Recipe: Lemon balm jam
Jams with aromatic herbs
June 15, 2011
A couple of years ago I sowed lemon balm in my garden, but it didn't sprout. The next spring the lemon balm finally sprouted and since then has been in my garden.
 This year my lemon balm started to look like a weed, so I pruned many plants. With all tender leaves and tops I made a lemon balm jam, that we really enjoyed.
I used Pink Lady apples, but they remained lumpy: I suggest you choose a variety of apples suitable for jam.
Lemon balm jam
Ingredients
150g lemon balm leaves
2 apples
sugar equal to half the weight of peeled and cored apples
Directions
Cut the apples (peeled and cored) in thin slices and cook for 30 minutes with the sugar.
Mince finely the lemon balm, and then add the apples. You can blend them until smooth or leave a little texture.
Cook another 30 minutes.
 Two years ago:
Fried sage
 This post goes to Monthly Mingle, hosted by My easy cooking with Apple Affection as theme.
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