Recipes and Cooking Herb Jelly 3.4 (5) Add your rating & review Learn how to make jelly featuring edible flowers and fresh herbs. The light and lovely homemade jelly recipe is a sweet way to capture summer in a jar. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 29, 2013 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 45 mins Stand Time: 10 mins Process Time: 5 mins Total Time: 1 hrs Yield: 5 half-pints Jump to Nutrition Facts Ingredients 2 - 3 ounce assorted mixed fresh herb sprigs and/or edible flower petals (such as nasturtiums, pansies, violets, violas, rose petals, calendulas, marigolds, dianthuses, daylilies, and/or geraniums)* 3 cup unsweetened apple juice ¼ cup lemon juice Few drops yellow food coloring (optional) 1 1.75 ounce package regular powdered fruit pectin 4 cup sugar Directions Gently wash herb sprigs and/or flower petals in water. Drain; place herbs or petals on paper towels and gently blot. Chop herbs with stems attached. Place 1 to 1 1/2 cups firmly packed chopped leaves and stems or flower petals in an 8- to 10-quart heavy pot. Add apple juice. Bring juice mixture to boiling, stirring occasionally. Boil, uncovered, for 5 minutes. Remove from heat. Cover; let stand for 10 minutes. Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth; set over a large bowl. Strain herb and/or flower mixture through cheesecloth, pressing to extract all of the juice. Measure 3 cups juice mixture, adding additional apple juice, if necessary. Discard stems, leaves, and petals. In the same pot, combine juice mixture, lemon juice, and, if desired, food coloring. Stir pectin into mixture in pot. Bring to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. *TEST KITCHEN TIP: The best edible flowers are blossoms from your own garden. You also can find edible flowers in the produce section of some supermarkets, at local herb gardens, at mail-order outlets, and at some restaurant or produce suppliers. Use flowers grown without the use of pesticides or other chemicals. Do not use flowers from florist's shops because they're usually treated with chemicals. Rate it Print Nutrition Facts (per serving) 44 Calories 11g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 44 % Daily Value * Sodium 2mg 0% Total Carbohydrate 11g 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.