Delicious nettle jam recipe with a hint of ginger and lemon. Great to use as a regular sweet jam on toast, but also good with savoury dishes, like cheese.

Making nettle jam is such a fun and rewarding experience! I love that I’m turning something as common and overlooked as stinging nettles into a delicious jam.

It’s not only a great way to use up those pesky plants, but the jam itself is packed with subtle, herbal flavours that you just can’t find in store-bought jams. Plus, it’s super versatile—I can use it on toast, pair it with cheese, or even use it as a glaze for cooked meats. It’s always a hit with friends and family, and I feel a bit like a kitchen wizard every time I make it!

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My tried & tested tips for making this recipe

When I make nettle jam at home, I’ve picked up a few tips that really make a difference. First off, remember that the flavour of nettles is pretty subtle, so adding ginger and lemon really helps to make the jam flavour stronger.

Make sure that you always wear gloves when handling the nettles to avoid getting stung—trust me, you’ll thank me later!

Also, make sure to only use the fresh tops of the nettles, especially if you’re picking them in the spring; it keeps the flavour light and avoids any earthy bitterness.

Lastly, let the jam mixture infuse overnight for the best results. It might take a bit longer than making regular jam, but it really helps with the jam flavour. If you don’t have that long, leave it at least for a few hours.

I use pectin in this nettle jam recipe because nettles don’t have any natural pectin in them. Without it, the jam wouldn’t set and would just stay runny. Adding commercial pectin makes sure the jam thickens up nicely and gets that perfect, spreadable consistency.

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What nettles are best for this recipe?

I’ve found that the best nettles for making this jam are the young ones you pick in the spring. They have a much milder, fresher taste compared to older nettles, which can get a bit earthy and overpowering.

You also want to make sure that you are collecting stinking nettles and not the white dead nettle variety, which doesn’t have much flavour.

When I’m out foraging, I always go for the fresh tops of the plants or young small nettles —they’re tender and perfect for cooking. Trust me, using young spring nettles makes a huge difference in the flavour of your jam!

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Ingredients you will need

Nettle tops
white sugar
water
fresh ginger (grated or finely chopped)
lemon (juice and zest)
sachets of commercial pectin or liquid pectin

How to make nettles jam at home

Prepare the Nettles:

Wash the nettle tops/stems in cold water while wearing rubber gloves to avoid stings.

Combine Ingredients:

Place the washed nettle tops into a deep pan.

Add the water, sugar, lemon juice and zest, and fresh ginger to the pan.

Stir the mixture well.

Cook the Jam Mixture:

Place the pan on medium heat and stir until the sugar has dissolved.

Bring the mixture to a brief boil, then reduce to a strong simmer for 10 minutes.

Infuse and Cool:

Remove the pan from the heat and allow it to cool completely, letting the nettle leaves infuse their flavors into the liquid. This should take at least 12 hours or overnight.

Strain the Liquid:

Strain the cooled mixture through a sieve or muslin to remove nettle fragments and other debris, leaving a pure liquid.

Boil and Add Pectin:

Return the strained liquid to the pan and bring it to a strong boil.

Briefly remove the pan from the heat and stir in the required amount of commercial pectin powder.

Simmer for a few minutes until the mixture starts to thicken.

Pour the Jam:

Pour the thickened nettle jam syrup into sterile jam jars.

How to use nettle jam

One of my favorite ways to use nettle jam is with roast meats. It pairs beautifully with roast lamb and roast pork, adding a subtle, herbal sweetness that complements the richness of the meat.

It’s also really good to serve with cheese. It goes wonderfully with soft goat’s cheese or mature Cheddar, making for an impressive and tasty combination.

In the mornings, I like to spread nettle jam on toast or use it as a topping for my breakfast porridge. It gives a unique twist to my usual breakfast routine and starts the day off with something special.

Nettle jam also works great in salads. I use it as a glaze for roasted vegetables or mix it into salad dressings to add a touch of sweetness. It’s a simple way to elevate a regular salad to something extraordinary.

I also use it as a topping for puddings, such as panna cotta, cheesecake, or using it as a filling for pastries and tarts. It adds a subtle, herbal note that’s unexpected and delicious.

Storing & Keeping your nettle jam

Once I’ve poured the hot jam into sterile jars and sealed them, I let them cool down completely at room temperature. After that, I store the jars in a cool, dark place, like a pantry or a cupboard. This way, the jam can last for several months without any issues.

Once I open a jar, I make sure to keep it in the fridge. This helps maintain its freshness and extends its shelf life. I always use a clean spoon to scoop out the jam to avoid any contamination. If stored properly, an opened jar of nettle jam can stay good for a few weeks.

I also like to label my jars with the date I made them, so I can keep track of how long they’ve been stored. It’s a small step, but it really helps in making sure I enjoy the jam at its best.