Basic mint Jelly Herb Jelly Basics
Basic Mint Jelly
Flavors will change with choice of Mint 1 cup Mint Leaves
(either chopped fine or wrapped whole in a cheesecloth bag)
4 cups apple juice 4 cups sugar 1 box powdered pectin 6
drops green food coloring, optional
Cook as directed on the box of pectin. If you choose not to
have the chopped leaves in the jelly and you used the bag
method. Remove the mint bag before you pour into your jars
Adapted from "The pleasure of Herbs by Phyllis Shaudys
.
Herb Jelly Basics
Herbs of choice Food coloring Apple juice Sugar Pectin
Start off with an apple jelly recipe that comes with a box
of powdered pectin. After skimming of the foam from the
boiling jelly, divide it into 2 or 3 hot bowls and quickly
add a few drops of food colorings until you like the hues.
Then pour into the hot, sterile jars, which should already
have 2 to 3 leaves of the following herbs, according to your
taste. Adapted from "The pleasure of Herbs by Phyllis
Shaudys 1986
Mint Jelly.
Spearmint; colored dark green. Nice in pear or peach halves
to be served with ham, lamb, or pork
Orange Mint Jelly Color with yellow and red. Place orange
mint leaves along with a curl of orange zest into each jar.
Great with Chicken or Asian dishes.
Thyme Jelly Color light green. Place a sprig into each jar.
Good with fish or beef.
Rose Geranium Jelly Color slightly pink, good with cream
cheese on hot biscuits, great on cakes
Lemon Balm Jelly Color yellow, great with fish or poultry.
Sage Jelly Color slightly yellow, great with turkey,
chicken or pork.
Basil Jelly Color dark orange; serve on hot rolls with any
meal
Rosemary Jelly Leave a natural amber color and place a sprig
into each jar. Perfect with beef.
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