Basil or Mint Jelly
Here's a recipe from an old Better Homes and Gardens cookbook which,while it specifies basil or mint, I don't see why you couldn't adapt for
other herbs.
Basil or Mint Jelly
2 cups water
1 cup vinegar
1 cup basil or mint leaves
6 1/2 cups sugar
1 bottle fruit pectin
you may want to use a little green food colouring as from experience it
tends to look fairly pale and unappetising without it
Combine water, vinegar, basil or mint leaves and sugar, bring to a
boil. Add fruit pectin; heat to full rolling boil and boil 1 minute.
Remove leaves. Seal in hot, sterilised glasses. Makes 12, six-ounce
glasses.
You have to take out the leaves because after all that cooking they'd be
very tough and chewy.
I'd advise against filling your pot any more than 1/2 full as jellies
and jams can froth right up.
Here's another one, using apple jelly as a base (it's for rosemary, but
I have successfully substituted mint):
Rosemary Jelly
2 1/2 kg / 5 lb cooking apples, sliced
2 1/2 cups water
1 cup malt vinegar
sugar
a little green food colouring
4 1/2 tablespoons fresh rosemary leaves
Put the apples, water and half the rosemary leaves into a large saucepan
and bring to the boil. Reduce heat and simmer for about 45 minutes or
until the fruit is pulpy.
Add the vinegar and boil for 5 minutes.
Pour the mixture into a jelly bag and leave to drip at least 12 hours.
(I have an old sheet I use, which I attach the four corners to the legs
of an uptuned chair using rubber bands. Make sure it sags somewhat in
the middle. Then I put a big enamel bowl into the seat of the chair,
under the straining cloth. Before I attach the cloth I scald it in
boiling water and wring it out. I suspect because the sheet is a
tighter weave than the average jelly bag, even if I wring it to get the
last drop of juice out my jelly is never cloudy (yes I know this is a
big no-no :-) ).)
Measure the juice and pour into a clean saucepan. For every 2 1/2 cups
of juice add 500g / 1 lb sugar. Add the sugar to the juice and heat
gently, stirring constantly, until the sugar has dissolved. Bring to
the boil and boil rapidly for about 10 minutes or until the jelly has
reached setting point. Skim the top.
Stir in the remaining rosemary leaves and colouring if used. Pour into
warm sterilised jars and seal immediately.
Note: with apple-based jelly, you know you're getting close to setting
point when the foam "calms down" a bit and the bubbles become very tiny
and fine. Again, leave plenty of room for the jelly to foam up or
you'll have an awful mess to clean off the stove :-(.
Source:
rec.food.preserving
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