Honey Lemon Balm Jelly
Makes approx. 8 half pint jars.
- 3 cups (packed) fresh lemon balm leaves
- 6 cups water
- 1 1/2 – 3 cups local honey (choose amount that suits your tastes)
- juice and zest of 2 lemons
- 8 teaspoons Pomona’s Pectin powder
- 8 teaspoons calcium water (made using calcium powder that comes with Pomona’s Pectin, instructions included in package)
- In very hot water, wash and rinse 8 half pint canning jars. This can be done by hand or in the dishwasher. Do this right before ready to use so jars are still hot.
- Add lids and rings to a large pot and cover with water. Bring to a strong simmer but do not boil. Keep lids and rings in hot water as you prepare jam.
- Bring the water to a boil in a saucepan and stir in the lemon balm . Remove from heat, cover, and let the mixture steep for 20 minutes. Strain the “tea” squeezing the leaves to remove all the liquid.
- Stir in the fresh lemon juice, zest and calcium water. You should have very close to 6 cups of liquid after the lemon juice is added. If you don’t, add enough water to make 6 cups.
- Measure honey and pectin into a separate bowl, stir thoroughly (you can start with less honey and add more later).
- In a saucepan over the highest possible heat, bring the “tea” mixture to a boil then add the honey/pectin mixture. Check (taste) to see at this time if you would like to add more honey. Bring mixture back up to a hard rolling boil, time it for 2 minutes, stirring constantly. Now it is time to transfer the jelly to jars.
- Using a sterilized wide mouth funnel and small measuring cup as a scoop, fill hot/clean jars leaving 1/4″ head space at the top. Place lids on the top and screw on bands, not too tightly.
- Process jars in boiling water for 10 minutes. (Add one minute more for every 1,000 feet of elevation.)
- Using a jar lifter, remove from water once processed. Allow to sit in one spot and cool completely.
- Add to your pantry!