Lemon verbena jelly
Lemon verbena jelly recipe in the canning category
Recipe ingredients:
- 2 cups packed, coarsely chopped lemon verbena leaves
- 6 strips, 1/2 x 3 inches, lemon zest
- 2 1/4 cups water
- 1/4 cup fresh lemon juice
- 4 cups granulated sugar
- 3 ounces liquid pectin
Recipe method:
- Put the lemon verbena leaves, lemon zest and water into a medium saucepan.
- Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan.
- Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours.
- Pour the infusion through a strainer into a large, deep saucepan.
- Press on the leaves to extract all flavor, then discard the leaves and zest.
- Stir in the lemon juice and sugar and bring to a full boil over high heat.
- Add the pectin and return to a full boil, stirring constantly.
- Continue to boil for 2 minutes, stirring.
- Remove from the heat and skim the foam, if necessary.
- Ladle the jelly into hot sterilized jars.
- Seal with new lids and metal rings.
Tags: lemon, verbena, jelly, recipe, canning, recipes, cooking