Delicate wine vinegar and fresh herbs pair with a dry white wine to create this crystal clear jelly. The choice of herbs is yours; we especially like tarragon, for its balancing sweetness, and sage and thyme create balancing, savory notes. Bachelor button flowers and the bronze fennel stain the finished jam a light rose color; without them, the jam is a pale golden color, also lovely. Choose what looks most fresh and delicious to you.
Recipe from the Ball Blue Book Guide To Preserving, 37Th Edition.
Prepare a boiling water canner and 5 half-pint jars.
Choose fresh herbs from the garden or market. This sample includes tarragon, thyme, winter savory, sage, rosemary, marjoram, oregano, basil, chives, and bronze fennel.
Wash and drain the herbs. Chop them coarsely to release their flavor, and place them in a measuring jar, packing them down gently as you add snippets of fresh green material.
Combine the herbs, wine or apple juice, water, and vinegar in a jam pan or stainless steel saucepan. Bring to a boil over medium heat. Remove the pan from heat and allow the herbs to steep in the liquid, covered, for 15 minutes. Press and stir the solids once or twice to extract flavors.
Pour the mixture through a jelly bag or dampened cheesecloth, into a large measuring cup. Let the bag drip into the cup until the liquid measures 3 1/4 cups.
Transfer the herb-infused liquid to a clean saucepan or jam pan. Whisk in the powdered pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once, and return to a full rolling boil. Boil the mixture hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam, if any is present.
Ladle the hot jelly into prepared jars, leaving 1/4” headspace. Wipe rim and secure lids. Process in a boiling water bath canner for 10 minutes.
Remove jars from heat and allow to sit, undisturbed, for 24 hours. Check lids for the seal, and store any unsealed jelly in the refrigerator. Store sealed jars at room temperature for 1 year.
Serve this delicate jelly on a cheese plate, or spread it on sandwiches. It also serves as a delightful glaze for roast meats.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old-fashioned way and come by the store to speak with one of our in-house experts.