Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 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 |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
| Fruit | 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
- =
- Herb Infusion
- mint
- parsley
- rosemary
- sage
- tarragon
- thyme
- 2 1/2 cups water
- Jelly
- 1/4 cup cider vinegar
- 2 1/2 cups honey
- 2 cups strong infusion
- 3oz. fruit pectin.
- =
Directions
Boil the water and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan.
Add vinegar and honey to the pan holding the infusion. Bring to a boil, stirring constantly.
Add the pectin and, still stirring, boil the mixture for 1 minute. Remove from heat, skim off any foam, and pour into sterilized jelly jars. Seal. Yield: 4 to 5 8oz. jars.
Use this herbal jelly as a glaze on roasting meats, (especially game meats) spread on biscuits, add a Tbs. to an oil and vinegar salad dressing or mix into sour cream or cream cheese as an appetizer.