Canning and Preserving Herbs: Herb Jelly

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<em>Makes 3 to 4 half-pints<br />
<br />
</em>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.</p>
<p>• 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<br />
• 3 cups water, wine, sherry, or port<br />
• 1/2 cup vinegar<br />
• 4 cups sugar<br />
• 1 3/4-ounce package powdered regular pectin</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>(Adapted from <em>Herbal Vinegar</em>.)</p>
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<em>Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include</em> Recipes from an American Herb Garden <em>(New York: Macmillan, 1993) and</em> Herbal Vinegar <em>(Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.</em>
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<strong>Canning and Preserving Herbs: 13 Recipes</strong>

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