How to Make Herbal Jelly

You can give a whole new meaning to a peanut butter and jelly sandwich by using your own homemade jelly made from your favorite herbs. You can use any herb that you like, of course. Some of the most popular herbs used in jellies include: thyme, lemon thyme, lemon balm, sage, and tarragon. Naturally, any of the mints are ideal for making mint jelly. (Consider using different flavors of mints, such as apple, pineapple, and tangerine. And remember that mints and lemon balm are not just for teas.) Making your own herbal jelly is also a great way to use many of the herbs that you have growing in your own herb garden.

To make your own herbal jelly, you will need 1-2 cups of fresh or dried leaves and/or flowers from your herb of choice. (The amount of herbs you use depends on how strong you want the flavor to be.) You then need to make an infusion by pouring 1½ cups of boiling water over the herbs, covering, and steeping for 30 minutes. (Instead of water, you can use a fruit juice or even wine.) After the herbs have been allowed to steep, strain and measure the liquid. You need 1½ cups and can add more water (or other liquid) if necessary.

Pour the infusion into a large, non-reactive pot. Add 3½ cups sugar and ½ cup vinegar, preferably an herb-flavored vinegar. (If you are using fruit juice instead of water, do not add any vinegar at all.) Stir while cooking on high heat until the mixture comes to a rolling boil. Add 3 ounces of liquid pectin and continue to cook and stir until the mixture returns to a rolling boil that you cannot stir down. Cook for one minute, stirring constantly, and then remove from heat.

After you have removed the mixture from the heat, skim off any foam and spoon or ladle the mixture into ½-pint canning jars that have been sterilized and are hot. Fill to about ¼-inch from the top. Wipe around the lip of the jar and seal. Follow the directions for the standard boiling water method for canning preserves.

Herbal jellies are not just for peanut butter and jelly sandwiches either. Of course, you can use them on biscuits, toast, and English muffins. Combine them with cream cheese on your favorite crackers for hors d'oeuvres. You can even use your homemade herbal jelly as a condiment for your favorite meat.

References:
Clair Kowalchik and William H. Hylton, eds. Rodale's Illustrated Encyclopedia of Herbs. Emmaus, PA: Rodale Press, 1998.

Maggie Oster. All About Herbs. Des Moines, IA: Meredith Books, 1999