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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Rihan Rihan
[email protected]I'm not sure if I did something wrong, but my jelly turned out really dark. It still tastes good, though!
Kokokhan Zaman
[email protected]This jelly is a bit pricey, but it's worth it. It's so delicious and unique.
ShAkIL ArFiN
[email protected]I love this jelly! It's so versatile. I use it on toast, pancakes, waffles, and even ice cream.
Zakia Durrani
[email protected]This is a great recipe for beginners. It's easy to follow and the jelly turns out beautifully.
nicole nicoles
[email protected]I had some trouble getting the jelly to set. I think I may have overcooked it. But even though it's a little runny, it still tastes great!
Etsegenet Kiflie
[email protected]This jelly is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
Gladys ODell
[email protected]I'm not a huge fan of lemon verbena, but I thought I'd give this recipe a try. I was pleasantly surprised! The jelly is very mild and has a nice citrus flavor. I especially like it on toast with a little bit of butter.
Penny Ncube
[email protected]This jelly is a great way to use up fresh lemon verbena. It's easy to make and has a beautiful color. The flavor is delicate and refreshing, perfect for a summer afternoon.
Dastheny Rebaza
[email protected]I love the unique flavor of this jelly. It's not your typical fruit jelly, but it's just as delicious. I especially enjoy it on toast or crackers with a little bit of cream cheese.
GEORGE Temitope
[email protected]This jelly is amazing! It's so flavorful and has just the right amount of sweetness. I used it to make lemon verbena thumbprint cookies and they were a huge hit with my friends and family. I'll definitely be making this jelly again.
sofiqul monse
[email protected]Easy to make and delicious! I followed the recipe exactly and it turned out perfectly. The jelly set beautifully and has a lovely light green color. The lemon verbena flavor is delicate and refreshing. I can't wait to try it on my next batch of scone
RIYAD FORAJI
[email protected]This lemon verbena jelly was a delightful surprise! I was looking for a unique jelly recipe to make with some fresh lemon verbena from my garden, and this one caught my eye. The combination of lemon, sugar, and pectin creates a beautiful golden jelly