four pots of fresh green herbs

Herb Jelly


Herb Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. You can use any herb you wish in this jelly. It is fine to double or triple the recipe. Be sure to double or triple all of the ingredients. And be sure you have enough room in your water-bath canner for the number of jars you will make.
Servings 3 cups


  • 2 ¼ cups water or apple juice
  • 1 cup fresh herb of your choice leaves and stems, packed tightly
  • Make an herbal infusion by bringing the above ingredients to a boil then turn off the heat and steep for 10 minutes. Strain out the herb.
  • Make Herb Jelly with:
  • 2 cups herbal infusion (from above)
  • ¼ cup apple cider vinegar or lemon juice *if herbal infusion is water based
  • 2 Tablespoons apple cider vinegar or lemon juice *if infusion is apple juice based
  • 2 teaspoons calcium water see step #1
  • ¼ cup up to ½ cup honey or ½ cup up to 1 cup sugar
  • 2 teaspoons Pomona’s Pectin powder mixed with sweetener


  • Before You Begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Prepare the herbal infusion.
  • Measure the herbal infusion into saucepan.
  • Add calcium water and apple cider vinegar or lemon juice and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring infusion to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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11 Responses

  1. Teri Villwock
    | Reply

    Looking for a lavender- mint jelly recipe
    Can you help me??

  2. Jen
    | Reply

    Would it be safe to leave a few specks of the herb for texture?

    • Shelby Collings
      | Reply

      Hello Jen,

      We cannot say for certain, but we imagine that it would be just fine!

  3. nancy
    | Reply

    can you use flower petals instead of herbs for this recipe?

    • Shelby Collings
      | Reply

      Hello Nancy,

      We would recommend using one of our Violet Jelly for that.

  4. Nancy
    | Reply

    thank you Shelby, can I also use this recipe for ‘flower petal’ jelly’s like nasturtium or dandelion or lilac?

    • Shelby Collings
      | Reply

      You are most welcome! We would recommend using one of our Violet Jelly for that.

  5. Nancy
    | Reply

    any size jar?

    • Shelby Collings
      | Reply

      We recommend using 4-8oz jars 😊

  6. Dave
    | Reply

    This sounds great, but what would I eat it with? Any suggestions on how to use an apple basil jam?

    • Shelby Collings
      | Reply

      Hello Dave,

      We would eat that on cheese and crackers, with a grilled pork or smoked salmon, over cream cheese with some yummy crackers or even on a savory scone! 😊 Enjoy!

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