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Bee Balm Jelly

A delightful jelly made from bee balm blossoms, perfect for spreading on toast or using in desserts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 jars
Course: Dessert, Spread
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh bee balm blossoms Can substitute with 1 cup dried blossoms
  • 1 box Low Sugar Pectin (1.75 oz low sugar pectin, such as Sure Jell No Sugar)
  • 1 to 2 cups sugar Adjust to taste
  • 1 cup vinegar Any kind: wine vinegar, white vinegar, cider, or rice vinegar
  • ¼ cup lemon juice
  • 4 cups water Or use 2 cups water and 2 cups white wine

Method
 

Preparation
  1. Sterilize your jars before beginning your jelly.
  2. Gather and prepare your bee balm by cleaning and de-stemming 2 cups of fresh petals.
Making the Jelly
  1. Make the bee balm tea by boiling 2 cups of white wine and 2 cups of water (or just 4 cups of water).
  2. Pour the hot mixture over the blossoms and steep for 10 to 15 minutes.
  3. Strain the flowers from the liquid and pour the liquid into a large saucepan or jam pot.
  4. Add the lemon juice, vinegar, and pectin to the mixture. Stir and bring it to a boil.
  5. Boil for a full minute before adding the sugar.
  6. Stir and boil again for another full minute, then remove from heat.
  7. Ladle the jelly into prepared jars, leaving ¼ inch of headspace.
  8. Clean the rims and cap the jars.
Canning
  1. Process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
  2. For refrigerator jelly, allow jars to cool to room temperature before storing in the freezer or refrigerator.

Notes

Ensure the bee balm blossoms are fresh for the best flavor. Taste your jelly before adding all the sugar and adjust sweetness to liking. Use a whisk to make stirring easier when adding pectin and sugar.