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Servings:
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about
scaling
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Cook Time: |
2 hours 40 min |
Prep Time: |
40 minutes |
Cook Method: |
stove top |
Cook Temp: |
high |
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Cathy makes this jelly with different fresh herb combinations, either basil with rosemary or thyme with mint. She likes it on toast, and says it's excellent on pork. Try experimenting with your own mix of herbs.
1. Have ready 6 clean (8-oz.) jelly jars and two-part lids (seal and screw-on band). Fill a large stockpot with water and bring to a boil over high heat. Keep at simmer while you prepare jelly.
2. Wrap basil and rosemary sprigs in chesse-cloth and tie. Place in a 5-quart Dutch oven or stockpot along with apple juice and sugar. Over high heat, bring to a full boil and continue boiling for 1 minute. Add pectin, stir well, and boil for 3 minutes. Remove and discard cheesecloth with herbs; skim foam if needed.
3. Immediately pour jelly into prepared jars. To seal jars, wipe rim if necessary, press on lid, and screw on band. (If there's any extra jelly, you can enjoy it right away.) Work quickly but carefully - jelly will be very hot. Place jars in simmering water and raise heat to bring water to a boil. Boil jars for 5 minutes, then remove and allow to cool to room temperature, about 2 hours. You should hear the jar pop as you remove it, an indication that it's sealed; once cool, the lids should be smooth and flat. Store for up to a year in a cool, dark area out of direct sunlight.
Source: Courtesy of Cathy Dwyer, Hannaford Fresh Magazine, July/Aug 2008
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2 ea |
Snipped fresh basil sprigs |
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2 ea |
Fresh rosemary sprigs |
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3 cup |
Apple juice, unsweetened |
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4 1/2 cup |
Sugar |
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3 oz |
Pectin, liquid |
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