Apricot Lemon Verbena Jam

If you are looking for some use of your lemon verbena, try making this delicious apricot lemon verbena jam. It also makes a great food gift.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 1068 Calories

Ingredients

• 4 ½ cups white sugar
• 3 ½ pounds very ripe fresh apricots, pitted and halved
• 1 cup fresh lemon verbena leaves, washed and patted dry

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Finely chop apricots.

Step 4

Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).

Step 5

Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.

Step 6

Inspect 4 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.

Step 7

Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.

Step 8

Ladle apricot jam 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.