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Lemon Balm Jelly

Lemon Balm Jelly

In summer gather handfuls of the leaves and use them to scent this delicious jelly


  • 1 firmly packed cup lemon balm leaves, washed
  • 2½ cups fruity style Riesling
  • 4 tblsp Brandy
  • zest one lemon
  • 1 cup water
  • ½ cup sugar
  • 5 tsp gelatin
  • green food colouring, optional


  1. Place the lemon balm, Riesling, Brandy, lemon zest , half the water and sugar into a bowl and stir to dissolve the sugar. Using a spoon or wooden spoon, press the leaves against the side of the bowl to release their oils. Stand for 30 minutes, then strain.
  2. Sprinkle the gelatin over the remaining water and stand 10 minutes to sponge. Dissolve by standing over hot water or by placing in the microwave for 10 seconds on high power. Stir to dissolve.
  3. Place the strained lemon balm and wine mixture into a saucepan and colour with green food colouring if wished. Bring to a warm heat, but do not boil.
  4. Add the dissolved gelatin in and stir over a low heat for 1-2 minutes to dissolve thoroughly.
  5. Pour into 4 x 1 cup or 2 x 2 cup capacity jelly moulds . Cool then refrigerate for four hours or until set.
  6. Serve with fresh fruit like diced pineapple scented with sliced lemon balm.

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