Herb or Mint Jellies
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mint leaves
chopped |
*
|
| 1 | cup |
water
boiling |
|
| 1 | teaspoon |
lemon juice
|
|
| 3 | cups |
sugar
|
|
| ½ | cup |
apple cider vinegar
|
|
| 3 | ounces |
liquid pectin
|
* |
| 4 | sprigs |
fine herbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mint leaves
chopped |
*
|
| 237 | ml |
water
boiling |
|
| 5 | ml |
lemon juice
|
|
| 7.1E+2 | ml |
sugar
|
|
| 118 | ml |
apple cider vinegar
|
|
| 86.7 | ml/g |
liquid pectin
|
* |
| 4 | sprigs |
fine herbs
|
* |
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).
