Thyme Jelly

1. 1

   Make infusion of thyme and water.

2. 2

   Strain and add enough water to make one half cup.

3. 3

   Combine with juices and honey in large saucepan.

4. 4

   Bring to full rolling boil and add pectin, stirring constantly.

5. 5

   Boil hard 30 seconds and give sheet test for jellying point.

6. 6

   Remove from heat and skim.

7. 7

   Pour into hot, sterilized glasses and seal.

8. 8

   A very pretty jelly to highlight venison, game, poultry and cheese dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.