Lemon Verbena Jelly
Capture the essence of summer with this fragrant and delicately sweet Lemon Verbena Jelly, a unique spread that brings an herbal citrus twist to your breakfast table or afternoon tea. Made from fresh lemon verbena leaves, this recipe infuses their bright, floral aroma into every jar. Enhanced with a splash of freshly squeezed lemon juice and balanced by just the right amount of sugar, this jelly achieves a perfect harmony of flavors. Using powdered fruit pectin ensures a reliable set, while the simple stovetop method allows you to create a preserve that’s both elegant and easy to prepare. Spread it on warm scones, pair it with soft cheeses, or use it as a glaze for pastries—this versatile jelly is a delightful way to preserve the magic of the season.
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Recipe Information
Ingredients
- 1 cup (packed) Fresh lemon verbena leaves
- 2.5 cups Water
- 2.5 cups Granulated sugar
- 3 tablespoons Freshly squeezed lemon juice
- 1 package (1.75 oz) Powdered fruit pectin
Instructions
Rinse the lemon verbena leaves thoroughly under cold water to remove any dirt or impurities.
In a medium saucepan, combine the lemon verbena leaves and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Remove from heat, cover, and allow the mixture to steep for 30 minutes.
Strain the lemon verbena infusion into a large bowl, discarding the leaves. Measure out 2 cups of the infusion and pour it back into the saucepan.
Add the powdered fruit pectin to the saucepan with the lemon verbena infusion. Stir well to dissolve the pectin and bring the mixture to a boil over high heat.
Once boiling, add the granulated sugar and lemon juice, stirring constantly. Return the mixture to a full rolling boil (a boil that cannot be stirred down) and boil for 1-2 minutes, continuing to stir.
Remove the saucepan from the heat and skim off any foam that has formed on the surface of the jelly.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, then seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes (adjust time for altitude if necessary). Remove the jars carefully and let them cool completely on a clean towel or wire rack.
Check the seals on the jars once cool. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within 3 weeks.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 517.7 g | 188% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 501.4 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
