How to make Herb Jellies | Rosie Makes Jam Recipes

Herb Jellies

Make single variety or a mix - all are delicious, versatile, and capture the essence of early Summer


Apples, Cooking
1 kg
Sugar, White granulated
1 kg
6 fl oz
150 ml
Fresh, mixed or single, finely chopped
4 oz
100 g

Rosie's Ingredient Calculator

Apples, Cooking
Sugar, White granulated

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  1. Chop up the apples, including the skin and the cores, and place in a large pan, cover with cold water and cook until soft, approx. one hour.
  2. Cool a little, then ladle into a jelly bag over a large jug or bowl and hang overnight to drip.
  3. Next day, tip away the apples and measure the remaining juice.
  4. Pour into a preserving pan and add 600g/1 lb sugar to every 500ml/l pint of juice, stirring to dissolve.
  5. Add the vinegar, and some whole sprigs of your chosen herb, bring to the boil and test for a set after about 20 mins.
  6. When setting point has been reached, turn off the heat and add the herbs.
  7. Leave to stand for 15-30 mins before potting or the herbs will rise to the top of the jars.
  8. Pot up jars and seal immediately. Leave jelly undisturbed until quite cold.

How long will it take to make?

Preparation time:
30 mins
Cooking time:
30 mins
Total time:
1 hour
Soaking overnight
not included in total time

How much?

Will make approx 6-10 small jars depending on size

Look after it

Store in a cool, dry place

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Jar these delicious little jellies in the 105ml small round  jar

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - All About Apples

All About Apples