Ingredients for Coriander And Honey Jelly
- 4 cups water
- 1 cup coriander seeds
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup honey
- 1 (1 3/4 ounce) package liquid pectin
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How to Make Coriander And Honey Jelly
- Combine 4 cups of water and 1 cup of coriander seeds in a 3-quart saucepan. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Remove from heat and let the mixture steep, covered, for 6 hours or overnight. This allows the coriander flavor to fully infuse.
- Line a fine-mesh sieve with cheesecloth or use a coffee filter. Strain the coriander infusion, pressing gently on the solids to extract as much liquid as possible. Measure and return exactly 2 1/2 cups of the liquid to the saucepan.
- Add 4 cups of granulated sugar, 1/4 cup of lemon juice, and 1/2 cup of honey to the saucepan.
- Stir well to ensure the sugar, lemon juice, and honey are completely dissolved.
- Bring the mixture to a rolling boil over high heat. Once boiling, add 1 package (1 3/4 oz) of liquid pectin.
- Return the mixture to a rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat. Skim off any foam using a metal spoon that has been dipped in ice water.
- Ladle the hot jelly into four sterilized half-pint jars, leaving 1/4 inch headspace at the top of each jar.
- Wipe the rims of the jars clean with a damp cloth.
- Place the hot lids on the jars and secure with the rings, tightening fingertip tight.
- Process the jars in a boiling water bath for 5 minutes. Adjust processing time according to your altitude if necessary.
- Remove jars from the water bath and let cool completely. You should hear a popping sound as the jars seal. Check for a good seal by pressing down on the center of the lid. If it doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
83g
Fat
0g
Carbs
7g
