Thursday, July 1, 2010

Herb Jams and Jellies

 photo from here

With the canning season upon us for alot of us, thought I would search for some herb jams and jellies. I have tried several herb vinegars in the past-these make lovely gifts, but never jams. Have you? If so you are welcome to share your favorite recipes and tips.
Tangerine-Rosemary Marmalade
adapted from a recipe in Ball's Blue Book of Canning
5 lb bag tangerines
2-3 lemons
sugar
fresh rosemary

Thinly slice the tangerines (whole), removing any seeds. Use a grater and remove the yellow part of the lemon peel, then cut off the white rind and chop the remaining pulp. Put the sliced tangerines, lemon peel, lemon pulp, and 3-4 large sprigs fresh rosemary into a large pot. Add enough water to almost cover the fruit. Bring to a boil; simmer 5 minutes, then cover and remove from heat. Let set in a cool place 12-18 hours. Cook over medium heat until peel is tender. Remove rosemary sprigs. Add an equal amount of sugar (1 cup sugar per 1 cup cooked fruit mixture). Bring to a gentle boil, stirring often. Cook until the mixture "gels" - I test this by putting some in a bowl and letting it cool, then checking the taste and consistency of the marmalade. When it's to your liking, ladle marmalade into hot jars, cap, and process
http://www.prairielandherbs.com/recipes.htm
I found this link with recipes using fruits and herbs http://www.articledashboard.com/Article/How-to-Make-Herbal-Jams---Jellies/645922
Red Onion-Rosemary Jam ~ Spread this on your next bagel or biscuit. This also makes a good marinade for chicken or beef.
7 cups red onions, sliced thin
� cup red wine vinegar
1 tbls. olive oil
3 � cups sugar
1 package Sure-Jell Light
� tsp. dried thyme
� tsp. ground white pepper
� tsp. dried rosemary, crumbled

Saut� onions in olive oil and vinegar for 10-15 minutes, or until tender. Place onions in food processor or blender. Add rosemary, thyme and white pepper. Blend 1 minute.
Place onion mixture in saucepan or Dutch oven. Add Sure-Jell and bring to a boil, stirring constantly. Add sugar and boil 1 minute more. Remove from heat, stir well and pour into sterile jars (about 6 pints) and seal.
from here http://www.herbalmusings.com/Late%20Summer%20Herbal%20Cooking.htm
Wonderful with meat, poultry or as a spread on sandwiches.

Ingredients: 1 cup finely chopped fresh mint, sage, marjoram, tarragon or basil (leaves & stems from all may be used.), 1 cup boiling water, 1 tablespoon lemon juice, 1 1/2 tsp stevia concentrate powder, 1/2 cup cider vinegar, 3 oz liquid pectin, 4 sprigs of herb of choice (optional)

Instructions: Using a glass bowl, place fresh herb and boiling water, cover and let stand for 30 minutes. Strain with a cheesecloth and add enough water to make one cup, this is your herb infusion. Place infusion, lemon juice, stevia and vinegar in heavy saucepan. Boil over high heat adding pectin when boiling begins. Bring back to a full boil for one minute while stirring. Remove from heat and skim off foam. Place in sterile jars and add fresh herb sprigs if desired.
Yields: 2 pints
(note: for this recipe check your canning book and process in hot water bath)
I found this beautiful blog http://tipnut.com/homemade-recipes/ with a list of wonderful fruit jams and jellies, with a few using herbs. Such a nice list of different recipes I wanted to share-great ideas here.

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