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HERB JELLIES
Rather interesting flavor harmonies can be made by blending your herbs with various fruit juices into jellies. The process is simple and the result is a deliciously different spread for breakfast toast and hot breads, or a companion for entrees and desserts.
Follow these directions for each jelly: In a large kettle combine fruit juice (or water) and the herb; heat to scalding. Remove from the heat and let stand for 15 minutes. Strain the liquid through a fine cloth or several thicknesses of cheesecloth. Return the liquid to the kettle, add lemon juice, food coloring (a few drops at a time until the desired shade), and pectin. Place over high heat and stir until the mixture comes to a full boil. Stir in the sugar and return to a rolling boil; boil for 1 minute if you use 50g package of pectin, stirring constantly. Remove from heat, skim off the foam, immediately pour into sterilized jelly glasses, filling one at a time, sealing as filled with scalding lids and ring. Invert the jar to coat top surface with hot jelly, then place right side up to cool. This will make 6 glasses (6 oz. size).
Here are a few possibilities:
Thyme-grape jelly
3 cups grape juice
1 teaspoon dried thyme
2 1/2 teaspoons lemon juice
1 package (13/4 or 2 oz.) powdered pectin 312 cups sugar
Sage-cider jelly
3 cups apple cider
1/2 tablespoons dried sage
1 package (1Y4 or 2 oz.) powdered pectin
4 cups sugar
Rose-geranium jelly
3 cups water
1 cup washed and stemmed rose geranium leaves
1 package (1% or 2 oz.) powdered pectin
4 cups sugar
red food coloring
Marjoram-grapefruit jelly
Y4 cup fresh marjoram or 1 tablespoon dried
3 cups unsweetened, canned grapefruit juice 1/ tablespoons lemon juice
1 package (1% or 2 oz.) powdered pectin
4 cups sugar
Mint-cider jelly
I cup spearmint leaves
3 cups apple cider
few drops of green food coloring
1 package (1Y4 or 2 oz.) powdered pectin
4 cups sugar