Last Updated on November 23, 2020 by Ellen Christian
Looking for a Greek Oregano jelly recipe? Try this delicious herb jelly recipe made with Greek oregano with your next roast beef or pork.
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If you’ve ever been to a restaurant and had a jelly served along with roast beef or pork, chances are it was herb jelly. Herb jellies can be made from a number of different herbs including basil, oregano, and rosemary.
If you love making jelly and jam as much as I do, you might want to try my Peach Jalapeno Jam next.
Greek Oregano Jelly Recipe
Since my oregano is going crazy this year, I’m making a Greek oregano jelly. You can toss in a handful of basil or rosemary along with it if you like. Personally, I think rosemary and oregano go great with pork but this oregano jelly will work with any roast or spread it on crackers with cream cheese.
This is a fairly flexible recipe with a few different alternatives depending on your taste preferences and what you can find in your area. I still with local and organic whenever possible. The herbs come from my garden. The lemons and sugar, I use organic from the grocery store.
What is Greek oregano?
There are three different types of oregano: Greek, Turkish, and Italian. Italian is the mildest. Turkish is the most pungent. And, Greek is the one that’s the most savory.
I have never tried this Greek oregano jelly recipe with anything but Greek. But, you could try other varieties and see how it turns out.
Equipment to make the Greek oregano jelly recipe
- Large pot
- Wooden spoon
- Liquid pectin
- Water bath canner
- 8 crystal jelly jars
One of my goals this year is to make more things from scratch and buy closer to home. I plan on really working to simplify and live lighter.
There are some things that I just can’t find locally so if there aren’t viable substitutions, I’ll continue to use what I can.
But, when possible, I’ll be trying to make things or at least buy locally. This Greek oregano jelly recipe is an easy example.
Is this shelf-stable?
Yes, I have used a water bath canner to can the jelly. So, it’s perfectly fine to store this in the cupboard at room temperature.
If you want to skip that step, you would need to keep this in the refrigerator and use it within a few weeks. You can give the jars as gifts along with a loaf of bread.
This recipe makes about eight small jelly jars of jelly.
- 2 cups of fresh herbs (oregano, rosemary, basil)
- 2 cups of water or apple juice (I used water)
- 1/4 cup fresh lemon juice
- 4 cups of sugar (white or brown)
- 1 3 oz pkg of liquid pectin
- pinch of salt
- Pick the fresh oregano leaves.
- Rinse them and drain the water.
- Tear the leaves into medium-sized pieces and place in a pot.
- Add 2 cups of water or apple juice.
- Cover the pot and bring it to a boil.
- Boil for 10 seconds and turn off the heat.
- Remove the pan from the burner until it is completely cool.
- Wash half-pint size jelly jars or sterilize in boiling water.
- Keep jars hot until you're ready to use them.
- Strain the leaves from the liquid, saving the liquid. Should be about 1 1/2 cups.
- Pour the liquid into a large cooking pot and add lemon juice and sugar.
- Bring it to a hard boil and add the liquid pectin.
- Continue to boil for one minute.
- Remove from the heat and skim off the foam.
- Pour hot jelly into hot jars and fill to within 1/2 inch headspace.
- Wipe the rims and put on the lids tightening lightly.
- Place in hot water bath canner and boil for 10 minutes.
- Jelly will keep for about two years.
Amount Per Serving: Calories: 110Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 28gFiber: 0gSugar: 26gProtein: 0g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.