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This jelly can be made with a variety of herbs and herb flowers.

If fresh herbs are not available, substitute one-third the amount of dried herbs.

Use vinegar if you are making a jelly to be eaten as a savory with meats or cheese; lemon juice if it is to be eaten as a sweet.

Any fruit juice or wine can be used in place of the water for greater variety, and you can combine two or more herbs in one jelly.

Recipe from cookbook: The Herbal Pantry, by Emelie Toley and Chris Mead


  • 2 cups water or 2 1/2 cups fruit juice or wine
  • 1 cup fresh herbs
  • 4 cups sugar
  • 1/4 c cider vinegar or lemon juice
  • 1to 2 drops food coloring (optional)
  • 3 oz. liquid pectin


  • Bring water or fruit juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing all the liquid and flavor out of the herbs.
  • In a non-aluminum saucepan combine 2 cups of herbal infusion with the sugar, lemon juice or vinegar, and the food coloring if you are using it. Bring the mixture to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam.
  • Pour into sterilized jars; Process small jars for 5 min. in a hot water bath or seal with a thin layer of paraffin.
  • Mks. 4-5 Half Pints
  • The following herbs and/or their flowers are among the many that can be used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena, mint, any of the scented basils, taraggon, ginger,garlic, chive blossom, lavendar, lemon thyme, chamomile, fennel, borage, bee balm or rose petals (white heel removed).

Categories: Condiment, Sauce 
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