LEMON VERBENA JELLY
A quick to make very fragrant lemony tasting jelly. Add to sweeten tea. Top a scone. Glaze a chicken or fish. Top ice cream.
Provided by Rita1652
Categories Jellies
Time 1h
Yield 6-7 1/2 pint jars, 100 serving(s)
Number Of Ingredients 6
Steps:
- Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place chopped lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes.
- Place apple juice in a quart size measuring cup.
- Strain and add infusion to juice to make 4 cups (adding more water or juice to if needed). Place in a 3 1/2-quart or larger saucepan. Add lemon and sugar. Mix well and bring to a full boil over high heat, stirring constantly.Add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
- Sealed jars can be store up to one year in a cool dark pantry.
- Unsealed store in refrigerator up to 1 month.
- Altitude times:.
- 1,000-3,000 5 minutes.
- 3,001-6,000 10 minutes.
- 6,001-8,000 15 minutes.
- 8,001-10,000 20 minutes.
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Tangie Chiyambukira
[email protected]This jelly is so delicious, I could eat it by the spoonful!
Bravo kibubu Tumukunde brian
[email protected]I'm always looking for new jelly recipes and this one didn't disappoint. It's a great addition to my collection.
Mthokoz Magwenyane
[email protected]This jelly is a bit too tart for my liking.
Rokibul Hasan Ronnie
[email protected]I love the versatility of this jelly. I've used it on toast, scones, and even ice cream.
Mdrahan Amdin
[email protected]This jelly is the perfect way to add a touch of elegance to a cheese plate.
Kaylee Henry
[email protected]I'm not sure what I did wrong, but my jelly never set. I followed the recipe exactly.
jamie henry
[email protected]This recipe is a keeper! I'll be making this jelly again and again.
Nermhlol
[email protected]I've never had lemon verbena jelly before, but I'm definitely a fan now. It's so refreshing and flavorful.
Stephanie Wight
[email protected]This jelly is a little too sweet for my taste.
black men
[email protected]I'm new to jelly making and this recipe was perfect for me. It's easy to follow and the jelly turned out great.
Soraya Flannery
[email protected]This recipe is a great way to use up extra lemon verbena from my garden.
Richard Sarpong
[email protected]I've made this jelly several times now and it's always a hit. My friends and family love it!
Abdul Haleem
[email protected]I followed the recipe exactly, but my jelly didn't turn out. It's too runny.
HAMZA R.B
[email protected]This jelly is absolutely delicious! I love the unique flavor of the lemon verbena.
Nkanyezi Mayeza
[email protected]I'm not a big fan of lemon verbena, but I thought this recipe was still pretty good. The jelly is not too sweet and has a nice tart flavor.
Morne Botha
[email protected]The jelly turned out so well! It's the perfect addition to my morning toast.
Magret sarpoong
[email protected]I love how easy this recipe is to follow. I was able to make a batch of jelly in under an hour.
Anthony Hill
[email protected]This lemon verbena jelly recipe is a perfect balance of sweet and tart. The jelly has a beautiful light green color and a delicate floral flavor.