Thạch chanh Meyer và hoa cỏ xạ hương

The lemon tartness is nicely balanced by the thyme and sugar—I spread it on a warm scone this morning and it tasted like a bright, herby spring morning. The texture is soft and spoonable, not too stiff, and it would definitely work as a glaze for chicken next time.

I used the jelly as a glaze on roast chicken last Sunday and it was genuinely surprising—the lemon tang cut through the richness while the thyme kept everything savory. The jars arrived intact and the texture is nicely firm, not runny at all.

The thyme comes through nicely without overpowering the lemon, and it's not overly sweet like most jellies I've tried. Spread it thin on a warm scone and the tartness really shines.