Sterilize your jars before beginning your jelly – this way they are clean and ready to be filled once the jelly has achieved the right consistency.

Gather and prepare your bee balm. You’ll need 2 cups of fresh petals, cleaned and de-stemmed.

Next, make the bee balm tea. Transfer blossoms to a heat-safe container. Boil your mixture of 2 cups white wine and 2 cups water (or just 4 cups water if preferred) and pour over the blossoms. Steep for 10 to 15 minutes.

Strain the flowers from the liquid and pour the liquid into a large saucepan or jam pot. Add the lemon juice, vinegar, and pectin to the mixture. Stir and bring to a boil. Boil for a full minute before adding the final ingredient.

After the mixture has boiled for a full minute, add in the sugar. Return to boil, stir, and boil for another full minute. Remove from heat.

Ladle the jelly into prepared jars, leaving ¼ inch headspace. Clean rims or any lingering residue and cap. For canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). For refrigerator jelly, allow the jars to cool to room temperature before storing in the freezer or refrigerator.