Ginger Zucchino of The Gardener's Kitchen joined us in the Education Tent on April 24 with samples of two delicious jellies, including her original Lemon Balm Jelly. Ginger holds gardening workshops as well as canning workshops. Contact her to learn how to preserve all those wonderful flavors from the garden and the market.
Lemon Balm Jelly
Copyright © 2009, The Gardener's Kitchen
Makes 3 to 5 pints
- 3 cups water
- 1 lemon thinly sliced
- 2 cups lemon balm leaves, washed and air-dried
- 6 1/2 cups sugar
- 1 bottle liquid pectin
- finely grated peel of lemon
On the night before you plan to make the jelly, slice one lemon thinly and place in 3 cups of water to soak overnight. Next morning, strain the lemon slices from the water, retaining the water.
Bring the lemon water to a boil and add the lemon balm. Steep the lemon balm in lemon water for 10 to 20 minutes. Strain. Bring the lemon balm infusion and sugar to a rolling boil. Add pectin and bring to a boil. Stir for 1 minute. Test for jelly point. Stir in grated lemon peel. Remove from heat, place in jar and seal.
Process the sealed jars in hot water bath for 10 minutes.
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