Recipe: Basic Herb Jelly (using fruit juice or water and fresh herbs)

BASIC HERB JELLY

2 cups fruit juice or water
1 cup fresh herbs
2 tablespoons lemon juice
3 1/2 cups sugar
Few drops food coloring (optional)
1 pouch liquid pectin
6 fresh herb sprigs (optional)

Begin preheating water in the boiling water bath canner and tea kettle. Sterilize half-pint jars and prepare lids.

In a covered saucepan, combine the fruit juice or water with the herbs. Heat to the boiling point, but do not boil. Remove from the heat and let steep, covered, for 20 minutes. Strain the liquid through a coffee filter paper or jelly bag, squeezing the herbs left in the paper or bag to extract all flavor. Discard the herbs.

In a large saucepan, combine the herb infusion, lemon juice, sugar, and food coloring. Bring to a full rolling boil over high heat, stirring constantly.

When the boil cannot be stirred down, pour in the pectin, stirring constantly. Boil for 1 minute. Remove from the heat. Stir and skim off any foam that collects on top.

Add 1 herb sprig to each sterilized jar. Immediately pour in the hot jelly, leaving 1/4-inch headspace. Seal.

Process in a boiling water bath for 5 minutes.

Makes 6 half-pint jars
Source: The Busy Person's Guide to Preserving Food by Janet Chadwick