For anyone who has been wondering about the pickled garlic I can now report with certainty that it is really really good. We just popped a jar this week and had it in a couscous salad and it was perfect. I’ve started organizing the empty jars that have been piling up this winter to get ready for the heart of canning season. Soon they’ll all be filling up again!
And in that vein, the April theme for the can jam was herbs and I knew just what I was going to make. A number of years ago I made an herb jelly and we really liked it. It’s a savory jelly that the cookbook recommends serving with meats. You can use any herb or combination of herbs that you’d like but I’ve had success with a combination of rosemary and thyme, both herbs that do very well in our garden. I think the jelly would be nice with turkey but it’s fantastic as a quick appetizer served over cream cheese with crackers and quarter-pint jars are the perfect size for that.
FRUIT: rosemary and thyme
SOURCE: from the vegetable garden
in a small saucepan place 1.5 cups fresh rosemary and thyme coarsely chopped
pour 2.5 cups boiling water over the herbs and put the lid on the pot
let the herbs steep for one hour
after an hour, strain the infusion, reserving the liquid and discarding the leaves
in a large saucepan combine 1.75 cups of the herb infusion with 3.5 cups sugar, .25 cup distilled white vinegar, and 1 Tablespoon lemon juice
bring to a boil, stirring constantly
add half a package of liquid pectin, return to a full boil and boil for one minute
remove from the heat, skim any foam, and ladle into jars
process in a hot water bath for 5 minutes
YIELD: 6 quarter-pints