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.
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.
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.