CORIANDER AND HONEY JELLY
Another recipe from "Preserving the Harvest." I am going to try it in a couple of months, when the weather cools down.
Provided by JenSmith
Categories Jellies
Time 35m
Yield 4 half-pints, 32 serving(s)
Number Of Ingredients 6
Steps:
- Boil the water and coriander seeds for 2 minutes in a 3-quart saucepan. Let stand, covered, for 6 hours or overnight.
- Strain the infusion through a coffee filter and return 2 1/2 cups of the liquid to the pan.
- Add the sugar, lemon juice, and honey. Mix well. Boil hard and add the pectin.
- Bring to a boil again and boil for exactly 1 minute (use a timer). Remove from the heat and skim off any foam with a metal spoon that has been dipped in ice water.
- Pour into four sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe rims of the jars clean and place the hot lids on the jars (follow manufacturer's instructions). Place rings on jars and tighten with your fingertips until closed.
- Process for 5 minutes in a boiling-water bath. Adjust for altitude, if necessary.
Nutrition Facts : Calories 88.7, Fat 0.1, Sodium 4, Carbohydrate 23, Fiber 0.5, Sugar 20.9, Protein 0.1
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