinegar and sugar. Place over high heat , stirring constantly, until the mixture comes to a full rolling boil. Stir in the pectin and continue cooking and stirring until the mixture once again reaches a full rolling boil that can't be stirred down. Cook 1 min longer. turn off the heat and skim foam. Ladle into jars, elaving 1/4 inch headspace. Place jars in boiling water bath, and when water returns to a boil, process fot 5 mins. Herb Companion Aug/Sept 95 Posted By: Nodrog@itsa.ucsf.edu MY NOTES: I used and "Italian" dried herb blend. For the liquid I used chardonnay. And for the vinegar, I used cognac vinegar, which was all I had on hand at the time. While this jelly never jelled for me, I still think it is TNT. Instead of a jelly, I labelled it as "Basting Sauce". Teehee! I think it would be excellent to use as a grilling sauce too. Posted to TNT Recipes Digest, Vol 01, Nr 909 by Erica Rodgers <dragonbyte@ibm.net> on Jan 03, 1998
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