Herb Jelly

Herb Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

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.

Optional: If you are making a small batch and don’t want to water bath the jelly, leave 1/2″ at the top of each jar and after the jars have cooled on the counter, freeze them. The jelly will keep in the refrigerator for 3 weeks once thawed.

Yield: 2 to 3 cups

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.

Herb Jelly 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
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
¼ cup up to ½ cup honey or ½ cup up to 1 cup sugar
2 teaspoons Pomona’s Pectin powder

Herb Jelly Directions

1. 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.

2. Prepare the herbal infusion.

3. Measure the herbal infusion into saucepan.

4. Add calcium water and apple cider vinegar or lemon juice and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. 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.

7. 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.

For more inspiring recipe ideas, see Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona's Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona's Pectin is available at natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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6 thoughts on “Herb Jelly

    • Dear Calista,
      It seems like it would be okay to use dried elderberries in this recipe. You might want to taste the elderberry infusion after 10 minutes of steeping to make sure it is flavorful enough and if it isn’t, keep steeping until it is.

      We would definitely be interested to know how it comes out.

  1. I want to try and make a mint jelly but have no fresh mint this time of year. Could I used a dried mint and how much?
    Thanks!!!

    • Hi Cheryl,
      You can make mint jelly using dried mint. We can’t tell you exactly how much to use or how long to steep as we haven’t done it with dried herb ourselves, but our advice is to make a good tasting mint tea with dried mint or mint tea bags you know you like. If you use less herb, you would steep a little longer; if you use more herb, you would steep less. You don’t want it to be weak or extra strong — make it to your taste. Then follow the recipe using 2 cups of mint tea. Good luck — let us know how it comes out — and thanks for using Pomona’s.

  2. Hello, I am new to canning and preserving. Just to clarify, if I were making this as a mint jelly, using water, my ingredients would be 2 cups of herb infusion, 1/4 cup lemon juice, 2 tsps calcium water, etc. It’s the lemon juice/apple cider vinegar part that confuses me, with the two measurements for the options. Just wanted to make sure it isn’t 1/4 cup plus 2 tbsps. Thank you!

    • Hi Sarah,
      If your infusion is water based, you use 1/4 cup of either lemon juice or apple cider vinegar — your choice.

      If your infusion is apple based, you use 2 Tablespoons of either lemon juice or apple cider vinegar — your choice.

      I hope this clarifies — and happy jamming!

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