Lemon Verbena Apricot Jam

Lemon Verbena Apricot Jam


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If you grow your own Lemon Verbena (Lemon Beebrush), this apricot jam recipe is a treat. The lemony herb gives this jam incomparable flavour. It is fantastically simple to make, and doesn't require pectin. Refrigerate after opening a jar.


Makes: 10 jars

  • 2kg apricots, stones removed
  • 650g granulated sugar
  • a few sprigs lemon verbena
  • juice of two lemons

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Combine ingredients in a large saucepan. Crush fruit with a potato masher or with the back of a wooden spoon. The fruit does not need to be completely crushed, just enough to allow the juice to wet the sugar.
  2. Bring to the boil over high heat. After 5 minutes, skim off foam. Continue cooking until thick, about 30 to 40 minutes.
  3. Transfer jam to sterilised jars. Process in a hot water bath for 10 minutes.

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