Basic Herb Jelly Recipe

• 2 c. water or possibly 2+1/2-c. fruit juice or possibly wine
• 1 c. fresh herbs
• 4 c. sugar
• 1/4 c. cider vinegar or possibly lemon juice
• 1 dsh food coloring or possibly as needed
• 3 ounce liquid pectin fresh herb sprigs or possibly 1/2 c. minced herbs optional

1. This jelly can be made with a variety of herbs and herb flowers.
2. If fresh herbs are not available, substitute one-third the amount of dry herbs.
3. Use vinegar if you are making a jelly to be eaten as a savory with meats or possibly cheese; lemon juice if it is to be eaten as a sweet.
4. Any fruit juice or possibly wine can be used in place of the water for greater variety, and you can combine two or possibly more herbs in one jelly.
5. If you are using flowers which don't seem to be giving up their color in the water, add in 2 Tbsp.
6. of the vinegar to the water while they are steeping.
7. The following herbs and/or possibly their flowers are among the many which can be used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena, mint, any of the scented basils, tarragon, ginger, garlic, chive blossom, lavender, lemon thymes chamomile, fennel, borage, bee balm, or possibly rose petals
8. (white heel removed).
9. INSTRUCTIONS: Bring the water or possibly fruit juice to a boil and pour it over the fresh herbs.
10. Cover and steep till the liquid has cooled.
11. Strain, pressing all the liquid and flavor out of the herbs.
12. In a non-aluminum saucepan combine 2 c. of herbal infusion with the sugar, lemon juice or possibly vinegar, and the food coloring if you are using it.
13. Bring the mix to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin.
14. Return to a rolling boil, stirring, and boil for exactly 1 minute.
15. Remove the jelly from the heat and skim off any foam.
16. If you are using fresh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or possibly chopstick.
17. When the jelly is nearly set, remove the spoon or possibly chopstick and the sprig will stay in place.
18. Stir minced herbs into the jelly before pouring it into the jar.
19. (If the herbs don't stay suspended, stir the jelly occasionally till it thickens sufficient to hold.)
20. Process small jars for 5 min in a warm-water bath or possibly seal with a thin layer of paraffin.
21. MAKES 4 to 5 half pints.

water, fresh herbs, sugar, cider vinegar, coloring, herb sprigs

Taken from cookeatshare.com/recipes/basic-herb-jelly-79538 (may not work)