HERBAL JELLY: CALORIES RECIPES

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HERB JELLY | BETTER HOMES & GARDENS



Herb Jelly | Better Homes & Gardens image

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

2 - 3 ounce assorted mixed fresh herb sprigs and/or edible flower petals (such as nasturtiums, pansies, violets, violas, rose petals, calendulas, marigolds, dianthuses, daylilies, and/or geraniums)*
3 cups unsweetened apple juice
¼ cup lemon juice
Few drops yellow food coloring (optional)
1 1.75 ounce package regular powdered fruit pectin
4 cups sugar

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

APPLE AND HERB JELLY RECIPE | DELICIOUS. MAGAZINE



Apple and herb jelly recipe | delicious. magazine image

Try this unusually herby apple jam recipe spread thickly on slices of Madeira cake.

Provided by delicious. magazine

Total Time 0 minutes

Yield Makes about 1 litre jelly

Number Of Ingredients 6

1.1kg cooking apples (Bramleys are best)
Several sprigs of your chosen herb(s)
4 tbsp chopped fresh herb leaves, such as mint, rosemary or thyme
568ml distilled malt vinegar
455-900g caster sugar
You will also need a preserving pan, jelly bag (from Lakeland or good cookshops) and 2-3 sterilised jam jars with waxed discs and lids.

Steps:

  • Roughly chop the apples, leaving the skins on. Put them in a preserving pan along with their pips and stalks and add 568ml water and the sprigs of your chosen herb(s). Cook gently for 20-30 minutes until mushy. Add the vinegar, increase the heat and cook briskly for about 5 minutes.
  • Pour the mix (you should have about 2 litres at this stage) into a jelly bag suspended over a deep pan and strain for at least 12 hours – don’t be tempted to squeeze the bag or the jelly will go cloudy.
  • Take the strained juice and measure it; you should have about 568ml. Add 455g sugar for every 568ml and warm the mixture gently until the sugar has dissolved.
  • Once the sugar has dissolved, bring to the boil and allow to bubble briskly for at least 10-12 minutes, or until it starts to set (it should begin to coat the back of a wooden spoon).
  • Once it has reached setting point, remove from the heat, skim off any scum from the surface with a spoon and stir through the chopped herbs. Leave to settle for 5 minutes. Spoon into your warm sterilised jars, seal with a wax disc and lid and store for up to 6 months. 

Nutrition Facts : Calories 12kcals, FatContent no fat, ProteinContent no protein, CarbohydrateContent 3g (2.9g sugars), FiberContent 0.1g

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APPLE AND HERB JELLY RECIPE | DELICIOUS. MAGAZINE
Try this unusually herby apple jam recipe spread thickly on slices of Madeira cake.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 12kcals per serving
  • Once it has reached setting point, remove from the heat, skim off any scum from the surface with a spoon and stir through the chopped herbs. Leave to settle for 5 minutes. Spoon into your warm sterilised jars, seal with a wax disc and lid and store for up to 6 months. 
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