Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes plus infusion
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Cooking Time: About 10 minutes
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Difficulty: Beginner friendly
Ingredients
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2 packed cups fresh lemon balm leaves
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1.2 litres boiling water
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Juice of 1 lemon
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Infuse the lemon balm
Place the lemon balm leaves into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 30 to 40 minutes until lightly fragrant. -
Strain the infusion
Strain the liquid through muslin into a clean saucepan, pressing very gently to extract the liquid without forcing leaf sediment through. -
Add sugar and pectin
Stir the sugar and powdered pectin into the infused liquid. Heat gently, stirring constantly, until the sugar has fully dissolved. -
Boil briefly
Bring the mixture to a rolling boil and boil for 1 to 2 minutes only. Stir in the lemon juice, then remove from the heat. -
Jar the jelly
Skim off any surface foam. Pour immediately into warm sterilised jars and seal at once.
Practical Tips
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Pick lemon balm just before flowering for the cleanest flavour.
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Avoid overboiling, as prolonged heat can dull the herbal notes.
Serving Suggestions
Lovely on toast, spooned onto scones, or served with soft cheeses and light desserts.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
