Rita Heikenfeld’s Apple, Herb and Edible Flower Jelly

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Directions

Bring apple juice, pectin and lemon juice to a boil. Add sugarall at once. Bring back to a hard boil, one that cannot be stirred down. Begin counting 1 minute from the time it comes to a hard boil. Pour into hot, sterilized jars and seal. Turn upside down 5 minutes to kill any bacteria that may be on the inside of the lid. Or process in a water bath 5 minutes.

For herb jellies: Blanch in boiling water a couple of sprigs of your favorite herb: mint, basil, thyme, tarragon, etc. Do this by holding the sprigs with a pair of tongs and dipping them in quickly. One dunk should do it. This kills any little creatures o bacteria that may be hanging around, plus it makes the herb flexible enough to either lay in the bottom of the jar in a tight circle, or, after you fill the jars, gently push the herb into the jelly. Sometimes the herbs will float to the top. This is natural.

Cinnamon candy apple jelly
When you pour the juice, lemon juice and pectin in the pan, add 1/3 cup (or more if you like) of candy red hots. They will dissolve as you make the jelly, turning the jelly a pretty red with a cinnamon flavor. Excellent on pancakes and scones.

Classic Mint Jelly
2 cups tightly packed fresh mint leaves
4-1/2 cups water (to infuse leaves – you’ll need 4 cups infusion)
Green food coloring (opt)
1 box powdered pectin
5 cups sugar

This is made from an infusion and has a stronger flavor than the herb jelly with sprigs of mint that you put into the hot apple jelly base (above): Place mint leaves and water in saucepan, bring to boil, remove from heat; cover and let infuse 10 minutes. Strain very well into measuring cup. I usually put a couple layers of cheesecloth into a strainer, letting it hang over, and then putting the strainer in a large bowl. Pour prepared infusion into cheesecloth. Tie it closed, and let it drip into bowl until dripping stops. Press gently to keep infusion clear. You will want 4 cups of infusion, so if you have to add a bit of water, go ahead. Color with a few drops of green food coloring if you want. Follow instructions above for cooking, noting the different amount of liquid and sugar.