Jelly made with herbs, wine, and apple juice
Notes to myself on the above jellies:
A) Low Sugar Apple Mint: A standard low sugar apple jelly recipe, but juice infused with mint.
- Organic apple juice from Aldi
- Probably 3 cups of mint from my garden
- sugar
- lemon juice
- pectin, low sugar type
- smidge of unsalted butter
... and the jelly tastes good, but it did not set the first time. I followed the instructions here and was able to eventually achieve a soft set. It tastes good, waaaay minty, and there is a lot of it, because I followed a standard apple jelly recipe. It is also a little grainy, which I think results from the additional pectin that had to be used.
Next time, just use a regular sugar recipe.
B) Apple Sage Jelly: based on the instructions for herb jelly found at the U of Oregon extension, here.
- 2 Cups Organic Apple Juice
- 1 Cup rhine wine
- sage, more than a cup
- sugar
- lemon juice
- pectin
- smidge of unsalted butter
C) Borage Tarragon
- Rhine wine
- lemon juice
- borage leaves
- tarragon leaves
- sugar
- pectin
- smidge of butter
The borage leaves were completely overwhelmed by the taste of the white wine; if I want to do that, I will have to use water. Anyway, I re-infused the jelly with the tarragon, which was able to stand up to the wine.
D) Lemon Verbena
- Lemon verbena leaves
- lemon juice
- Rhine wine
- pectin
- sugar
This is a very nice one, and both C and D are based on a recipe from the NYT, here.
