Lemon Balm Jelly 🍋
The lemon balm jelly I never knew I needed! 🍋🌿
Someone in this group suggested making lemon balm jelly, and I thought, heck, I've got plenty of lemon balm. Why not give it a try?
Last night, I steeped the fresh leaves, and today I finished up my first batch.
It's bright, lemony, delicious! 😍
UPDATE: here's the recipe. And the box of pectin was 1.75 ounces. I am not sure what that is in grams. Hope that helps!
I sort of measure and time things with my heart and soul, but here's the best i can do with a "recipe." 🍋
Ingredients
• 3 to 3½ cups fresh lemon balm leaves, roughly chopped
• 2½ cups hot water, enough to cover the leaves
• 3½ cups granulated sugar
• 1 box powdered fruit pectin (1.75 oz.)
• 2 tbsp. Lemon juice.
Instructions
1. Steep the lemon balm. Place the roughly chopped lemon balm leaves in a heat-safe container. Pour the hot water over the leaves, making sure they're covered. Cover and let steep overnight.
2. The next day, strain the liquid through cheesecloth, squeezing out the flavorful infusion. Discard the leaves.
3. Pour the strained lemon balm infusion into a large pot. Stir in one box of powdered pectin.
4. Bring to a boil. Bring the mixture to a full rolling boil, stirring as needed. Let it boil for about 2 minutes.
5. Add the sugar, stirring continuously until it dissolves and the mixture is well combined. Continue cooking according to the pectin manufacturer's directions.
6. Fill the jars. Ladle the hot jelly into clean, sterilized jars.
7. Process in a boiling-water bath according to a tested recipe for your jar size, altitude, and pectin type.
Made three half-pints.
Shared from Backyard Apothecary🖤 
