Fresh Herb Jelly
Here is the recipe for the Fresh Herb Jelly that I made today
for the edible education class ,"Jelly's Last Jam"
at the Old Town Scottsdale Farmers Market.
It tastes fresh and is so easy!
We served it today on Mediterra baguette thinly sliced, with fresh locally handmade burrata
from Gina's Homemade, topped with the fresh herb jelly and sprinkled with
fresh finely chopped dill from McClendon Select.
All are local vendors at the Old Town Market.
Fresh Herb Jelly
2 cups chopped herbs
(parsley, mint, dill, oregano, savory or you can
make your own combination--be creative)
1 ½ cups organic apple juice
1 cup water
1 cup white wine vinegar
1 package of powder pectin
5 cups sugar
Combine herbs,
apple juice, water and vinegar-bring to a boil.
Cover and let
steep for 15 minutes.
Strain herb
liquid through strainer lined with cheesecloth.
Take herb
liquid and place it in a clean saucepan.
Whisk in pectin
until dissolved. Bring to a boil over
high heat,
Stirring
constantly. Remove from heat and skim
any foam.
Add the sugar all at once and bring back to a boil.
Oncethe sugar is disolved remove from heat.
Add the sugar all at once and bring back to a boil.
Oncethe sugar is disolved remove from heat.
Pour jelly into
jars, leaving a ¼ inch head space-make sure rim
Of jar is
clean. Place lid on jar and screw band
down
but not too
tight.
Place jars in a
250 degree oven for 15-20minutes to seal.
Cool for 12
hours, tighten bands and store.
