Try this Herb Jelly recipe, or contribute your own.
Suggest a better description*** This recipes can be made with different herbs, check measurements on the herb as follows below. Rosemary Jelly - 4T finely chopped rosemary and a few drops of red food coloring. Sage Jelly - 4 T finely chopped sage and a few drop of yellow food coloring. Mint Jelly _ 2 cups finely chopped mint. Lemon Balm Jelly - 6T finely chopped lemon balm and a few drops of green food coloring. Put herbs and boiling water in a saucepan and allow to steep for 15 minutes. Take 1 cup of the herb liquid and put in another saucepan. Add vinegar and sugar and bring to a boil. Add food coloring and pectin, stirring constantly. Remove saucepan from heat. Skim mixture and pour into hot, sterile jars. Seal and store. You may want to leave some of the finely chopped herbs in the jelly or you may want to strain it out. This recipe can also be made with tarragon or thyme, or a combination.
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Serving Size: 1 Cup (2290g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 7392 | ||
Calories from Fat: 351 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39g | 52 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 301.2mg | 93 % | |
Sodium 214.8mg | 7 % | |
Potassium 350.1mg | 9 % | |
Total Carbohydrate 1805g | 531 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1805g | ||
Protein 9.9g | 14 % | |
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. |
Calories per serving: 7392
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