NATIVE AMERICAN MIXED FRESH HERB JELLY

NATIVE AMERICAN MIXED FRESH HERB JELLY

INGREDIENTS:Yield 32 oz.


●  1 cup white grape juice or apple juice
●  1 cup water
●  ¾ cup  Freshly squeezed lemon juice
●  1 pkg Powdered pectin (1 3/4 oz)
●  4 cups  Sugar
●  ¼ cup  Fresh chives, finely chopped
●  ¼ cup  Fresh thyme leaves, finely chopped
●  ¼ cup  Fresh oregano leaves, finely chopped
●  ¼ cup  Fresh basil leaves, finely chopped
●  ¼ cup  Fresh tarragon leaves,  finely chopped
●  2 drops green food coloring if you want it green

DIRECTIONS: 

 
1. In a large saucepan, stir together the water, lemon juice and powdered pectin.  Scrape the sides of the pan to make sure all
   the pectin has dissolved.
  
2. Place the saucepan over high heat and bring to a boil. Stir constantly to prevent scorching.  Add the sugar and herbs while
   stirring. Bring the mixture to a full, rolling boil 4 minutes, then remove from the heat. Skim the foam off the top of the
   mixture and pour into clean, sterilized jars.**SEE COOK'S NOTE**

COOKS NOTE* 
✸  Strain the mixture if you want it clear with no specks of herbs.

3. Seal with paraffin, if desired, and allow to set overnight.**SEE COOK'S NOTE**
  
 COOKS NOTE* 
✸  If the herb jelly does not set overnight, remove the paraffin and reheat the mixture over high heat. Bring to a hard rolling
   boil 2 minutes, re-pour into the jars, and reseal. Because you are working with herbs and not fruit, sometimes the pectin
   doesn't react the first time and needs to be reboiled.

  

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