FRESH HERB JELLY - Native American

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FRESH HERB JELLY - Native American

 

2 cups Water

3/4 cup Freshly squeezed lemon juice

1 pkg Powdered pectin, (1 3/4 oz)

4 cups Sugar

1/4 cup Fresh chives, finely chopped

1/4 cup Fresh thyme leaves, finely chopped

1/4 cup Fresh oregano leaves, finely chopped

1/4 cup Fresh basil leaves, finely chopped

1/4 cup Fresh tarragon leaves, finely chopped

 

 

 

 

 

In a large saucepan, stir together the water, lemon juice and powdered pectin.

Scrape the sides of the pan to make sure all the pectin has dissolved.

 

Place the saucepan over high heat and bring to a boil. Stir constantly to

prevent scorching. Add the sugar and herbs while stirring. Bring the mixture to

a full, rolling boil 4 minutes, then remove from the heat.

 

Skim the foam off the top of the mixture and pour into clean, sterilized jars.

Seal with parrafin, if desired, and allow to set overnight.

 

Yield: 32 Ounces

 

Source: The Gutsy Gourmet

Formatted by Chupa Babi: 04.13.08

 

A condiment for Native American dishes!

 

NOTE *** If the herb jelly does not set overnight, remove the parrafin and

reheat the mixture over high heat. Bring to a hard rolling boil 2 minutes,

repour into the jars, and reseal. Because you are working with herbs and not

fruit, sometimes the pectin doesn't react the first time and needs to be

reboiled.

 

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