Western Reserve Herb Society Unit Chair Lynne Griffin shows us how to make a wonderful Lemon Basil Herbal jelly with the help of WRHS members Kathy Walker, Donna Payerle, and WRHS Vice Chair Kathy Shriver!
WRHS HERB JELLY ~ Our official recipe/approved 06/2017
2 Cups water 1 Cup of fresh herbs that have been newly harvested and washed (only one kind of herb is used for the flavor, i. e. Lemon Basil)
Bring the water to a boil in a stainless steel pot.
Remove from heat. Add all of the herbs to the liquid. Stir to moisten. Cover. Allow to steep 20 minutes. Strain out all of the herbs.
This makes the basic herb infusion for the flavor of the jelly. Add water to the herb infusion to equal 3 Cups total.
Sterilize all the jelly jars, lids and rings for this recipe by washing them in very warm soapy water, rinse them in clean hot water and then boil the clean jars, lids and rings in fresh water for 10 minutes.
Remove and keep warm until they are used.
2 Tablespoons fresh squeezed lemon juice or 2 tablespoons of commercial vinegar depending on the herb selected
1 Package of commercial powdered pectin (1 3/4oz.)
4 Cups of pure cane granulated white sugar
¼ teaspoon butter (optional)
Mix the prepared herb infusion with the lemon juice or vinegar, pectin and butter (if using)in a large stainless steel pot. Mix well. Put over highest heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Mix in the sugar. Continue stirring, return to full rolling boil and boil hard for exactly one minute. Remove from heat. Stir gently and skim off foam with a metal spoon. Immediately pour into hot sterilized jars. Seal by placing sterilized new lids and caps onto each jar rim after it has been wiped clean with a new paper towel. Screw the metal ring on tightly. Process in a boiling water bath for 10 minutes for both 8 oz. and 4 oz. jelly jars. If the lid doesn’t ‘POP’ the jelly has sealed. If the lid ‘POPS’ discard the jelly.