Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Thyme Jelly
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- #58060
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup white grape juice
1/2 cup water
3 1/2 cups sugar
3 tablespoons fresh thyme leaves, crushed
8 drops red food coloring
1 package (3 ounce size) liquid pectin
directions
Combine grape juice, water, sugar, crushed thyme leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly. Cook 1 minute.
Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon.
Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace, then wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.
cook's notes
For rosemary jelly, substitute fresh rosemary for the thyme and 8 drops yellow food coloring with the red.
For basil jelly, use 2 tablespoons fresh chopped basil leaves in place of the thyme and 6 drops yellow food coloring in place of the red.
added by
1melanierecipes
nutrition data
Nutritional data has not been calculated yet.
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