Making Herb Jellies Part Two
Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.
Some More Herb Jelly Recipes
As I stated in Making Herb Jellies Part One, there were some more herb jelly recipes that I wanted to pass along to you. They are included in this blog post.
When you stop to think about how many herbs this are covered in making herb jellies, it is truly staggering because there are just so many of them. There are many different sages, thymes, and mints. And there are two different tarragons as well – French and Russian. Plus, there are new herbs being discovered by herb lovers, and many of these may prove to be useful in herb jellies too.
Let us begin with the basic recipe for making jellies using the sages, tarragon, thymes, and mints. Then, we will follow that with the second recipe, which is specific to the parsleys. Of course parsley includes at least two different herbs – flat leafed and curly leafed. Finally, the last recipe is specific to one of many scented geraniums – the rose geranium. Please note that all of these jellies use honey as their sweetener.
Basic Herb Jelly (Sage, Tarragon, Thyme, and Mint)
Ingredients:
2 1/2 cups of boiling water
8 tablespoons of fresh herb leaves or 4 tablespoon of dried herb leaves
1/4 cup of white vinegar
2 1/2 cups of honey
1/2 bottle (3 ounces) of fruit pectin
Some melted paraffin for sealing the jars
Directions for Preparation:
Boil a kettle of water. To make the herb infusion (or tea), pour 2 1/2 cups of the boiling water over the herb leaves (8 tablespoons of fresh or 4 tablespoons of dried). Let the herb tea (infusion) steep for 15 minutes. Then, strain out the herbs.
In a pot measure and pour in 2 cups of the herb tea. Add the vinegar and honey. Bring the mixture to a boil while stirring constantly. Add the fruit pectin and boil hard (vigorously) for one (1) minute.
Remove the jelly mixture from the heat and skim it. Place a sprig of the herb whose jelly you have made into the jar. Pour the jelly mixture into a sterile jar over the herb sprig. Then, pour melted paraffin over the top of the jelly to seal it. Finally, screw the jar top on tightly.
Parsley Jelly
Ingredients:
3 1/2 cups of boiling water
4 cups of chopped parsley
2 1/2 cups of honey
2 tablespoons of lemon juice
1 box of pectin
Some melted paraffin for sealing the jars
Directions for Preparation:
Boil a kettle of water. To make the herb infusion (or tea), pour 2 1/2 cups of the boiling water over chopped parsley leaves (8 tablespoons of fresh or 4 tablespoons of dried). Let the tea (infusion) stand for 15 minutes to steep. Then, strain out the herb.
Into a pot, measure 3 cups of the parsley tea. Add the lemon juice and pectin to the tea and mix well. Bring the mixture to a hard (vigorous) boil. Now, stir in the honey. Then, boil vigorously for 1 minute stirring constantly.
Remove the jelly mixture from the heat. Skim it and then pour the mixture into a sterile jar. Pour some melted paraffin on top to seal in the jelly. Then, screw the jar top on tightly.
Rose Geranium Honey Jelly
Ingredients:
2 1/2 cups of honey
3/4 cup of water
6 to 7 rose geranium leaves
1/2 bottle (3 ounces) fruit pectin
2 tablespoons of lemon juice
Some melted paraffin for sealing the jars
Directions for Preparation:
In a pot, combine the honey, water, and rose geranium leaves. Bring them quickly to a boil. Add the pectin, stirring the mixture constantly.
Bring the mixture to a full rolling (hard or vigorous) boil. Add the lemon juice and remove the mixture from the heat. Remove the geranium leaves from the mixture.
Place a fresh rose geranium leaf in the hot sterile jar. Pour in the jelly mixture. Seal the jelly with melted paraffin. Screw on the top of the jar tightly.
Allow the jelly to sit unopened for a few weeks to allow the flavor of the rose geranium leaves to saturate the jelly.
Some Final Words about These Herb Jellies
One interesting thing about these jellies is that they were popular among herb users back in the 1970’s and were considered to be different and very tasty.
The ones I gave in Making Herb Jellies Part One are even older. Many of those recipes came from the late 1800’s into the 1940’s. So, herb jellies have been around for quite a while.
From the 1970’s back through the centuries these herb jellies were popular among herb users which meant most everyone. I can remember my grandparents and their friends using them with biscuits or toast for breakfast. I loved and enjoyed many of these jellies, too. Try one or more of them and let me know what you think. You can email me at monarda_d@yahoo.com and put “Herb Jellies” in the subject line.
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