Ingredients:
- 2 heaping cups of fresh lemon balm
- 2 C boiling wter
- 1/4 C well-strained, clear lemon juice
- 4 C sugar
- 3 oz liquid pectin (Certo)
Preparation:
- Wash lemon balm well, drain and place in heat-proof glass or nonreactive bowl.
- Pour boiling water over petals and let steep from 30 minutes to 24 hours.
- It usually takes about two hours for violets.
- Strain through a fine sieve, reserving the liquid or infusion.
- If not using immediately, refrigerate up to 24 hours.
- To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan.
- Bring to a full rolling boil that cannot be stirred down.
- Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.
- Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area).