Description Edit


Fresh Herb Jelly

  • Yield: 32 ounces

Ingredients Edit

  • 2 cups water
  • ¾ cup freshly squeezed lemon juice
  • 1 pkt powdered pectin (1¾ oz)
  • 4 cup sugar
  • ¼ cup fresh chives, finely chopped
  • ¼ cup fresh thyme leaves, finely chopped
  • ¼ cup fresh oregano leaves, finely chopped
  • ¼ cup fresh basil leaves, finely chopped
  • ¼ cup fresh tarragon leaves, finely chopped

Directions Edit

  1. In a large saucepan, stir together the water, lemon juice and powdered pectin.
  2. Scrape the sides of the pan to make sure all the pectin has dissolved.
  3. Place the saucepan over high heat and bring to a boil.
  4. Stir constantly to prevent scorching.
  5. Add the Sugar and herbs while stirring.
  6. Bring the mixture to a full, rolling boil 4 minutes.
  7. Skim the foam off the top of the mixture and pour into clean, sterilized jars.
  8. Seal with parrafin, if desired, and allow to set overnight.
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