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Herb Or Mint Jellies

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