Wild Snacks for Adventure
There is nothing quite like enjoying wild food outdoors. Whether you head out on a walk in the backyard or go on a month-long expedition, there are simple ways to put a little of the outdoor...
This savory jelly, which is sweet and sour, is a great way to preserve herbs, both wild and cultivated, for later in the year. I adapted this recipe from the idea of a “mint jelly,” using whatever herbs are in season: thyme and tarragon from my garden and Labrador tea for forest flavor, rose hips to add some brightness, a bit of yarrow because I like its spiciness, and raspberry leaf because I have so much growing in my front yard. Please experiment and use a mix of whatever you like or have on hand. I eat this on toast, but it is especially good with cheese and crackers or as a glaze or condiment for roasted meat or vegetables.
Editors’ Note: Alaska has a bounty of edible plants, and some of them resemble toxic plants—Labrador tea is a notable example. Take care to learn before you harvest. We recommend foraging first with a knowledgeable wild harvester and consulting experts and guidebooks frequently. Check our archives for detailed articles on wild edibles, including roses, fireweed, and mushrooms.
*Note: I used thyme, tarragon, Labrador tea, rose, yarrow, and raspberry leaf. I recommend using smaller amounts of strong woody herbs like thyme, rosemary, or Labrador tea and larger quantities of soft fleshy herbs like mint, basil, etc.
Ingredients
SERVINGS: 2 Pint(s)
- 2 cups fresh herbs, chopped, or 1 cup dried herbs*
- 4 cups water
- 3 cups sugar
- 1 cup white vinegar
- ¼ cup lemon juice
- 1 (3 tablespoons) packet low sugar pectin (I used Sure-Jell; if you use other pectin, you might want to adjust sugar based on the manufacturer’s tested recipes.)
Preparation
Place a large pot that you will use to process canning jars on stove with water. With a wire rack in the bottom, add jars you will use and bring to a boil. (I used a mix of quarter- and half-pint- sized jars.) Boil the jars for 10 minutes to sterilize.
In three or four quart saucepan, make a tea with herbs and 4 cups of water. Boil tough or woody herbs for a few minutes. Turn off the stove, add more delicate herbs and let sit for 10 minutes. Once tea is steeped, strain it.
Put strained tea back in smaller pot, add sugar, vinegar, lemon juice, and pectin. Bring to vigorous boil that cannot be stirred down and cook for several minutes. Pectin usually sets at 220° F. To check if your jelly is set, put a small amount on a spoon and let it cool. If it forms a skin and sets, you should be good.
Take hot jars out of the water and fill with hot jelly, leaving ¼ inch of headspace at the top of each. Use new canning lids and tighten with bands until finger tight.
To seal jars, put them back in the hot water. Make sure the water covers the jars by an inch or two and bring the pot back to a boil. Process the jars for 5 minutes.
Once finished, remove the jars and let cool. They should seal and form a vacuum inside. If any jars fail to seal, refrigerate those and consume their contents first.
About this recipe
Note: if for some reason your jelly fails to set, don’t despair. It is still delicious as a syrup, good for glazing meat or vegetables or for adding to seltzer water or drinks.
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