| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Fusion |
Desserts, Jams |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Finely chopped fresh mint (stems & leaves), or |
|
|
Sage, marjoram, tarragon, or basil (all |
|
|
Including stems & leaves) |
| 1 |
c |
Boiling water |
| 1 |
ts |
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
INGREDIENTS:
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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