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Cranberry-Lemon Verbena Jelly
4 cups cranberry juice
5 cups sugar
1 packet Certo liquid pectin
Place inside a muslin bag:
four 2” by ½” pieces of freshly cut Lemon peel
and approximately 2/3 cup dried OR 1 cup fresh
Lemon Verbena leaves.
This can be tightly OR loosely packed.
Combine the juice, muslin bag of Herbs and pectin
in a large saucepot. Bring mixture to boil over high heat.
Add sugar, stirring until dissolved. Return to a rolling
boil. Boil hard for one minute, stirring constantly.
Dip out the muslin bag of Herbs and set aside.
Remove from heat, skim foam. Ladle hot jelly into
hot, sterilized jars, leaving ¼” headspace.
Wipe jar rim clean. Place lid on jar, screw band down
firmly.
Yield: about 4 cups.
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