One of the very hardy herbs growing in the herb garden is a giant Lemon Verbana plant. Smells amazing, but what on earth am I supposed to do with it? In my research I discovered this recipe: Lemon Verbana Jelly. Sounds easy enough, boil leaves add sugar and pectin and then put in jars. Since I’ve technically never canned before, (I watched my mom as a kid) this seemed to be not too complicated to screw up, so…
Boiling the leaves. (Although let me tell you, if you have this herb growing just pick it and put it in a vase on the table, it smells so good!)
And put in little jars! Easy!
I wasn’t sure how quickly it was supposed to set, being a canning novice and all, but HWMMS assured me it could take some time and to just throw it in the fridge in the meantime. Worse case scenario I have a sweet lemon syrup to mix with some Vodka, right?
As HWMMS said “I have a feeling you will be canning a lot more…”
