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Lime and Herb Jelly
- Makes about
4
half-pint jars - Difficulty
Easy
Published 2010
Feel free to play around with the composition of the fresh herbs here. Basil and mint would be nice, maybe even rosemary (add minced rosemary, if you’d like, a few minutes before the jelly is ready to put into jars so the herb becomes tender), or lemon verbena and chamomile.
Ingredients
3 cups 2½ cups 1
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Put the pectin stock in a wide, 6- to 8-quart preserving pan, then add the sugar, lime juice, and herb sprigs. Bring to a boil over high heat and cook, stirri
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