I spent much of the weekend making herb jellies in an effort to use up some of the herbs before the frost kills them. I used this recipe as a start and added different combinations of liquid and herbs. It’s fairly easy to make jelly, its just a case of making a herb infusion by pouring two cups of boiling fruit juice, wine or water over the herbs. They you add this to four cups of sugar and a quarter of a cup of cider vinegar or lemon juice before boiling until the setting point is reached. Finally add three ounces of liquid pectin and pot into jars. I made orange and thyme jelly, red wine and rosemary and white wine and mint.
