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(Monarda didyma) and (Monarda fistulosa)

Leaves can be dried and used like thyme.

Bergamot Jelly
4 lbs crab or cooking apples
1 handful bergamot leaves

Place apples in a large pan with enough water to cover. Add bergamot leaves. Simmer till apples are soft and pulpy, then pour though a jelly bag. Leave juice to drip through overnight. Measure juice and for each 2½ cups, add 1½ cups of sugar. Over a low heat stir to dissolve the sugar, then raise heat and bring to boil. Boil till setting point is reached. To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar. Seal and cover.

Variations: You can also use scented geranium leaves, lemon balm leaves or you may add spices such as bruised seed of caraway, ginger root, cinnamon stick or cloves for a different flavor.

©1999 by Ernestina Parziale, CH