Description
Capture the essence of summer with this bright, citrusy Lemon Balm Jelly. Lightly herbal, beautifully golden, and perfect for spreading on toast or glazing savory dishes — a refreshing homemade preserve that delights in every spoonful.
Ingredients
Scale
- 3 to 4 cups fresh lemon balm leaves (about 1 quart loosely packed)
- 1 box (1.75 oz) powdered pectin (regular or low-sugar)
- 1 to 4 cups granulated sugar (to taste)
- 2 tablespoons fresh lemon juice
- 4 cups filtered water
Instructions
- Sterilize jars and lids, keeping them hot until ready to fill.
- Rinse and dry fresh lemon balm leaves.
- Place leaves in a large heatproof bowl and pour 4 cups boiling water over them. Cover and steep for 10–20 minutes.
- Strain through cheesecloth into a saucepan, pressing out all liquid.
- Add lemon juice and bring to a full rolling boil.
- Stir in pectin, boiling for 1 minute while stirring constantly.
- Add sugar gradually (2–4 cups), return to a full boil, and cook 1 more minute.
- Remove from heat, skim foam, and ladle hot jelly into sterilized jars, leaving ¼-inch headspace.
- Wipe rims, apply lids, and process in a boiling water bath for 10 minutes (15 minutes above 6,000 ft).
Notes
Store unopened jars in a cool, dark place for up to 1 year. Refrigerate opened jars and use within 3 months. For lower sugar versions, use low-sugar pectin and reduce sugar to 1 cup. Perfect for toast, cheeses, or glazing meats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 68
- Sugar: 17g
- Sodium: 3mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0.01g
- Cholesterol: 0mg