Last Updated on January 13, 2018 by Ellen Christian
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Today, I’m sharing how to make my Greek oregano jelly recipe. 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. 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 post contains affiliate links.
Greek Oregano Jelly Recipe
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.
- 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.
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 recipe makes about eight small jelly jars of jelly.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 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 email@example.com to chat.