Savory Grapefruit Jelly
(Makes four 8 oz. jars)
4 tablespoons of fresh or 2 tablespoons of dried summer savory
2 cups of ruby red grapefruit juice (1-1/2 cups of flavored juice)
3-1/2 cups of sugar
2 tablespoons of lemon juice (Will also try white wine vinegar or rice
1 pouch of Certo
Wash jars, lids and rings. Boil jars in a pot of water for 10 minutes. Place lids in hot water. You don't need to boil them.
Place 2 cups of juice and herbs in a 3-1/2 quart saucepan. Bring to a boil and count to ten. Take off the burner, cover and steep for 15 minutes. Taste and steep longer if necessary.
In the meantime, measure 3-1/2 cups of sugar and the lemon juice or vinegar of your choice in another 3-1/2 quart saucepan. Cut open the pouch of Certo and stand in a measuring cup until you need it. Add 1-1/2 cups of juice (The rest is good with a bit of ice for the cook!) to the sugar and lemon juice or vinegar. Bring to a boil that can't be stirred down. Take off the burner and quickly add the Certo, put back on burner and boil for exactly 1 minute.
Remove from burner and let stand while you get the jars and lids out of the water. Then with a tablespoon skim off the layer of foam until you have a clear top. Pour into the jars. Use a teaspoon to clear the bubbles on top and put on the lids. Place in the water bath and boil for 5 minutes. Remove from water and let jars cool. You should hear a pop on each of the lids. If they do not seal, refrigerate the unsealed jar and use promptly.
I would use this jelly as a glaze in the last 15 minutes of baking pork or chicken and the cookbook mentioned fish. I would also use it with thumbprint cookies and as a quick appetizer with a block of cream cheese and putting some of the jelly on top of cream cheese with crackers. So it is still raining here and we are just doing whatever we can when we can. Hope you had a great day. Talk to you later!
|Savory Grapefruit Jelly|