Herb Or Mint Jellies Recipe
Servings: 4
Ingredients
- 1 c. Finely minced fresh mint (stems & leaves), or possibly Sage, marjoram, tarragon, or possibly basil (all Including stems & leaves)
- 1 c. Boiling water
- 1 tsp Fresh lemon juice
- 3 c. Sugar
- 1/2 c. Cider vinegar
- 3 ounce Liquid pectin (1/2 bottle) Green food coloring, optional
- 4 sprg of the herb used, optional
Directions
- Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used for meat or possibly poultry garnish. They can also be used on tea sandwiches combined with a thin spread of sweet butter, fresh goat cheese, or possibly other soft, pungent cheeses and pumpernickel bread.
- DIRECTIONS: In glass, heat resistant bowl, place minced fresh mint or possibly herb. Add in 1 c. boiling water. Cover and let stand for 30 min. Strain liquid through cheesecloth and add in sufficient water to make 1 c.. Place herb infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high heat till mix comes to a boil. Immediately add in liquid pectin and food coloring, if you like, and continue cooking till mix comes to a full, rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into warm sterilized jars, add in optional sprigs of herbs, if you like, and vacuum seal (warm water bath method, or possibly may be refrigerated up to 6 weeks).
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 669 | |
| Calories from Fat 37 | 6% |
| Total Fat 4.08g | 5% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 40mg | 2% |
| Potassium 79mg | 2% |
| Total Carbs 160.92g | 43% |
| Dietary Fiber 1.2g | 4% |
| Sugars 154.78g | 103% |
| Protein 0.83g | 1% |
