*  Exported from  MasterCook  *
                            HERB OR MINT JELLIES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Jams
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Finely chopped fresh mint
                         -(stems & leaves), or
                         Sage, marjoram, tarragon, or
                         -basil (all
                         Including stems & leaves)
    1       c            Boiling water
    1       t            Fresh lemon juice
    3       c            Sugar
      1/2   c            Cider vinegar
    3       oz           Liquid pectin (1/2 bottle)
                         Green food coloring,
    4                    Sprigs of the herb used,
   Servings: makes 4 - 1/2 pint jars Notes: Herb jellies
   are primarily used for meat or poultry garnish. They
   can also be used on tea sandwiches combined with a
   thin spread of sweet butter, fresh goat cheese, or
   other soft, pungent cheeses and pumpernickel bread.
   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).
   Source: Gourmet Preserves by Judith Choate, ISBN#
   From: Sallie Austin
                    - - - - - - - - - - - - - - - - - -