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Herb Jelly
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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

Ingredients

  • 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

Instructions

  • 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.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • 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.
  • Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.