Recipe

Basic Homemade Country Sausage Recipe

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Ingredients

Fresh herb sprigs; or 1/2 c sliced herbs, optional
4 c Sugar
1/4 c Cider vinegar; or lemon juice
1 dr Food coloring; or as needed
1 c Fresh herbs
3 oz Liquid pectin
2 c Water; or 2+1/2-c fruit juice or wine

Directions

Step #1 This jelly can be made with a variety of herbs & herb flowers.
Step #2 If fresh herbs are not available, substitute one-third the amount of dried herbs.
Step #3 Use vinegar if you are making a jelly to be eaten as a savory with meats or cheese; lemon juice if it is to be eaten as a sweet.
Step #4 Any fruit juice or wine can be used in place of the water for greater variety, & you can mix two or more herbs in one jelly.
Step #5 If you are using flowers that do not seem to be giving up their color in the water, add 2 tbsps of the vinegar to the water while they are steeping.
Step #6 The following herbs and/or their flowers are among the many that can be used in this recipe: rosemary, tarragon, chive blossom, borage, garlic, mint, bee balm, thyme, lemon verbena, lavender, parsley, fennel, lemon thymes chamomile, any of the scented basils, marjoram, ginger, or rose petals (white heel removed).
Step #7 INSTRUCTIONS: Bring the water or fruit juice to a boil & pour it over the fresh herbs.
Step #8 Cover & steep until the liquid has cooled.
Step #9 Strain, pressing all the liquid & flavor out of the herbs.
Step #10 In a non-aluminum saucepan mix 2 c of herbal infusion with the sugar, lemon juice or vinegar, & the food coloring if you are using it.
Step #11 Bring the mixture to a boil over high heat, & as soon as the sugar has dissolved, stir in the the pectin.
Step #12 Return to a rolling boil, stirring, & boil for exactly 1 min.
Step #13 Remove the jelly from the heat & skim off any foam.
Step #14 If you are using fresh herbs as decoration, place a fresh herb sprig in each jar & hold it in place with a sterilized spoon or chopstick.
Step #15 When the jelly is nearly set, remove the spoon or chopstick & the sprig will stay in place.
Step #16 Stir sliced herbs into the jelly before pouring it into the jan.
Step #17 (If the herbs do not stay suspended, stir the jelly every once in awhile until it thickens enough to hold.
Step #18 ) Process small jars for 5 mins in a hot-water bath or seal with a thin layer of paraffin.
Step #19 MAKES 4 to 5 half pints.
Step #20 Recipe from THE HERBAL PANTRY, (p.
Step #21 46) by Emelie Tolley & Chris Mead (1992: Potter).
Step #22 Mail from kitpath@earthlink.
Step #23 net 11/13/98.
Enjoy the Basic Homemade Country Sausage recipe

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Basic Homemade Country Sausage Recipe

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