Lemon Balm Jelly
Lemon balm jelly has a light citrus flavor, with notes of honey.
Ingredients
- 3 to 4 cups lemon balm leaves harvested and cleaned
- 1 box 1.75 oz pectin (regular or low sugar)
- Sugar 1 to 4 cups, depending on preference
- 2 tablespoons lemon juice
- 4 cups water
Instructions
- Start by sterilizing your jars right before beginning your jelly-making. This will simplify the process.
- Gather your lemon balm leaves from a safe, clean environment that is free of pesticides and other harmful pollutants. You’ll need roughly a quart of leaves.
- Clean your leaves of any dirt, residue, or remaining insects.
- Place the cleaned lemon balm leaves in a heat-safe container and add 4 cups of boiling water. Steep for 10 to 20 minutes.
- Strain the leaves from the steeped tea and add the liquid to a large saucepan or jam pot. Add the lemon juice.
- Bring the mixture to a boil and add in the pectin. Stir to incorporate and boil for one full minute.
- After one full minute is passed, add in your sugar and stir. Boil for another full minute, then remove from heat.
- Ladle into prepared jars leaving ¼ inch headspace. If canning, process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).