lemon verbena jelly
Lemon Verbena Jelly Source: Morning Sun Herb Farm - Vacaville, California 2 cups packed, coarsely chopped lemon verbena leaves 6 strips (1/2 x 3 inches) lemon zest 2 1/4 cups water...
Ingredients
- 2cuppacked, coarsely chopped
- 6strips (1/2 x 3 inches) lemon zest
- 21/4 cups water
- 1/4cupfresh lemon juice
- 4cupgranulated sugar
- 3ounceliquid pectin
Directions
- 1
Lemon Verbena Jelly Source: Morning Sun Herb Farm - Vacaville, California 2 cups packed, coarsely chopped lemon verbena leaves 6 strips (1/2
- 2
Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan
- 3
Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours
- 4
Pour the infusion through a strainer into a large, deep saucepan
- 5
Press on the leaves to extract all flavor, then discard the leaves and zest
- 6
Stir in the lemon juice and sugar and bring to a full boil over high heat
- 7
Add the pectin and return to a full boil, stirring constantly
- 8
Continue to boil for 2 minutes, stirring