Canning and Preserving Herbs: Herb Jelly

| August/September 1995

Makes 3 to 4 half-pints

Use just one herb or a combination. Don’t forget to consider herb flowers, such as roses and lavender, and root herbs, such as ginger and horseradish.

• 1 to 2 cups chopped herb leaves, flowers, or roots (depending on the intensity of the herb and the desired flavor), or 1/3 cup dried herbs
• 3 cups water, wine, sherry, or port
• 1/2 cup vinegar
• 4 cups sugar
• 1 3/4-ounce package powdered regular pectin

1. Place the herbs in a bowl. Bring the water or wine to a boil in a nonreactive pan over medium-high heat and pour over the herbs. Cover and let steep for 30 minutes. Strain and measure the liquid, adding water, if necessary, to make 3 cups.

2. Prepare the jars, lids, and boiling-water bath. Pour the herb liquid back into the nonreactive pan. Stir in the vinegar and sugar. Place over high heat and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in the pectin and continue cooking and stirring until the mixture once again reaches a full rolling boil that can’t be stirred down. Cook 1 minute longer. Turn off the heat and skim the foam from the surface of the mixture.

3. Ladle the hot mixture into jars, leaving 1/4 inch headspace. Wipe the rims with a clean towel and attach the lids securely. Place the jars in the boiling-water bath, and when the water returns to a boil, process for 5 minutes. Remove the jars, cool, label, and store.

(Adapted from Herbal Vinegar.)

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