Lemon Verbena Jelly

This recipe calls for lemon verbena, but you can easily substitute other herbs, such as sage, rosemary or mint.

2 1/2 pounds tart apples
2 cups water
Sugar
Lemon Juice
4 oz. fresh lemon verbena
White wine vinegar (optional)

1. Roughly chop the apples, leaving the skin on and including the seeds and stems. Put the apple pieces into a heavy saucepan and add the water. Simmer very slowly until the apple has collapsed and is cooked thoroughly. Take care that they don't burn or stick to the pan.

2. Strain the apple through a jelly bag or a double layer of cheesecloth. Do not press the pulp or the juice will become cloudy. Leave to strain overnight or for several hours. Measure the juice.

3. To each 2 1/2 cups juice add 2 cups sugar, the juice of one lemon, a 3 tbsps chopped, fresh herb. (If using mint or lemon thyme, you may add 1 tbsp vinegar at this point.) Put the mixture into a heavy pan, bring to a boil and boil rapidly until the jelly reaches a setting point.

4. Pour into clean jars while still hot, leaving a 1/4 inch space at the top. Wipe the rims of the jars and put on lids and screw down the bands firmly. Place the jars on a rack in a deep kettle half-full of boiling water - or enough to cover the jars by 2 inches. Cover the kettle, bring to a rolling boil, and boil 15 minutes, reducing the heat if necessary.

Certified Organic Lemon Verbena

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