I love to make jam and I love to play around with fruit/herb/floral combinations. I knew I wanted to add a subtle lemon flavor, and considered lemon verbena and lemon thyme. Walking through my garden, I realized my favorite little herbal perennial, Lemon Balm, was just right. <br /> <br />Lemon Balm was a tiny bit challenging, though- since the tender leaves tend to turn black when cooked. My solution was to infuse the herb into the sugar, by allowing the lemon balm to sit in the sugar for a day.

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