Monday, June 13, 2011

Lemon Balm Jelly

Y'all, I am a jelly making FOOL!
I always thought it was an all day, labor intensive endeavor, but when you make jelly in small batches, it's quite easy and very delicious.

Today I made a few pints of lemon balm jelly.
Lemon balm is a member of the mint family and can become quite invasive if not kept in check. My lemon balm started having plans of world domination so I had to put the smack-down on him!


I used the exact same recipe that I used for the rose petal jelly I made a few weeks ago. This time I used 2 cups of lemon balm stalks and leaves roughly chopped in the place of rose petals. You can check out the complete recipe HERE.

Looks and tastes like liquid sunshine!
Best of all, no high fructose corn syrup, preservatives, or artificial coloring.

4 comments:

Molly Stotts said...

My lb is getting ready to go to seed. Does it matter when you harvest it?

JoAnnC. said...

I don't think so since you are harvesting the leaves. Be sure to pick the young, tender leaves for the best "tea". We've made several batches of LBJelly this summer and it is our family's favorite!!!

Anonymous said...

@ Molly Stotts. The best time to harvest lemon balm, like any other plant in the mint family is right before it flowers. Thats when the plant has the highest level of oils that give it the distinct flavor! Enjoy!

Charlie Zosseder said...

Mine seems to just taste of the apples used in making the pectin - I am in the UK and had to use 2 full boxes of Tate and Lyle Pectin to get the quantity suggested - did I possibly use too much?

Charlie