Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used for meat or poultry garnish. They can also be used on tea sandwiches combined with a thin spread of sweet butter, fresh goat cheese, or other soft, pungent cheeses and pumpernickel bread. DIRECTIONS: In glass, heat resistant bowl, place chopped fresh mint or herb. Add 1 cup boiling water. Cover and let stand for 30 minutes. Strain liquid through cheesecloth and add enough water to make 1 cup. Place herb infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high heat until mixture comes to a boil. Immediately add liquid pectin and food coloring, if desired, and continue cooking until mixture comes to a full, rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add optional sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin
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|Serving Size: 1 Serving (835g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (8%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 270.3mg||9 %|
|Potassium 325mg||9 %|
|Total Carbohydrate 691.5g||203 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 682.7g|
|Protein 11.4g||16 %|
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Calories per serving: 2922
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