Lemon Verbena Jelly Recette

Infuse your kitchen with the bright, refreshing aroma of this homemade Lemon Verbena Jelly! This quick and easy recipe yields a fragrant, lemony jelly perfect for sweetening tea, topping scones, glazing chicken or fish, or adding a zesty twist to your favorite ice cream. A truly versatile treat for any occasion!

Préparation 15 min

Cuisson 60 min

Calories 32.3 kcal

Protéines 0g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemon Verbena Jelly

2 cups packed, chopped fresh lemon verbena leaves
4 cups water
Unsweetened Apple Juice
1/2 cup fresh lemon juice
4 cups granulated sugar
1 box (1.75 oz) liquid pectin

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Verbena Jelly? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Lemon Verbena Jelly

Prepare your jars: Wash jars and screw bands in hot soapy water, rinse with warm water, and keep hot (dishwasher is fine). Pour boiling water over flat lids in a saucepan off the heat; let stand until ready to use. Drain well before filling.
Prepare the lemon verbena infusion: Place 2 cups of packed, chopped fresh lemon verbena leaves in a saucepan with 4 cups of water. Bring to a boil, remove from heat, cover, and steep for 15 minutes.
Combine ingredients: In a quart-sized measuring cup, measure 2 cups of apple juice. Strain the lemon verbena infusion and add it to the apple juice; you should have about 4 cups total. Pour into a 3 1/2-quart (or larger) saucepan.
Add lemon and sugar: Add 1/2 cup of fresh lemon juice and 4 cups of granulated sugar to the saucepan.
Bring to a boil: Mix well and bring to a full rolling boil over high heat, stirring constantly.
Add pectin: Stir in 1 box (1.75 oz) of liquid pectin.
Boil for one minute: Return to a full rolling boil and boil exactly for 1 minute, stirring constantly.
Can the jelly: Immediately ladle the hot jelly into prepared jars, leaving 1/8 inch of headspace. Wipe jar rims and threads clean.
Seal the jars: Cover with two-piece lids and screw bands tightly.
Process in a canner: Place jars on an elevated rack in a boiling water canner, ensuring jars are covered by 1-2 inches of water. Bring water to a gentle boil. Process for 10 minutes (adjust processing time based on altitude: 1000-3000 ft: 5 min; 3001-6000 ft: 10 min; 6001-8000 ft: 15 min; 8001-10000 ft: 20 min).
Cool and check seals: Remove jars and place upright on a towel to cool completely. Once cool, check seals by pressing the middle of each lid. Sealed lids shouldn't flex.
Store: Sealed jars can be stored for up to one year in a cool, dark pantry. Unsealed jars should be refrigerated and used within one month.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

32g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Southern Vegetarian Gluten Free Spring Recipes Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Lemon Verbena Jelly ?

Lemon Verbena Jelly prend environ 75 minutes du début à la fin — environ 15 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Lemon Verbena Jelly ?

Lemon Verbena Jelly contient environ 32.3 calories par portion, avec environ 0 g de protéines, 2 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Lemon Verbena Jelly ?

Les principaux ingrédients de Lemon Verbena Jelly sont Lemon Verbena Leaves, Water, Unsweetened Apple Juice, Lemon, Sugar, Liquid Pectin. Consultez la liste complète avec les quantités ci-dessus.