Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

INGREDIENTS: 3 c Sugar
1 c Finely chopped fresh mint 1/2 c Cider vinegar
-(stems leaves), or 3 oz Liquid pectin (1/2 bottle)
Sage, marjoram, tarragon, or Green food coloring,
-basil (all -optional
Including stems leaves) 4 Sprigs of the herb used,
1 c Boiling water -optional
1 ts Fresh lemon juice

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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