Herb Jelly

Herb jelly is a sophisticated and versatile condiment that elevates simple dishes with its bright, concentrated flavor. This recipe uses fresh herbs like rosemary, sage, or mint, infused into a sweet and tangy base of sugar and white wine vinegar. The result is a glossy, jewel-toned spread that balances sweetness with herbal notes. It pairs beautifully with roasted lamb, pork, or as an accompaniment to a cheese board. Easy to make at home, this preserve allows you to customize the herb profile to suit your taste. The texture is smooth and gel-like, making it perfect for spreading on crusty bread or using as a glaze. A wonderful way to preserve the flavors of the garden for enjoyment throughout the year.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 699.3

Dietary: Gluten-free, Vegetarian

Description

Herb jelly is a sophisticated and versatile condiment that elevates simple dishes with its bright, concentrated flavor. This recipe uses fresh herbs like rosemary, sage, or mint, infused into a sweet and tangy base of sugar and white wine vinegar. The result is a glossy, jewel-toned spread that balances sweetness with herbal notes. It pairs beautifully with roasted lamb, pork, or as an accompaniment to a cheese board. Easy to make at home, this preserve allows you to customize the herb profile to suit your taste. The texture is smooth and gel-like, making it perfect for spreading on crusty bread or using as a glaze. A wonderful way to preserve the flavors of the garden for enjoyment throughout the year.

Ingredients

6 tablespoon Finely chopped herbs***
1 1/4 cup Boiling water
1/4 cup White wine vinegar
3 cup Sugar

Directions

1
Place 6 tablespoons of finely chopped herbs (such as rosemary, sage, mint, or lemon balm) in a heat-proof bowl or saucepan.
2
Pour 1 1/4 cups of boiling water over the herbs and let steep for 15 minutes to extract the flavor.
3
Strain the herb-infused water through a fine-mesh sieve or cheesecloth into a measuring cup, pressing gently on the herbs to extract liquid.
4
Measure 1 cup of the strained herb liquid and pour it into a clean saucepan.
5
Add 3 cups of sugar and 1/4 cup of white wine vinegar to the saucepan with the herb liquid.
6
Place the saucepan over medium-high heat and stir until the sugar dissolves.
7
Bring the mixture to a rolling boil, stirring occasionally.
8
Add 1/2 bottle of liquid pectin (and optional food coloring if desired for visual appeal) and stir constantly.
9
Return the mixture to a full boil and cook for 1 minute, stirring vigorously to prevent overflow.
10
Remove the saucepan from the heat and skim off any foam from the surface with a spoon.
11
Ladle the hot jelly immediately into hot, sterile jars, leaving about 1/4 inch of headspace.
12
Wipe the rims of the jars, place lids on, and screw on bands until fingertip tight.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 699.3kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 180.1g61%
Dietary Fiber 0.0g0%
Sugars 180.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Process the jars in a boiling water bath for 10 minutes if you plan to store them unrefrigerated for long-term preservation, or let cool to room temperature and refrigerate for immediate use.

Allow the jelly to set completely before serving. Store in a cool, dark place or refrigerate after opening.

Discard the herb solids if you want a clear jelly, or reserve some for garnish.

Keywords: herb jelly, rosemary jelly, sage jelly, mint jelly, homemade jelly, condiment, preserve, herbal spread, vinegar jelly, roasted meat topping, cheese board accompaniment, liquid pectin, white wine vinegar, herb infusion, easy preserve, gourmet sauce, vegan jelly, herb garnish, table condiment, fruit and herb jelly

Read it online: https://www.chefs-mate.com/recipe/herb-jelly-2/