How to Make Herbal Jelly (Savory or Sweet)

Savory herb jellies tend to work well with more abrasive herbs, and they’re used in small amounts to add intense flavor to tiny bites from a charcuterie board. They’re also incorporated into glazes for meats and/or served with meat at the table as a condiment.

subheading: SWEET HERBAL JELLY:

2 cups fresh herbs, or 1 cup dried herbs

4 cups water (or 2 cups water & 2 cups white wine)

2 Tbsp lemon juice

2 to 4 cups sugar (see note)

1 box (1.75 ounces) Low Sugar Pectin (Sure-Jell)

subheading: SAVORY HERBAL JELLY:

2 cups fresh herbs, or 1 cup dried herbs

4 cups water (or 2 cups water and 2 cups white wine)

1 to 2 cups sugar (see notes)

1 cup vinegar (wine vinegar, white, cider, or rice)

¼ cup lemon juice

1 box (1.75 ounces) Low Sugar Pectin (Sure-Jell)

Note: Ingredients may have been altered from the original.

Directions at creativecanning.com

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