| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Fusion |
Jams |
8 |
Half-pints |
INGREDIENTS
| 1 1/2 |
c |
Herb leaves, fresh |
| 3 1/2 |
c |
Sugar |
| 1 |
dr |
Food coloring, green |
| 2 1/4 |
c |
;Water, cold |
| 2 |
tb |
Lemon juice |
|
|
Pectin, liquid; pouch + 2 t. |
INSTRUCTIONS
Combine herb and water in a saucepan; bring to a full boil, covered, and
remove from the heat to let steep 15 minutes. Ladle into a jelly bag and
let drip for one hour. You should have 1-3/4 cups of infusion. Combine the
infusion, lemon juice, sugar, and food coloring and cook over high heat
until at a full rolling boil. Add liquid pectin, and bring to a full
rolling boil again, stirring constantly. Remove from the heat, skim froth,
and ladle into sterilized half-pint jelly jars, leaving 1/4" headspace.
Process as for fruit jellies.
A Message from our Provider:
“God makes it, we mess it”