Marjoram Jelly

Preparation info
  • Makes

    3 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Really good with all meats, but superfine with lamb and chicken


  • 2 tblsp. marjoram leaves
  • 1 c. boiling water
  • c


  • Combine marjoram and water. Let stand 15 minutes. Strain through fine mesh cheesecloth. Measure liquid and add water to make 1 c.
  • Strain lemon juice through cheesecloth. Combine lemon juice, sugar and herb liquid in a saucepan. Place over high heat. Bring to a boil; stir in pectin. Stirring constantly, bring to a full boil. Boil ½ minute. Remove from heat. Skim.