Herbs and fruit are a seasonal treat that can be carried into the winter months by making herbal jellies and jams. Dont want the fuss of making your own jam? Dont let that stop you. You can flavor store bought jams and jellies and turn them into personal statements from your garden. Just think, rosemary-apple jelly for glazing lamb and marmalade-mint jelly to jolt you awake without caffeine. Mix up several batches and share them with your friends or invite your friends to a tea, and show off.
Time Required: Approximately 2 Hours
- Start by sterilizing your canning jars. The wide mouth style will be easier to fill.
- Coarsely chop or strip about 1/3 cup of your fresh herbs. Keep a whole sprig or leaf to decorate each canning jar.
- Empty your jelly or jam into a saucepan and heat on low, until melted.
- Add about 1/3 cup of your fresh herbs, chopped herbs. Stir into the melted jelly.
- Allow the mixture to simmer for about 20 minutes, stirring frequently.
- Get your sterilized jars ready and place a sprig or leaf on the bottom of each one.
- Pour the jelly mixture through the strainer, into the jars. A funnel will help.
- Cover and let cool.
- To store unrefrigerated, you will need to process the jars in a boiling water bath.
- Your jelly is ready to use as soon as it cools. Unprocessed jelly will last in the refrigerator for about 3 - 4 weeks. Processed jelly should keep for 6 months.
- Good Herb Choices Include: lavender, lemon balm, mint, rosemary, roses and scented geraniums
- If you're ambitious enough to make your own jam from scratch, you can still spice it up by adding fresh herbs in the last few minutes of simmering.
- Make up batches to give as gifts, with a recipe card for your favorite biscuits.
What You Need
- Jars of your Favorite Jelly or Jams
- Leaves or Sprigs of Your Favorite Herbs
- Sterilized Jelly Canning Jars
- Saucepan & Stove