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Ingredients

• ✓ lemon balm
• apricot
• white sugar
• lemon juice
• fruit pectin

Instructions

1. 1 Measure apricots after preparation; you should have 5 cups prepared fruit.
2. 2 Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
3. 3 Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
5. 5 Remove from heat and stir in lemon balm leaves.
6. 6 Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sophie

Ingredients

• ✓ lemon balm
• white sugar
• water
• mint
• muscat wine
• lemon juice

Instructions

1. 1 Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
2. 2 Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By Allrecipes Member

Ingredients

• ✓ lemon balm
• navy bean
• sweet onion
• garlic
• vegetable broth
• curry powder
• white pepper
• cayenne pepper
• patty pan squash
• corn kernel

Instructions

1. 1 Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
3. 3 Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
4. 4 Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

By Terri Goodwin

Ingredients

• ✓ lemon balm
• cucumber
• nectarine
• lemon
• lemon
• lime
• lime
• ginger root
• water
• liquid stevia

Instructions

1. 1 Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and Melissa leaves in a large pitcher; mash gently with a wooden spoon. Add water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.

By Laka kuharica - Easy Cook

Ingredients

• ✓ lemon balm
• olive oil
• chickpea fusilli
• pine nut
• thyme
• parsley
• basil
• saffron
• olive oil
• red onion
• kalamata olive
• olive oil
• goat cheese
• chickpea
• pepperoncini
• eggplant
• oil
• sun-dried tomato
• roasted red pepper

Instructions

1. 1 Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
2. 2 Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
3. 3 Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
4. 4 Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
5. 5 Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

By Buckwheat Queen