Herb Jelly- No Sugar Added


Preserving Method: Water Bath Canning

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Wash herbs, shake off excess moisture and place in a stainless steel saucepan.
  3. Press herbs with spoon or masher to release flavor. Add juice, heat to a boil; cover and let steep 30 minutes or longer.
  4. Pour juice through cheesecloth-lined strainer. Measure 3-1/2 cups into clean saucepan. Whisk in pectin. Bring to full rolling boil; boil 1 minute.
  5. Ladle hot jelly into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.