Description
A fragrant, citrusy homemade lemon balm jelly that captures the essence of this aromatic herb in a sweet, herbal spread. Perfect for toast, cheese boards, or gifting.
Ingredients
Scale
- 3–4 cups fresh lemon balm leaves, cleaned
- 4 cups water
- 2 tablespoons fresh lemon juice
- 1 box powdered pectin (1.75 oz or 6 tablespoons)
- 1–4 cups sugar (adjust to taste and pectin type)
Instructions
- Sterilize jars and lids by washing in hot water, then simmer until ready to use.
- Rinse and pat dry lemon balm leaves; place in a heat-safe bowl.
- Pour 4 cups of boiling water over leaves and steep 10–20 minutes.
- Strain through cheesecloth into a saucepan, discarding leaves.
- Add lemon juice and bring to a boil.
- Stir in pectin and boil for 1 minute while stirring constantly.
- Add sugar and return to a rolling boil for another minute.
- Ladle hot jelly into sterilized jars, leaving ¼ inch headspace.
- Seal with lids and process in a boiling water bath for 10 minutes.
- Cool 12–24 hours before checking seals. Store sealed jars up to 18 months.
Notes
Use fresh lemon balm for the brightest flavor. Always add sugar after pectin boils for one full minute to ensure proper gel setting. Handle leaves gently to avoid oxidation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canned
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 68
- Sugar: 17g
- Sodium: 3mg
- Fat: 0.1g
- Saturated Fat: 0.001g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.1g
- Protein: 0.01g
- Cholesterol: 0mg
Keywords: lemon balm jelly, herb jelly, homemade preserves, herbal spread, canning recipe