This delicious lemon balm jelly recipe is so easy to make and has such a wonderful sweet citrus taste.
Lemon balm is one of my favorite herbs. The smell of it is so refreshing and wonderful and lemony.
About Lemon Balm
 Lemon balm is a member of the mint family, is considered a possible calming herb.
Native to Europe, lemon balm is grown all over the world. It is grown not only in herb gardens or to attract bees, but also in crops for medicine, cosmetics, and furniture polish manufacturing. The plant grows up to 2 feet high, sometimes higher if not maintained.
If you rub the leaves, your fingers will smell tart and sweet, like lemons.
Health Benefits of Lemon Balm
This article by Healthline “10 Benefits of Lemon Balm and How to Use It” list the wonderful possible benefits of lemon balm.
Basic Steps to Make Lemon Balm Jelly
- Pick the lemon balm leaves
- Put the leaves in a large bowl or quart jar
- Add 4 cups boiling water to the leaves
- Add lemon juice
- Place in refrigerator for 24 hours
- Strain the leaves from the liquid
- Add liquid to the pot and bring to a boil
- Next add the powdered pectin, bring to a boil for one minute, and stir continuously
- Add 4 cups of sugar, stir to dissolve, and boil for 1 to 2 minutes
- Ladle the jelly into canning jars and water bath can for 10 minutes
Detailed Steps to Make Lemon Balm Jelly
Pick the lemon balm leaves. You will need 2 to 4 cups for the amount of leaves.
Add the leaves to a large bowl or quart mason jar.
Pour four cups of boiling hot water over the delicate petals using a canning funnel.
Add 2 tablespoons of lemon juice to the lemon balm water infusion. You can use fresh lemon juice of bottled. After it cools to room temperature, place the daylily infusion in the refrigerator for 24 hours to let the mixture steep.
The next day, strain the leave from the tea using a fine mesh sieve cheesecloth or coffee filter. You should have about 4 cups of liquid.
Add the lemon balm tea to a large pot or medium saucepan and add a package of powdered pectin. Stir it to dissolve the pectin. Heat on medium-high heat and bring to a gentle boil.
Add 4 cups of sugar slowly to the lemon balm jelly mixture and stir to dissolve. Bring to a boil for 1 to 2 minutes.
Turn off the heat and ladle the hot jelly into the canning jars. I made 5 half pint jars of jelly.
Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove the air bubbles.
Add the jars to the water bath canner and process at a full rolling boil for 10 minutes. I use the Ball electric water bath canner and love it.
Remove the hot mason jars from the boiling water bath with a jar lifter and place them on a dish towel on the counter. Do not disturb for 24 hours. Note: Sometimes it takes at least a day or more for the jelly to completely set up. Most of the time they are not quite set when you remove them from the canner.
Enjoy!
Enjoy the beautiful sweet lemon balm jelly with the subtle lemon flavor. This delicious jelly would be great with vanilla ice cream!
It is so fun to make delicious floral and herb jellies from different edible flowers and herbs, and so fun for kids also. The different jellies make great gifts!
See my website at www.HawkPointHomestead.com for more flower and herb jellies including my dandelion jelly recipe, redbud jelly recipe, lilac jelly recipe, peony jell, red clover jelly, daylily jelly and apple blossom recipe. I recently added my rose jelly made from rose petals. I plan to add more floral and herb jellies next year including forsythia, lavender, mint and bee balm jelly.
Also for my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
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Delicious Lemon Balm Jelly
This delicious lemon balm jelly recipe is so easy to make and has such a wonderful sweet citrus taste.
Ingredients
- 2 to 4 cups of lemon balm leaves
- 4 cups of water
- 1 package powdered pectin
- 2 Tbsp. lemon juice
- 4 cups sugar
Instructions
- Pick the leaves from the lemon balm herb and put in a large bowl or quart jar
- Add 4 cups boiling water to the leaves
- Add the lemon juice
- Place in refrigerator for 24 hours
- Strain the leaves from the liquid
- Add liquid to the pot and bring to a boil
- Next add powdered pectin, bring to a boil for one minute, and stir continuously
- Add 4 cups of sugar, stir to dissolve, and boil for 1 to 2 minutes
- Ladle the jelly into canning jars
- Wipe the rims and remove the air bubbles, add lids
- Water bath can and process for 10 minutes at a rolling boil
- Remove the jars and place them on a dishtowel on the counter
- Do not disturb for 24 hours
