Categories: conserves, jams, jelly, preserves

Ingredients

• 2 cups fresh herbs such as basil, cilantro or lemon verbena
• 2 Tbsp. unseasoned rice vinegar or distilled white vinegar
• Pinch salt
• 3 1/2 cups granulated sugar
• Pinch crushed red pepper flakes, optional
• 3 oz. liquid pectin such as Certo

Directions

1. Prepare canner, jars and lids.
2. Wash and drain the herbs, then coarsely chop and put in a medium saucepan. Use the bottom of a glass to crush and macerate the leaves. Add 2 cups of water, bring slowly to a boil, and boil 15 seconds. Remove from heat, cover, and let steep 15 to 20 minutes.
3. Strain 1 1/2 cups of this liquid from the pan and pour through the strainer again into another large, deep stainless-steel or enameled saucepan. Add rice vinegar, a pinch of salt, the granulated sugar and crushed red pepper flakes, if using.
4. Over high heat, stirring constantly, bring mixture to full, rolling boil that cannot be stirred down. Add the liquid pectin and return to a full, rolling boil. Boil 1 minute. Remove from heat. Skim off foam sing a large spoon. Pour the hot jelly into prepared jars, leaving 1/4 inch headspace.
5. Wipe rim clean with a damp towel. Center medal lid over jar. Screw band fingertip-tight, just until resistance is met. Place jars in prepared canner, ensuring they are completely covered by water. Bring to a boil and process 10 minutes. Remove canner lid. Let jars stand in water 5 minutes, then remove to towel-lined table or countertop to cool undisturbed for 24 hours. Refrigerate any jars that did not seal.

6. makes 4 half-pint jars

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