“These shimmering herb jellies are sweet–savory condiments that let peak-season herbs truly sing. Spread them with cream cheese on crackers or bagels, glaze pies and cookies with the lighter flavors, or melt a spoonful with a little Dijon for a fantastic finishing glaze on poultry or ribs. Make a trio for gifts—think opal basil (garnet red), green basil (leafy green), and lemon thyme (golden-green).” — Renee Shepherd
INGREDIENTS:
2 cups fresh herb leaves (basil, lemon verbena, lemon thyme, mint, rosemary, sage, thyme, marjoram, cilantro, etc.), washed and well drained
2 cups water
2 tablespoons plain (unseasoned) rice vinegar (distilled white vinegar may be substituted)
Pinch of salt
½ cups granulated sugar
3 ounces liquid pectin (e.g., Certo, one 3-oz packet)
For canning
4 hot, sterilized ½-pint (8-oz) jars
Sterilized 2-piece canning lids and rings
METHOD:
Coarsely chop the herb leaves and put them in a medium saucepan. Lightly crush/macerate with the bottom of a glass. Add 2 cups water, bring slowly to a boil, and boil 10 seconds. Remove from heat, cover, and steep 15 minutes.
Strain and measure 1½ cups of the herb liquid. Strain once more into a large, deep saucepan.
Add vinegar, salt, and sugar. Bring to a hard boil, stirring constantly. When the boil can’t be stirred down, add liquid pectin. Return to a hard boil that cannot be stirred down and boil exactly 1 minute. Remove from heat.
Skim off foam. Ladle hot jelly into hot, sterilized jars, leaving ½-inch headspace. Wipe rims, apply lids and rings, and tighten fingertip-tight.
Let cool undisturbed for 12–24 hours. Check seals; refrigerate any unsealed jars. Store sealed jars in a cool, dark place.
YIELD: About 4 half-pints (varies slightly)
SOURCE: Renee Shepherd at Renee’s Garden
