Start with the basic jelly recipe below as the “base.” To make the peppermint, rosemary, or fennel versions, see the end of this post for amount to add to this basic jelly.
Basic Jelly Recipe
(Makes 3 pints)
4 cups herb tea
5 cups sugar
1 package (13/4 ounces) powdered pectin or 3 ounces liquid pectin
Don’t double the recipe. Problems.
Use a large, deep saucepan, as jelly can triple in volume when it’s boiling.
Canning jars, new lids, and rust-free screw rings must be boiled for 10 minutes and left sitting in a boiling water bath until used.
You need a jelly funnel, ladle, jar tongs, and hot pads.
Measure the sugar into a bowl and set it aside.
With powdered pectin add the pectin the cold herbal tea, bring to a strong boil, then add the sugar all at once, stirring constantly.
If using liquid pectin, add the sugar to the tea and have the mixtures at a strong boil before adding the pectin. With the mixture on a hard rolling boil that can’t be stirred down, stir vigorously for one minute while it boils at high heat. Can immediately.
Remove one jar at a time from the boiling water bath. Set the funnel on the rim and ladle jelly to within 1 / 4 inch of the top of the jar. You may add a clean sprig of an appropriate herb, but keep the quarter-inch headspace.
Wipe the rim of the jar clean, place lid on jar screw ring on top.
Process in a boiling water bath with two inches of water. 10 minutes for 8 ounce jars, 15 for pint jars. (The paraffin seals of our grandmothers is no longer deemed safe.)
Peppermint Jelly
2 cups light packed (2 1/2 ounces) mint leaves.
Chop the leaves before steeping
Rosemary Light Jelly
1/2 ounce dried rosemary, uncrushed
For ease of straining leave the dried rosemary uncrushed. To make a more strongly flavored jelly, use up to 2 ounces of crushed rosemary.
Sweet Fennel Jelly
1 ounce crushed fennel see
Buy powdered fennel from your favorite herb store.
