Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 , Chupa Babi <recetta wrote: > > @@@@@ > 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 > > > > 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 > Please please please do not seal your jelly or jam with parrafin! Only seal for a mininum of 10 minutes in a boiling water bath. Parrafin is not a safe seal and could cause food poisoning. Deb in Idaho Quote Link to comment Share on other sites More sharing options...
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