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Herb Jellies

These delicate shimmering

jellies are delicious

condiments. Their sweet and

savory flavors really sing of

summer with jewel-toned

colors that are appetizing and

beautiful. Herb jellies are

wonderful with cream cheese

and crackers or bagels. Use the

lighter flavors to glaze pies,

tarts, and cookies. For main

dishes, melt them in a sauce

pan and mix in a little dijon

mustard to make an outstanding glaze for poultry of all kinds or

oven roasted ribs.

 

Choosing which herb to use for your jelly is simple -- just pick

whatever grows in abundance! I like to use basil -- everyone's

favorite herb -- or lemon scented herbs such as lemon verbena,

lemon thyme or pineapple sage. I've also made sage, thyme,

marjoram, and cilantro jellies -- all are different and

wonderful.

 

To make herb jelly, gather about 2 cups of your favorite fresh

herb leaves. Wash and drain them, then coarsely chop and put

in a medium saucepan. Use the bottom of a glass to crush and

macerate the leaves. Add 2 cups of water, bring slowly to a

boil, and boil for just 10 seconds. Remove the pan from the

heat, cover and let sit for 15 minutes to release the herb

leaves

essential flavor.

 

Strain 1 1/2 cups of this liquid from the pan and pour through

the strainer again into another large, deep saucepan. Add 2

tablespoons of plain (unseasoned) rice vinegar (if you can't

find

rice vinegar, use regular distilled vinegar), a pinch of salt

and 3

1/2 cups of granulated sugar. Bring the mixture to a hard boil,

stirring constantly. When the boil can't be stirred down, add 3

ounces of liquid pectin. (I use Certo brand which comes in 3

premeasured ounce foil packets.) Return to a hard boil that

can't

be stirred down and boil for exactly one minute, then remove

saucepan from the heat.

 

Skim off any foam and pour the hot jelly into 4 hot, sterilized

1/2 pint jelly jars. Leave 1/2 inch head space and seal at once

with sterilized 2 piece canning lids or melted paraffin

 

I often make 2 or 3 kinds of these jellies to give as little

sets.

One of my favorite trios is opal basil jelly, which comes out a

gorgeous garnet color; green basil, which comes out a lovely

green; and lemon thyme, which is a delicate golden-green hue.

 

Shaker Herb Blends

This is a great way to use up big harvests of kitchen herbs.

These mixtures are great if trying to cut down on salt as the

herbs add such savory flavor you'll need less. Use the blends at

the table to season eggs, pasta or rice, cooked vegetables,

chicken or fish.

 

Combine:

2 parts mild herbs air-dried, then crumbled; your choice of:

basil

summer savory

lemon thyme

dill

parsley

sweet marjoram

 

1 part stronger, more pungent herbs, air-dried and

crumbled; your choice of:

rosemary

oregano

sage

 

Whirl all the herbs in a coffee or spice grinder or crumble

together very well with your fingers. Bottle in salt shakers

that

have big holes so they shake out easily. A nice optional

addition to the blends is toasted sesame seeds or fine

granulated dried garlic or freshly ground pepper. If you like it

hot - add finely crumbled dried chiles for color and heat.