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Coriander and Honey Jelly

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“Another recipe from "Preserving the Harvest." I am going to try it in a couple of months, when the weather cools down.”
READY IN:
35mins
SERVES:
32
YIELD:
4 half-pints
UNITS:
US

Ingredients Nutrition

  • 3 cups water
  • 13 cup coriander seed, bruised with the back of a spoon
  • 3 cups sugar
  • 14 cup fresh lemon juice, strained
  • 14 cup mild honey
  • 1 (1 3/4 ounce) package dry pectin

Directions

  1. Boil the water and coriander seeds for 2 minutes in a 3-quart saucepan. Let stand, covered, for 6 hours or overnight.
  2. Strain the infusion through a coffee filter and return 2 1/2 cups of the liquid to the pan.
  3. Add the sugar, lemon juice, and honey. Mix well. Boil hard and add the pectin.
  4. 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.
  5. Pour into four sterilized half-pint jars, leaving 1/4 inch headspace.
  6. 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.
  7. Process for 5 minutes in a boiling-water bath. Adjust for altitude, if necessary.

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