Savory Grapefruit Jelly

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

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.
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.

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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)

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   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails