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Herbal Jellyjams 1 1/2 cup herb leaves, fresh 3 1/2 cup sugar 1 drop food coloring, green 2 1/4 cup ; water, cold 2 tablespoon lemon juice 1 pectin, liquid; pouch + 2 t. Combine herb and water in a saucepan; bring to a full boil, covered, and remove from the heat to let steep 15 minutes. Ladle into a jelly bag and let drip for one hour. You should have 1-3/4 cups of infusion. Combine the infusion, lemon juice, sugar, and food coloring and cook over high heat until at a full rolling boil. Add liquid pectin, and bring to a full rolling boil again, stirring constantly. Remove from the heat, skim froth, and ladle into sterilized half-pint jelly jars, leaving 1/4" headspace. Process as for fruit jellies.
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