Springtime herbs add flavor to almost any meal.
However, it’s a pain to harvest them when you’re cooking (especially in the evening).
Learning about canning herb jelly can change everything.
You can customize this recipe with almost any herb growing in your springtime garden.
Experiment and go crazy!
How to Make & Can My Spring Herb Jelly (Step-by-Step)
This recipe comes together quickly with very little prep involved.
You can make multiple batches in a single day!
Equipment Needed
- Colander
- Sharp knife (or scissors)
- Stainless steel saucepan with lid
- Mesh strainer
- Small saucepan
- Water canner with lid
- Three 8-ounce jars with lids and rings (for a whole canner load)
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- 1 cup chopped herbs (I used chives and thyme)
- ¾ cup white wine (I used pinot gris)
- ½ cup water
- ½ cup white wine vinegar
- 3 tablespoons powdered pectin
- 2½ cups plus 2 tablespoons sugar
Prep Time
30 minutes
Cook Time
5 minutes
Canning Time
10 minutes
Step 1: Choose Herbs
This recipe works with any kind of herb growing in your garden in the springtime.
I used a combination of chives and thyme for this batch.
But it might also work with lemon balm, lemongrass, rosemary, parsley, or any other kind of tender herb you grow.
I find these recipes work best when the herbs are very fresh. I like to pick herbs in the morning right before I start cooking the recipe.
That way, they’re very tender and filled with flavor.
Step 2: Wash Herbs
Herbs can trap dirt, dust, and insects. All of these elements can end up in your jelly (which can lead to funky tastes).
Washing is critical.
I like to put my herbs in a colander and rinse them under a stream of cold water.
I use my sink sprayer for this step, as I know I can get all of the debris out quickly.
Step 3: Chop Herbs
The herbs work like a flavoring agent for this recipe, and they’re removed before you start making a jelly.
You’re not required to chop the herbs into a consistent size.
However, your cuts can help the juices from the stems and leaves to enter the juice.
Chop the herbs roughly and ensure that you have a full cup of prepared greens for your recipe.
Step 4: Cook and Steep Herbs
Place your prepared herbs in a stainless steel saucepan, and add ¾ cup white wine, ½ cup water, and ½ cup white wine vinegar.
Bring this mixture to a boil over medium heat while stirring occasionally.
Once your mixture has boiled, remove the pan from the heat and cover it. Let it sit and steep for 15 minutes.
Don’t stir it or otherwise touch it while it rests.
Step 5: Prepare Canner and Lids
While you’re waiting for your sauce to steep, prepare your jars for the canner. For a full batch of this recipe, you’ll need three half-pint jars.
Inspect your jars, and don’t use anything that’s cracked or nicked. Wash your jars with soap and hot water. Put the clean jars in the canner and fill the pot with hot water.
Put the canner over medium heat, and let the jars simmer until you need them.
Place your lids in a saucepan and cover them with water. Place the pan over low heat and allow the lids to warm until you need them.
Step 6: Strain Liquid
Place a mesh strainer over a glass measuring cup and pour your liquid through it. You’ll need about 1¾ cup of liquid for this recipe.
Step 7: Add Pectin
Pour your collected liquid back into your stainless steel pan. Turn the heat on medium-high, and stir in 3 tablespoons of pectin.
Bring the liquid to a boil while stirring regularly. Don’t step away from the liquid for too long, as the jelly could scorch and burn.
Step 8: Add Sugar
Once your jelly is boiling, stir in 2½ cups and 2 tablespoons of sugar while stirring constantly. Keep the heat on medium-high, and bring the jelly back to a boil.
This won’t take more than a minute or two, and you must keep stirring the whole time.
Boil this mixture hard while stirring for 1 minute.
Step 9: Test the Jelly
Your pectin and the heat should make the mixture firm up and gel. I like to do a test before I put the jelly in the jars so I know it’s ready.
Dip a spoon in the jelly and hold it up to the light. If the liquid doesn’t immediately slide from the spoon, it’s ready for the canner.
Step 10: Fill the Jars
Remove your jelly from the heat. Then, use your jar lifter to remove the prepared jars from the canner. Using your canning funnel, fill your jars and leave ¼ inch of space at the top for the jelly to expand in the canner.
Step 11: Apply Lids and Rings
Dampen a paper towel and wipe the edges of all of your jars to remove any splatter. Then, use your lid lifter to remove the lids from your water bath.
Place a lid on each jar, and affix lids with rings that are screwed down finger-tight.
Rings like this are tight enough that they don’t let the lids slide off, but they’re loose enough to allow air to escape from the jars in the canner.
Step 12: Process Your Jars
Use your jar lifter to place your jars inside the canner filled with boiling water. Ensure they’re covered with at least an inch of water.
Process your jars for 10 minutes. Adjust for your elevation as needed.
Step 13: Let Jars Cool
After processing, turn off the heat and remove the lid from the canner. Leave the jars inside the water for 5 minutes for the contents to stabilize.
Using your jar lifter, remove your jars from the canner. Place them on a cutting board or towel to rest for 24 hours.
You may hear the lids pop as they create a natural vacuum and seal properly.
Step 14: Test Your Lids and Rings
A quick visual inspection may help you ensure that your canning process works. Your lids should look slightly depressed in the center.
If they didn’t seal, you may notice something that looks like a button.
Remove your rings from the jars and press on them. They shouldn’t make any noise at all. Write the date on the lids, so you’ll know when to eat them.
How Long Does Canned Herb Jelly Last?
The USDA says all products preserved in a water canner should be eaten within 365 days. If the deadline is approaching and you haven’t eaten the contents, you can freeze your jars to use them later.
However, my jelly never lasts this long. This jelly is so easy to use!
Ideas for Using My Spring Herb Jelly
Spring herb jelly is very tasty direct from the jar. However, these are some of my favorite ways to use it in recipes and with meals:
- Whisk herb jelly with mayonnaise for a tasty salad dressing.
- Add herb jelly to olive oil for a tasty meat glaze.
- Mix herb jelly with vinegar for a tasty meat marinade.
- Poach white fish in a sauce of spring herb jelly.
- Spice up plain white popcorn with a dash of spring herb jelly.
- Serve spring herb jelly as part of your next cheese plate.
- Stir spring herb jelly into a glass of soda for a refreshing drink.
Equipment
- Sharp Knife (or scissors)
Ingredients
- 1 cup chopped herbs e.g., chives and thyme
- ¾ cup white wine e.g., Pinot Gris
- ½ cup water
- ½ cup white wine vinegar
- 3 tablespoons powdered pectin
- 2½ cups plus 2 tablespoons sugar
Instructions
Choose Your Herbs
- Select fresh spring herbs such as chives, thyme, lemon balm, rosemary, or parsley. Pick herbs in the morning for maximum tenderness and flavor.
Wash Herbs
- Rinse herbs thoroughly in a colander under cold water to remove dirt, dust, and insects.
Chop Herbs
- Roughly chop the herbs to release their juices and ensure they infuse well into the jelly. Measure out 1 cup of chopped herbs.
Cook and Steep Herbs
- Combine the chopped herbs, ¾ cup white wine, ½ cup water, and ½ cup white wine vinegar in a stainless steel saucepan. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat, cover, and let steep for 15 minutes.
Prepare Canner and Lids
- While the herb mixture steeps, wash and inspect three 8-ounce jars for cracks or chips. Sterilize jars by placing them in the canner filled with hot water and heating over medium heat. Warm lids in a small saucepan with water on low heat to soften the adhesive.
Strain Liquid
- Pour the herb mixture through a mesh strainer into a glass measuring cup, discarding the solids. You should collect approximately 1¾ cups of liquid.
Add Pectin
- Return the strained liquid to the saucepan. Stir in 3 tablespoons of powdered pectin until fully dissolved.
Add Sugar
- Gradually add 2½ cups plus 2 tablespoons of sugar to the mixture, stirring constantly. Bring to a hard boil over medium-high heat, stirring continuously to prevent scorching. Boil for 1 minute.
Test the Jelly
- Perform a gel test by placing a small spoonful of jelly on a cold plate. If it holds its shape and doesn’t run, it’s ready for canning.
Fill the Jars
- Using a canning funnel and ladle, fill each sterilized jar with the hot jelly, leaving ¼ inch of headspace. Remove any air bubbles by running a knife around the edges of the jar.
Apply Lids and Rings
- Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place warmed lids on each jar and screw on the rings until finger-tight.
Process Your Jars
- Place the filled jars back into the water bath canner, ensuring they are covered by at least 1 inch of boiling water. Bring to a boil and process for 10 minutes (adjust for elevation if necessary).
Let Jars Cool
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Remove jars with a jar lifter and place them upright on a cooling surface to rest undisturbed for 24 hours.
Test Your Lids and Rings
- After 24 hours, press the center of each lid. If the lid doesn’t pop back, the jar is sealed. Label sealed jars with the date and store in a cool, dark place. Unsealed jars should be refrigerated or frozen and consumed within a few days.
Notes
- Herb Selection: Use only fresh, tender herbs for the best flavor and infusion.
- Sugar Adjustment: Adjust sugar to taste, especially if using tart herbs.
- Jar Preparation: Ensure all jars are free from cracks and properly sterilized to prevent spoilage.
- Storage: Properly canned herb jelly can last up to a year. Always inspect seals and contents before use.
