Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup Water
- 3/4 cup Freshly squeezed lemon juice
- 1 pkt Powdered pectin (1 3/4 oz)
- 4 cup Sugar
- 1/4 cup Fresh chives, finely chopped
- 1/4 cup Fresh thyme leaves, finely chopped
- 1/4 cup Fresh oregano leaves, finely chopped
- 1/4 cup Fresh basil leaves, finely chopped
- 1/4 cup Fresh tarragon leaves, finely chopped
- =
Directions
In a large saucepan, stir together the water, lemon juice and powdered pectin.
Scrape the sides of the pan to make sure all the pectin has dissolved.
Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching.
Add the sugar and herbs while stirring.
Bring the mixture to a full, rolling boil 4 minutes.
Skim the foam off the top of the mixture and pour into clean, sterilized jars.
Seal with parrafin, if desired, and allow to set overnight.