RECIPE: Tarragon Infused Lemon Blueberry Jelly

Ever have fruit that is past eating fresh, but not quite ready to be thrown away yet? And it's just a pint or so of fruit?

Well, put that guilt away my friend! Grab a clean glass jar and a saucepan and make yourself refrigerator jam/jelly.

It's so easy. and the jam or jelly keeps for up to 2 weeks. If you have an upcoming brunch, it is a perfect thing to serve with your toast or bagels! And you can be all fancy pants domestic diva-like announcing, "Oh, this is jelly I just jarred a couple days ago!" and bask in the oohs and ahhs of wonderment.

Seriously, pathetically easy. I like a firmer jelly, so I use gelatin in my fruit. You can use pectin, or nothing at all. Most fruit has natural pectin and combined with the sugar thickens up naturally. It depends on what you like consistency-wise. This little concoction includes gelatin and I infused fresh tarragon from the garden, as well as a healthy dose of chamomile tea to brighten the blueberries!

Good Morning!

Tarragon Infused Lemon Blueberry Jelly

1 half package of Knox gelatin 
dash of salt 
12 ounces of very ripe blueberries 
1/2 cup sugar 
2 tablespoons of fresh squeezed lemon juice 
1/4 cup tarragon sprigs tied in a bundle with cotton twine 

1 cup of strong brewed chamomile tea ( you won't use all of it, you will use 1/4 cup for the jelly and 2 tablespoons for the gelatin)


Place 2 tablespoons of chamomile tea in a ramekin and sprinkle the half package of Knox gelatin over it to soften the gelatin- set aside.

In a medium sauce pan, cook the berries together with the tarragon bundle, sugar and the lemon juice and salt until blueberries begin to soften. Cook for 15 to 20 minutes the blueberries will be getting thick and popping and starting to look a little crushed up. 

Take a potato masher or pastry cutter and mash up the berries loosely. Stir.
As you stir add the quarter cup of chamomile tea and the gelatin and cook on low heat until the gelatin is dissolved and the jelly is starting to thicken.

Pull tarragon out of the pan. Let cool in the pan for 15 to 20 minutes then pour in a sterilized jar until cooled completely. Seal and store in refrigerator for up to two weeks.



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