Herb jelly
(from Lucianolinda’s recipe box)
a savory jelly for cream cheese or instead of mint jelly with lamb.
Source: arkansas Democrat Gazette-Kelly Brant
Categories: conserves, jams, jelly, preserves
Ingredients
- 2 cups fresh herbs such as basil, cilantro or lemon verbena
- 2 Tbsp. unseasoned rice vinegar or distilled white vinegar
- Pinch salt
- 3 1/2 cups granulated sugar
- Pinch crushed red pepper flakes, optional
- 3 oz. liquid pectin such as Certo
Directions
- Prepare canner, jars and lids.
- Wash and drain the herbs, then coarsely chop and put in a medium saucepan. Use the bottom of a glass to crush and macerate the leaves. Add 2 cups of water, bring slowly to a boil, and boil 15 seconds. Remove from heat, cover, and let steep 15 to 20 minutes.
- Strain 1 1/2 cups of this liquid from the pan and pour through the strainer again into another large, deep stainless-steel or enameled saucepan. Add rice vinegar, a pinch of salt, the granulated sugar and crushed red pepper flakes, if using.
- Over high heat, stirring constantly, bring mixture to full, rolling boil that cannot be stirred down. Add the liquid pectin and return to a full, rolling boil. Boil 1 minute. Remove from heat. Skim off foam sing a large spoon. Pour the hot jelly into prepared jars, leaving 1/4 inch headspace.
- Wipe rim clean with a damp towel. Center medal lid over jar. Screw band fingertip-tight, just until resistance is met. Place jars in prepared canner, ensuring they are completely covered by water. Bring to a boil and process 10 minutes. Remove canner lid. Let jars stand in water 5 minutes, then remove to towel-lined table or countertop to cool undisturbed for 24 hours. Refrigerate any jars that did not seal.
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makes 4 half-pint jars