Basic Herbal Jelly

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

• mint
• parsley
• rosemary
• sage
• tarragon
• thyme
• 2½ cups water

Jelly

• ¼ cup cider vinegar
• 2½ cups honey
• 2 cups strong infusion
• 3 oz fruit pectin

Directions

1. Boil the water and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan.
2. Add vinegar and honey to the pan holding the infusion. Bring to a boil, stirring constantly.
3. 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.