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Sunny Summer Herb Jelly

Sunshine in a Mason Jar

This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.

I made my own herbal tea the other night, and let me tell you, it was so relaxing. As I was drinking it I though that the particular blend of herbs would make a very nice jelly. So I looked up a basic herb jelly recipe in Storey’s Book of Country Skills and adapted it into this little gem.  This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up. Sunshine in a mason jar.

This recipe uses a water bath canning method. If you have never canned before, please research canning procedures and safety! This is an amazing resource.

A note about the vanilla used: 

I didn’t want to go overboard with my vanilla flavor, I just wanted the slightest hint of aroma, so I used two vanilla bean pods that were already scraped out and used in a separate cooking endeavor. Vanilla is very expensive, so I always tell people, don’t discard your used vanilla pods! The scraped out pods can be reused to lightly flavor items, such as vanilla sugar. Here is a resource for reusing your vanilla.

For the sake of this recipe I also included a substitution for fresh vanilla bean as well, incase you don’t have any old vanilla pods.

summerherb1

Sunny Summer Herb Jelly

Makes 5- half pint jars

1/2 Cup Fresh Mint, coarsely chopped

1/4 cup dried Rose

1/4 cup dried Chamomile

2 T dried Lavender flowers

2 discarded bourbon vanilla bean pods, or 1/4 fresh vanilla bean

2 1/2 cups water

4 cups sugar

1/4 cup lemon juice

Zest of 1 lemon

3oz package liquid pectin.

Directions:

Make an infusion by steeping the Mint, Rose, Chamomile, Lavender and Vanilla Pods in boiling water for 20 minutes.

Strain out herbs and discard.

In a good sized pot (to avoid boil over) add sugar, lemon juice and lemon zest to the herb-flavored liquid. Heat until sugar dissolves.

Bring mixture to a hard boil (a boil you cannot stir down) and add the liquid pectin. Boil the mixture for 1 minute, stirring constantly. Note: The time allotment for this jelly is based on the package instructions for Ball liquid pectin. Honestly, I’m a little neurotic about my jelly, so I prefer to add the pectin and heat my jelly until it reaches 220 degrees (gel point), which usually takes longer than a minute.

Remove from heat and skim off any foam.

Pour the liquid into hot, sterilized jars and seal.

Process for 10 minutes in a boiling-water bath.

Remove from bath and let the jelly set overnight.

Check your seals and store in a cool, dark, dry place for up to a year.

Sunny Summer Herb Jelly

Serves 5- 8oz Jars
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.

Ingredients

  • 1/2 cup Fresh Mint (Coarsely Chopped)
  • 1/4 cup Dried Rose
  • 1/4 cup Dried Chamomile
  • 2 tablespoons Dried Lavender flowers
  • 2 Discarded Bourbon Vanilla Bean pods, or 1/4 fresh vanilla bean
  • 2 1/2 cups Water
  • 4 cups Sugar
  • 1/4 cup Lemon juice
  • Zest of 1 lemon
  • 1 3oz package liquid pectin.

Directions

Step 1
Make an infusion by steeping the Mint, Rose, Chamomile, Lavender and Vanilla Pods in boiling water for 20 minutes.
Step 2
Strain out herbs and discard.
Step 3
Add sugar, lemon juice and lemon zest to the herb-flavored liquid. Heat until sugar dissolves.
Step 4
Bring mixture to a hard boil (a boil you cannot stir down) and add the liquid pectin. Boil the mixture for 1 minute, stirring constantly. Note: The time allotment for this jelly is based on the package instructions for Ball liquid pectin. Honestly, I’m a little neurotic about my jelly, so I prefer to add the pectin and heat my jelly until it reaches 220 degrees (gel point), which usually takes longer than a minute.
Step 5
Remove from heat and skim off any foam.
Step 6
Pour the liquid into hot, sterilized jars and seal.
Step 7
Process for 10 minutes in a boiling-water bath.
Step 8
Remove from bath and let the jelly set overnight.
Step 9
Check your seals and store, unopened, in a cool, dark, dry place for up to a year. Refrigerate after opening.

 

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