Crafting Exquisite Herbal Jams & Jellies

Summary

Herbal jams and jellies are easy to make, taste fantastic, and serve as unique gifts. This guide provides detailed recipes and tips for creating a variety of herbal preserves, ensuring your creations are both delicious and beautifully presented. From mint jelly to rose petal jam, explore the endless possibilities of herbal preserves.

The Allure of Herbal Jams and Jellies

Herbal preserves, such as mint jelly, are well-known and cherished. However, there are many other equally delicious options that pair wonderfully with meats and poultry. One of the great advantages of jams and jellies is their long shelf life, allowing you to prepare them in advance and have a ready supply of hostess gifts.

Versatility in Ingredients

While specific herbs are mentioned in the recipes below, feel free to experiment with different combinations. Apple jelly, for instance, can serve as a base for various herbs like rosemary, mint, or thyme. The possibilities are only limited by your creativity and the ingredients you have on hand.

Recipes

Lemon and Mint Marmalade

Ingredients

• 8 medium lemons, well scrubbed
• 4 pints water
• 4 lb granulated sugar
• 8 tbsp fresh mint

Instructions

1. Halve the lemons, remove the seeds, and squeeze the juice into a large bowl. Chop the peel and add it to the bowl.
2. Place the lemon seeds in a small muslin bag and add to the bowl.
3. Boil the water, add to the bowl, and leave to infuse for 48 hours, covered with a cloth.
4. Pour the contents into a preserving pan and simmer gently for about an hour.
5. Warm the sugar in the oven, remove the muslin bag, and add the sugar to the pan. Stir until dissolved, then boil rapidly for 10 minutes.
6. Remove from heat, add finely chopped mint, and stir well.
7. Pour into clean, warm jars and cover with waxed paper circles. Once cooled, cover with cellophane and label.

Apple and Elderflower Jam

Ingredients

• 3 lb cooking apples
• 1/2 pint water
• 8 heads of fresh elderflowers
• 2 lb sugar

Instructions

1. Peel and core the apples, then place them in a preserving pan with the elderflowers and water. Simmer until the apples are soft.
2. Add the sugar and stir until dissolved. Boil rapidly until the jam reaches setting point (221ºF or test on a chilled saucer).
3. Remove the elderflowers and pour the jam into warm, clean jars. Cover with waxed paper circles, then cellophane once cooled, and label.

Damson Plum and Rose Petal Jam

Ingredients

• 3 lb damson plums
• 12 large scented roses (pink or dark red)
• 2 1/2 lb granulated sugar
• 4 tbsp water

Instructions

1. Discard the centers and stems of the roses, trim the white part from the base of each petal, wash, and tear into small pieces.
2. Wash the damson plums and remove the stones. Place in a preserving pan with rose petals and water. Simmer for 30 minutes, stirring regularly.
3. Warm the sugar in the oven, add to the pan, and stir until dissolved. Boil for 15 minutes, stirring constantly.
4. Remove from heat, cool for five minutes, then stir well and pour into warm, clean jars. Cover with waxed paper circles, then cellophane once cooled, and label.

Gooseberry and Lemon Balm Jelly

Ingredients

• 4 lb eating apples, peeled and chopped
• 2 lb gooseberries
• 2 tbsp lemon juice
• 3 tbsp chopped lemon balm
• 1 1/2 pints water
• Granulated sugar

Instructions

1. Place apples, lemon juice, gooseberries, water, and 1 tbsp lemon balm in a large pan. Cover and bring to a boil, then simmer for 30 minutes.
2. Ladle the mixture into a jelly bag or fine muslin and let it drip into a bowl for 24 hours.
3. Measure the liquid and add 1 lb of sugar per pint. Simmer until the sugar dissolves, then boil rapidly for 10-15 minutes.
4. Cool for five minutes, stir in remaining lemon balm, and pour into warm, clean jars. Cover with waxed paper circles, then cellophane once cooled, and label.

Mint and Apple Jelly

Ingredients

• 3 lb cooking apples, peeled and chopped
• 1 lemon, quartered
• 2 pints water
• Large handful of mint, finely chopped
• 2 tsp cider vinegar
• Granulated sugar

Instructions

1. Place apples, lemon, cider vinegar, and water in a preserving pan. Simmer for 45 minutes until soft.
2. Strain through a jelly bag or muslin overnight.
3. Measure the liquid and add 1 lb of sugar per pint. Add fresh mint and boil for 15 minutes, stirring occasionally.
4. Remove from heat, let stand for 10 minutes, optionally add more chopped mint, then pour into warm, clean jars. Cover with waxed paper circles, then cellophane once cooled, and label.

Scented Geranium Jelly

Ingredients

• 6 lb eating apples
• 50 lemon-scented geranium leaves
• 2 pints water
• Granulated sugar

Instructions

1. Place chopped apples, washed geranium leaves, and water in a preserving pan. Bring to a boil and simmer for 45 minutes.
2. Ladle into a jelly bag or muslin and let it drip overnight.
3. Measure the liquid and add 1 lb of sugar per pint. Simmer until the sugar dissolves, then boil rapidly for 10 minutes.
4. Remove from heat, pour into clean, warm jars, and cover with waxed paper circles. Once cooled, cover with cellophane and label.

Rose Jelly

Ingredients

• 4 lb green apples
• 2 pints water
• 6 large scented pink or red roses
• Rosewater
• Granulated sugar

Instructions

1. Place apples and water in a pan and simmer for 45 minutes until soft. Strain through a jelly bag overnight.
2. Measure the liquid and add 1 lb of sugar per pint. Simmer until the sugar dissolves.
3. Remove petals from five roses, trim the white parts, and add to the pan. Boil for 10 minutes, then remove petals.
4. Add petals from the last rose, about eight drops of rosewater, and stir. Pour into clean, warm jars, cover with waxed paper circles, then cellophane once cooled, and label.

Packaging Jams and Jellies

Decorating your jars can make your homemade jams and jellies even more special. Here are some tips:

• Use fabric or paper hats: Choose from plain or colored paper, doilies, antique linen, lace handkerchiefs, or printed fabrics.
• Pinking shears: These give a neat finish and prevent fraying.
• Size: A 6-inch circle fits most jars, but measure to be sure.
• Secure with elastic bands, then cover with ribbon, lace, cord, or even colored shoelaces for a fun touch.
• Match the fabric to the contents: For example, use pale pink taffeta for rose petal jelly or recycled paper for garden herb jelly.

Interesting Stats

• The global market for jams, jellies, and preserves is expected to reach $9.8 billion by 2027, growing at a CAGR of 3.7% from 2020 to 2027 (source).
• In the UK, the average household spends around £1.70 per week on jams, honey, and spreads (source).

By following these recipes and tips, you can create a variety of delicious herbal jams and jellies that are sure to impress. Enjoy the process and the delightful results!