Herb Jelly

Preparation info
  • 5 to 6 half pint

    jars of jelly
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This jelly serves as a good accompaniment for meats.


  • cups water
  • 4 tablespoons dried herbs, or 1 cup


  1. Begin with an herb infusion: Boil the water and stir in the dried or fresh herbs, lightly packed. Use whatever herbs you prefer or a mixture of several. Cover and let stand for 15 minutes or as long as overnight for a stronger taste. Strain through a fine sieve and measure 2 cups