HERBAL JELLY RECIPES

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.

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.