Easy Herb-Infused Jelly Recipe

Herb-infused jellies bring the fresh, aromatic flavors of your garden into a jar. These gourmet spreads go far beyond ordinary fruit jellies, offering sophisticated pairings for cheeses, meats, vegetables, and even desserts. Today, we’re featuring a Rosemary-Thyme Herb Jelly that captures the fragrant essence of fresh herbs in a shimmering golden jelly.

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By Diane Devereaux | The Canning Diva® 
Last updated: August 4, 2025

Rosemary-Thyme Herb Jelly

Herb-infused jellies are a delightful way to preserve the fresh, aromatic flavors of your garden. These jellies go beyond the ordinary, offering sophisticated pairings for cheeses, meats, and even desserts. A popular recipe is Mint Jelly, which I often preserve with my home grown mint in my garden. Today we’ll focus on a rosemary-thyme herb jelly that is as versatile as it is flavorful. Plus, we’ll explore the many uses and the cultural and medicinal history of herbal jellies.

Rosemary-Thyme Herb Jelly is a unique and versatile recipe that captures the fragrant essence of fresh herbs in a delicate, shimmering jelly. Perfect for anyone who appreciates the aromatic charm of rosemary and thyme, this jelly pairs beautifully with a variety of dishes. Whether you’re hosting a sophisticated cheese and charcuterie board or looking for a flavorful glaze for roasted meats, this herb jelly is sure to impress. With its subtle balance of sweetness and herbal notes, it’s a delightful addition to your pantry and makes an elegant gift for friends and family.

Rosemary-Thyme Herb Jelly Recipe

This Rosemary-Thyme Herb Jelly is a translucent golden delight that blends the bold earthiness of rosemary with the mild, citrus-like flavor of thyme. Its texture is smooth, with tiny, suspended flecks of herbs adding both visual appeal and bursts of flavor. Sweetened with just the right amount of sugar and set with liquid pectin, the jelly is versatile and easy to spread. It captures the essence of the herbs without overpowering, making it the perfect accompaniment to creamy cheeses, grilled chicken, or even warm, buttery biscuits. It’s a gourmet touch for everyday meals or special occasions.

Make about 4 half-pints

Ingredients

• 1 1/2 cups fresh rosemary and thyme leaves (roughly equal parts)
• 2 1/4 cups water
• 2 tablespoons white wine vinegar
• 3 1/2 cups sugar
• 1 pouch (3 oz) liquid pectin
• 1-2 drops natural green food coloring (optional)

Instructions

1. Combine the rosemary and thyme leaves with water in a medium saucepan. Bring to a boil, then remove from heat and let steep for 10-15 minutes (longer for a stronger flavor). Strain the mixture, discarding the herbs, and return the liquid to the saucepan.
2. Stir in white wine vinegar and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
3. Add the liquid pectin and return to a full boil, cooking for 1 minute. Remove from heat and skim off any foam. Add a few drops of natural food coloring for visual appeal if desired.
4. Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Place lids and rings on each jar and hand tighten. Process in a boiling water bath for 10 minutes. Do not start the timer until the water is at a full rolling boil.

Cultural and Medicinal History of Herbal Jellies

Herbal jellies have deep culinary and medicinal roots. For centuries, people used herbs like rosemary—believed to boost memory and circulation—and thyme, valued for its antiseptic and respiratory benefits, in both food and natural remedies. Herbal jellies bridged nourishment and healing, capturing the essence of herbs in a sweet yet therapeutic form.

Edible flowers were also prized in traditional kitchens for their beauty, fragrance, and health properties. Lavender and chamomile were often used to calm the nerves, while rose petals were associated with heart health and digestive ease. Incorporating flowers into jellies not only created delicate flavors but also offered visual elegance, turning preserves into both medicine and art.

Today, herb and flower jellies continue to balance tradition and creativity. Whether enjoyed on charcuterie boards, swirled into baked goods, or whisked into salad dressings, these gourmet jellies bring history, flavor, and versatility to modern kitchens.

Creative Ways to Use Rosemary-Thyme Jelly

1. Cheese Pairing: Serve rosemary-thyme jelly with creamy cheeses like brie or tangy goat cheese for a perfect appetizer. The herbaceous and slightly sweet flavor complements the richness of the cheese.
2. Meat Glaze: Use it as a glaze for roasted chicken, pork, or lamb to add a savory-sweet herbal finish. Brush it on during the last 10 minutes of roasting for a glossy, flavorful crust.
3. Sandwich Spread: Spread a thin layer on a turkey or ham sandwich to elevate the flavor profile with an aromatic sweetness.
4. Dessert Accent: Drizzle over panna cotta, cheesecake, or even lemon bars for an unexpected herbal twist that enhances the dessert’s flavor complexity.
5. Cocktail Mixer: Stir a spoonful into gin or vodka-based cocktails for a unique herbal twist, creating an elegant and refreshing drink.
6. Vegetable Garnish: Toss roasted root vegetables like carrots or parsnips with a spoonful of jelly for a sweet-savory glaze that pairs well with herbaceous main dishes.

Pairings for Savory Dishes

Rosemary-thyme jelly pairs beautifully with a variety of savory dishes. Here are some standout combinations:

• Roast Chicken or Turkey: Use the jelly as a glaze or side condiment to enhance the natural flavors of the poultry.
• Grilled Lamb Chops: The herbal notes of rosemary and thyme complement the rich, savory taste of lamb.
• Pork Tenderloin or Chops: Add a dollop of jelly to roasted or pan-seared pork for a burst of sweet and herbaceous flavor.
• Beef Wellington: Serve alongside this classic dish for a unique herbal twist that balances the richness of the pastry and beef.
• Charcuterie Boards: Include rosemary-thyme jelly as part of a charcuterie spread with cured meats like prosciutto, salami, and chorizo.

Other Ways to Use Herbal-Infused Jelly

Herbal-infused jelly isn’t just for the dinner table. Here are more ideas to make the most of this versatile condiment:

• Baking Enhancer: Swirl rosemary-thyme jelly into bread dough or scones for a subtle herbal flavor.
• Salad Dressing Base: Whisk the jelly with olive oil and vinegar to create a unique vinaigrette for green salads or roasted vegetables.
• Pizza Topping: Spread a thin layer on pizza crusts before adding toppings like prosciutto, arugula, and parmesan for a gourmet twist.
• Savory Tarts: Use the jelly as a glaze for savory tarts, pairing it with caramelized onions or roasted tomatoes.
• Gift Idea: Package the jelly in decorative jars and pair it with a handwritten card of serving suggestions—it makes an excellent hostess gift or holiday treat.

Ready to try this sophisticated take on jelly? Share your creations by tagging @CanningDiva on social media, and let us know how you’re using herb-infused jelly in your kitchen.

For more inspiration on growing and using herbs, visit Gardener’s Path. Let your creativity shine with this versatile recipe!

Easy Herb-Infused Jelly Recipe

Recipe by The Canning Diva

5.0 from 2 votes

Servings

4 half-pints

servings

Prep time

15

minutes

This Rosemary-Thyme Herb Jelly is a translucent golden delight that blends the bold earthiness of rosemary with the mild, citrus-like flavor of thyme. Its texture is smooth, with tiny, suspended flecks of herbs adding both visual appeal and bursts of flavor.

Ingredients

US Metric

• 1 1/2 cups 1 1/2 fresh rosemary and thyme leaves (roughly equal parts)

• 2 1/4 cups 2 1/4 water

• 2 tbsp 2 white wine vinegar

• 3 1/2 cups 3 1/2 sugar

• 1 1 pouch (3 oz) liquid pectin

• 1 1 -2 drops natural green food coloring (optional)

Instructions

• Combine the rosemary and thyme leaves with water in a medium saucepan. Bring to a boil, then remove from heat and let steep for 10-15 minutes (longer for a stronger flavor). Strain the mixture, discarding the herbs, and return the liquid to the saucepan.
• Stir in white wine vinegar and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
• Add the liquid pectin and return to a full boil, cooking for 1 minute. Remove from heat and skim off any foam. Add a few drops of natural food coloring for visual appeal if desired.
• Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Place lids and rings on each jar and hand tighten. Process in a boiling water bath for 10 minutes. Do not start the timer until the water is at a full rolling boil.

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About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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