Rose Petal and Lemon Balm Jelly
I combined rose petals and lemon balm and the result was seriously spectacular. I only ended up with one cup of jelly--one incredibly intense cup of jelly--so I am doing my best to stretch it for as long as possible.
Servings: 1 cup
Ingredients
- 0.75 oz dried lemon balm leaves
- 0.5 oz dried rose petals clean and never sprayed
- 2 cups water
- 1 tbsp lemon juice I used bottled organic lemon juice
- 1 tbsp powdered pectin I used freezer jam pectin because it was all I had
- 1 cup organic sugar
Instructions
- Combine lemon balm leaves and rose petals in a saucepan with the water. Bring to a boil, then turn off the heat and allow to steep for about an hour.
- Strain the liquid through a fine mesh sieve: use a wooden spoon to press all the liquid from the plant material (compost or discard it when you're through).
- Combine strained liquid with lemon juice in the saucepan, then whisk in the pectin and sugar. Bring to a boil, stirring to ensure the sugar dissolves, then turn heat to medium high and cook, stirring occasionally, for about 5 minutes (or until the jelly has reduced a bit and thickened).
- Transfer jelly to sterile jar(s), add lid(s) and ring(s), and cool to room temperature before storing in the refrigerator.