Tuesday, October 21, 2014
ANNA TELLS HOW TO MAKE HERB JELLY
HERB JELLY RECIPE
2 cups loosely packed coarsely chopped herbs
1 1/2 cups unsweetened apple juice or dry white wine
1 cup water
1 cup white wine vinegar
6 Tbsp Real Fruit Classic Pectin
5 1/4 cups sugar
5 8 oz half pint glass preserving jars with lids and bands
Mix herbs, apple juice, water and vinegar in a large metal saucepan. Bring to boil over medium heat. Remove from the heat, cover and let steep for 15 minutes. Stir well, pressing herbs to extract flavor.
Put herb mixture in a dampened jelly bag, or a couple clean coffee filter, or a strainer lined with several layers of dampened cheese cloth over a deep bowl. For 30 minutes let drip undisturbed. There should 3 1/4 cups herbed juice.
While waiting prepare water canner. In simmering water heat jars until ready to use. Also wash the lids in hot soapy water and set the bands aside.
Pit herb juice in a large, deep, clean metal sauce pan.Mix in pectin until dissolved. Over high heat, bring to a boil, stirring often. Add sugar all at once, and bring to full boiling, stirring constantly for one minute, Remove from heat and quickly skim off foam.
Dip hot jelly into hot jars leaving 1/4 inch from the top. Make sure you wipe rim and center lid on jar. Then apply band and adjust until fit it fingertip tight.
Now you process full jars in a boiling water canner for 10 minutes. Then remove jars and let cool. After 24 hours, check lids for seal. These lids should not flex up and down when center is pressed.
So that is the way I make herb jelly. This can be used to glaze meat, or with cheese and crackers.
Trust God's Wisdom,