LEMON VERBENA JELLY
This wonderful subtly flavored lemon verbena jelly is fabulous spread on scones or toasted brioche, or in the center of thumbprint butter cookies. Would make a lovely foodie or hostess gift. Adapted from Morning Sun Herb Farm in Vacaville, California.
Provided by BecR2400
Categories Jellies
Time 55m
Yield 5 six ounce jars
Number Of Ingredients 7
Steps:
- 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 rolling boil over high heat. Add food coloring. Stir in the pectin and return to a full rolling boil. Boil hard for two minutes, stirring constantly.
- Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars, leaving 1/4-inch headspace. Seal with new lids and metal rings.
- Process for 5 minutes in a hot water bath. Makes about five 6-ounce jars.
- This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies.
Nutrition Facts : Calories 623.8, Sodium 4.9, Carbohydrate 161.2, Fiber 0.4, Sugar 160
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Md Hafaz
[email protected]This jelly is a great way to add a little bit of brightness to a dull day.
Kamal Kamalkariyawasam
[email protected]This jelly is a bit too sweet for my taste. I think I'll use less sugar next time.
Tayler
[email protected]I'm so glad I found this recipe. I've been looking for a good lemon verbena jelly for a long time.
Rajkumar Rr
[email protected]This is the best lemon verbena jelly I've ever had. I'm definitely going to be making it again and again.
Buff shrek
[email protected]I'm not sure what went wrong, but my jelly turned out really cloudy. I'm going to try making it again with a different recipe.
Free Farie
[email protected]This jelly is a bit too tart for my taste. I think I'll add a little more sugar next time.
Rod Rick17
[email protected]I love the way this jelly pairs with fresh fruit. It's the perfect topping for a summer fruit salad.
Rai Shyamoo
[email protected]I've never made jelly before, but this recipe was so easy to follow. I'm really happy with the results.
SH Shuvo SH
[email protected]This jelly is a great way to use up extra lemons.
MR mariam
[email protected]I'm not a big fan of lemon verbena, but I actually really enjoyed this jelly. It's not too sweet and the lemon verbena flavor is very subtle.
Ahmad Attaullah
[email protected]This jelly is so easy to make. I'm definitely going to be making it again.
Tanvir Tanjill
[email protected]I love the color of this jelly. It's so vibrant and inviting.
MD shakib Ali
[email protected]This is the perfect jelly to make for a gift. It's beautiful and delicious.
Mosoga Williams
[email protected]I followed the recipe exactly, but my jelly didn't set. I'm not sure what I did wrong.
jiraiya yomamkai
[email protected]This jelly is a bit more tart than I expected, but it's still very good. I think it would be great paired with a sharp cheese.
Mister Asad
[email protected]I've never cooked with lemon verbena before, but I'm so glad I tried this recipe. The jelly is so flavorful and unique.
Ancy Chhetri
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and refreshing jelly that is perfect for summer.
Lucas Groves
[email protected]This lemon verbena jelly is a delightful treat! The delicate flavor of the lemon verbena shines through, and the jelly is the perfect balance of tart and sweet. I enjoyed it on toast, but it would also be great on scones or yogurt.