Lemon Balm Jelly

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Lemon balm jelly has a light citrus flavor, with notes of honey.

Prep Time15

Cook Time10

Canning Time (Optional)10

Total Time35

Course: Jelly

Cuisine: American

Keyword: Floral Jelly

Servings: servings, Makes about 4 to 5 jars (8 oz each)

Author: Ashley Adamant

Equipment

Water Bath Canner

Ingredients

3 to 4 cups lemon balm leaves harvested and cleaned
1 box powdered pectin 1.75 oz pectin, 6 Tbsp. (regular or low sugar)
1 to 4 cups Sugar 1 to 4 cups, depending on preference
2 tbsp 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).

Notes

Sugar Amounts

As long as you use low-sugar pectin (such as Sure Jel Low Sugar), you can use anywhere from 1 to 4 cups of sugar in this recipe. Understandably, that is a bit of a wide range – if unsure of how much to add, try 2 to 3 cups of sugar and adjust future recipes to taste!

If using regular Sure-Jell pectin, you’ll need to add the full 4 cups of sugar since this particular pectin requires a 1:1 water-to-sugar ratio.

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