Lemon Balm Jelly

Of all the herbs in my garden, one of the prettiest is lemon balm. It’s related to mint and is easy to grow from seeds, cuttings or root division and spreads freely. The botanical name, Melissa officinalis, highlights its attractiveness to insects as Melissa is the Greek word for bee. When bunches of small white flowers emerge in July and August, the plant is buzzing with activity. To keep a constant supply of tender leaves, prune the plant dramatically a couple of times during the growing season.

Since it was time for my balm to get a good “haircut” I used the clipped leaves to make a batch of lemon balm jelly. The delicate lemony flavor adds a subtle touch to a jelly that’s the color of the summer sun. Instead of using the jelly for toast, I like to use it as a topping for grilled vegetables. The tanginess of the lemon balm jelly also pairs perfectly with fresh goat cheese.

LEMON BALM JELLY

1 cup lemon balm leaves, packed
1 lemon
3 cups water
3 ounces of liquid pectin (half a pouch of Ball Real Fruit Pectin)
4 cups granulated sugar
Special equipment: canning jars, sterilized*; tongs for removing the filled jars from the boiling water bath

Roughly chop the lemon balm leaves to release the flavorful oils.

Grate the zest from the lemon and set aside. Squeeze the juice from the lemon into a separate bowl.

In a medium saucepan, bring the water to a boil and add the zest and lemon balm leaves. Take the pan off the burner and let the mixture steep for about 10 minutes. Add the lemon juice and let it steep for another 5 minutes.

Using a fine sieve, carefully strain the mixture into a 4-cup liquid (glass) measuring cup. Discard the solids. If necessary, add enough water to make 3 cups of liquid.

Pour the mixture back into the saucepan and add the pectin. Stir with a whisk to dissolve. Add the sugar and stir again. Bring the mixture to a boil and cook for 3 minutes, stirring constantly.

Ladle the hot jelly to sterilized canning jars, leaving ¼ inch of room at the top for expansion. Top with new tops and rings and process in a hot water bath.

To process the jelly jars: Using tongs, carefully lower the filled and sealed jars into a large pot of simmering water. The jars must be covered by 1 to 2 inches of water. Simmer for 10 minutes then carefully remove the hot jars from the water. I place the hot jars on a large wooden cutting board to cool. As the jelly begins to cool you’ll hear a “ping” as the suction of the cooling sets the lids. The sealed lids should be compressed and not spring back when pressed. If you don’t have a perfect seal, don’t worry; just keep the jelly in the refrigerator and use within 3 weeks. Sealed jars can be stored in a cupboard for about a year – just in time for next season’s harvest of lemon balm!

*To sterilize the canning jars, lids and rings, let them sit in simmering water for at least 10 minutes before filling. Carefully remove with tongs.