Lemon Verbena Jelly
This subtly flavored jelly is good with scones or toasted brioche, or in the
center of thumbprint butter cookies.
- 2 cups packed, coarsely chopped lemon verbena leaves
- 6 strips (1/2 x 3 inches) lemon zest
- 2 1/4 cups water
- 1/4 cup fresh lemon juice
- 4 cups granulated sugar
- 3 ounces liquid pectin
- Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring
to a boil over moderate to high heat, then turn the heat to simmer and cover the
pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand,
covered, for several hours.
- Pour the infusion through a strainer into a large, deep saucepan. Press on the
leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon
juice and sugar and bring to a full boil over high heat. Add the pectin and return
to a full boil, stirring constantly. Continue to boil for 2 minutes, stirring.
- Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot
sterilized jars. Seal with new lids and metal rings.
Yield: five 6-ounce jars
Source: Morning Sun Herb Farm - Vacaville, California
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