Foods of the Southwest Indian Nations/Lois Ellen Frank 2004

Fresh Herb Jelly
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 8-ounce jars of jelly N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups water 3/4 cup frshly squeezed lemon juice 1 (1-3/4 ounce) package powdered pection
4 cups sugar 1/4 cup finely chopped fresh chives 1/4 cup finely chopped thyme leaves
1/4 cup finely chopped fresh oregano leaves 1/4 cup finely chopped fresh basil leaves 1/4 cup finely chopped fresh tarragon leaves



1 In a large saucepan, stir together the water, lemon juice, and pectin. Scrape the sides of the pan to make sure all of the pectin has dissolved.
2 Place the saucepan over high heat and bring to a boil. Stir constantly to prevent scorching. Add the sugar and herbs while stirring. Bring to mixture to a full rolling boil for 4 minutes, then remomve from the heat. Skim the foam off the top of the mixture and pour into clean, sterilized jars. Seal with paraffin, if desired, and allow to set overnight.
3 If the herb jelly does not set overnight, remove the paraffin and reheat the mixture over high heat. Bring to a hard rolling boil for an additional 2 minutes, repour into the jars, and reseal.
4 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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