LOCATION: Recipes >> Preserving >> oregano jelly, and rosemary jelly. It has given me uniformly excellent
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oregano jelly, and rosemary jelly. It has given me uniformly excellent
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results no matter which herb I used.
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: HERBAL JELLY
Categories: Jam/jelly
Yield: 8 half-pints
1 1/2 c Herb leaves, fresh
3 1/2 c Sugar
1 dr Food coloring, green
2 1/4 c ;Water, cold
2 T Lemon juice
Pectin, liquid; pouch + 2 t.
Calories per serving: 47
Approx. Cook Time: 2:00
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.
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