This is perfect to make with the savory you have in the garden before the frost comes. But if you don't have any, dry will work too!
Savory Grapefruit
Jelly
Makes four 8 oz. (1/2 pint) jars
3-1/2 cups of sugar
2 tablespoons of lemon juice (Can also try a lemon herb vinegar which I used)
1 pouch of liquid pectin
BOIL 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 liquid pectin and stand in a measuring cup until you need it. Add 1-1/2 cups of flavored juice to the sugar and lemon juice or vinegar. Bring to a hard rolling boil that can't be stirred down. Take off the burner and quickly add the liquid pectin, put back on burner and return to full rolling boil and allow to boil for 1 full minute. Skim off any foam. Pour hot jelly into prepared jars and process in a water bath for 20 minutes.
December - Herbal Cocktails
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 (Can also try a lemon herb vinegar which I used)
1 pouch of liquid pectin
STEPS:
STERILIZE 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.
STEEP 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.STERILIZE 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.
BOIL 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 liquid pectin and stand in a measuring cup until you need it. Add 1-1/2 cups of flavored juice to the sugar and lemon juice or vinegar. Bring to a hard rolling boil that can't be stirred down. Take off the burner and quickly add the liquid pectin, put back on burner and return to full rolling boil and allow to boil for 1 full minute. Skim off any foam. Pour hot jelly into prepared jars and process in a water bath for 20 minutes.
To find any recipe featured this month - use the search box and type: SCJSep
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights (GardAug)
September - Salsa, Corn and Jelly (SCJSep)
October - Squash Dishes
November - Pumpkin Recipes
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