Lemon Balm Jelly
Lemon balm jelly has a light citrus flavor, with notes of honey.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Lemon Balm Tea
- 3 to 4 cups fresh lemon balm leaves stripped from stems, cleaned
- 4 cups water
For the Jelly
- 4 cups lemon balm tea strained
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original, or 6 Tbsp bulk pectin
- 5 cups granulated sugar See notes for low sugar option
Instructions
- Strip the lemon balm leaves from the stems and clean them, removing any dirt, residue, or insects.
- Add the leaves to a heatproof container and pour the boiling water over them. Cover and steep for 10 to 20 minutes.
- Strain out the leaves and pour the tea into a saucepan or jam pot. Measure the strained tea, adding water if needed to reach the full amount called for, then stir in the lemon juice.
- Bring the tea and lemon juice to a boil, then whisk in the powdered pectin until dissolved and boil hard for 1 full minute.
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, then remove from heat and skim off any foam. (Do not add the sugar before or with the pectin, or the jelly won't set.)
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let jars rest 5 minutes before removing. Cool undisturbed 12-24 hours before checking seals.
Notes
Harvesting Lemon Balm: Pick the leaves before the plant flowers, when the lemon flavor is strongest, and strip them from the stems, which can turn the tea bitter. Gather from a clean spot free of herbicides and pesticides.
Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons can't promise, and that acidity is what keeps this jelly safe to can. Use the full amount, and don't cut it back or swap in fresh. Citric acid works in its place at 1 teaspoon for the 1/4 cup of lemon juice.
Don't Double the Batch: Pectin jellies set on a precise balance of liquid, sugar, and pectin, and a doubled pot often refuses to gel. For more than one batch, cook them one at a time.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the troubleshooting guide first.
Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lemon juice to 1/2 cup, since it doesn't contain the added citric acid other pectins do. Reducing the sugar lowers the yield.
Add-Ins: A little lemon zest steeped with the leaves pushes the citrus further, and a sprig of mint, sage, or lavender adds complexity. Keep additions small so the lemon balm stays the lead.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator for a few weeks or the freezer for up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.04mg