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Easy Lemon Balm Jelly Recipe: 8 Steps to Homemade Herb Preserves

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 jars (8 oz each)
Course: Condiment
Cuisine: American
Calories: 68
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Sterilize jars and lids by washing in hot water, then simmer until ready to use.
  2. Rinse and pat dry lemon balm leaves; place in a heat-safe bowl.
  3. Pour 4 cups of boiling water over leaves and steep 10–20 minutes.
  4. Strain through cheesecloth into a saucepan, discarding leaves.
  5. Add lemon juice and bring to a boil.
  6. Stir in pectin and boil for 1 minute while stirring constantly.
  7. Add sugar and return to a rolling boil for another minute.
  8. Ladle hot jelly into sterilized jars, leaving ¼ inch headspace.
  9. Seal with lids and process in a boiling water bath for 10 minutes.
  10. 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.