Lemon Balm Jelly

Linda Lehman

By
@SpokaneLinda

from Facebook friend of Canning Granny.
Sorry, I can't even claim the pictures. It belongs to the original poster..ErickSari
Just had to keep a copy to save the label idea.
If you plant lemon balm, it will come back year after year, even in the north.

Rating:
★★★★★ 1 vote
Comments:
Method:
Stove Top

Ingredients

1 c
lemon balm leaves packed, roughly chopped
3 c
water
1
lemon juiced
1 box
pectin
4 c
sugar

Step-By-Step

1Bring the water to a boil in a small saucepan and stir in the lemon balm. Remove from the heat, and let the mixture steep for 10 minutes, as if you were making rose-petal tea.
Strain the "tea" making sure to squeeze the leaves to get every last drop of flavor out of them.
2Pour in the fresh lemon juice. You should have exactly 3 cups of liquid after the lemon juice is added, if you don't, put in enough water to make 3 cups. Now pour in your pectin and dissolve.
3Over the highest possible heat, bring the mixture to a boil and add the sugar. When the solution returns to a hard rolling boil, time it for 2 minutes, stirring constantly. After 2 full minutes, transfer the jelly to hot, sterilized glasses and seal according to manufacturer's suggestions.
4Boiling Water Bath can for 10 mins

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: American