Preserving the Herbal Harvest with Herb Jellies

by Kathleen Gips, Pine Creek Herbs, OH

Herb jellies capture the essence of fresh herbs in a delicate base of
fruit juice or an herbal infusion. The glittering, colorful jars of
sweet herb condiments appeal to the sight as well as to the taste,
and can be enjoyed for long after the herb garden is dormant.

The endless combinations of herbs and spices with fruit juices are a
challenge to the herbalist's imagination. Traditional uses for tangy
tarragon with poultry or fish, rich rosemary with roast meats, and
green mint with lamb are commonly known and used. But those who enjoy
the herbal flavors will seek new taste experiences such as rich basil
on hamburger, rosy rose geranium with peanut butter sandwiches,
delicate orange rosemary on muffins, fennel jelly with grilled fish,
sherry rosemary with cream cheese and crackers, or even lemon verbena
jelly on a sundae!

General Directions

Fruit juice jelly when made with apple juice will have enough natural
pectin from the apples to gel without the addition of commercial
pectin. When water or other fruit juices are used as a base for the
infusion, however, commercial pectin (either powdered or liquid) must
be added to obtain proper consistency. Liquid and powdered pectin are
not interchangeable in recipes, however.

Although fresh are preferable, dried herbs or seeds may be used. A
general rule is 1 cup fresh, 1/2 cup dried, or 1/4 cup seeds. More or
less may be used according to taste. The herbs should be gathered in
the early morning after the dew has dried from the leaves, but before
the hot sun has evaporated the essential oils from the foliage. Wash
the herbs by swishing in a basin of cool water, being careful not to
bruise the leaves. The herbs for the infusion may be chopped and put
in a cheesecloth bag, or the stems tied in a bunch, or, as I prefer,
chopped and put into the liquid, then strained before using. Bruise
the leaves with a wooden spoon or a potato masher when the herbs are
infusing into the juice or water. This, along with the heat, will
increase the release of the essential oils into the liquid. If
desired, 1/4 cup of fresh chopped herbs-not those used for the
infusion-can be added to the jelly batch before it is poured into the
jars. To prevent floating herbs, stir the jelly for 5 minutes before
ladling into jars.

A fresh sprig of herbs should be added to each hot jar before the
jelly is poured into it, to add flavor and eye appeal. Jelly jars and
lids should be sterilized in either boiling water or in the hot cycle
of the dishwasher. Screw-top canning jars are preferable to paraffin
seals, since new information indicates that the mold which sometimes
forms when paraffin is used can be harmful. The jars and lids should
be boiling hot when filled and capped. To do this, run the jars
through the hot cycle of the dishwasher and leave closed until the
jelly is ready. Or keep the jars hot, after boiling, by placing
upright on a cookie sheet in a 250 oven. Boil the lids for at least
5 minutes, and leave them in the hot water while making the jelly.
Fill the jars, leaving 1/4 inch headspace to allow room for a vacuum
and, therefore, a proper seal. Turn the lidded jars over, after
filling with jelly, to coat the lids. place them upright on a folded
towel for about 8 hours, until set. Jelly will thicken as it cools.

Measurements must be accurate when using jelly recipes. Too little
sugar will cause the jelly to be thick and rubbery; too much sugar
will cause it to be thin and watery without a proper "set." It is
important to remember not to exchange the liquid and powdered pectins
called for in the recipes; for success you must use the form listed.
A large enamel or stainless steel pot should be used when making
jelly for correct heating of the sugar mixture and to allow room for
the rolling boil. A few drops of vegetable food coloring can be added
to the mixture before boiling, if desired, to enhance the color of
the jelly. Choose from the colors red, yellow, or green, but use
sparingly - just a few drops are needed. Vinegar can be substituted
for all or part of the lemon juice when it is desirable for the jelly
to have a tangy, sweet flavor. Use this variation for meat
accompaniments with herbs, such as tarragon or fennel. One half
teaspoon butter or margarine in the boiling jelly will prevent or
decrease foaming, thus eliminating or lessening the skimming process.


Basic Herb Jelly Recipes

First select the recipe you will follow, choosing either apple juice,
powdered pectin, or liquid pectin. Assemble the ingredients including
the herb and fruit juice or herbal infusion combination that you have
chosen from the chart that follows, or from your own imagination.
Have on hand sterilized tongs and very clean oven mitts or hot-dish-
pads for handling the very hot jars and lids. Make your herbal
infusion following the directions below, and then proceed with jelly
recipe instructions.


To make an herbal infusion:

In a covered saucepan, combine fruit juice or water with the herbs.
Heat to the boiling point, but do not boil. Remove from heat and let
steep, covered, for 20 minutes. Strain the liquid through a coffee
filter paper or jelly bag, squeezing the herbs left in the paper or
bag to include all the flavor. Discard herbs. This is the herb jelly
liquid base.


Herb and Fruit Juice Combinations

BASIL (opal)/basil infusion (this will be a lovely rose color without
food coloring)

BASIL (sweet)/basil infusion (add 2 T. cloves to infusion for spicy
flavor; strain)

CINNAMON/cherry juice (make infusion with 1/4 cup crushed cinnamon; strain)

CLOVE/tangerine juice (make infusion with 1/4 cup crushed cloves; strain)

FENNEL/fennel infusion (add vinegar for all or part of the lemon juice,
if desired)

LEMON BALM/red grape juice

LEMON THYME/white grape juice

LEMON VERBENA/lemonade

MARJORAM/grapefruit juice

MINT/mint infusion or apple juice

PARSLEY/parsley infusion or dry white wine (add fresh chopped herbs to
the finished jelly)

ROSEMARY/orange juice or sherry

SAGE/cider or apple juice

SAVORY/cranberry juice

SCENTED GERANIUM/apple juice or scented geranium infusion

TARRAGON/white wine or tarragon infusion (use vinegar instead of lemon juice)

THYME/purple grape juice


Recipe Using Powdered Pectin

3 cups fruit juice or water
1 cup fresh herb
1 T. fresh or frozen lemon juice or vinegar
1 package powdered pectin (1 3/4 oz.)
4 cups sugar
1/2 t. butter or margarine
1 fresh herb sprig for each jar
3 or 4 drops food coloring (optional)


Mix the prepared herb infusion with the lemon juice or vinegar, food
coloring, pectin and butter. Mix well. Put over highest heat,
stirring constantly, until mixture comes to a full rolling boil. Mix
in sugar. Continue stirring, return to full boil and boil hard for
exactly 1 minute. Remove from heat. Stir and skim off foam with metal
spoon. Immediately pour into hot, sterilized jars with herb sprigs in
the bottom. Seal. Yields approximately 40 oz.



Recipe Using Liquid Pectin

2 cups juice (bottled or canned), white wine or water infused with
1 cup herb (or proportion of spices suggested above)
3 1/2 cups sugar
2 tablespoons lemon juice
1 pouch liquid pectin
1/4 teaspoon butter or margarine (optional)
1 fresh herb sprig per jar
food coloring (optional)


To the prepared herb infusion add the lemon juice, food coloring,
sugar and butter. Mix well. Over highest heat, stirring constantly,
bring mixture to a full rolling boil. Mix in pectin all at once, and
return to full rolling boil. Stir constantly and boil hard exactly 1
minute. Remove from heat. Stir and skim off foam with metal spoon.
Add herb sprigs to hot sterile jars. Pour and seal immediately with
hot caps. Yields approximately 48 0z.



Recipe Using Apple Juice

4 cups apple juice
1 cup herb leaves
3 cups sugar
1/2 t. butter or margarine
1 herb sprig for each jar used
Few drops food coloring


Stirring constantly, bring infusion of apple juice and herbs to a
rapid rolling boil; boil hard for 5 minutes. Add sugar, butter, and
food coloring. Stirring constantly, boil about 10 minutes until
reaching 222 on a candy thermometer, or until jelly stage is
reached. Test by placing a spoonful on a dish that has been chilled
in the freezer. It should harden to jelly in a few minutes. Remove
from heat, skim, and fill jars with herb sprigs in the bottom. Cap
and seal. Yields approximately 28 oz.


This piece was developed and written by Kathleen Gips and appears in
The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and
Enjoying Herbs by Phyllis Shaudys (1986 by Storey Communications,
Inc.; published by Garden Way Publishing).




Herbal Jelly Flavor Combinations

Being a cooler month, October is an excellent time to make herb
jellies-especially since apple season is upon us. For treats for you
family and friends all winter long, spend a day or two making a
variety of herb jellies. Here are some ideas for jelly flavors and
colors, and what to use them with:

Mint Jelly. Spearmint; dark green. Nice in pear or peach halves to
accompany ham, lamb, or pork.

Thyme Jelly. Light green. Use a sprig-wonderful with beef or fish meals.

Rose Geranium Jelly. Slightly pink. Lovely with cream cheese on hot
biscuits; divine on angel food or pound cake with whipped cream frosting!

Orange Mint Jelly. Yellow and red. Orange mint leaves and fresh or
dried orange peel; marvelous with Chinese foods or baked chicken.

Lemon Balm Jelly. Yellow. Exquisite with fish and poultry.

Sage Jelly. Slightly yellow. Delicious with Turkey, chicken, or pork.

Basil Jelly. Dark orange. Excellent on hot rolls with any meal.

Rosemary Jelly. Leave natural amber color. Use a sprig. Perfect with beef.

First, make apple jelly according to the directions. Then, add food
coloring (as suggested for each combination) after skimming off the
foam from the boiling jelly. Finally, pour into the hot, sterile jars
which contain 2 or 3 leaves of the suggested herbs, according to your
taste.

If you try several different flavors and hues, it will be difficult
to hide the results away in a cupboard! The rainbow of your garden
creations will be mouth-watering just to look at.

Adapted from The Pleasure of Herbs by Phyllis V. Shaudys (1986 by
Storey Communications, Inc.; published by Garden Way Publishing).