HERBAL JELLIES RECIPES
HERB JELLY | BETTER HOMES & GARDENS
Learn how to make jelly featuring edible flowers and fresh herbs. The light and lovely homemade jelly recipe is a sweet way to capture summer in a jar.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Yield 5 half-pints
Number Of Ingredients 6
Steps:
- Gently wash herb sprigs and/or flower petals in water. Drain; place herbs or petals on paper towels and gently blot. Chop herbs with stems attached. Place 1 to 1 1/2 cups firmly packed chopped leaves and stems or flower petals in an 8- to 10-quart heavy pot. Add apple juice.
- Bring juice mixture to boiling, stirring occasionally. Boil, uncovered, for 5 minutes. Remove from heat. Cover; let stand for 10 minutes.
- Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth; set over a large bowl. Strain herb and/or flower mixture through cheesecloth, pressing to extract all of the juice. Measure 3 cups juice mixture, adding additional apple juice, if necessary. Discard stems, leaves, and petals.
- In the same pot, combine juice mixture, lemon juice, and, if desired, food coloring. Stir pectin into mixture in pot. Bring to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 44 calories, CarbohydrateContent 11 g, SodiumContent 2 mg
HERB JELLIES | HOW TO MAKE, BY ROSIE MAKES JAM RECIPES
Make single variety or a mix - all are delicious, versatile, and capture the essence of early Summer
Provided by Rosemary Jameson
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield Will make approx 6-10 small jars depending on size
Number Of Ingredients 4
Steps:
- Chop up the apples, including the skin and the cores, and place in a large pan, cover with cold water and cook until soft, approx. one hour.
- Cool a little, then ladle into a jelly bag over a large jug or bowl and hang overnight to drip.
- Next day, tip away the apples and measure the remaining juice.
- Pour into a preserving pan and add 600g/1 lb sugar to every 500ml/l pint of juice, stirring to dissolve.
- Add the vinegar, and some whole sprigs of your chosen herb, bring to the boil and test for a set after about 20 mins.
- When setting point has been reached, turn off the heat and add the herbs.
- Leave to stand for 15-30 mins before potting or the herbs will rise to the top of the jars.
- Pot up jars and seal immediately. Leave jelly undisturbed until quite cold.
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