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Name: Fresh Herb Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: American
Ingredients: 1/4 c Fresh tarragon leaves,; 2 c Water; 1/4 c Fresh thyme leaves, finely; 1/4 c Fresh basil leaves, finely; 1/4 c Fresh oregano leaves, finely; 3/4 c Freshly squeezed lemon juice; 4 c Sugar; 1/4 c Fresh chives, finely chopped; 1 pk Powdered pectin (1 3/4 oz)

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INGREDIENTS

1/4 c Fresh tarragon leaves,
2 c Water
1/4 c Fresh thyme leaves, finely
1/4 c Fresh basil leaves, finely
1/4 c Fresh oregano leaves, finely
3/4 c Freshly squeezed lemon juice
4 c Sugar
1/4 c Fresh chives, finely chopped
1 pk Powdered pectin (1 3/4 oz)

Ounces

INSTRUCTIONS

In a large saucepan, stir together the water, lemon juice and powdered pectin. Scrape the sides of the pan to make sure all the pectin has dissolved. Place the saucepan over high heat and bring to a boil. Stir constantly to prevent scorching. Add the sugar and herbs while stirring. Bring the mixture to a full, rolling boil 4 minutes, then remove from the heat. Skim the foam off the top of the mixture and pour into clean, sterilized jars. Seal with parrafin, if desired, and allow to set overnight. *** NOTE *** If the herb jelly does not set overnight, remove the parrafin and reheat the mixture over high heat. Bring to a hard rolling boil 2 minutes, repour into the jars, and reseal. Because you are working with herbs and not fruit, sometimes the pectin doesnt react the first time and needs to be reboiled. ******************************** From "Native American Cooking," by Lois Ellen Frank From: Carolyn Stewart Date: Mon, 01-2 Posted to MM-Recipes Digest V4 #001 From: eboyd@shentel.net Date: Tue, 31 Dec 1996 09:18:40 -0500

NOTES

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Fresh Herb Jelly

1/4 c Fresh tarragon leaves,
2 c Water
1/4 c Fresh thyme leaves, finely
1/4 c Fresh basil leaves, finely
1/4 c Fresh oregano leaves, finely
3/4 c Freshly squeezed lemon juice
4 c Sugar
1/4 c Fresh chives, finely chopped
1 pk Powdered pectin (1 3/4 oz)

In a large saucepan, stir together the water, lemon juice and powdered  pectin.  Scrape the sides of the pan to make sure all the pectin has  dissolved.    Place the saucepan over high heat and bring to a boil. Stir constantly to  prevent scorching.  Add the sugar and herbs while stirring. Bring the  mixture to a full, rolling boil 4 minutes, then remove from the heat. Skim  the foam off the top of the mixture and pour into clean, sterilized jars.  Seal with parrafin, if desired, and allow to set overnight.    *** NOTE *** If the herb jelly does not set overnight, remove the parrafin  and reheat the mixture over high heat. Bring to a hard rolling boil 2  minutes, repour into the jars, and reseal. Because you are working with  herbs and not fruit, sometimes the pectin doesnt react the first time and  needs to be reboiled. ********************************    From "Native American Cooking," by Lois Ellen Frank From: Carolyn Stewart  Date: Mon, 01-2  Posted to MM-Recipes Digest V4 #001    From: eboyd@shentel.net    Date: Tue, 31 Dec 1996 09:18:40 -0500

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Nutrition

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Serving Size: 1 Ounce (88g)
Recipe Makes: 32 Ounces

Calories: 292
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 8.7mg		0 %
Total Carbohydrate 75.5g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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