Description Edit

Use this herbal jelly as a glaze on roasting meats, (especially game meats) spread on biscuits, add a Tbsp to an oil and vinegar salad dressing or mix into sour cream or cream cheese as an appetizer.

  • Yield: 4 to 5 (8 oz) jars

Ingredients Edit

Herb Infusion Edit

Jelly Edit

Directions Edit

  1. Boil the water and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan.
  2. Add vinegar and honey to the pan holding the infusion. Bring to a boil, stirring constantly.
  3. Add the pectin and, still stirring, boil the mixture for 1 minute. Remove from heat, skim off any foam, and pour into sterilized jelly jars. Seal.

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