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How to Make Lemon Balm Jelly – Homemade Herbal Preserve

Bright, herbal, and delicately sweet, this Lemon Balm Jelly transforms a simple garden herb into a calming, citrus-infused preserve—perfect on toast, pastries, or as a unique homemade gift.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4 –5 half-pint jars
Course: Condiment
Cuisine: American
Calories: 68
Ingredients Method Notes

Ingredients
  

  • 3 –4 cups fresh lemon balm leaves cleaned
  • 1 box powdered pectin 1.75 oz
  • 1 –4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 4 cups water

Method
 

  1. Sterilize jars by boiling for 10 minutes or running through a hot dishwasher cycle.
  2. Rinse lemon balm leaves thoroughly and pat dry.
  3. Place leaves in a heatproof container and pour over 4 cups boiling water. Steep for 10–20 minutes, then strain and discard leaves.
  4. Pour the infused liquid into a large saucepan and add lemon juice. Bring to a boil.
  5. Stir in powdered pectin and boil for 1 minute.
  6. Add sugar (1–4 cups, to taste) and boil for another minute, stirring constantly. Remove from heat.
  7. Ladle hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims and seal with lids.
  8. Process jars in a boiling water bath for 10 minutes (15 minutes above 6,000 feet). Cool completely and check seals.

Notes

Do not over-steep the leaves—10–15 minutes ensures bright flavor without bitterness. For a low-sugar version, use low-sugar pectin and adjust sweetness to taste.