| 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”