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Pine Needle Jelly
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5 from 1 vote

Pine Needle Jelly

Pine Needle Jelly is a unique twist on traditionally jelly, with a subtle earthy scent of pine that's delicious on bread or as an accompaniment to meat.
Course Condiment
Cuisine American
Keyword Eastern White Pine, Pine Jelly, Pine Needle Jelly
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 5 half pints
Author Sheryl

Equipment

  • water bath canning pot with inside rack
  • jar grabber
  • 6 quart saucepan
  • canning jars
  • canning lids and rings
  • jar funnel
  • fine woven strainer or sieve

Ingredients

  • 1 C white pine needles fresh or dried
  • 4 C water
  • 1/4 C lemon juice or juice of 2 lemons
  • 5.5 C granulated sugar
  • 1 box Sure-Jell pectin

Instructions

Prepare the jars and canner:

  • Place your jars, lids and rings in the oven and preheat the oven at 210 degrees F until you are ready to use the jars. This is important as you should place room temperature jars into boiling water.
  • Fill the bottom of the water bath canner with water and place on the stovetop.

Prepare the jelly:

  • In your saucepan, add the water and bring to a boil. Remove from heat and stir in the pine needles.
  • Allow the needles to steep, in the water, for 20-25 minutes.
  • Strain the needles and compost/toss. Keep the strained water and add your lemon juice and pectin and stir well to combine.
  • Bring the mixture to a boil over high heat stirring frequently. Add sugar and continue to stir to combine. Once the jelly returns to a boil, allow it to boil for 2-4 minutes (see chart below), stirring frequently.

Test the jelly:

  • Testing the jelly: put a cereal spoon in a cup of ice water; take a spoon of the jelly and allow it to come to room temp on the spoon. If it results in a consistency that you are happy with, then the jelly is ready to be canned. If not, stir in a tsp or more of pectin and bring to a boil for an additional minute or two.

Process the jelly:

  • Place jars in your water bath canner on an elevated rack. Lower the rack into the canner with the hot water. Add water around the jars so that the water covers the jars by at least 1" (jars should not be touching). Cover the canner with the lid. Process the jars in your water bath canner for 10 minutes - the time starts when the water starts to boil. 

After processing the jelly:

  • After the jars have processed, carefully remove them from the water bath canner and allow them to stand upright on a towel as they cool. Let the jars sit, undisturbed  for up to 24 hours. As they cool, the jars will seal (and you will hear a "ping") - avoid pushing the lid down on the center of the jar until the jars are completely cooled. The jelly may take up to 24 hours to set.
  • Once the jars are cooled, check the seal by pushing the middle of the lid with your finger - it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don't want to reprocess, you can refrigerate those jars and use them first.
  • Once the jars are cooled, check the seal by pushing the middle of the lid with your finger - it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don't want to reprocess, you can refrigerate those jars and use them first.
  • Label your jars and store in a cool pantry for up to 12 months. Once opened, refrigerated jars may be used within 3 weeks..