Wild marjoram jelly 1

Wild marjoram (Origanum vulgare) is a fantastic British native herb and one we use regularly.  This is the first time we’ve made wild marjoram jelly, it’s simple and incredibly tasty so give it a go.  This recipe is largely based on the one in Roger Phillips’ ‘Wild Food.  A complete foragers guide’.  I can heartily recommend both this jelly and the book.  Marjoram jelly is great with all sorts of savouries.

wild marjoram


  • 2kg of cooking apples
  • 500 – 600g of granulated sugar
  • 600ml of water
  • 150ml of white wine vinegar
  • Large bunch of wild marjoram

How to make the wild marjoram jelly

  • Cut the apples into pieces and put them into a pan with the water and white wine vinegar. There’s no need to peel and core the apples, use them as they are
  • Put a ¼ of the wild marjoram to one side and add the remaining ¾ to the pan


  • Simmer for 3o minutes until the apples are soft and pulpy


  • Strain the mixture through a jelly bag, but don’t squeeze the jelly bag
  • Measure how much strained liquid you have and add 450g of granulated sugar to 600ml of liquid
  • Boil hard for another 10 – 15 minutes until the liquid reaches its setting point (drop a small dollop onto a cold saucer; if it crinkles then the mixture is ready)
  • Remove the stalks from the remaining wild marjoram, chop finely and add to the pan, stir in well


  • Take the pan off the heat and leave to stand for 5 minutes
  • Give the mixture a final stir to ensure the wild marjoram is evenly distributed
  • Pour into jars


We made this and many other delicious preserves on our 1 day foraging course.   You can see loads of photos from the day, as well as from all of our courses, on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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