| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fusion | Desserts, Jams | 4 | Servings | |
INGREDIENTS
| INGREDIENTS | ||
| 1 | c | Finely chopped fresh mint |
| stems & leaves or | ||
| Sage, marjoram tarragon or | ||
| basil all | ||
| Including stems & leaves), Including stems & leaves | ||
| 1 | c | Boiling water |
| 1 | t | Fresh lemon juice |
| 3 | c | Sugar |
| 1/2 | c | Cider vinegar |
| 3 | oz | Liquid pectin, 1/2 bottle |
| Green food coloring | ||
| optional | ||
| 4 | Sprigs of the herb used | |
| optional |
INSTRUCTIONS
Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used for meat or poultry garnish. They can also be used on tea sandwiches combined with a thin spread of sweet butter, fresh goat cheese, or other soft, pungent cheeses and pumpernickel bread. DIRECTIONS: In glass, heat resistant bowl, place chopped fresh mint or herb. Add 1 cup boiling water. Cover and let stand for 30 minutes. Strain liquid through cheesecloth and add enough water to make 1 cup. Place herb infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high heat until mixture comes to a boil. Immediately add liquid pectin and food coloring, if desired, and continue cooking until mixture comes to a full, rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add optional sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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