HERBAL JELLY DRINK RECIPES

Name: Herb Jellies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Will make approx 6-10 small jars depending on size
Ingredients: 2lb Apples, Cooking; 2lb Sugar, White granulated; 6 fl oz Vinegar, Cider; 4 oz Herbs

HERB JELLIES | HOW TO MAKE, BY ROSIE MAKES JAM RECIPES

Herb Jellies | How to make, by Rosie Makes Jam Recipes image

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

Ingredients

2lb Apples, Cooking
2lb Sugar, White granulated
6 fl oz Vinegar, Cider
4 oz Herbs

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.

BASIC HERB JELLIES - SBCANNING.COM - HOMEMADE CANNING RECIPES

Basic Herb Jellies - SBCanning.com - homemade canning recipes image

When Vicky posted these beautiful jars on my site I just had to share her process and the final recipe.

Provided by Canning Homemade

Categories Dessert

Total Time 1570 minutes

Prep Time 10 minutes

Cook Time 3000 minutes

Yield 20

Number Of Ingredients 6

Ingredients

2 cups your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)( I use cinnamon basil included flowers)
2 cups water, apple juice or white wine ( I used white wine)
1/4 cup fresh lemon juice or white wine vinegar ( I used white wine vinegar) 5% acidity
4 cups sugar
3 ounces liquid fruit pectin
pinch of salt

Steps:

Preparation:
Cooking:
Filling the jars:
Processing:
Sealing:
Labeling:

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