Tiny Raspberries Preserved in Lemon Balm Syrup

• 1 cup water
• 14 cup lemon balm leaves, and green stems roughly chopped
• 1 cup wild raspberries (or regular raspberries)
• 1 cup sugar

1. Bring water to a boil and pour over the lemon balm.
2. Let steep 30 minutes.
3. Meanwhile, spoon berries into one or two canning jars, shaking them to sit closely together but not crushing them.
4. Set aside.
5. Strain the lemon balm water into a pot, discarding solids.
6. Add the sugar and bring to a boil, stirring to dissolve the sugar.
7. Reduce heat to a simmer and cook 2 minutes.
8. Carefully ladle syrup over the berries, leaving 1/2" headspace.
9. Process in a water bath for 10 minutes.

water, lemon balm leaves, wild raspberries, sugar

Taken from www.food.com/recipe/tiny-raspberries-preserved-in-lemon-balm-syrup-523238 (may not work)