lemon balm jelly

★★★★★ 2
a recipe by
Linda Lehman
Spokane, WA

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.

★★★★★ 2
method Stove Top

Ingredients For lemon balm jelly

  • 1 c
    lemon balm leaves packed, roughly chopped
  • 3 c
  • 1
    lemon juiced
  • 1 box
  • 4 c

How To Make lemon balm jelly

  • 1
    Bring 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.
  • 2
    Pour 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.
  • 3
    Over 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.
  • 4
    Boiling Water Bath can for 10 mins