I wanted to make a red jelly for Valentine's day this year, to put in between shortbread cookies. I love rosehips and I love the idea that jelly can be healthy.
This rosehip, pineapple sage, hibiscus jelly will get vitamin C into your children in a delightful way!
1/2 cup of dried and cut rosehips
1/2 cup of dried pineapple sage blossoms and leaves
4-5 dried hibiscus petals (be sure that it is hibiscus saff and not your garden variety hibiscus)
4 and 1/2 cups of water
strained juice of 1/2 fresh lemon
5 cups of sugar
1 package of sure jell, powder
3 or 4 drops of red food coloring. (the juice by itself is a brown reddish color)
To make the juice:
Put 4 and 1/2 cups of water in a med saucepan and add herbs. Bring to a boil then turn heat off. Let herbs infuse with cover on pan. When cooled store overnight in a covered bowl. The next day, strain herbs from liquid and measure liquid to equal 4 cups.
Put herb infusion, lemon juice and pectin in pot. Bring to a boil. When juice is boiling add sugar and food coloring, all at once. Bring back to a rolling boil, then time for 1 minute. Remove from heat.Skim foam and put into 8oz jars that have been sterilized and kept warm in a 200 oven. It should make 4. Seal with lids that have been kept warm in a small saucepan of hot water. Follow guidelines of safe canning.
Do not move jars until morning, to let the jelly set.
2 comments:
so nice to meet you jan:) i went back to the beginning of your blog, and it appears last year was challenging to say the least. but also there were many delights and accomplishments and your love of life is apparant:) what classes did you speak of in an early post? your recipes and ideas are wonderful:) talk to you soon leslie
thanks leslie.
I do love to farm and cook. This year has been a bit discouraging but we are trying to make the best of it. The course is called " The Science and Art of Herbalism" by Rosemary Gladstar. I researched all herbal classes and decided her philosophy about green living was in line with the way I felt. She makes it very easy to learn about herbs. (I thought it would give my herb farm a bit more credibility if I had some schooling behind it.) I have been growing and studying herbs for about 14 years now. Will soon start a 2 year culinary class which will help the bakery side of our new venture. (or adventure)
I hope to speak with you again, maybe we can trade some recipes and or techniques for making herbal products. So much to learn and so little time of day to do it!
Jan
Post a Comment