Recipe by JenSmith
Another recipe from "Preserving the Harvest." I am going to try it in a couple of months, when the weather cools down.
Top Review by Mary Austin
Jen - I wish you would have tried this recipe before posting. We all love the taste of coriander so I was excited to try it. Unless one "harvests" coriander seeds, this is a very expensive jelly to make, it didn't set up, and it tastes too horrible to drink. I wouldn't recommend it to anyone.
- 3 cups water
- 1⁄3 cup coriander seed, bruised with the back of a spoon
- 3 cups sugar
- 1⁄4 cup fresh lemon juice, strained
- 1⁄4 cup mild honey
- 1 (1 3/4 ounce) package dry pectin
Directions See How It's Made
- Boil the water and coriander seeds for 2 minutes in a 3-quart saucepan. Let stand, covered, for 6 hours or overnight.
- Strain the infusion through a coffee filter and return 2 1/2 cups of the liquid to the pan.
- Add the sugar, lemon juice, and honey. Mix well. Boil hard and add the pectin.
- Bring to a boil again and boil for exactly 1 minute (use a timer). Remove from the heat and skim off any foam with a metal spoon that has been dipped in ice water.
- Pour into four sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe rims of the jars clean and place the hot lids on the jars (follow manufacturer's instructions). Place rings on jars and tighten with your fingertips until closed.
- Process for 5 minutes in a boiling-water bath. Adjust for altitude, if necessary.