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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours. | 2. Pour the infusion through a strainer into a large, deep saucepan. Press on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full rolling boil over high heat. Add food coloring. Stir in the pectin and return to a full rolling boil. Boil hard for two minutes, stirring constantly. | 3. Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars, leaving 1/4-inch headspace. Seal with new lids and metal rings. | 4. Process for 5 minutes in a hot water bath. Makes about five 6-ounce jars. | 5. This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon verbena leaf	2	cups	chopped	-	-	-	-
lemon zest				-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
sugar	4	cups	granulated	1279.2	240.032	40.04	19.968
yellow food coloring	2 -4	drops		-	-	-	-
liquid pectin	3	ounces		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.