Lemon Verbena Jelly Recipe
My lemon verbena plant is going great guns so I think it's time I made jelly since it's been a while. this recipe is from one of the most beautifully put-together herbal recipe books I have ever seen.
THE BEST OF THYMES
by the late MARGE CLARK
LEMON VERBENA JELLY
2 heaping cups of fresh lemon verbena leaves, cut up
2 1/2 C. boiling water
1/4 C fresh lemon juice
4 1/2 C. sugar
2 to 4 drops yellow food coloring
1 3-ounce package liquid pectin (I like Certo)
Place cut up leaves in a large bowl. Pour boiling water over leaves. Cover aand let stand for 15 minutes. Strain and measure 2 cups of the herb liquid into a heavy saucepan. Add lemon juice and sugar. Stir well. Bring to a full rolling boil over high heat, stirring often. Add food coloring. Stir in pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Pour into hot, sterilized jelly jars, leaving 1/4 inch head space. Adjusst lids and process in a boiling water bath for 5 minutes.. Makes about 2 pints of jelly.
I used the very small jars but don't remember how many it made. The jelly has such a light delicate flavor.