Canning Herb Jelly

It’s summer and it’s time for canning all the bountiful fruits and vegetables. The Richmond Food Security Society once again is hosting a number of Canning Drop-in.

The Canning Drop-in started on Aug 2nd and for the month of August, it will be held at Garratt Wellness Center. The Canning Drop-in is scheduled every Tuesday from 5PM to around 8PM. You can bring your own produce to can and use the equipment and jars there or you can help to preserve produce from the Sharing Farm for the food bank.

Some of the participants did take advantage of the facilities and brought their own fruits for canning.

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The above are apricot jam and raspberry jam made by some of the participants.

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For the first Canning Drop-in, chef Karen DW showed us how to can herb jelly and made some garlic herb pesto. Here is the link to the recipe of making easy herb pestos that Karen DW did last year.

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We made two types herb jellies, i.e. basil jelly and mint jelly. The herbs are harvested from the Richmond Sharing Farm that morning.

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Karen brought some of the jelly that she made earlier for us to taste. The green color is mint jelly (with food coloring) while the amber color is basil jelly. They were delicious. Anyone has any idea of how to use these herb jelly other than enjoying them with bread?

Ingredients

  • 2 cups (500 ml) coarsely chopped fresh herbs, loosely packed
  • 1  1/2 cups (375 ml) unsweetened apple juice or dry white wine
  • 1 cup (250 ml) water
  • 1 cup (250 ml) white wine vinegar
  • 5 1/4 cups (1300 ml) granulated sugar
  • 1 pkg (57 g) powdered Fruit Pectin

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Source: Karen DW; Bernadin

Yield: 6 x 250ml jars

Chef Karen DW will demonstrate how to can Tomatillo Salsa in the next Canning Drop-In.

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