Lemon Verbena Jelly

A quick to make very fragrant lemony tasting jelly. Add to sweeten tea. Top a scone. Glaze a chicken or fish. Top ice cream.

Bring a boiling-water canner , half full with water , to simmer.

Enough water to cover the jars by 1-2 inches.

Wash jars and screw bands in hot soapy water.

Rinse with warm water.

Or dishwasher and keep hot.

Pour boiling water over flat lids in saucepan off the heat.

Let stand in hot water until ready to use.

Drain well before filling.

Place chopped lemon verbena leaves and water into a pan.

Bring it to a boil , then take it off the heat and let it steep , covered , for 15 minutes.

Place apple juice in a quart size measuring cup.

Strain and add infusion to juice to make 4 cups.

Place in a 3 1 / 2-quart or larger saucepan.

Add lemon and sugar.

Mix well and bring to a full boil over high heat , stirring constantly.

Add the liquid pectin.

Bring back to a full rolling boil and boil for exactly 1 minute.

Ladle immediately into prepared jars , filling to within 1 / 8 inch of tops.

Wipe jar rims and threads.

Cover with two-piece lids.

Screw bands tightly.

Place jars on .

lemon verbena leaves, water, unsweetened apple juice, lemon, sugar, liquid pectin