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An easy jelly made with lemon zest, lemon juice and lemon verbena simple syrup. It’s lighter, brighter and easier than marmalade.
Difficulty: Easy
Servings: 1.5 - 2 pts
Prep Time: 15 minutes Cook Time: 10 minutesIngredients
2 cups cold water
zest and juice of 1 lemon
1/3 cup [rounded] Dutch Jell All Natural Lite pectin [5-6 Tablespoons]
1 cup lemon verbena simple syrup
Directions
Dissolve the pectin in the cold water in a pot with the lemon juice and zest. Bring to a boil. Stir constantly and bring to a full rolling boil that you can’t stir down. Boil hard for 1 minute. Add the simple syrup. Bring back to a full rolling boil and boil for one minute. Ladle into clean dry jars. Makes 1 1/2 – 2 pints.
Categories: Appetizers & Snacks, BWB Jams, Jellies, Butters & Preserves, Fat-Free, Gift Basket Goodies, Gourmet, Low-Fat, Presentation, Syrups, Vegan, Vegetarian
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3:30
pm
I really want to make this recipe, is there anyway I can get the recipe for the lemon verbena simple syrup as well?
8:55
am
Hey Rhitai, I saw you asked for the recipe for the Lemon Verbena Simple Syrup and remembered that there was a blog post here about making it with the recipe… the recipe is: http://chickensintheroad.com/farm-bell-recipes/simple-herb-syrups-2 and the link for the blog post is on that page too!
8:58
am
Here’s a link to how I make simple syrups. http://rurification.blogspot.com/2012/08/simple-syrups-in-jam.html
Good luck! Enjoy the jelly – it’s delicious.