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 your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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15 thoughts on “Herb Jelly

  1. I recently tasted a lavender-garlic jelly and I want to try a low-sugar version using Pomona’s. Do you have any suggestions for quantities of each ingredient in the infusion? I have some freshly-dried lavender and of course access to garlic is not a problem.

    • Hello Erin,

      We would suggest using our Garlic Jelly recipe, and then we would recommend replacing the 1 cup of water in the recipe with 1/2 cup of water and using 1/2 cup of hot- not boiling water with 2 tablespoons of lavender buds to make “lavender tea”.

      We also found this note helpful, from our White Nectarine-Lavender Recipe…
      Note about culinary lavender: Depending on when the lavender was picked, your dry lavender flowers may vary in intensity. We grow our own, and harvest and dry the buds in late May or early June, when the flowers are just fully opened. Once we remove the flowers from the stalks, we store the buds in glass jars in a dark cabinet. When the flowers are freshly dried, simmering brings out a pretty lavender color and a more intense flavor. I suggest you try the jam in a small batch the first time to see how strong the lavender flavor is, and then adjust the amount of lavender flowers in future batches accordingly. You may also add 1-2 drops of lavender oil after simmering and steeping the fruit with the lavender if you’d like a stronger flavor.

      Happy jamming!

  2. Is this recipe able to be made with Coconut Nectar or Agave Syrup for a sweetener instead? Would any changes need to be made if so? Thanks

    • Hello Angela,

      It certainly can be. In our experience agave tends to measure like honey, so you will be adding about 1/2 cup agave.

      Happy jamming!

  3. Can I make herb jelly using Splenda in place of sugar? Not just make, but preserve in shelf-stable jars (assuming they are boiled in a water bath 10 mins)?

    • Substituting Splenda in the Herb Jelly Recipe should be no problem at all, just be sure to follow the measurement conversions on your Splenda packaging. Also be sure you mix in the pectin with your Splenda really well so that you do not have any pectin clumps in your final product.

      Please let me know if there is anything else I can help you with!

      Have a wonderful day and happy jamming!


  4. I am going to try making an old jelly recipe my family used to make in the late 1800’s.
    It is made with an infusion of the flower head from Queen Anne’s Lace.
    I am going to use your “herb” recipe.
    This is the first time using your pectin. I am also going to make wild grape jelly.
    Looking forward to trying this pectin with all my jellies and jams!

    • Dear Patricia,
      Good luck with your Queen Anne’s Lace Jelly. The herb jelly recipe is the right one to use. I’d love to hear about how it turns out. It’s not something we have done ourselves.

      For wild grape jelly, you can use the recipe on the directions that come with the pectin for Concord Grape Jelly. No lemon juice is required.

      Thanks for trying Pomona’s Pectin — and happy jamming!

    • 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.

  5. 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?

    • 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.

  6. 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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