Monday, July 30, 2012

Lemon Verbena Jelly

I finally made Lemon Verbena Lady's lemon verbena jelly.

The only thing I did differently from her recipe was to add a teaspoon of fresh lemon zest.  We have so many lemons that I generally add it to as many recipes as I can! I like the little specks of the zest in the jelly, it looks like little topaz stones glistening in the light.

Start sterilizing your jars first.
Put lids and rings in a separate saucepan, add hot water, don't boil, just keep hot on a low simmer while you prepare the jelly.
I used 2 cups of leaves and some blossoms.
I use a coffee filter to strain the infusion.
This will remove all of the tiny particulates that may be on the leaves.  My Lemon Verbena was also in bloom when I harvested the leaves and I used some blossoms as well.
Straining the infusion.
Nice, clear pretty infusion ready to measure and heat.
Cider vinegar and Lemon Zest
Full rolling boil after adding the pectin. Boil 1 minute only.

Process filled jars in boiling water bath for 5 minutes.
This jelly is so delicious; whole grain bread a bit of the jelly and goat cheese would be delightful snack.

If you don't have a plant, look for one. You can use the leaves for tea, or the Lemon Bread recipe.  I also make a Lemon Verbena and Tarragon Sorbet that is nice to have for dessert on these warm nights.

Click on the photo to enlarge.
Here is my Lemon Verbena plant. It stands at least 5' tall and as wide.
Closer view of  the flower is on the lower right.
Sneaking in the photo on the top left is the flower from Purpletop Vervain (Verbena bonariensis) which is growing in the background.  It uses the Lemon Verbena (Aloysia triphylla) for support.