Ingredients
3 cups sweetened apple juice
1 (1 3/4 ounce) package dry pectin
2 2 sprigs fresh thyme or 2 sprigs of fresh mint
4 1/2 cups sugar
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Prepare home canning jars and lids according to manufacturer's instructions. Combine apple juice and pectin is a large saucepan. Tie herbs in a cheesecloth bag and add to juice mixture. Bring mixture to a boil over high heat. Add sugar until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Discard cheesecloth bag. Remove from heat. Skim foam, if necessary. Ladle hot jelly into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Process 5 minutes in a boiling water canner.