Fruit Juice and Herb Jelly
Let your imagination run wild in experimenting with various combinations of fresh herbs, vinegars, and the many commercially available fruit juices. And these jellies aren't just for toast. Try them as a glaze or sauce with grilled meats, too.
2-1/2 cups bottled 100-percent fruit juice
1 cup fresh herbs, washed and dried
4 cups sugar
1/4 cup vinegar
3 ounces liquid pectin
In a heavy stainless-steel or enameled saucepan, bring the fruit juice to a boil. Add the herbs, cover, remove from heat, and let steep for 30 minutes. Strain and combine the fruit juice and sugar in a large, heavy stainless-steel or enameled stock pot. Place over high heat and cook, stirring, until the mixture comes to a full rolling boil. Stir in pectin. Continue cooking and stirring until the mixture reaches a ahard boil that can%t be stirred down. Cook for 1 more minute. Skim off any foam from the surface, then ladle into hot sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims and firmly attach two-piece canning lids. Invert jars or follow directions for boiling-water method of preserving, boiling for 5 minutes.
Rosemary Gladstar's Family Herbal: A Guide to Living Life with Energy, Health, and Vitality (Storey Books, 2001; $24.95) provides an all-in-one source that demystifies the world of herbal healing. Gladstar shares her expertise, recipes, and formulas for herbal teas, tinctures, elixirs, creams, salves, and baths for people of all ages. Sidebars and highlighted sections discuss controversies, warn of the dangers of improper usage, and highlight special points. Besides the technical information, Gladstar offers personal and uplifting insights into her own life as well as those of her mentors and friends. The book points the way to physical, emotional, and spiritual well-being.