26
Oct
Marjoram Jelly (Great with Lamb and Chicken dishes)
2 tbs. marjoram leaves
1 cup boiling water
1/2 cup lemon juice
3 cups sugar
1/2 cup liquid fruit pectin
Combine morjoram and water; let stand 15 minutes; strain through fine mesh cheese cloth. Measure liquid and add water to make 1 cup.
Strain lemon juice through cheese cloth. Combine lemon juice, sugar and herb liquid in a saucepan. Bring toa boil; stir in pectin. Stirring constantly, bring to a full boil. Boil 1/2 minute. Remove from heat. Skim. Pour into hot sterilized jars; seal. Makes 3 half pints.
Tags: Marjoram Jelly, Quick Cook