LEMON BALM JELLY...OR...MAKIN' DO, OR DOIN' W/O

Lemon Balm in front of "Constance Spry" rose bush


Lemon Balm, also known as "Sweet Melissa" has been a staple in my garden for many years.
I have made lemon balm tea, but other than that, it has been there more as a backdrop for my roses. It is a member of the mint family, I believe, but not nearly as invasive as my peppermint.

While looking for a new recipe for Rose Petal jelly, I came across one for Lemon Balm jelly, and since I have, let's just say, more than enough lemon balm, I decided to try both recipes!

Rose Petal and Lemon Balm jelly

LEMON BALM JELLY

1 Cup Lemon Balm(I used at least 2 cups)
3 cups water
1 TBL fresh lemon juice (I used 1 1/2)
6 1/2 cups sugar (HEY...I DIDN'T SAY THE STUFF WAS GOOD FOR YA!!)
1 pouch liquid pectin
drop of yellow food coloring (not really necessary, as it comes out a beautiful, pale yellow)

Steep lemon balm in boiled water for 10-20 min. (I let it steep for nearly an hour)
Strain. Bring lemon balm water and sugar to a rolling boil, add pectin and cook, stirring for one minute or so.
Remove from heat, add lemon juice.
Add coloring, if desired.
Pour into hot, sterile jars and seal.

I water-bath canned for 10 minutes, tho the original recipe does not require that. I checked my trusty Ball Blue Book, and it had you water bath all jelly for 10 minutes.

EASY PEASY!!!

We have already enjoyed this with a bit of fresh, minced jalapeno pepper, which we then poured over cream cheese. Served with crackers.

I'm looking forward to having it on some whole wheat english muffins in the morning.

I think I'll be doing a whole series on
MAKIN' DO, OR DOIN' WITHOUT!

Are ya with me?