Herb Jelly

What You'll Need

Ingredients
  • 2 cups loosely packed, coarsely chopped herbs
  • 1 1/2 cups unsweetened apple juice or dry white wine
  • 1 cup water
  • 1 cup white wine vinegar
  • 6 tablespoons Ball Classic Pectin
  • 5 1/4 cups (yes that much) sugar

Delicate wine vinegar and fresh herbs pair with a dry white wine to create this crystal clear jelly. The choice of herbs is yours; we especially like tarragon, for its balancing sweetness, and sage and thyme create balancing, savory notes. Bachelor button flowers and the bronze fennel stain the finished jam a light rose color; without them, the jam is a pale golden color, also lovely. Choose what looks most fresh and delicious to you.

Recipe from the Ball Blue Book Guide To Preserving, 37Th Edition.


herb jelly ingredients

Directions

Prepare a boiling water canner and 5 half-pint jars.
Choose fresh herbs from the garden or market. This sample includes tarragon, thyme, winter savory, sage, rosemary, marjoram, oregano, basil, chives, and bronze fennel.

Wash and drain the herbs. Chop them coarsely to release their flavor, and place them in a measuring jar, packing them down gently as you add snippets of fresh green material.
chop herbs Combine the herbs, wine or apple juice, water, and vinegar in a jam pan or stainless steel saucepan. combine in potcook in pot with waterBring to a boil over medium heat. Remove the pan from heat and allow the herbs to steep in the liquid, covered, for 15 minutes. Press and stir the solids once or twice to extract flavors.

Pour the mixture through a jelly bag or dampened cheesecloth, into a large measuring cup. Let the bag drip into the cup until the liquid measures 3 1/4 cups.
strain through jelly bagTransfer the herb-infused liquid to a clean saucepan or jam pan. Whisk in the powdered pectin until dissolved.
whisk in pectinBring to a boil over high heat, stirring frequently.
Add sugar all at once, and return to a full rolling boil. add sugarBoil the mixture hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam, if any is present.
Ladle the hot jelly into prepared jars, leaving 1/4” headspace. ladle into hot jarsWipe rim and secure lids. secure lidsProcess in a boiling water bath canner for 10 minutes.
process in canner for 10 minRemove jars from heat and allow to sit, undisturbed, for 24 hours. Check lids for seal, and store any unsealed jelly in the refrigerator. Store sealed jars at room temperature for 1 year.

Serve this delicate jelly on a cheese plate, or spread it on sandwiches. It also serves as a delightful glaze for roast meats.

herb jelly on cheese platter 

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

Over to You

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