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.
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.
Bring to the boil over high heat. After 5 minutes, skim off foam. Continue cooking until thick, about 30 to 40 minutes.
Transfer jam to sterilised jars. Process in a hot water bath for 10 minutes.