Difference between revisions of "Basic Herbal Jelly"
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* 3 oz fruit pectin | * 3 oz fruit pectin | ||
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# Boil the [[water]] and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan. | # Boil the [[water]] and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan. | ||
# Add [[vinegar]] and [[honey]] to the pan holding the infusion. Bring to a boil, stirring constantly. | # Add [[vinegar]] and [[honey]] to the pan holding the infusion. Bring to a boil, stirring constantly. | ||
Latest revision as of 07:11, 14 July 2012
Description
Use this herbal jelly as a glaze on roasting meats, (especially game meats) spread on biscuits, add a Tbsp to an oil and vinegar salad dressing or mix into sour cream or cream cheese as an appetizer.
- Yield: 4 to 5 (8 oz) jars
Ingredients
Herb Infusion
Jelly
- ¼ cup cider vinegar
- 2½ cups honey
- 2 cups strong infusion
- 3 oz fruit pectin
Procedures
- Boil the water and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan.
- Add vinegar and honey to the pan holding the infusion. Bring to a boil, stirring constantly.
- Add the pectin and, still stirring, boil the mixture for 1 minute. Remove from heat, skim off any foam, and pour into sterilized jelly jars. Seal.
