Forktionary

Lemon Verbena Jelly Recipe

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!

Prep Time 15 mins
Cook Time 60 mins
Calories 32.3 kcal
Protein 0g
Rating 0.0 (1 Reviews)
Lemon Verbena Jelly 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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.

How to Make Lemon Verbena Jelly

  1. 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.
  2. 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.
  3. 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.
  4. Add lemon and sugar: Add 1/2 cup of fresh lemon juice and 4 cups of granulated sugar to the saucepan.
  5. Bring to a boil: Mix well and bring to a full rolling boil over high heat, stirring constantly.
  6. Add pectin: Stir in 1 box (1.75 oz) of liquid pectin.
  7. Boil for one minute: Return to a full rolling boil and boil exactly for 1 minute, stirring constantly.
  8. Can the jelly: Immediately ladle the hot jelly into prepared jars, leaving 1/8 inch of headspace. Wipe jar rims and threads clean.
  9. Seal the jars: Cover with two-piece lids and screw bands tightly.
  10. 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).
  11. 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.
  12. 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

0g

Carbs

2g

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!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Jellies Canning Condiments Etc Fruit American Easy Vegan Vegetarian Dietary Gifts Oamc Freezer Make Ahead Citrus Lemon Taste Mood Sweet Number Of Servings Technique Water Bath From Scratch